Executive Chef - Ball Park Village Fan Duel

Xfinity Live!; Missouri; On-site; USD 52,000 - 75,000; Full time

Job summary

Xfinity Live! in Saint Louis, MO is seeking an experienced Chef to lead the kitchen operations at our venue. You will supervise all culinary activities, maintain professional image and sanitation, and ensure consistent quality of dishes and service.

The role requires strong leadership, inventory control, and the ability to manage costs while training and mentoring kitchen staff. Evening, weekend, and holiday shifts are expected as needed.

Qualifications

• High school diploma or GED; culinary coursework preferred.
• 2–4 years supervising kitchen staff in a high-volume setting.
• Strong cooking skills and leadership.
• Excellent people and written/verbal communication.
• Willingness to work evenings, weekends and holidays.

Responsibilities

• Oversee day-to-day culinary operations at the venue.
• Maintain kitchen cleanliness, staff appearance, and sanitation.
• Manage costing, documentation, and inventory control of dishes.
• Establish inventory procedures and stock levels (min/max).
• Control kitchen costs through ordering, inventory, and cost reviews.
• Recruit, interview, hire and train supervisory and hourly staff.

Skills

People management

Communication

Team leadership

Time management

Adaptability

Education

High school diploma or GED

Job description

Job Category : Management

Requisition Number : EXECU005884

• Posted : July 21, 2026
• Full-Time
• On-site

Locations

Showing 1 location

601 Clark Ave
Saint Louis, MO 63102, USA

Description

Chef Responsibilities include, but are not limited to:

• Control the day-to-day culinary operations of the venue within the policies and guidelines set forth by the company, including the ensurance of appropriate levels of staffing.
• Maintain a professional company image, including kitchen cleanliness, proper uniforms and appearance standards.
• Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations.
• Establish procedures and timeframes for conducting inventory. Determine minimum and maximum stocks for all food, material, and kitchen equipment.
• Maintain procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and pilferage.
• Ensure that all kitchen equipment, including but not limited to sinks, stoves, grills, hoods, coolers, freezers, etc., are in proper operational condition and are cleaned on a regular basis. Ensure that all kitchen areas and related storerooms are cleaned, mopped, and properly stocked according to anticipated business volume and in accordance with sanitation and health department requirements. Notify Maintenance Manager immediately of any maintenance and repair needs.
• Resolve issues of employee conflict, irate customers and wrong stock orders with a quick solution.
• Rally staff during heavy shifts, resolving conflicts and getting the job done.
• Interact with guests, being friendly and courteous, to resolve service issues or concerns.
• Ensure the kitchen staff provides consistent product and service standards of the highest quality.
• Control BOH food costs through appropriate ordering, maintaining weekly inventory, reviewing financial reports and taking appropriate actions.
• Accurately and easily communicate standards and cooking methods to staff, give orders and speak with customers clearly.
• Ensure a safe working environment to reduce the risk of injury and accidents.
• Maintain kitchen organization and cleanliness in compliance with Company and Health Department standards.
• Create, organize and keep work schedules, shipments, cleaning schedules and more.
• Recruit, interview and hire supervisory and hourly team members; supervise and motivate; take disciplinary action and recommend terminating hourly team members when necessary.
• Train employees, as assigned, in an ongoing basis.
• Lead by example to other team members and mentor new staff.

Chef Qualifications

• A high school diploma or GED equivalent required. Culinary arts courses/certifications or related degree preferred.
• Two (2) to four (4) years experience of supervising and/or managing kitchen staff and working with inventory and food ordering, in a high-volume kitchen.
• Exude confidence in cooking skills and abilities.
• Good people management skills, communication and listening skills.
• Proven ability to lead a team and communicate efficiently, both verbally and in writing.
• Must be flexible and adaptable to change.
• Demonstrated time management and organizational skills.
• Must be internally motivated and detail oriented and have a passion for teaching others.
• Exceptional time management and organization skills.
• Ability to work evenings, weekends and holidays.

The Chef position requires the ability to perform the following:

• Carrying or lifting items weighing up to 75 pounds.
• Moving about the kitchen in a safe and secure manner.
• Handling food, objects, products and utensils effectively and safely.
• Bending, stooping, standing and kneeling.
• Withstand potential climate temperature changes in assigned work area.

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.