Outlet Manager – Upper Deck Bar, Chef de Cuisine

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:

• Pre-season bootcamps (April)

• Weekly skill drills (peak season)

• 100% ServSafe certification

• 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:

• Menu R&D and innovation

• Food cost management (=28%)

• High-volume BOH execution

• Staff training and retention

• 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