Executive Sous Chef | Raymond James Stadium
Core
Managing and overseeing production, operation, and sanitation of all culinary and stewarding operations across a stadium's food outlets.
Role type
Executive Sous Chef (Sports Venue)
Builds
Stadium food and beverage program for concessions, suites, and premium areas
Domain
Sports hospitality / Live events
Deliverable
product features
Required skills
High-volume kitchen management, menu planning and cost analysis, staff scheduling and performance management, inventory and vendor management, sanitation compliance, budget preparation
Preferred skills
Culinary education background, experience in sports stadium or fine dining/catering
Technologies
None stated
Responsibilities
Manage day-to-day operations of all food outlet kitchens, enforce departmental policies and procedures, plan and schedule work assignments for Sous Chefs and Lead Cooks, administer staff training and appraisals, analyze menu costs and prepare cost-saving budgets, oversee inventory and vendor relationships, ensure sanitation standards compliance, step in as Sr. Executive Chef when needed
Seniority
Senior, hands-on IC