Executive Chef- Suites | Allegiant Stadium

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Overview

The Executive Clubs Suites is responsible for preparing and overseeing the preparation of all food items for the 128 Suites at Allegiant Stadium, while maintaining the highest standards to produce an appealing and appetizing product. The Executive Suites Chef is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen, and storage areas while minimizing waste, maximizing cost/production ratio and following HACCAP guidelines. Carries out supervisory responsibilities in accordance with OVG policies and applicable laws. Responsibilities include interviewing, hiring and training employees as well as planning, assigning and directing work, appraising performance, rewarding, disciplining employees.

This role will pay a salary of $115,000 - $125,000 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

• Provides a two-way line of communication between BOH & FOH during events, expediting food to events
• Enforces sanitation and quality controls of food standards for Food & Beverage service for all Suites dining
• Ensures all kitchen guidelines are being followed by kitchen and service staff at all times
• Maintains proper inventory controls with the Sous Chef, end of month inventory
• Coordinate with the lead steward to ensure maintenance of all kitchen equipment, event set ups & break downs are in line with event needs
• Responsible for the Suites kitchens and pantry, in partnership with the Senior Executive Chef.
• Approach all encounters with guests and employees in a friendly and service-oriented manner
• Always comply with OVG standards and regulations to encourage safe and efficient facility operations
• Have working knowledge of menus and preparation skills required to produce food according to facility standards
• Assist in controlling costs by maintaining food cost within budgeted guidelines as determined by the Senior Executive Chef
• Ensure the completion of necessary food and station preparations prior to events in order to ensure that guests are served promptly and efficiently
• Maintain a high level of kitchen/knife skills to support the needs of the Senior Executive Chef in accordance with the event orders
• Supervises and assists in the food preparation for Banquets, as well as other depts as required, following specifications of Banquet Event Orders.
• Ensures banquet items are completed on time and check with Food & Beverage Manager or Banquet Captain for time, cover count or any other changes
• Expertise with all familiar kitchen tools and equipment to include: Electric slicer, commercial blender, ovens, broilers, range tops, steam kettles, grill, fryer, mixers, food processors, steam table, knives, etc. and train on all equipment
• Maintains the "Clean as You Go" policy. Be responsible for maintaining the sanitation and cleaning schedule of the kitchen. Keeps all storage areas neat, orderly, and clean
• Supervise and assist with the breakdown of commissary kitchens / concessions stands / club spaces and kitchen line, ensuring proper storage of food and equipment at the end of each meal period following HACCAP regulations
• Performs other duties as requested by management

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience

• Culinary program degree, training and certification.
• 3 or more years of hands-on experience
• 2 or more years of kitchen/culinary management experience at an executive level
• ServSafe Certified
• Must maintain local Health Codes and sanitation HACCP
• Results oriented individual with the ability to meet required budgetary goals
• Excellent organizational, planning, communication and inter-personal skills
• Ability to undertake and complete multiple tasks
• Competent computer skills

Skills and Abilities

• Ability to use and maintain basic food service and kitchen equipment
• Ability to train others in the use of basic food service and kitchen equipment
• Strong analytical and mathematic skills in relation to the culinary profession and Food and Beverage industry
• Strong communication skills and the ability to read, write, and understand English
• Ability to interact with all levels of staff Ability to quickly identify problems and resolve them
• Excellent organizational and planning skills
• Strong customer service orientation
• Excellent communication and interpersonal skills
• Ability to work with limited supervision
• Ability to interact with all levels of staff including management
• Ability to work irregular hours as dictated by the event schedule, including nights, weekends and holidays
• Creative and ability to create unique dining experiences
• Ability to be creative with food presentations and maintain a quality product.
• Must maintain local Health Codes and sanitation

Computer Skills

Proficient in Microsoft Office platforms, as well as Point of Sale software (Micros, Clover, Square, Tapn2, other)

Other Qualifications:

• Serve-safe certified

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand and walk. The employee must regularly lift and/or move up to 50 pounds.