Executive Chef - Ball Park Village Fan Duel

Live! Hospitality & Entertainment; St. Louis (MO); On-site; USD 43,000 - 68,000; Full time

Job summary

Live! Hospitality & Entertainment is seeking an experienced Chef to lead daily culinary operations at our venue. You will supervise kitchen staff, maintain food quality, manage inventory and costs, and ensure sanitation and safety standards are met. The role requires strong leadership, communication, and the ability to training others.

The ideal candidate has 2–4 years in kitchen supervision, attention to detail, and flexibility to work evenings, weekends, and holidays in a high-volume setting.

Qualifications

• High school diploma or GED required; culinary arts courses/certifications or related degree preferred.
• Two (2) to four (4) years experience 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.
• Attention to detail
• 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.

Responsibilities

• Control the day-to-day culinary operations of the venue within company policies, including staffing levels.
• Maintain kitchen cleanliness, uniforms and appearance standards.
• Maintain costing and documentation of all dishes.
• Establish inventory procedures and minimum/maximum stocks.
• Ensure security and proper storage of food, inventory and equipment; replenish supplies timely.
• Ensure kitchen equipment and sanitation; notify Maintenance Manager of repairs.
• Resolve issues with employees, customers, and stock orders quickly.
• Rally staff during heavy shifts and resolve conflicts.
• Interact with guests; resolve service issues with courtesy.
• Ensure high quality of product and service standards.
• Control food costs through ordering, inventory, and financial review.
• Communicate standards and cooking methods clearly to staff and customers.
• Maintain safe working environment to reduce risk of injury.
• Maintain kitchen organization and compliance with standards.
• Create and manage work schedules, shipments, cleaning schedules, and more.
• Recruit, interview and hire supervisory and hourly staff; supervise and motivate; discipline when needed.
• Train employees on an ongoing basis.
• Lead by example and mentor new staff.

Skills

Staff leadership

Kitchen management

Cost control

Food safety

Communication

Time management

Training & mentoring

Flexibility

Education

High school diploma or GED

Culinary arts degree or related certification (preferred)

Job 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.
• Attention to detail
• 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.