Culinary Operations Manager

Job Title: Executive Chef

About the Job:

The Executive Chef will be responsible for overseeing and executing the culinary program within the Gas South District Center.

This is a high-volume catering role that requires excellent leadership, organizational, and communication skills. The ideal candidate should have experience in large scale convention centers, large events/stadiums, or upscale hotels.

• Key Responsibilities:


• Oversee and execute the culinary program within the Gas South District Center.


• Maintain a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures.


• Coordinate and participate in interdepartmental communications with the operations, sales, and staffing teams to ensure all event details are discussed and thoroughly understood.


• Responsible for all culinary aspects of events, if it involved food it involves you.


• 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.


• 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 Proof of the Pudding 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 staffing team to ensure schedules for FOH & BOH are concurrent with scheduled events.


• This position will require regular travel throughout the Gas South District.

Requirements:

• A Culinary Arts Degree or related field.


• 5+ years in a lead culinary role, plus experience in a large scale catering culinary role.


• Must be a natural leader with a fire in their belly to lead and love what they do.


• Must be a chef who thrives on creativity, customer satisfaction and flavor profiles.


• Must have impeccable integrity for the business, the community and the team.

Specialized Qualifications:

• Excellent listening and communication skills.


• Ability to run a business as if you own it.


• Exhibit cooking skills, knowledge, and food handling skills consistent with contemporary training and have the desire to learn more.

Benefits:

• Competitive base salary.


• Benefits include health insurance, dental, vision, life, 401k, short & long term disability, and HSA opportunities.

Work Environment:

The Executive Chef will be in and out of kitchens and event venues with shifts having long periods of standing and moving equipment and/or food product. This position can work indoors, outdoors, and in temporary structured tents/buildings.

Physical Demands:

• Prolonged periods of sitting at a desk and working on a computer.


• Prolonged periods of standing, moving throughout a kitchen and venue, bending, lifting, and reaching.


• Ability to perform physical tasks; such as but not limited to, lifting approx. 40 lbs.