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Overview
Executive Chef / Director of Food & Beverage reports to the Venue General Manager and is responsible for oversight in the administration, planning, budgeting and direction for the food & beverage operations of the property including all front and back of the house operations in concessions, catering, and culinary.Insures an effective and cost efficient program by controlling the food & beverage budget, and performs related day to day responsibilities as required.
Coordinates all elements of Food & Beverage operations including budgeting, purchasing, directs the operation of banquets, meetings, festivals, and concessions. Leads the overall staffing within the operation ensuring a consistent product is offered and a hospitable work environment is available for team members.
Additionally, this role will assume all duties of an Executive Chef in providing menu development, recipe costing, securing procurement practices, meal preparation and managing the culinary team to provide product as needed.
This role will pay a salary of $70,000 to $75,000.
For FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays).
job expires 3/31/2024
Responsibilities
Essential Job Functions (including to but not limited to):

• • Responsible for the overall daily operation of all food and beverage areas and services.
  • Responsible for all food production and preparation for all events.
  • Responsible for managing, developing and mentoring a staff, including initiating employee discipline as required. Responsible for completing documentation of employee performance and attendance issues in accordance with company policy and practice.
  • Ensure proper set-up of all locations prior to doors. Set-up duties may include: verifying opening inventory, assigning duties to workers, ensuring sanitation standards are met, verifying that each location is fully operational, ascertaining levels of food production based upon projected guest attendance has been met; assuring that SL or NFP Stand Leader has followed proper procedures for distribution and handling of cash.
  • Provide a high level of oversight and operational expertise resulting in the smooth, efficient and profitable execution of events.
  • Ability to oversee a large volume of inventory, order product, and manage high volume sales.
  • Responsible for ensuring that budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control.
  • Ensures that the purchasing and preparation of all food products meet OVG' standards of quality and consistency.Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained.Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met.Monitors all food served relative to appearance, temperature, sanitary and quality standards.
  • Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness.
  • Develops menus, recipes, cost controls, and portion sizes
  • Works with vendors in developing products needs ensuring product is on hand for events and inventory control and purchasing practices are in place
  • Training new & current employees with regarding to property procedure & best practices.
  • Willing to cover / back-up any open position to assure location is fully operational and company standards pertaining to speed of service and guest satisfaction are met
  • Complete post-event evaluations, data compilation, tracking of monetary and product shortages, generating reports; serves as a resource for POS applications and training.
  • Ensure work environment is safe and free from harassment or discrimination; immediately address all safety concerns, potential hazards, accidents or incidents. Relays safety/health issues to management immediately.
  • Ensure event staff and volunteers are aware of work place expectations; provide on-going assistance, training and mentoring to event staff and volunteers; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff and volunteers; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback.
  • Ability to obtain working knowledge of all existing locations: geographical locations, equipment, evacuation procedures, adjacent employee and guest areas and facility access.
  • Participate in the development and administration of the Operations budget; forecast of additional funds needed for staffing, equipment, materials, and supplies; monitor and approve expenditures; implement adjustments as necessary.
  • Order supplies and materials for foodservice programs within budget guidelines; receive and maintain supplies, linens and foodservice goods
  • Review and assure compliance with Alcohol and Food Safety Guidelines.
  • Maintain hazardous materials communication program, material safety data sheets and required records and permits; maintain knowledge of changes in pertinent Federal, State and Local regulations.
  • Develop and maintain an accurate record keeping system; including equipment maintenance and inventory logs.

Qualifications
Qualifications:

• • Associate's Degree (A.A.) or greater in Culinary Arts, Culinary Management, Business Management, or related field; along with three or more years' food and beverage experience in high volume facility producing complex meals for large, high profile events of 400 guests or more.
  • Degree requirement may be substituted for five or more years' experience in Food & Beverage Management or related position.
  • Experience with kitchen operations and culinary experience required
  • Solid working knowledge of computer applications: Microsoft office, POS systems, timekeeping system.
  • Experience training new employees and volunteers
  • Advanced knowledge of inventory procedures and controls
  • Experience ordering product for a high-volume venue or facility
  • Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, professional and courteous manner which fosters a positive, enthusiastic and cooperative work environment (Spanish speaking / communication a plus)
  • Ability to make sound business/operations decisions (i.e. regarding employee placement, staffing adjustments, and/or respond to technical, product or equipment challenges during an event) quickly and under pressure.
  • Ability to work well in a team-oriented, fast-paced, event-driven environment.
  • Possess thorough working knowledge of all applicable sanitation requirements, food preparation guidelines, alcohol service policies, safety standards, etc.
  • Ability to calculate basic math functions (addition, subtraction, multiplication, division, percentages) as they relate to POS cash/credit transactions, cash reconciliation and product inventory.
  • Ability to consistently adhere to the highest standards of integrity, professionalism, ethics and confidentiality.
  • Nationally recognized food service sanitation training course certification preferred
  • Nationally recognized alcohol service training course certification preferred
  • Must be able to work a flexible schedule including, early mornings, evenings, weekends, holidays and extended number of consecutive days