Executive Chef Job at ASM Global
POSITION: Executive Chef
DEPARTMENT: Food& Beverage
REPORTS TO: Director of Food & Beverage
FLSA STATUS: Salaried Exempt
Summary
As the world’s leading venue management company and producer of live event experiences, ASM Global is the preeminent management and content partner with over 350 venues worldwide. Operating and investing in the world’s most important stadiums, arenas, convention centers, and theaters requires unmatched dedication and the most profound expertise. Our focus is YOU! Through investments in growth, resources, and technology we strive to enhance the experience of our internal Team Members and to continue creating amazing live experiences for the guests that we serve.
The Executive Chef manages purchasing, receiving, and producing all food items in the facility. Overseeing the stewarding department, and ensuring all culinary equipment is maintained, to include food preparation equipment and spaces, as well as service ware such as china, glass, and silverware.
Essential Duties and Responsibilities
Include the following. Other duties may be assigned.
- Ordering, receiving and preparing all food items.
- Maintaining food costs and budget goals.
- Produce required product according to event orders for suites and premium area as well as oversee and ensure food prepared in concession stands meets SAVOR and account standards at each event.
- Develop proposals for clients and potential clients, to include tastings for suites and premium areas, concession stand updates and catered events.
- Entertain prospective clients of the Arena through Chef’s tables.
- Report daily to the Food & Beverage Director on budgeted and actual event by event costs.
- Participate actively on monthly SAVOR Culinary Calls, including seeking out opportunities to contribute.
- Maintains an active role in local hospitality community and professional associations.
- Attend in-house event-related meetings and relays immediate changes with other departments.
- Develop menus and other projects.
- Directs maintenance of all kitchen equipment cleanliness and functionality.
- Participate in promotional media related events to promote the facility.
- Oversee hiring and training of all kitchen and stewarding staff to include “ServSafe” and any Health department regulations.
- Maintain and manage culinary and stewarding personnel to meet labor and production cost objectives.
- Give oversight and direction to retail production and deliverability.
- Maintain a Health Department score of 90 or higher.
- Daily contact with the Director of Food & Beverage and other managers and employees. Regular contact with all Premium Managers, Concessions Managers and staff.
Supervisory Responsibilities
Directly supervises all kitchen and concessions food preparation personnel and stewarding department. Carries out supervisory responsibilities in accordance with company policies and applicable laws. This includes interviewing, hiring and training all personnel in department.
Qualifications
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education and/or Experience
At least (3) years of culinary leadership experience in a facility producing food for large events.
Skills and Abilities
Advanced oral and written communication skills.- Strong orientation to customer service and ability to work with other staff members in the facility.
- Results oriented individual with the ability to meet required budgetary goals.
- Excellent organizational, planning, communication and inter-personal skills.
- Ability to undertake and complete multiple tasks.
- Ability to be creative with food presentations and maintain a quality product.
- Must maintain local Health Codes and sanitation standards, including following SAVOR Food Safety and Allergen program guidance.
Computer Skills
Computer skills to include Excel programs.
Other Qualifications
Serve-safe certified.
Physical Demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to move around the facility; to stand for long hours during events; talk and hear. This position may require work inside or outside of the building, as needed by events. This position requires some stooping and lifting. Substantial standing, walking and manual dexterity to use kitchen equipment (including knives and other kitchen tools) as well as operate office equipment such as a computer is required.
Note
The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.
ASM is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.
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