Diamond Baseball Holdings
Position Overview
The Executive Chef/Kitchen Manager is responsible for effectively and profitably managing kitchen operations for all baseball and non-baseball events at Maimonides Park. This position reports to the Director, Food & Beverage.
Essential Duties And Responsibilities
Responsible for all Stadium Food Production staff in the execution of food service during games, special events, player meals, staff meals, and suite food.
Oversees overall food prep and presentation and ensures to maintain quality and proper presentation of all food products.
Ability to motivate and encourage the kitchen staff while creating a positive environment.
Responsible for training in all food production areas to include but not limited to Picnics, Concessions, Kiosks and Suites.
Responsible for maintaining and regular cleaning of Food & Beverage equipment and locations.
Ensuring best practices for safety and sanitation in the kitchen in accordance with NYS Health Department regulations.
Ensures timely delivery of food to Teams, Staff and Suites.
Identify and execute strategies to expedite service and production.
Responsible for putting away products as they are delivered.
Perform other related duties, tasks, and responsibilities as required; this role will support other departments as needed.
Minimum Qualifications
Must have 3+ years of culinary management experience.
Experience in High Volume food production.
Serve Safe Certified Preferred (this will be required once hired).
Ability to effectively multi-task and communicate in a fast-paced environment.
Ability to maintain a calm and professional demeanor in the face of adversity.
Ability to be at the stadium long hours including night, weekend, and holiday events.
Culinary or Hospitality experience in a stadium or entertainment venue preferred but not required.
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Essential Duties And Responsibilities
Responsible for all Stadium Food Production staff in the execution of food service during games, special events, player meals, staff meals, and suite food.
Oversees overall food prep and presentation and ensures to maintain quality and proper presentation of all food products.
Ability to motivate and encourage the kitchen staff while creating a positive environment.
Responsible for training in all food production areas to include but not limited to Picnics, Concessions, Kiosks and Suites.
Responsible for maintaining and regular cleaning of Food & Beverage equipment and locations.
Ensuring best practices for safety and sanitation in the kitchen in accordance with NYS Health Department regulations.
Ensures timely delivery of food to Teams, Staff and Suites.
Identify and execute strategies to expedite service and production.
Responsible for putting away products as they are delivered.
Perform other related duties, tasks, and responsibilities as required; this role will support other departments as needed.
Minimum Qualifications
Must have 3+ years of culinary management experience.
Experience in High Volume food production.
Serve Safe Certified Preferred (this will be required once hired).
Ability to effectively multi-task and communicate in a fast-paced environment.
Ability to maintain a calm and professional demeanor in the face of adversity.
Ability to be at the stadium long hours including night, weekend, and holiday events.
Culinary or Hospitality experience in a stadium or entertainment venue preferred but not required.
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