Director of Culinary Operations

SUMMARY: Responsible for management of multifaceted culinary and catering operations. Business unit consists of multiple culinary production facilities, culinary managers, and Stewarding Department. This position is responsible for guiding the Culinary Department to fulfillment of all catering requirements for internal and external functions, support and production of specialty items for the Concessions Department, coordination and collaboration with the Premium Services team in menu development and establishing customer service and catering standards across all catering and culinary operations.

DUTIES AND RESPONSIBILITIES

1. Develops a cross functional talent pool to deliver on business objectives while building and developing the on-site culinary team.
2. Leads corporate social responsibility, food seasonality, health/wellness and high-quality culinary arts for the operation.
3. Analyzes ongoing performance and trends in the local operation and devises and leads improvements.
4. Oversee menu design and updates in line with food trends, internal data, cost of goods, and popularity, and partner with the purchasing and finance teams to develop offerings that deliver financially and delight our guests.
5. Maintains recipe specifications and partners with the purchasing team to continually update based on product availability and pricing.
6. Oversees all routine kitchen management procedures including, but not limited to, opening and closing checklists, cleaning schedules, temperature checks, waste sheets and pest control.
7. Creates prep sheets and line layout diagrams to ensure consistent and efficient food production.
8. Develops and maintains high standards of food safety and sanitation in all locations of the stadium.
9. Develops and manages catering purchasing program and cultivates customized group sales/event menus in partnership with the sales teams.
10. Ensures all elements of food ordering, delivery, prep, transportation, and service are conducted to a high standard.
11. Accountable for cost controls: food, labor, other operating expenses, partnering with the purchasing and operations teams to identify and proactively prevent loss of product.
12. Develops and maintains contemporary high-quality services and menu offerings.
13. Interfaces with HR to maintain strong recruiting effort to ensure appropriate staffing levels.
14. Special projects and assignments as business dictates
15. Responsible for the maintenance, creation and control of all personally identifiable information or any other information protected by any Confidentiality or Privacy Standards or Company Policies that you have access or knowledge of, including but not limited to any state or federal regulations including HIPAA.

SUPERVISORY RESPONSIBILITIES`

• Executive Chefs
• Sous Chefs
• Banquet Chefs
• Assistants and productions staff
• Stewarding Department

SKILLS AND QUALIFICATIONS

• Minimum 5 years of experience as an Executive Chef in a high volume ($10M - $15M), upscale catering operation or similar venue
• Bachelor's Degree or ACF or similar Chef Certification
• Strong Computer skills and analytics
• Excellent communication and interpersonal skills
• Strong team leader
• Ability to taste and evaluate food and beverage products.
• High level of computer literacy
• Understanding of financial concepts
• Excellent interpersonal and stakeholder management skills
• Experience in the use of social media is preferred.

PHYSICAL DEMANDS

• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

WORK ENVIRONMENT

• Fast paced kitchen environment
• Will work in hot and cold conditions.

CERTIFICATES, LICENSES, REGISTRATIONS

• ServSafe

OTHER DUTIES

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

This company is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, and other legally protected characteristics.

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