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THE ROLE

The Executive Chef is the senior culinary leader responsible for leading the operational execution of all food programs throughout the stadium, including concessions, premium seating, catering, and special events. Reporting directly to the venue's General Manager, the Executive Chef is responsible for daily kitchen operation and oversees consistency and quality across all culinary offerings. The Executive Chef leads a motivated and engaged team and is responsible for team member training and development.

This role is accountable for maintaining food safety and sanitation standards, supporting menu development and innovation, managing labor and food costs, and executing high-volume service with precision.

ESSENTIAL FUNCTIONS

• Responsible for operations across concessions, premium seating, catering, and special events, ensuring consistent execution and quality.
• Manages working relationships with senior business stakeholders.
• Ensures the highest standards of food safety, sanitation, and cleanliness, and assists in achieving and sustaining top Health Department ratings.
• Accountable for all safety and accident prevention programs within the kitchen, including proper food handling, temperature control, and equipment usage.
• Menu development, recipe testing, food production planning, and culinary innovation aligned with branding and guest expectations.
• Planning, development, and execution of Kosher menu items and recipes for concessions, catering, and premium locations, ensuring compliance with applicable standards.
• Ensure that all standardized recipes, preparation methods, portion controls, and presentation guidelines are consistently followed.
• Conduct food tastings and quality checks prior to events and service periods to ensure flavor, presentation, and temperature standards are met.
• Control labor and operating expenses through effective scheduling, inventory management, purchasing oversight, and adherence to budget guidelines.
• Contribute to the creation and maintenance of menu specifications, including ingredient lists, yields, and pricing support.
• Lead and supervise kitchen staff during event and non-event days, ensuring timely production and efficient service flow during high-volume matchday operations.
• Conduct pre-shift meetings to communicate daily goals, service expectations, menu changes, and safety reminders. Ensure all food products are prepared, held, and served within required time and temperature standards.
• Train, coach, and mentor culinary team members, supporting skill development, performance standards, and cross-training initiatives.
• Maintain accurate communication with leadership regarding staffing, production levels, quality issues, and operational challenges.
• Oversee the proper use, care, and maintenance of all kitchen equipment; promptly report maintenance needs and equipment failures.
• Identify, document, and report hazardous conditions or unsafe work practices, taking corrective action when appropriate.
• Ensure proper kitchen opening and closing procedures are followed; serve as the final kitchen authority at the end of service and communicate with shift supervisors prior to departure.
• Perform additional duties and responsibilities assigned by the General Manager to support overall stadium operations.

QUALIFICATIONS

To perform this job successfully, the candidate must be able to perform each essential duty above at the highest levels. The requirements listed below are representative of the knowledge, skill, and/or ability required.

• The ideal candidate will have a culinary degree or have graduated from a certified apprenticeship program with a minimum of 5 - 7 years management experience in high-volume venues or the contract foodservice industry for a sports and entertainment venue.
• Must have excellent written and verbal communication skills and the ability to multi-task and prioritize in a deadline-oriented environment.
• Experience managing Kosher supply chains and cooking in Kosher kitchens.
• Experience training and coaching staff in Kosher food preparation and practices.
• Strong commitment to delivering a high level of customer and client service with demonstrated initiative, leadership, and management skills.
• Customer service oriented with the ability to interact with all levels of management.
• Must be flexible to work extended hours due to business requirements including late nights, weekends and holidays.
• Proficiency in Microsoft Word and Excel.
• High level of attention to detail and organization.
• Some physical exertion required.
• Supervises all team members by assigning and directing work. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

COMPENSATION

Competitive salary range of $140,000 - $150,000 plus bonus potential commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan.

WORKING CONDITIONS

Location: On Site Etihad Park - Queens, NY

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

NOTE:

The essential responsibilities of this position are described below the above headings. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.

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