Corporate Chef

• Supervise the planning and pricing of menus and menu items at all concessions
• Create and keep records and accounts of all concession kitchens including inventory and budgets
• Manage all food and kitchen labor costs
• Supervise all hiring and staffing of all kitchen positions
• Supervises all hiring and staffing of concession related events at other venues, events as needed
• Supervises all menu planning for concession related events
• Responsible for food costs at all concessions
• Oversees weekly schedules according to business and projected goals for labor dollars
• Oversee preparation and production of food

Qualifications
Minimum 5 years of restaurant management experience.
Multi-unit management experience preferred.
Some kitchen experience is preferred.
Strong knowledge of restaurant operations, budgeting, labor management, and inventory control.
Experience with Microsoft Office and restaurant management platforms such as R365, Toast POS, Wisetail, People Matter or similar systems.
Excellent leadership, communication, coaching, and problem-solving skills.
Ability to work flexible hours and support operations during peak business periods including nights, holidays and weekends.

Physical Requirements
Ability to stand for extended periods.
Ability to lift up to 50 pounds.
Benefits
Competitive salary
Health insurance
401(k)
Paid time off and sick leave