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Executive Chef | Baltimore Arena - Spectra (Baltimore · MD)

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Overview

OVG Hospitality is searching for a Executive Chef to oversee the opening and all food & beverage operations at the Baltimore Arena in Baltimore, MD slated to open February 2023.
 
Baltimore Arena, is currently under construction and will seat over 15,000 guests with a well-established list of concerts and sporting events.
 
This individual will serve as the Executive Chef for a premier food & beverage operation as well as menu design and meal preparation of the facility including restaurant and bar, catering & events, concerts, brick and mortar concessions, concession trailers, etc. Additionally, work with the General Manager to execute purchasing, receiving, and producing. This position will oversee the stewarding department, and maintain all culinary equipment including china, glass and smallware.
 
Responsibilities

  • Research and development of menu items to keep pace with industry trends, local and seasonal ingredients to support restaurant and concession business; works with sales staff on concepts and themes.
  • Establishes food presentation technique and quality standards.
  • Oversees menus and standards of food production and preparation, for concessions, retail operations and all special events.
  • Works with sales and event staff and to assign prices to menu items in accordance with budgetary goals.
  • Ensures accurate recipe development and testing.
  • Oversees all food production, preparation, for retail operations and all special events.
  • Estimates food consumption and purchases kitchen supplies including food product.
  • Double checks food and equipment purchases for all aspects of the business to ensure consistency with standard operating procedures.
  • Enforces all sanitation and maintenance procedures.
  • Schedules and supervises employees, checking weekly schedules.
  • Coordinates and directs training of chefs, cooks, and other kitchen workers engaged in the preparing and cooking foods to ensure high quality, efficient and profitable food service.
  • Work with leadership to maintain cost of goods, labor, and any other P&L responsibilities at or below budget.
  • Reviews menus and analyzes recipes to ensure superior standards for retail and special events.
  • Responsible for inventory control and the proper rotation of all items.
  • Communicates with operations department to ensure standards are maintained.
  • Coordinate with General Manager to verify and reconcile production and sellable items
  • Work with Concessions Manager to create concession items that support event experiences and maximize sales
  • Hire and train culinary staff to include unit required Food Safety and local Health Dept. requirements
  • Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
  • Maintain health department score of A rating
  • Establishes and enforces nutrition, sanitation and high-quality standards for food and beverage in kitchen, retail stations and portable retail operations.
  • May be requested to manage offsite culinary operations.
  • ServSafe Certified
  • Must have the ability to work a varied and flexible shift.
  • Must have the ability to comply and implement all Standard Operating Procedures
  • Other duties may be assigned.
Qualifications

  • Certificate from accredited culinary school, college, or technical school
  • 10 or more years of hands-on experience
  • 4 or more years of kitchen/culinary management experience at an executive level
  • ServSafe Certified
  • Must maintain local Health Codes and sanitation HACCP
  • At least eight (8) years of culinary experience in high volume facility producing complex meals for large, high profile events of 150 guests or more.
  • Advanced oral and written communication skills
  • 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.
Skills and Abilities
  • Ability to use and maintain basic food service and kitchen equipment.
  • Ability to train others in the use of basic food service and kitchen equipment.
  • Strong analytical and mathematic skills in relation to the culinary profession and Food and Beverage industry
  • Strong communication skills and the ability to read, write, and understand English.
  • Ability to interact with all levels of staff 
  • Ability to quickly identify problems and resolve them.
  • Excellent organizational and planning skills.
  • Strong customer service orientation
  • Excellent communication and interpersonal skills
  • Ability to work with limited supervision.
  • Ability to interact with all levels of staff including management.
  • Ability to work irregular hours as dictated by the event schedule, including nights, weekends and holidays.
  • Creative and ability to create unique dining experiences.
  • Ability to travel as needed.
  • Ability to be creative with food presentations and maintain a quality product.
  • Must maintain local Health Codes and sanitation HACCP.

 
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