Executive Chef

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Responsible for all management of Blue Cross Arena food services, food quality, guest service standards, and sanitation standards in all F&B areas; all Kitchens, Concessions, Luxury Suites, Party Decks, Meeting Rooms, Premium Bars, Kiosks, and artist, crew, or team catering. Coordinates hiring, scheduling and directs training of all food service employees in preparation and other activities as needed. The Executive Chef is responsible for ordering, receiving, storage of all foods and ensuring proper preparation, food regulations, quality standards and adherence to all Venu Works sanitation standards, ensuring an efficient, timely, and profitable operation by performing duties personally or through subordinate managers and/or supervisors.

The Executive Chef must have the ability to work varied hours/days, including evenings, weekends and holidays as needed. Schedule varies and is subject to change. Shifts and hours are based on event requirements and this position requires event presence and support.

• Under the direction of the F&B Director, plan and direct all functions of kitchen administration, food production planning, menu development, and pricing of all F&B services, concessions, premium bars, event party decks, lounges, related F&B service areas, and culinary departments, to ensure the F&B Dept. meets the daily needs of venue operations and budgetary goals.
• Ensure consistent presentation and best quality of all food and beverage products and services throughout the venue and other related areas for all events daily.
• Assist F&B Director in establishing and achieving predetermined profit objectives and desired standards of quality food, services, cleanliness, merchandising, promotion, and services.
• Implement effective controls of food and labor costs within F&B areas while assisting F&B Director with programs and menus, effectively maximizing food and beverage sales in all areas.
• Regularly review and evaluate customer satisfaction of menus, food quality, premium bar and all banquet catering services.
• Responsible for quality and service of food products, food handling, team building, training of all food positions and maintaining professional work procedures.
• Create and nurture an environment that emphasizes motivation, empowerment, teamwork, and passion for providing the best in quality F&B services, while being readily available & approachable for all team members.
• Take proactive approaches when dealing with guest concerns, following property specific second effort and recovery planning, extending professionalism and courtesy to guests.
• Create, establish, and plan F&B menus for the entire operation including all catering, banquet, concessions, premium bars and backstage catering areas.
• Implement training programs and recipe cards for all foods and beverages prepared in the facility including item ingredients, target product costs and preparation methods to include HACCP and proper sanitation guidelines.
• Maintain professional vendor relationships, assure timely delivery and maintain inventory of all food needs, maximizing product availability and minimizing waste to control food and beverage costs.
• Plan team schedules and supervise all food and beverage service employees to maximize productivity while minimizing labor costs.
• Carry out supervisory responsibilities in accordance with the organization’s policies and applicable laws; interview, hire, train and supervise employees including non‑profit groups; assign and direct work and work locations; address complaints and resolve problems.
• Determine, develop, and implement policies, procedures and training to ensure food services and sanitation standards meet or exceed all local, state, and/or Federal guidelines at all times. Plan and administer a training program within the department that will develop associates at all levels.
• Work with sales and event planners on customization of menus and culinary experiences for all events, conferences and meetings to ensure sales goals are obtained.

• Orders and ensures preparation of all food for all areas to specifications…