Executive Chef
Our client is seeking a talented Executive Chef to lead culinary operations for one of the premier collegiate athletic dining programs in the Southeastern United States. This hands-on leadership role oversees all aspects of the Student-Athlete Training Table, including menu development, culinary execution, staff leadership, budgeting, purchasing, and overall kitchen operations.
Key Responsibilities:
Overseeing and effectively managing all day-to-day duties to ensure that each service time is executed flawlessly from start to finish.
Plan and execute game-day menus for the Student Training Table.
Student Training table runs daily with 2 meal periods.
Maintain a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; and maintaining security systems.
Managing and working very closely with Account Executive(s) to fully understand event details including custom menus, event set up, and event specifics.
Responsible for all culinary aspects of the daily Student Athlete Training Table program.
Total execution of events and food service while maintaining the highest level of food quality and presentation.
Capable of producing a consistent product in high volume.
Purchasing and inventory management for all operations.
Meets venue financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.
Create weekly financial reporting, to include declining balance, invoice tracking and labor vs. sales reports.
Develop, implement, and communicate creative menu items that adhere to the company’s standard of innovation and excellence.
Manage financial goals and food cost while maintaining and tracking the venue’s budget
Knowledge of Microsoft Office, internal and external email communications, and purchasing procedures.
Responsible for training, accountability, and scheduling of the culinary staff.
Working with the HR team to ensure schedules for FOH & BOH are concurrent with scheduled events.
Responsibilities not limited to this list
Qualifications
Education and/or Experience Qualifications:
A Culinary Arts Degree or related field.
5+ years in a lead culinary role, plus experience in a Sports & Entertainment hospitality culinary role.