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Executive Chef - Fresno Grizzlies (Fresno · CA)

Fresno Grizzlies jobs
Sports Jobs in Fresno · CA
Food and Beverage: Chef/Cook
Different perspectives make us better. We’re committed to creating an equal opportunity and fair treatment environment, where learning and growing together is just part of our every day. An environment where you can be your authentic self. 
About Levy
The disruptor in defining the sports and entertainment hospitality experience, Levy is recognized as the market leader and most critically acclaimed hospitality company in its industry. Twice named one of the 10 most innovative companies in sports by Fast Company magazine and one of the top three Best Employers for Diversity in America by Forbes, Levy’s diverse portfolio includes award-winning restaurants; iconic sports and entertainment venues, zoos and cultural institutions, theaters, and convention centers; as well as the Super Bowl, Grammy Awards, US Open Tennis Tournament, Kentucky Derby, and NHL, MLB, NBA, NFL, and MLS All-Star Games.

Job Summary
It’s all about the food. The Executive Chef is the leader for all things culinary at the location – from setting the menu standards to training team members and being the face of Levy on social media. Food is a central part of the guest experience and the Executive chef is the visionary behind that food. The ideal candidate will be an experienced food and beverage leader. A great coach with commercial acumen, who can get the best out of people and continually drive operational performance and execution.

 Details Responsibilities: 
  • Proactively coaching and motivating team members to deliver their best
  • Identifying opportunities and driving improvements in both the food and financial performance
  • Overseeing all aspects of a safe and sanitary culinary department
  • Working closely with the purchasing and finance teams to develop an offer that delivers financially and delights our guests
  • Building and developing the on-site culinary team
  • Working closely with the regional and Home Office culinary teams to continually evolve the food experience for guests
  • Support efforts to drive revenue by participating in social media activities
  • Overseeing equipment maintenance routines
  • Ensuring the creation of appropriate par levels in line with sales forecasts
  • Creating and distributing team members schedules in line with revenue forecasts
  • Overseeing menu design and updates in line with food trends and internal data, cost of goods, and popularity
  • Creation of menu build diagrams
  • Maintenance of recipe specifications, partnering with the purchasing team to continually update based on product availability and pricing
  • Overseeing all routine kitchen management procedures including (but not limited to) opening and closing checklists, cleaning schedules, temperature checks, waste sheets and pest control
  • Creation of customized group sales/event menus in partnership with the sales teams
  • Setting standards for chef table setups
  • Creation of prep sheets and line layout diagrams to ensure consistent and efficient food production.
  • Delivering training and coaching to team members on both the menu and general culinary skills
  • Management of team member breaks to ensure the well-being of all team members
  • Attending location management team meetings to maintain and build collaboration with other departments
  • Delivery of pre-shift meetings to set the tone for events
  • Conducting progressive discipline with team members to address any issues in relation to performance
  • Completing onboarding and orientation for new members of the culinary team
  • Ensuring all elements of food ordering, delivery, prep, transportation, and service are conducted to a high standard in line with Levy’s sanitation and safety Core Signatures
  • Responding to emails/phone calls and other communication in a timely manner
  • Ensuring calorific analysis is carried out on all menu items in line with FDA guidelines
  • Partnering with the purchasing and operations teams to identify and proactively prevent loss of product
  • Partnering with other departments and the regional team on community outreach programs
  • Managing support travel by team members for other locations
  • Management of culinary department budget
  • Other duties as assigned