Executive Chef - Stadium Culinary Leader

Levy Restaurants; Mesa (AZ); On-site; USD 85,000 - 120,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Retirement Plan

Flexible Time Off

Job summary

Levy Restaurants in Mesa, AZ is seeking an Executive Chef to lead stadium-wide kitchen operations with creativity and precision, ensuring cuisine exceeds guest expectations while meeting operational and cost goals. You will oversee multiple kitchens, guide culinary teams, and ensure safety, sanitation, and presentation excellence at all times.

You will lead and mentor culinary teams, maintain rigorous food safety standards, manage food and labor costs, forecast sales, develop pars and production

Qualifications

• Bachelor’s degree in Culinary Arts or equivalent experience preferred.
• 3-5 years as Executive Chef, with stadium/concessions exposure preferred.
• Experience overseeing multiple kitchens within a single venue, including forecasting, inventory, and operational consistency.
• Strong knowledge of food safety, sanitation, and large-scale kitchen operations.

Responsibilities

• Lead and inspire culinary teams to deliver outstanding guest experiences.
• Ensure compliance with federal, state, local, and company food safety standards.
• Maintain recipes and ensure consistent execution of company standards.
• Manage food and labor costs to achieve operational goals.
• Forecast sales and develop pars, prep lists, and production schedules across multiple kitchens.
• Train, mentor, and equip team members for success.
• Collaborate with operations leadership for seamless event execution.

Skills

Executive Chef experience (3-5 years)

Stadium/concessions experience

Leadership

Food safety and sanitation

Menu development

Food cost & inventory management

Education

Bachelor’s degree in Culinary Arts or equivalent experience

Tools

Inventory systems

Forecasting & scheduling systems

Job description

Levy Restaurants in Mesa, AZ is seeking an Executive Chef to lead stadium-wide kitchen operations with creativity and precision, ensuring cuisine exceeds guest expectations while meeting operational and cost goals. You will oversee multiple kitchens, guide culinary teams, and ensure safety, sanitation, and presentation excellence at all times.

You will lead and mentor culinary teams, maintain rigorous food safety standards, manage food and labor costs, forecast sales, develop pars and production