Executive Chef I: Stadium Event Kitchen Leader

Centerplate; Memphis (TN); On-site; USD 85,000 - 115,000; Full time

Job summary

Sodexo Live! is seeking an Executive Chef I to lead culinary operations at Simmons Bank Liberty Stadium in Memphis, TN. You will supervise kitchen teams, ensure food quality and safety, and translate client-driven menus into exceptional guest experiences for large-scale events.

Ideal candidates have proven leadership in high-volume venues, menu development, cost control, and a hands-on approach to kitchen operations with a commitment to excellence.

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.
• Strong leadership, communication, and organizational skills.
• Culinary degree or equivalent professional experience preferred.

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 Sodexo Live! 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

Executive Chef Leadership

Menu Development

High-Volume Kitchen

Food Safety & Sanitation

Team Building

Presentation & Plating

Job description

Sodexo Live! is seeking an Executive Chef I to lead culinary operations at Simmons Bank Liberty Stadium in Memphis, TN. You will supervise kitchen teams, ensure food quality and safety, and translate client-driven menus into exceptional guest experiences for large-scale events.

Ideal candidates have proven leadership in high-volume venues, menu development, cost control, and a hands-on approach to kitchen operations with a commitment to excellence.