Executive Chef, Performance Dining | Full-Time | Canvas Stadium Performance Dining

Responsibilities

• Develop menus and recipes focused on nutrient-dense foods to optimize student athlete health.
• Achieve budgeted food cost percentages through comprehensive control measures, including portion control standards, kitchen timing protocols, food inventory rotation, receiving and storage procedures, effective purchasing practices, kitchen security measures, and waste reduction strategies across all performance events.
• Manage and control labor costs through strategic scheduling of performance kitchen staff, cross-training initiatives, and ongoing employee development programs.
• Oversee preparation of all food products to ensure full compliance with OVG's quality and consistency standards.
• Lead menu development to ensure the highest standards of quality, consistency, and concept integrity while accommodating client-specific requests and preferences.
• Maintain full compliance with all applicable health, sanitation, safety, and employment regulations: proactively communicate and reinforce standards and procedures with kitchen staff.
• Support the General Manager and Senior Executive Chef in maintaining accurate kitchen records and fulfilling administrative requirements, including food inventory management and invoicing.
• Organize employee work schedules, ensuring appropriate coverage for all kitchen areas.
• Promote a team-oriented culture through clear communication, consistent follow-through, and shared accountability toward organizational goals.
• Lead by example in all aspects of kitchen operations, setting the standard for product quality and service excellence.

Qualifications

• Demonstrated technical proficiency in food preparation methods, with verifiable knowledge and hands-on experience across a broad range of culinary techniques.
• Proven ability to interact professionally and positively with diverse personalities, including colleagues, subordinates, and guests across a variety of work environments.
• Exceptional active listening and interpersonal communication skills, with the ability to convey information clearly and effectively at all organizational levels.
• Proven ability to develop results-driven teams through structured training programs, ongoing performance evaluation, motivational coaching, and constructive counseling.
• Skilled in identifying individual development needs and providing targeted guidance to support effective job performance and professional growth.
• Demonstrated ability to delegate responsibilities strategically, empowering team members to meet objectives and deliver desired results.
• Strong problem-solving skills with the ability to identify issues and implement creative, timely solutions in high-pressure environments.
• Excellent organizational skills with the ability to set priorities, exercise sound judgment, and make decisive, informed decisions.
• Detail-oriented and highly adaptable, with the ability to manage multiple priorities simultaneously in a fast-paced, continuously changing environment.
• Self-directed and results-focused, with the ability to work independently while contributing effectively within a collaborative team structure.
• Flexibility to work a variable schedule, including early mornings, evenings, weekends, holidays, and extended hours as required by business needs.
• Demonstrated and verifiable track record of achieving and maintaining projected food and labor cost targets.
• Professional appearance and polished presentation required at all times.
• Proficiency in Microsoft Office Suite, including Word, Excel, and Outlook; experience with scheduling or inventory management software preferred.
• Must possess or maintain a current Food Handler's Card and alcohol service permit as required by applicable state or local regulations.
• Working knowledge of employee scheduling practices within a hospitality or food service environment.
• Must obtain and maintain current certification in a nationally recognized food safety and sanitation program (e.g., ServSafe).
• Athlete-centered Approach: 5-7 years of relevant and recent experience in a culinary management role within an athletic nutrition setting (ex. professional sports team, collegiate athletic department, or Olympic team setting) is strongly preferred.
• Knowledge of nutrition needs and demands of athletic populations.
• Able to collaborate with team dietitians and advise on culinary methods and techniques for meals related to the athletes’ individualized needs, allergies, body composition, portions, performance/recovery goals, and specialized diets for the purpose of menu development and meal plan execution.

Benefits

• Health, Dental and Vision Insurance
• 401(k) Savings Plan
• 401(k) matching
• Paid Time Off (vacation days, sick days, and 11 holidays)

Pay

$65,000 - $70,000 annually

Schedule

Variable event-driven schedule, including early mornings, evenings, weekends, holidays, and extended hours as required by business needs.