EXECUTIVE CHEF

Executive Chef

Working as an Executive Chef will allow you the opportunity to work with amazing people like yourself! The purpose of this job is to lead culinary operations in all areas of a unit insuring on trend, efficient, safe and sanitary food production. You will be responsible for menu development, inventory, purchasing, food cost controls and staff management and development.

It's all about the food. The Executive Chef is the leader for all things culinary at Moda Center. Food is a central part of the guest experience and the Executive chef is the visionary behind that food.

Detailed Responsibilities

• Proactively coaching and motivating team members to deliver their best
• Identifying opportunities and driving improvements in both the food and financial performance
• Overseeing all aspects of a safe and sanitary culinary department
• Working closely with the purchasing and finance teams to develop an offer that delivers financially and delights our guests
• Building and developing the on-site culinary team
• Maintenance of recipe specifications, partnering with the purchasing team to continually update based on product availability and pricing
• Overseeing all routine kitchen management procedures, including food safety, overseeing daily work flows, ensuring compliance with Oregon scheduling requirements, and managing staff onboarding
• Creation of customized group sales/event menus in partnership with the sales teams
• Setting standards for chef table setups
• Attending location management team meetings to maintain and build collaboration with other departments
• Delivery of pre-shift meetings to set the tone for events
• Ensuring all elements of food ordering, delivery, prep, transportation, and service are conducted to a high standard in line with Levy's sanitation and safety Core Signatures
• Ensuring calorific analysis is carried out on all menu items in line with FDA guidelines
• Partnering with the purchasing and operations teams to identify and proactively prevent loss of product
• Managing support travel by team members for other locations
• Management of culinary department budget
• Conducting progressive discipline with team members to address any issues in relation to performance
• Other duties as assigned

Preferred Qualifications:

• Five or more years of progressive culinary or kitchen management experience
• Experience with planning and managing catering events from a culinary perspective
• Strong leadership skills and desire to work with an industry leader
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
• Proficient computer skills
• Ability to communicate on various levels including management, departmental, customer and associate
• ServSafe Certification

Levy maintains a drug-free workplace.

Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws.

For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information.

Req ID: 1473224