Executive Chef I – Stadium Culinary Leader (High-Volume)

Centerplate; Memphis (TN); On-site; USD 65,000 - 85,000; Full time

Job summary

Sodexo Live! at Simmons Bank Liberty Stadium in Memphis, TN seeks an Executive Chef I to lead culinary operations for high-profile events and everyday operations, delivering quality, safety, and guest satisfaction.

You will partner with the General Manager and culinary leaders to drive menus, portioning, cost control, and team performance, while mentoring cooks and ensuring compliance with culinary standards.

Qualifications

• Experience as an Executive Chef or Executive Sous Chef in high-volume or premium hospitality settings.
• Experience in menu development, cost control, and kitchen operations.
• Ability to adapt to guest preferences, dietary needs, and emerging food trends.

Responsibilities

• Assist in managing daily food production, including preparation and execution across assigned outlets or event spaces.
• Supervise and support sous chefs and line cooks, fostering a collaborative and efficient kitchen environment.
• Execute seasonal and client-driven menus, ensuring consistency in taste, presentation, and portioning.
• Maintain compliance with Culinary Standards, including food safety, sanitation, and recipe adherence.
• Monitor inventory levels, assist with ordering, and support cost control initiatives.
• Participate in training programs focused on culinary techniques, safety, and operational procedures.

Skills

Leadership

Team building

Culinary techniques

Food safety regulations

Communication

Menu adaptation

Guest preferences

Presentation

Operational excellence

Education

Culinary degree or equivalent

Tools

Kitchen equipment

Job description

Sodexo Live! at Simmons Bank Liberty Stadium in Memphis, TN seeks an Executive Chef I to lead culinary operations for high-profile events and everyday operations, delivering quality, safety, and guest satisfaction.

You will partner with the General Manager and culinary leaders to drive menus, portioning, cost control, and team performance, while mentoring cooks and ensuring compliance with culinary standards.