Venue/Stadium Chef

About the job

Join a role where you’ll provide multi-unit culinary expertise, operational support, and training across a wide geographic area. You’ll strengthen culinary execution by supporting menu development, large-scale catering, recipe creation, food safety standards, and frontline and manager training. This role also plays a key part in system implementation, plate costing, inventory oversight, and compliance with products, vendors, and food management systems. You’ll help maintain consistent standards, assist with recruitment, and ensure strong culinary performance across the district.

Responsibilities

• Supports menu development and large-scale catering initiatives
• Trains frontline and culinary leaders on food safety, standards, systems, and culinary techniques
• Assists with staffing needs, including recruiting, selecting, and developing culinary talent
• Supports training, onboarding, and development for both frontline and culinary leaders
• Helps shape culinary standards and elevate operational excellence across the region
• Supports financial controls, plate costing, and food management systems

Requirements

• Bachelor's degree or equivalent experience in culinary arts or related field
• 5 years of management experience in a similar role
• 3 years of related experience in food service or hospitality
• Strong culinary expertise across menu development, recipe creation, and high-volume production
• Experience with plate costing, inventory management, and understanding of P&L and cost-of-sales principles
• Proficiency with culinary and food management systems, including FMS implementation and training
• Strong presentation skills and confidence representing the organization in sales, retention, and program showcases
• Excellent organizational abilities, adaptability, and the capacity to support multiple units in a fast-moving environment

Qualifications

• Strong culinary expertise across menu development, recipe creation, and high-volume production
• Experience with plate costing, inventory management, and understanding of P&L and cost-of-sales principles
• Proficiency with culinary and food management systems, including FMS implementation and training
• Skill in training others on food safety, standards, systems, and culinary techniques
• Ability to support staffing needs, including recruiting, selecting, and developing culinary talent
• Strong presentation skills and confidence representing the organization in sales, retention, and program showcases
• Excellent organizational abilities, adaptability, and the capacity to support multiple units in a fast-moving environment

Skills

• Menu development
• Cooking and food preparation
• Food safety standards
• Training and mentoring
• Financial controls and P&L principles
• Inventory management
• System implementation and training

Benefits

• Medical
• Dental
• Vision Care
• Wellness Programs
• 401(k) Plan with Matching Contributions
• Paid Time Off and Company Holidays
• Career Growth Opportunities
• Tuition Reimbursement