VP of Culinary| Allegiant Stadium

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Overview

The Vice President of Culinary is a senior executive responsible for overseeing and directing all culinary operations within Allegiant Stadium. This role involves strategic planning, operational management, and ensuring the delivery of high-quality food and beverage services across all locations.The role may involve overseeing multi-restaurant level culinary operations, menu updates, standardized recipes, and sanitation They also set policies and procedures for food and beverage service and ensure employees meet service standards.

This role will pay a yearly salary of $175,000 to $200,000 and is bonus eligible.

For FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays).

This position will remain open until May 23, 2025.

Responsibilities

• Strategic Leadership: Develop and implement culinary strategies that align with the organization's goals, focusing on innovation, quality, and profitability.
• Menu Development: Lead the creation and continuous improvement of menus, ensuring they meet customer preferences, seasonal trends, and nutritional standards.
• Operational Oversight: Manage daily culinary operations, including kitchen management, food preparation, and service delivery, to maintain consistency and excellence.
• Financial Management: Oversee budgeting, cost control, and financial performance of culinary departments, aiming to achieve financial targets and optimize resource utilization.
• Team Leadership: Recruit, train, and mentor culinary staff, fostering a culture of collaboration, professionalism, and continuous development.
• Quality Assurance: Ensure adherence to food safety regulations, quality standards, and company policies to maintain a safe and high-quality dining experience.
• Stakeholder Collaboration: Work closely with other departments, such as marketing, operations, and procurement, to support organizational initiatives and enhance customer satisfaction.

Qualifications

• A bachelor's degree in Culinary Arts, Hospitality Management, Business Administration, or a related field.
• 10+ years increasing responsbility in Executive Chef roles.
• Extensive experience in culinary management, with a proven track record of leadership roles in the food and beverage industry.
• Strong financial acumen, including experience with budgeting, cost control, and financial analysis.
• Exceptional leadership and interpersonal skills, with the ability to inspire and manage diverse teams.
• In-depth knowledge of food safety standards, quality control, and industry best practices.
• Excellent communication skills, both written and verbal.