EXECUTIVE CHEF - GEODIS Park, Home of Nashville Soccer

Job Summary

It’s all about the food. The Executive Chef is the leader for all things culinary at the location - from setting the menu standards to training team members and being the face of Levy on social media. Food is a central part of the guest experience and the Executive chef is the visionary behind that food. The ideal candidate will be an experienced food and beverage leader. A great coach with commercial acumen, who can get the best out of people and continually drive operational performance and execution.

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
* Working closely with the regional and Home Office culinary teams to continually evolve the food experience for guests
* Support efforts to drive revenue by participating in social media activities
* Overseeing equipment maintenance routines
* Ensuring the creation of appropriate par levels in line with sales forecasts
* Creating and distributing team members schedules in line with revenue forecasts
* Overseeing menu design and updates in line with food trends and internal data, cost of goods, and popularity
* Creation of menu build diagrams
* 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 (but not limited to) opening and closing checklists, cleaning schedules, temperature checks, waste sheets and pest control
* Creation of customized group sales/event menus in partnership with the sales teams
* Setting standards for chef table setups
* Creation of prep sheets and line layout diagrams to ensure consistent and efficient food production.
* Delivering training and coaching to team members on both the menu and general culinary skills
* Management of team member breaks to ensure the well-being of all team members
* Attending location management team meetings to maintain and build collaboration with other departments
* Delivery of pre-shift meetings to set the tone for events
* Conducting progressive discipline with team members to address any issues in relation to performance
* Completing onboarding and orientation for new members of the culinary team
* 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
* Responding to emails/phone calls and other communication in a timely manner
* 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
* Partnering with other departments and the regional team on community outreach programs
* Managing support travel by team members for other locations
* Management of culinary department budget
* Other duties as assigned

Job Requirements
* 5+ leadership experience in a culinary leadership position
* Ability to taste and evaluate food and beverage products
* A culinary degree is preferred
* High level of computer literacy
* Understanding of financial concepts
* Passion for hospitality, food, and retail
* Excellent interpersonal and stakeholder management skills
* Experience in the use of social media is preferred