Craft Culinary Concepts
Executive Sous Chef - Stadium Farm Stadium
Craft Culinary Concepts, Glendale, Arizona, us, 85318
Position Overview
This position is responsible for assisting the Executive Chef at State Farm Stadium ensuring the highest quality food and beverage offerings while maintaining a safe and clean work environment for all employees. Primary Responsibilities
Assists with schedules and coordinates the work of all cooks and other kitchen employees. Assists the Executive Chef in the planning and writing of all menus. Establishes and trains kitchen personnel in food production principles and practices. Establishes standards for food preparation with an emphasis on quality. Assists in communicating with the Director of Catering on all costs associated with BEOs. Schedules kitchen employees in conjunction with projected event requirements and budgetary constraints. Assists the Executive Chef in overseeing production and timeliness for the lofts and Club level. Establishes maintenance schedules in conjunction with manufacturers' instructions for all equipment, provides safety training in lifting, carrying, hazardous material control, chemical control, first aid and CPR. Maintains appropriate inventory with updated costs as invoices are received. Performs a monthly inventory of all items at the end of each period. Implements and enforces sanitary practices for food handling, general cleanliness and maintenance of kitchen and/or dining areas. Ensures compliance with all applicable health and safety regulations. Plans and prices menus. Performs other duties as assigned. Required Qualifications
Degree from postsecondary culinary arts training program. High volume Banquet and Fine Dining experience Excellent leadership and team development skills Experience with P&L and budgeting processes Must be able to work a flexible schedule; both weekends and holidays Must be ServSafe and HACCP certified. Additional Requirements
Must be able to sustain work for extended periods and have the ability to lift materials, supplies and equipment used in the catering and concession operation. Hours may often be extended and irregular including nights, weekends and holidays. We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, sex, sexual orientation, age, disability, gender identity, marital or veteran status, or any other protected class.
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This position is responsible for assisting the Executive Chef at State Farm Stadium ensuring the highest quality food and beverage offerings while maintaining a safe and clean work environment for all employees. Primary Responsibilities
Assists with schedules and coordinates the work of all cooks and other kitchen employees. Assists the Executive Chef in the planning and writing of all menus. Establishes and trains kitchen personnel in food production principles and practices. Establishes standards for food preparation with an emphasis on quality. Assists in communicating with the Director of Catering on all costs associated with BEOs. Schedules kitchen employees in conjunction with projected event requirements and budgetary constraints. Assists the Executive Chef in overseeing production and timeliness for the lofts and Club level. Establishes maintenance schedules in conjunction with manufacturers' instructions for all equipment, provides safety training in lifting, carrying, hazardous material control, chemical control, first aid and CPR. Maintains appropriate inventory with updated costs as invoices are received. Performs a monthly inventory of all items at the end of each period. Implements and enforces sanitary practices for food handling, general cleanliness and maintenance of kitchen and/or dining areas. Ensures compliance with all applicable health and safety regulations. Plans and prices menus. Performs other duties as assigned. Required Qualifications
Degree from postsecondary culinary arts training program. High volume Banquet and Fine Dining experience Excellent leadership and team development skills Experience with P&L and budgeting processes Must be able to work a flexible schedule; both weekends and holidays Must be ServSafe and HACCP certified. Additional Requirements
Must be able to sustain work for extended periods and have the ability to lift materials, supplies and equipment used in the catering and concession operation. Hours may often be extended and irregular including nights, weekends and holidays. We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, sex, sexual orientation, age, disability, gender identity, marital or veteran status, or any other protected class.
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