Full Time - Snapdragon Stadium Premium Sous Chef

About the role

This position manages a team of lead cooks, line cooks, prep cooks, stewards, and full-time kitchen employees. It assumes kitchen leadership responsibilities in the absence of the Executive Sous Chef. The role oversees all aspects of daily food production and preparation for the Premium Department, including catering, clubs, and suites.

Responsibilities

• Oversees the daily operations in the kitchen for suites, catering, clubs and other areas.
• Manages and develops all kitchen staff, including hiring, promotions, discipline, and terminations. Delegates assignments, and oversees training and performance management to ensure efficient and compliant operations.
• Directs and oversees kitchen operations, ensuring appropriate allocation of labor and resources, and making real-time operational decisions to meet business demands.
• Establishes, implements, and enforces operational policies, procedures, and standards to ensure consistency, quality, and compliance with organizational objectives.
• Develops and executes menus aligned with demand, market trends, and financial performance goals, with accountability for profitability and cost management.
• Exercises discretion and independent judgment in planning production, managing food costs, labor utilization, and inventory control to meet budgetary targets.
• Oversees food preparation and production through subordinate staff, ensuring adherence to quality standards rather than performing routine manual tasks as a primary duty.
• Evaluates operational performance and implements process improvements to enhance efficiency, service quality, and guest satisfaction.
• Resolves escalated customer issues and operational challenges using independent judgment and decision-making authority.
• Directs compliance efforts related to health, safety, sanitation, and regulatory requirements; ensures readiness for inspections and audits.
• Establishes and monitors internal controls for inventory, purchasing, and cost management, with authority to make adjustments based on business needs.
• Builds and maintains strategic relationships with internal and external stakeholders, including vendors and university partners, and negotiates terms as appropriate.
• Oversees payroll processes, including reviewing and approving timecards, scheduling staff in UKG, and managing tip distribution, ensuring accuracy, compliance with labor laws, and alignment with budget and operational needs.

Qualifications

• Minimum Education, Training and Experience Required: High School Diploma or GED, plus at least two years of managerial experience in a high-volume commercial kitchen, large-scale hotel, or sports/entertainment venue. A degree or certificate of completion from an accredited culinary school is preferred.
• Minimum Qualifications or Standards Required to Perform Essential Job Functions: High School Diploma or GED, plus at least two years of managerial experience in a high-volume commercial kitchen, large-scale hotel, or sports/entertainment venue. A degree or certificate of completion from an accredited culinary school is preferred. At least two years of catering production experience is required. Demonstrated experience managing staff, overseeing operations, scheduling, payroll, and day-to-day kitchen management is required. Strong interpersonal, leadership, organizational, and self-motivation skills required. Strong communication and interpersonal skills, computer literacy, mathematical/financial skills, and proven leadership skills are required. Valid Food Handler Certificate from the County of San Diego preferred.