Job Summary

• The Executive Chef is the senior culinary leader responsible for leading the operational execution of all food programs throughout the stadium, including concessions, premium seating, catering, and special events.
• This role is accountable for maintaining food safety and sanitation standards, supporting menu development and innovation, managing labor and food costs, and executing high-volume service with precision.
• The ideal candidate will have a culinary degree or have graduated from a certified apprenticeship program with a minimum of 5 - 7 years management experience in high-volume venues or the contract foodservice industry for a sports and entertainment venue.

Matching Summary

Salary

$140,000 - $150,000; bonus potential commensurate with experience; generous benefits package

Skills & Requirements

Key Requirements

• 5-7 years management experience
• Culinary degree or certified apprenticeship
• Experience managing Kosher supply chains
• Proficiency in Microsoft Word and Excel

Work Rights