Executive Chef - Stadium Food & Events Leader

Diamond Baseball Holdings; Lawrenceville (GA); On-site; USD 65,000 - 90,000; Full time

Job summary

The Gwinnett Stripers, Triple-A affiliate of the Atlanta Braves, are seeking a Kitchen Manager/Executive Chef to lead all kitchen operations at Gwinnett Field for baseball and non-baseball events.

You will oversee stadium food production staff, ensure high-quality presentation, train staff across stations, enforce Georgia health regulations, and work with the Director of Food & Beverage to cost out menus and streamline service.

Responsibilities

• Responsible for all Stadium Food Production staff in the execution of food service during (but not limited to) games, special events, player meals, staff meals, and suite food.
• Oversees overall food prep and presentation and ensures to maintain quality and proper presentation of all food products.
• Ability to motivate and encourage the kitchen staff while creating a positive environment.
• Responsible for training in all food production areas to include but not limited to Picnics, Concessions, Kiosks and Suites.
• Responsible for maintaining and regular cleaning of Food & Beverage equipment and locations.
• Ensuring best practices for safety and sanitation in the kitchen in accordance with Georgia Health Department regulations.
• Ensures timely delivery of food to Teams, Staff and Suites.
• Identify and execute strategies to expedite service and production.
• Help in putting food orders together in a timely manner as well as putting away products as they are delivered.
• Effectively cost out menu items according to DBH policy.
• Perform other related duties, tasks, and responsibilities as required; this role will support other departments as needed

Job description

The Gwinnett Stripers, Triple-A affiliate of the Atlanta Braves, are seeking a Kitchen Manager/Executive Chef to lead all kitchen operations at Gwinnett Field for baseball and non-baseball events.

You will oversee stadium food production staff, ensure high-quality presentation, train staff across stations, enforce Georgia health regulations, and work with the Director of Food & Beverage to cost out menus and streamline service.