Executive Chef - Camping World Stadium

About the role

The Executive Chef leads the culinary department at locations within the Orlando Market, overseeing all aspects of the food and beverage operation, from menu development to team training.

Responsibilities

• Proactively coaching and motivating team members to deliver their best
• Identifying opportunities and driving improvements in both the food and financial performance
• Overseeing all aspects of a safe and sanitary culinary department
• Working closely with the purchasing and finance teams to develop an offer that delivers financially and delights our guests
• Building and developing the on-site culinary team
• Supporting efforts to drive revenue by participating in social media activities
• Overseeing equipment maintenance routines
• Ensuring the creation of appropriate par levels in line with sales forecasts
• Creating and distributing team members schedules in line with revenue forecasts
• Overseeing menu design and updates in line with food trends and internal data, cost of goods, and popularity
• Maintaining recipe specifications, partnering with the purchasing team to continually update based on product availability and pricing
• Overseeing all routine kitchen management procedures including (but not limited to) opening and closing checklists, cleaning schedules, temperature checks, waste sheets and pest control
• Creating customized group sales/event menus in partnership with the sales teams
• Setting standards for chef table setups
• Creating prep sheets and line layout diagrams to ensure consistent and efficient food production
• Delivering training and coaching to team members on both the menu and general culinary skills
• Ensuring the well-being of all team members through management of team member breaks
• Attending location management team meetings to maintain and build collaboration with other departments
• Conducting pre-shift meetings to set the tone for events
• Conducting progressive discipline with team members to address any issues in relation to performance
• Completing onboarding and orientation for new members of the culinary team
• Ensuring all elements of food ordering, delivery, prep, transportation, and service are conducted to a high standard in line with Levy’s sanitation and safety
• Responding to emails/phone calls and other communication in a timely manner
• Ensuring calorific analysis is carried out on all menu items in line with FDA guidelines
• Partnering with the purchasing and operations teams to identify and proactively prevent loss of product
• Partnering with other departments and the regional team on community outreach programs
• Managing support travel by team members for other locations
• Ensuring all elements of food ordering, delivery, prep, transportation, and service are conducted to a high standard in line with Levy’s sanitation and safety

Requirements

• 5+ leadership experience in a culinary leadership position
• Ability to taste and evaluate food and beverage products
• Culinary degree is preferred
• High level of computer literacy
• Understanding of financial concepts
• Passion for hospitality, food, and retail
• Excellent interpersonal and stakeholder management skills
• Experience in the use of social media is preferred