Executive Chef

Lead all back-of-house culinary operations across the Mesa Complex Oversee menu execution and production for concessions, banquets/catering, VIP/premium areas, and special events Conduct line checks, tastings, and quality assurance reviews Create and maintain standardized recipes, prep sheets, production forecasts, and execution guides Develop creative, trend-forward menu items aligned with the River Center's brand and event mix Collaborate with Sales/Catering on client menu proposals, tastings, and BEO-driven execution Ensure recipe compliance and accurate menu specifications, including yields, allergen awareness, and cost cards Own food cost, labor cost, waste, and controllables within approved budgets Build production and staffing plans aligned to event forecasts and manage schedules Oversee purchasing, receiving, storage, and inventory controls and maintain vendor relationships Track and reduce spoilage and waste Recruit, hire, train, coach, and develop culinary and stewarding staff Establish accountability, teamwork, safety, and continuous improvement culture Create station expectations and cross-training plans Manage performance, feedback, corrective action, and recognition Maintain compliance with local health codes, food safety standards, sanitation, and HACCP practices Ensure labeling, dating, storage, temperature logs, and safe food handling Champion workplace safety, accident prevention, and safe equipment use Maintain cleanliness, organization, and operational readiness of kitchen areas and equipment Partner with Facility Maintenance and F&B leadership on preventative maintenance and equipment needs Maintain BOH readiness, opening/closing procedures, deep cleaning schedules, and stewarding performance Partner with Operations, Sales, and Event Management for seamless event execution Communicate staffing, production levels, challenges, and solutions to leadership Represent the River Center in the local culinary/hospitality community Perform additional duties supporting venue operations and special initiatives Directly supervise culinary and stewarding staff, including interviewing, hiring, training, scheduling, performance management, discipline, and issue resolution Requirements High School Diploma or GED required 7+ years of progressive culinary experience Senior culinary leadership experience in a high-volume venue environment (arena, stadium, convention center, performing arts, or large-scale catering) Demonstrated success managing food cost, labor, and culinary budgets in an event-driven operation ServSafe Manager certification required or ability to obtain within a defined timeframe Knowledge of HACCP and local health department standards Strong leadership, communication, and organizational skills with a hands-on management style Proven ability to drive efficiency, consistency, and quality under tight timelines and high-volume demands Strong understanding of purchasing, inventory, production planning, scheduling, and cost controls Ability to work irregular hours including nights, weekends, and holidays based on event schedule Proficiency with Microsoft Office (Word, Excel) and comfort learning operational systems for scheduling, inventory, and timekeeping Frequent standing/walking; ability to work in hot/cold kitchen environments and around knives, hot surfaces, steam, and cleaning chemicals Ability to lift/move up to 50 lbs, bend, reach, and perform repetitive motions throughout shift Core Competencies Demonstrates extensive culinary leadership and operational management in high-volume environments, with a strong focus on food cost management, quality assurance, and compliance with health and safety standards. Proven ability to develop creative menus and effectively lead culinary teams to achieve operational excellence. Highest-signal resume keywords Culinary Leadership Food Cost Management HACCP Knowledge ServSafe Manager Certification Menu Development ATS Optimization Keywords Hard Skills Culinary Operations Management Menu Execution Quality Assurance Production Planning Inventory Control Cost Control Recipe Development Event Management Staff Training Performance Management Soft Skills Leadership Communication Organizational Skills Teamwork Problem-Solving Certifications & Qualifications ServSafe Manager Certification Industry Keywords High-Volume Venue Catering Food Safety Standards Local Health Codes Event-Driven Operation Tools & Technologies Microsoft Office Operational Systems for Scheduling Inventory Management Systems #J-18808-Ljbffr Jobtailor