Executive Chef

Our client is seeking a talented Executive Chef to lead culinary operations for one of the premier collegiate athletic dining programs in the Southeastern United States. This hands-on leadership role oversees all aspects of the Student-Athlete Training Table, including menu development, culinary execution, staff leadership, budgeting, purchasing, and overall kitchen operations. Key Responsibilities: * Overseeing and effectively managing all day-to-day duties to ensure that each service time is executed flawlessly from start to finish.

• Plan and execute game-day menus for the Student Training Table.
• Student Training table runs daily with 2 meal periods.
• Maintain a safe, secure, and healthy environment by establishing, following,

and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; and maintaining security systems. * Managing and working very closely with Account Executive(s) to fully understand event details including custom menus, event set up, and event specifics. * Responsible for all culinary aspects of the daily Student Athlete Training Table program. * Total execution of events and food service while maintaining the highest level of food quality and presentation.

• Capable of producing a consistent product in high volume.
• Purchasing and inventory management for all operations.
• Meets venue financial objectives by forecasting requirements; preparing an

annual budget; scheduling expenditures; analyzing variances; initiating corrective actions. * Create weekly financial reporting, to include declining balance, invoice tracking and labor vs. sales reports. * Develop, implement, and communicate creative menu items that adhere to the company’s standard of innovation and excellence. * Manage financial goals and food cost while maintaining and tracking the venue’s budget * Knowledge of Microsoft Office, internal and external email communications, and purchasing procedures. * Responsible for training, accountability, and scheduling of the culinary staff. * Working with the HR team to ensure schedules for FOH & BOH are concurrent with scheduled events. Responsibilities not limited to this list Qualifications Education and/or Experience Qualifications:

• A Culinary Arts Degree or related field.
• 5+ years in a lead culinary role, plus experience in a Sports & Entertainment

hospitality culinary role.