Executive Chef - Stadium Concessions

Role: Chef de Cuisine for high-volume sports venue concessions. Responsibilities: Lead culinary operations, oversee menu planning, game-day food production, and ensure food quality and safety across multiple outlets. Supervision & Training: Manage, train, and schedule kitchen and line staff, fostering a culture of service, teamwork, and inclusivity. Financial & Vendor Management: Control food costs, oversee inventory, and maintain vendor relationships to meet budget and brand standards. Collaboration & Improvement: Partner with operations and stakeholders to enhance fan experience, focusing on speed, consistency, and presentation during all events. Qualifications & Skills: Strong leadership, culinary expertise, knowledge of food safety standards, and the ability to manage high-volume operations efficiently.