Venue/Stadium Chef

About the role

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 and develops culinary talent, including frontline and culinary leaders.
• Assists with recruitment and selection processes.
• Maintains consistent culinary standards and operational excellence.
• Supports financial controls, plate costing, and food management systems.
• Shapes culinary standards and elevates operational excellence across the region.

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.
• Ability to train others on food safety, standards, systems, and culinary techniques.
• 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.
• Ability to train others on food safety, standards, systems, and culinary techniques.
• 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 and large-scale catering.
• Training and development of culinary talent.
• Recruitment and selection processes.
• Maintenance of consistent culinary standards and operational excellence.
• Financial controls, plate costing, and food management systems.
• Shaping culinary standards and elevating operational excellence.

Benefits

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

Pay

Pay Range: $139145 per year - $180070 per year

Schedule

Not specified