We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, sex, sexual orientation, age, disability, gender identity, marital or veteran status, or any other protected class.
SUMMARY

Responsible for all management of Pelham Civic Complex (“Building”) food services, food quality, guest service standards, and sanitation standards in all F&B areas including but not limited to; all Kitchens, Concessions, VIP Suites, Party Decks, Conference Center, Premium Bars, Kiosks and Artist, Crew or Team Catering. Coordinates hiring, scheduling and directs training of all food service employees in food preparation and other activities as needed. The Chef is responsible for ordering, receiving, storage, inventory of all foods and ensuring proper preparation of all foods, and food related regulations, quality standards and adheres with all VenuWorks sanitation standards ensuring an efficient, timely, and profitable operation by performing duties and responsibilities personally or through subordinate managers and/or supervisors. The 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.

ESSENTIAL RESPONSIBILITIES include the following. 

1.    Plan and direct all functions of kitchen administration, food production planning, menu developing and pricing of all F&B guest services, concessions, premium bars, event party decks, lounges, related F&B service areas, and culinary departments, to ensure F&B Dept. meets the daily needs of the venue operations and budgetary goals related to food preparations and provided services.

2.    Ensure consistent presentation and best quality of all food and beverage products and services throughout the venue, and other related areas for all events at all times daily.

3.    Assist in establishing and achieving predetermined food service profit objectives and desired standards of quality food, cleanliness, and timing.

4.    Implement effective controls of food cost and labor costs.

5.    Responsible for quality of food products, food handling, kitchen team building, training of all food positions and maintaining professional work procedures.

6.    Create and nurture an environment that emphasizes motivation, empowerment, teamwork, and a passion for providing the best in quality foods, while being readily available & approachable for all team members.

7.    Take proactive approaches when dealing with guest concerns. Follow property specific second effort and recovery planning. Always extend professionalism and courtesy to guests.

8.    Create, establish, and plan menus including all catering, banquet, concessions, VIP and backstage catering areas.

9.    Implement training programs and recipe cards for all foods prepared in the facility including item ingredients, target product costs and preparation methods to include Hazard Analysis Critical Control Point (HAACP) and proper sanitation guidelines.

10.  Maintain professional vendor relationships with-in local community, assure timely delivery and maintain inventory of all food needs of the facilities; maximize product availability, minimize waste to control food costs while achieving and improving upon budgeting guidelines.

11.  Plan kitchen team schedules and supervision of all kitchen employees to maximize productivity while minimizing labor costs to achieve and improve upon budgeted guidelines. 

12.  Carry out supervisory responsibilities in accordance with the VenuWorks 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.

13.  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.

1.    Orders and ensures preparation of all food for all areas to specifications before and during all events: Estimate kitchen staffing and product requirements meet or exceed expectations. 

2.    Properly manages food, supplies and labor line accounts in accordance with budgetary requirements.

3.    Ensures proper food temperatures are maintained, food is stored correctly, labeled and dated in all food service and storage areas.

4.    Ensures freshness and quality of all menu items for all areas. Packages all products to proper specifications. Performs opening, closing and side work duties as needed or instructed and according to proper guidelines.  Makes sure all food areas are maintained, stocked, inventoried, set-up, prepped and ready for each event according to service times and clients’ expectations.

5.    Keeps all catering, kitchen and concessions food service equipment in safe working order, clean, organized, sanitized and sufficiently stocked.  

6.    Follows and upholds all health codes and sanitation regulations in accordance with local, state and company requirements.

7.    Use waste control guidelines and record all waste on spoilage sheets.

8.    Work closely with the venue leadership team to deliver overall food quality and service standards to all events.

9.    Directly reports to Executive Director of the Building. 

10.  The Cook and the Sous-Chef directly report to the Chef.

11.  Actively maintains community involvement in local and charitable organizations.

12.  Performs other duties as assigned.
 

SUPERVISORY RESPONSIBILITIES 

Responsible for the overall direction, coordination, and evaluation of the kitchen in accordance with the organization’s policies and applicable laws. Carries out supervisory responsibilities in accordance with VenuWorks policies and applicable laws. Responsibilities include interviewing, hiring, training and supervising employees; assigning and directing work and work locations; appraising performance, rewarding and disciplining employees; addressing complaints and resolving problems.  Ensures all food preparation and presentation standards are met in accordance with proper procedure and safety measures. Provides an exciting and energetic atmosphere, leading the culinary team by example daily and during event service. 

QUALIFICATIONS  

To perform this job successfully, an individual must be able to perform each essential duty and responsibility satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.  Qualified applicants must be available to work nights and weekends, and occasionally holidays.  

1.    Customer Focus:  Is dedicated to meeting and/or exceeding the expectations and requirements of internal and external customers.

2.    Integrity and Trust:  Is widely trusted and is seen as a truthful individual who keeps confidences, admits mistakes, doesn’t misrepresent him/herself and is highly respectful of others.

3.    Communication: Consistently exhibits courteous, respectful, non-defensive and appropriate communications. Presents information in a concise and understandable format.

4.    Teamwork: Works cooperatively with others in the accomplishment of joint tasks and common objectives.  Contributes to a positive work environment, fosters collaboration and provides a tangible contribution.

5.    Ability to organize workflow and meet established deadlines.

EDUCATION and/or EXPERIENCE 
 

1.    Culinary Degree preferred but not mandatory, or 3 years facility or culinary management experience in a similar high volume facility food service operation with similar duties and responsibilities.

2.    Experience working in a computer network environment utilizing Microsoft Word and Excel programs, points of sale equipment and digital menu boards.

3.    Knowledge of supervisory principles and practices.

 CERTIFICATES, LICENSES, REGISTRATIONS 

1.    Applicants must possess a current, valid driver’s license and a current working home telephone with a number that can be accessed by building management personnel for business contact purposes.

2.    Must have or be able to obtain current certifications and licenses required by local, state, and/or Federal guidelines for food production management.

3.    ServSafe certified through the National Restaurant Association or ability to become certified within the first six months of employment.

     
LANGUAGE SKILLS

1.    Ability to communicate effectively orally and electronically.

2.    Ability to read and comprehend instructions, correspondence, and memos.

3.    Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, and government regulations.

4.    Ability to write reports, business correspondence, and procedure manuals.

5.    Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.

6.    Ability to speak and understand English.

MATHEMATICAL SKILLS

1.    Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume.

2.    Ability to apply concepts of math on an Excel spreadsheet, calculator, ten key adding machine, or cash register such as discounts, interest, commissions, proportions, and percentage.

3.    Ability to add, subtract, multiply and divide all units of measure using whole numbers, fractions, and decimals, applying concepts of basic algebra and geometry.

4.    Strong experience with inventory control procedures and good overall skills in working with numbers. 
 

REASONING ABILITY/COGNITIVE SKILLS (includes but not limited to following)

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form;  ability to remember previously learned material such as specifics, criteria, techniques, principles, and procedures ;  ability to grasp and interpret the meaning of material;  ability to use learned material in new and concrete situations;  ability to break down material into its component parts so that its organizational structure can be understood; ability to recognize casual relationships, disseminate between behavior mechanisms, and identify elements that are relevant to the validation of a judgment;  ability to put parts together to form a new whole or proposed set of operations; ability to relate ideas and formulate hypotheses;  ability to judge the value of material for a given purpose on the basis of consistency, logical accuracy, and comparison to standards; ability to appraise judgments involved in the selection of a course of action; ability to identify choices and potential outcomes, determine importance of outcomes, combine information to prioritize options and make decision based on best and most important choice.  
 

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position.

1.    While performing the duties of this job, the employee is regularly required to reach with hands and arms and talk or hear.

2.    The employee frequently is required to stand; walk; sit; and use hands to finger, handle, or feel.

3.    The employee is occasionally required to climb or balance and stoop, kneel, crouch, or crawl.

4.    The employee must regularly lift and/or move up to 25 pounds and frequently lift and/or move up to 50 pounds.

5.    Specific vision abilities required by this job include close vision, distance vision, color vision, and ability to adjust focus.
 

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

1.    While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts and the risk of electrical shock.

2.    The noise level in the work environment is usually moderate.

The above statements are intended to describe the general nature and level of work being performed by the person assigned to this position.  This is not an all-inclusive list of responsibilities, duties, and skills required of personnel so classified.  Further, this job description is not intended to limit or in any way modify the right of any supervisor to assign, direct, and control the work of any employee under his/her supervision.  I understand that employment is at the will of the employer and either the employer or the employee may terminate the employment with or without cause at any time.