Executive Chef

Executive Chef

Great Lakes Loons-Single A Minor League Baseball Team

JOB TITLE:Executive Chef

DEPARTMENT: Food and Beverage

REPORTING: Director of Culinary

JOB SUMMARY

The Executive Chef of the Great Lakes Loons will be instrumental in supporting the execution of the culinary vision and strategic direction for Loons Food and Beverage operations in all areas of Dow Diamond. This includes: concession stands, portable food carts, suite and hospitality catering, special event catering, and all other food service areas. The Executive Chef is responsible for menu execution and offerings at Dow Diamond, food presentation, food preparation, procurement of all goods necessary for food presentation or preparation, hiring, and training of all kitchen staff members, and providing strong mentorship and culinary development to staff.

ESSENTIAL FUNCTIONS:

• Demonstrate a passion for developing innovative best practices that ensure exceptional food quality and beverage services to guests of Dow Diamond.
• Hire and lead a team of culinary professionals. Provide leadership, support, motivation, and development of staff members by creating a positive environment that encourages ownership and accountability.
• Develop and mentor interested culinarians into Lead kitchen positions to take on additional leadership and management duties.
• Ensure the safety of our guests and staff by strict compliance with all food safety standards set forth by the Midland County Health Department and in compliance with all state and local guidance and licensing requirements.
• Establish operational standards with staff that ensure staff productivity, reduce food waste, and promote safety while executing to said standards.
• Ensure all product is stored properly, rotated, FIFO, labeled, and dated properly to avoid spoilage and waste.
• Assist in the Development of new menu items which ensure the execution and presentation meet the high standards of the Loons and our guests.
• Work with the necessary vendors to procure all items essential for the execution of menus and events.
• Continually advance the creativity and culinary expertise of the team by challenging new menu presentations, developing menu changes and seasonality presentations, and maintain a second-to-none attitude toward quality and innovation.
• Conduct taste tests, menu reviews, and solicit guest and staff feedback to ensure the highest quality and unique food and beverage experiences for guests.
• Responsible for effective communication and collaboration with direct reports, peers, vendors, coworkers, and leadership to achieve a successful day-to-day operation.

• Rotate working in production and going to all venues and off-premises events to monitor quality and consistency and ensure that company standards are being met.

• Directly Manage the kitchen team; cooks, dishwashers, picnic, and portable action cooks.
• Demonstrate sound organizational, coordinating, and leadership skills.
• Demonstrate excellent written and verbal communication skills, including the ability to successfully communicate with the leadership team, other employees, and team vendors.
• Create and maintain clean and organized storage spaces, workspaces, coolers, freezers, and loading dock. Lead & train a proactive team to put things where they belong.
• Proven job reliability, diligence, and dedication.
• Must be flexible with working nights, weekends, and holidays
• Other duties as deemed necessary or as directed.

PREFERRED KNOWLEDGE/SKILLS/JOB QUALIFICATIONS

Knowledge, Skill, and Ability:

• Proven ability to use cooking skills in the creation of menus which meet the dietary needs and trends of guests.
• Dedicated desire to motivate and mentor staff members with the ability to navigate and lead through constant change.
• Proven experience in managing food, labor, and operating expenses to annual operating plan.
• Ability to teach and demonstrate fundamental and advanced cooking skills.
• Highly self-motivated.
• Communication Champion, strong interpersonal and external communication skills.
• Change Oriented, someone who adapts well and welcomes change to make the team better.

Education and Formal Training:

• Associate’s Degree in Culinary Arts or equivalent

Experience:

• A minimum 5 years culinary experience including experience working large banquets or sporting events