Location: Cooperstown All Star Village, Oneonta, NY
Employment Type: Full-Time Fixed Term (9-month January-September. Full-time onsite May–September)
Start Date: On or before January 5, 2026
Role Summary
Cooperstown All Star Village (CASV) is seeking a dynamic Outlet Manager / Chef de Cuisine to lead the Upper Deck Bar — the park’s flagship, newly remodeled premium dining outlet — in a high-volume, fast-paced youth sports environment. Reporting to the Food & Beverage Director, this hands-on culinary leader will blend executive vision with daily BOH execution, owning menu innovation, food cost control, staff development, and aggressive revenue generation while contributing to CASV’s overall F&B financial targets. Supported by a strong FOH Manager for service coordination, you will deliver exceptional, family-friendly guest experiences, ensure ServSafe compliance, manage budgets and operations, and foster a collaborative, high-energy team culture. This is a 9-month leadership role with off-season R&D, and peak-season intensity.
Company Overview
CASV delivers exceptional food and beverage experiences at the premier youth sports venue, serving millions of visitors annually. Our diverse outlets—ranging from high-volume concessions, a family-oriented dining restaurants, to premium restaurants and casual sports bars—cater to athletes, families, coaches, and spectators with innovative menus and high-energy service. We drive revenue through operational excellence, upselling, and property-specific guest experiences, leveraging technology like MarginEdge and POS systems for efficiency.
Key Responsibilities
Culinary Leadership & Innovation
Design and execute premium, approachable menus for Upper Deck: shared plates, elevated bar fare, family-friendly entrees, and seasonal specials.
Maintain Central Recipe Vault with photo-documented, standardized builds (allergen-flagged, scalable).
Introduce signatures and “Local Hero” features to boost engagement and revenue.
BOH Operations & Cost Control
Oversee daily kitchen operations: prep, line execution, inventory, waste tracking via MarginEdge.
Achieve =28% food cost through vendor partnerships, portion control, and audits.
Manage equipment R&M, scheduling, and labor efficiency during peak volume
Staff Training & Development
Lead BOH Training Academy:
Cross-train with Team Dining Chef and Clubhouse Chef for outlet consistency.
Mentor Sous Chef, Line Cooks, Prep, Dish on plating, speed, hygiene, and upselling.
Collaboration & Integration
Lead FOH Manager for seamless service flow and timing.
Work with Senior Advisor (Beverage Director) on beer/cocktail pairings.
Support CASV-wide initiatives: occasional menu alignment in Clubhouse or Team Dining during peaks.
Culinary degree or equivalent; 5+ years in kitchen leadership
Proven expertise in:
ServSafe Manager (current)
Proficient with inventory tech (MarginEdge), POS integration (Square),
Strong leadership, communication, organizational skills
Full service dining experience; able to balance premium quality & family appeal
Physical Requirements
Stand 8+ hours in hot kitchen
Lift up to 50 lbs (cases, equipment)
Repetitive motion (chopping, plating)
Flexible schedule: days, evenings, weekends, peak tournament periods
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