ASM Global
Director of Food & Beverage/Executive Chef
ASM Global, Northeast Ithaca, New York, United States
Director of Food & Beverage/Executive Chef
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Director of Food & Beverage/Executive Chef
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ASM Global . Overview
ASM Global, the leader in privately managed public assembly facilities, has an opening for a Director of Food and Beverage/Executive Chef at Ithaca Downtown Conference Center. This position is responsible for daily management of the Food and Beverage Department, including concessions, mobile carts, general event catering, culinary, catering sales, menu development, financials, and budgets. This role directs and coordinates the entire food and beverage operation, personally or through subordinate supervisors. Essential Duties and Responsibilities
Daily management of the Food & Beverage departmental operations and personnel. Creates Food and Beverage sales projections and budgets for facility events. Responsible for daily concession food and beverage compliance and service concerns such as Health Department regulations, alcohol beverage service guidelines and standards, menu engineering/development, and detailed costing for concessions operation. Inspects and tastes prepared food to maintain quality standards and sanitation regulations. Directs and coordinates Food and Beverage units; supervises staff in accordance with ASM policies and applicable laws, including interviewing, hiring, training, performance appraisals, and disciplinary actions in conjunction with Human Resources. Works with limited supervision and interacts with all levels of staff, including management. Requires flexible hours including nights, weekends, and holidays. Ordering, receiving, and preparing all food items. Maintaining food costs and budget goals. Produces required products according to Banquet Event Orders for each event. Engages prospective clients through Chef’s tables. Maintains active involvement in the local hospitality community and professional associations. Attends in-house event-related meetings and relays changes to other departments. Maintains all kitchen equipment cleanliness and annual maintenance. Participates in promotional media events to promote the facility. Hires and trains all kitchen and stewarding staff to include “Serve Safe” and any Health Department regulations. Manages culinary and stewarding personnel to meet labor and production objectives; oversees retail production and deliverability. Maintains a Health Department score of 90 or higher. Supervisory Responsibilities
Directly supervises all kitchen personnel and stewarding department, including interviewing, hiring, and training in accordance with company policies and applicable laws. Qualifications
Certificate or degree from an accredited culinary school, college, or technical school preferred. Minimum 5 years’ experience in a management-level position in Food & Beverage or equivalent. Experience in overall Food and Beverage operations, sales, inventory control, cost control, and food preparation procedures. Experience in food purchasing (Catering & Concession), including price negotiations. Excellent knowledge of current culinary and concession trends, presentation, and food quality. Experience standardizing recipes, plating, and costing of menus. Experience working with sub-contractor vendors. Serv Safe food and Serv Safe Alcohol certified. Maintain PCI Compliance certification. Alcohol awareness certificate and training capabilities. Strong customer service orientation and ability to work with clients and staff. Results-oriented with ability to meet budgetary goals. Excellent organizational, multi-tasking, planning, and communication skills. Attention to detail and service orientation; prior supervisory experience required. Computer skills including proficiency with Microsoft Office. Ability to be creative with buffet presentations and maintain a quality product. Education/Experience
At least 8 years of culinary experience in a banquet facility producing meals for large events. Skills and Abilities
Advanced oral and written communication skills. Strong customer service orientation and ability to work with others in the facility. Results-oriented with ability to meet budgetary goals. Excellent organizational, planning, communication, and interpersonal skills. Ability to undertake and complete multiple tasks. Creative with food presentations and maintaining a quality product. Must maintain local Health Codes and HACCP sanitation standards. Physical Demands
The physical demands described are representative of those required to perform the essential functions. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The employee must be able to move around the facility, stand for long hours during events, and work inside or outside as needed. Lifting and substantial standing, walking, and manual dexterity are required. Note: Essential responsibilities may change at any time due to reasonable accommodation or other reasons. This document does not state or imply that these are the only duties to be performed. ASM is an Equal Opportunity/Affirmative Action employer and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor. Salary Range: $78,000 - $90,000
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Join to apply for the
Director of Food & Beverage/Executive Chef
role at
ASM Global . Overview
ASM Global, the leader in privately managed public assembly facilities, has an opening for a Director of Food and Beverage/Executive Chef at Ithaca Downtown Conference Center. This position is responsible for daily management of the Food and Beverage Department, including concessions, mobile carts, general event catering, culinary, catering sales, menu development, financials, and budgets. This role directs and coordinates the entire food and beverage operation, personally or through subordinate supervisors. Essential Duties and Responsibilities
Daily management of the Food & Beverage departmental operations and personnel. Creates Food and Beverage sales projections and budgets for facility events. Responsible for daily concession food and beverage compliance and service concerns such as Health Department regulations, alcohol beverage service guidelines and standards, menu engineering/development, and detailed costing for concessions operation. Inspects and tastes prepared food to maintain quality standards and sanitation regulations. Directs and coordinates Food and Beverage units; supervises staff in accordance with ASM policies and applicable laws, including interviewing, hiring, training, performance appraisals, and disciplinary actions in conjunction with Human Resources. Works with limited supervision and interacts with all levels of staff, including management. Requires flexible hours including nights, weekends, and holidays. Ordering, receiving, and preparing all food items. Maintaining food costs and budget goals. Produces required products according to Banquet Event Orders for each event. Engages prospective clients through Chef’s tables. Maintains active involvement in the local hospitality community and professional associations. Attends in-house event-related meetings and relays changes to other departments. Maintains all kitchen equipment cleanliness and annual maintenance. Participates in promotional media events to promote the facility. Hires and trains all kitchen and stewarding staff to include “Serve Safe” and any Health Department regulations. Manages culinary and stewarding personnel to meet labor and production objectives; oversees retail production and deliverability. Maintains a Health Department score of 90 or higher. Supervisory Responsibilities
Directly supervises all kitchen personnel and stewarding department, including interviewing, hiring, and training in accordance with company policies and applicable laws. Qualifications
Certificate or degree from an accredited culinary school, college, or technical school preferred. Minimum 5 years’ experience in a management-level position in Food & Beverage or equivalent. Experience in overall Food and Beverage operations, sales, inventory control, cost control, and food preparation procedures. Experience in food purchasing (Catering & Concession), including price negotiations. Excellent knowledge of current culinary and concession trends, presentation, and food quality. Experience standardizing recipes, plating, and costing of menus. Experience working with sub-contractor vendors. Serv Safe food and Serv Safe Alcohol certified. Maintain PCI Compliance certification. Alcohol awareness certificate and training capabilities. Strong customer service orientation and ability to work with clients and staff. Results-oriented with ability to meet budgetary goals. Excellent organizational, multi-tasking, planning, and communication skills. Attention to detail and service orientation; prior supervisory experience required. Computer skills including proficiency with Microsoft Office. Ability to be creative with buffet presentations and maintain a quality product. Education/Experience
At least 8 years of culinary experience in a banquet facility producing meals for large events. Skills and Abilities
Advanced oral and written communication skills. Strong customer service orientation and ability to work with others in the facility. Results-oriented with ability to meet budgetary goals. Excellent organizational, planning, communication, and interpersonal skills. Ability to undertake and complete multiple tasks. Creative with food presentations and maintaining a quality product. Must maintain local Health Codes and HACCP sanitation standards. Physical Demands
The physical demands described are representative of those required to perform the essential functions. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The employee must be able to move around the facility, stand for long hours during events, and work inside or outside as needed. Lifting and substantial standing, walking, and manual dexterity are required. Note: Essential responsibilities may change at any time due to reasonable accommodation or other reasons. This document does not state or imply that these are the only duties to be performed. ASM is an Equal Opportunity/Affirmative Action employer and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor. Salary Range: $78,000 - $90,000
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