Executive Chef - Frost Bank Center, Freeman Coliseum, & Toyota Field

Executive Chef - Frost Bank Center, Freeman Coliseum, & Toyota Center

Requisition #: 652287 Location: San Antonio, TX, US, 78219 Career Area: Culinary

The Executive Chef leads the culinary vision and operations for all premium dining experiences within the Frost Bank Center, Freeman Coliseum, and Toyota Center including suites, catering, inclusive clubs, concessions, and the arena's signature restaurant. This role ensures exceptional quality, creativity, and consistency across all culinary offerings while maintaining efficiency and cost-effectiveness.

Job Responsibilities

• Culinary Leadership: Create and maintain a "guest first" culture at all levels of the culinary team. Develop and execute innovative menus for suites, catering, inclusive clubs, and the restaurant, aligning with the arena's premium service standards. Stay ahead of food trends and incorporate them into offerings to enhance the guest experience. Maintain consistent presentation, taste, and quality for all food served across premium areas.
• Team Management: Sets the tone for a high-performing kitchen culture by leading with professionalism, accountability, and respectfully fostering teamwork, consistency, and pride in execution at every level. Lead, mentor, and develop a diverse culinary team, including sous chefs, cooks, and kitchen staff. Oversee the Chef de Cuisine for each area to ensure staffing levels are appropriate for events and day-to-day operations in each area. Foster a culture of excellence, teamwork, and professional growth within the culinary team. Conduct regular training programs to enhance the skills and knowledge of all culinary staff. Monitor staff performance and provide constructive feedback, coaching, and recognition.
• Operational Oversight: Oversee kitchen operations, ensuring compliance with health, safety, and sanitation standards. Manage food production schedules to meet event demands, minimize waste, and optimize productivity. Collaborate with front-of-house teams to ensure seamless delivery of food to guests.
• Food Safety: Owns and enforces a culture of uncompromising food safety by ensuring all products are handled, stored, and served in full compliance with health regulations and company standardsprotecting guests, team members, and the brand at all times.
• Budget and Cost Management: Work with the AGM of Premium to develop and manage the culinary department's budget, focusing on cost control, waste reduction, and profitability. Manage procurement and inventory within the Aramark purchasing program guidelines targeting 100% compliance. Ensure all menus include Premium PCAs and Build Sheets to ensure costs are aligned and recipes are easy to follow. Monitor inventory and ordering to ensure efficient stock levels targeting a year-over-year inventory reduction adjusted for business growth.
• Collaboration and Communication: Work closely with the Premium and Concession AGMs and other department heads to align culinary operations with overall arena goals. Engage with clients and event planners to customize catering menus and ensure satisfaction. Act as the culinary ambassador for the arena, representing the brand with professionalism and creativity.

Expectations

The Executive Chef is expected to elevate the culinary program, ensuring it reflects the arena's reputation for premium quality and guest satisfaction. This includes driving innovation, fostering a strong team, and maintaining operational excellence across all premium dining outlets.

Qualifications

• Requires at least 4 years of culinary experience
• At least 2 years in a management role preferred
• Requires a culinary degree or equivalent experience
• Ability to multi-task
• Ability to simplify the agenda for the team
• Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems.
• Requires oral, reading, and written communication skills