Executive Chef (Full-Time)

Circuit of the Americas; Austin (TX); On-site; USD 60,000 - 100,000; Full time

Job summary

An established industry player is seeking a dynamic Executive Chef to lead culinary operations across a vibrant entertainment destination. This exciting role will involve overseeing the culinary vision and ensuring operational excellence for a diverse audience, from high-end corporate suites to family-friendly dining at an upcoming amusement park. The ideal candidate will have extensive experience in large-scale event catering and high-volume food service, driving innovation in food offerings while maintaining the highest standards of quality and presentation. Join a team that values creativity and teamwork in a fast-paced environment where your culinary expertise will shine.

Qualifications

• 10+ years of culinary leadership experience required.
• Strong culinary vision and creativity essential.
• Experience in high-volume kitchen operations needed.

Responsibilities

• Oversee culinary operations across multiple venues.
• Develop and execute diverse menus for various events.
• Lead and mentor a large culinary team for efficiency.

Skills

Culinary Leadership

Menu Development

Event Catering

Food Safety Standards

Operational Efficiency

Team Management

Education

Bachelor's degree in Culinary Arts

Hospitality Management

Tools

POS Systems

Kitchen Technology

Job description

Executive Chef – Circuit of The Americas & COTALAND (Full-Time)

Circuit of The Americas (COTA) is a 365-entertainment destination for world-class events located in Austin, TX. The sports and entertainment portfolio at COTA is unmatched in the country with Formula 1 US Grand Prix, NASCAR and MotoGP attracting global fans during championship races on the famed Circuit and Live Nation producing over 30 headline concerts every year at the Germania Insurance Amphitheater. Opening in 2025, COTA’s amusement park is a 20-acre theme park featuring two first of their kind Roller Coasters and over three dozen rides.

Job Description:

Circuit of The Americas (COTA) is seeking a dynamic and experienced Executive Chef to oversee all culinary operations across the COTA campus, including the racetrack, premium hospitality areas, concessions, and the upcoming COTALAND amusement park. This role is responsible for leading the culinary vision, ensuring operational excellence, and driving innovation in food offerings that cater to a diverse audience; from high-end corporate suites at motorsports events to family-friendly amusement park fare.

The Executive Chef will work closely with the Director of Food & Beverage, leading kitchen teams, managing multi-outlet operations, and maintaining the highest standards of quality, presentation, and efficiency. The ideal candidate will have experience in large-scale event catering, high-volume food service, and concept development for amusement parks and entertainment venues. This is a full-time, on-site role.

Key Responsibilities:

Culinary Leadership & Menu Innovation

• Develop and execute a multi-tiered culinary program spanning high-end hospitality, large-scale concessions, and family-friendly dining at COTALAND.
• Curate seasonal, on-trend menus that balance premium experiences for racing fans and approachable, engaging fare for amusement park guests.
• Oversee the implementation of unique themed food experiences for COTALAND, incorporating innovative flavors, presentation, and interactive dining concepts.
• Ensure consistency and quality across all food offerings, from luxury dining to high-volume concessions.
• Develop signature dishes and exclusive VIP experiences for F1, NASCAR, MotoGP, and other major events at COTA.

Operations & Execution

• Lead a large culinary team across multiple venues, ensuring efficient kitchen operations and maintaining food safety and quality standards.
• Develop and enforce standard operating procedures (SOPs) for both COTA and COTALAND foodservice operations.
• Oversee production and execution of catering menus for corporate events, private suites, and major race weekends.
• Ensure all kitchen operations align with cost control measures, food waste reduction strategies, and sustainability initiatives.
• Collaborate with the POS team to streamline kitchen operations and optimize speed of service across COTA and COTALAND.
• Recruit, train, and mentor a team of Sous Chefs, Kitchen Managers, and hourly culinary staff to maintain high standards of execution and efficiency.
• Foster a culture of innovation, teamwork, and accountability within the culinary department.
• Lead pre-shift meetings and tastings to ensure staff knowledge and engagement with the menu.
• Provide ongoing training and development to ensure high standards of food preparation, presentation, and safety.
• Manage food cost and labor budgets, ensuring profitability while maintaining high-quality offerings.
• Work closely with vendors and suppliers to source premium ingredients while maintaining cost efficiency.
• Develop and maintain strong relationships with local purveyors, artisanal producers, and Texas-based farms to enhance menu authenticity.
• Oversee inventory control, purchasing, and vendor negotiations to ensure seamless kitchen operations.

Qualifications

• 10+ years of culinary leadership experience, with at least 5 years in an Executive Chef or high-level culinary management role.
• Experience in large-scale event catering, premium hospitality, and amusement park and entertainment venue food service.
• Strong culinary vision and creativity, with the ability to develop diverse menus across multiple food outlets.
• Exceptional leadership skills, with experience managing high-volume, multi-unit kitchen operations.
• Expertise in food and labor cost controls, menu engineering, and operational efficiency.
• Deep understanding of kitchen technology, POS systems, and operational workflows for high-traffic venues.
• Strong knowledge of food safety standards, HACCP protocols, and sustainability initiatives.
• Experience in launching new food & beverage concepts or themed dining experiences is a plus.
• Bachelor's degree in Culinary Arts, Hospitality Management, or a related field preferred.

Physical Demand & Work Environments:

• Ability to stand, sit, use of hands to handle, or feel, reach with hands and arms.
• Ability to lift and/or move up to 25 pounds.
• Ability to squat, bend, twist, push/pull.
• Ability to stand/walk for long periods.
• Specific vision abilities required by this job include close vision and distance vision.
• Work in extreme environments outdoors throughout the year.
• The noise level in the work environment is usually moderate but can be loud during events.

Salary commensurate with experience.

Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions of this job.

EQUAL EMPLOYMENT OPPORTUNITY:

COTA strongly supports equal employment opportunity for all applicants regardless of race, color, religion, sex, gender identity, pregnancy, national origin, ancestry, citizenship, age, marital status, physical disability, mental disability, medical condition, sexual orientation, genetic information, or any other characteristic protected by state or federal law.