Supports the Chef in all culinary operations for concessions and premium areas, including production planning, execution, and quality control. Helps manage inventories, ordering, prep systems, and staff scheduling while upholding food safety standards.

Chef / Food & Beverage Director

·         Support Chef in menu execution across two concession stands and premium spaces; ensure recipes and portioning are followed.

·         Assist with billing and tracking of all food expenditures; help meet food cost and yield targets.

·         Use prep and thaw sheets; ensure proper product rotation (FIFO) and par maintenance.

·         Order product from approved vendors; receive, verify, and store deliveries to standard.

·         Conduct inventories; reconcile variances; minimize waste and maintain accurate records.

·         Assist with scheduling and supervision of kitchen and concession staff; lead pre-shift huddles.

·         Uphold cleanliness and sanitation standards; maintain equipment and report maintenance needs promptly.

·         Food Safety (if applicable): Follow all food handling, time/temperature, cross-contamination, and sanitation procedures; complete and maintain required food-handler certifications; keep prep and service areas clean and organized.

·         2+ years culinary experience in high-volume or stadium/arena setting preferred.

·         Working knowledge of production sheets, food costing, and vendor ordering platforms.

·         Leadership skills with ability to train, coach, and hold staff accountable.

·         Strong understanding of food safety, time/temperature control, and allergen awareness.

·         Current county food handler permit (required).

·         ServSafe Manager (or equivalent) preferred; obtain within designated timeframe if not current.

·         Ability to stand/walk for extended periods (4–6+ hours) and climb stairs as needed.

·         Lift, carry, push, or pull up to 35–50 lbs with or without reasonable accommodation.

·         Work in a fast-paced environment with variable noise, heat, and crowds.

·         Shifts include nights, weekends, holidays, and game days; additional hours during events as required.

·         Being present, punctual, and productive while on shift is required.

·         Consuming food or beverages that have not been paid for is theft and will be treated as such.

·         A polite, accommodating attitude toward guests and teammates is expected at all times.

·         We reserve the right to check any bags brought on premises.

·         Cell phones may not be used during game time or active service. After one warning, the employee will be sent home.

·         Habitual tardiness or absenteeism will result in immediate termination.

·         Comply with all applicable local, state, and federal laws and venue policies, including food safety, workplace safety, and responsible alcohol service.