Executive Sous Chef | Ball Arena

About The Role: Under the direction of the Executive Chef, the Executive Sous Chef is responsible for providing leadership, management, and operational oversight of all culinary and stewarding operations throughout the property. This position serves as a key member of the culinary leadership team, supporting the Executive Chef in the strategic planning, development, and execution of food and beverage programs across concessions, clubs, suites, premium hospitality, catering, special events, production kitchens, and other culinary operations. The Executive Sous Chef is responsible for ensuring the consistent delivery of exceptional food quality, presentation, safety, sanitation, guest service, and operational efficiency across all culinary areas. This position provides direct leadership and development to Sous Chefs, culinary supervisors, leads, cooks, pastry personnel, and stewarding teams while ensuring the successful coordination of staffing, production, purchasing, inventory, and event execution. Working closely with the Executive Chef and other department leaders, the Executive Sous Chef assists in developing culinary standards, implementing innovative menus and concepts, managing financial performance, and establishing operational procedures that support the property's overall business objectives. The Executive Sous Chef must demonstrate strong leadership, sound financial judgment, culinary creativity, and the ability to manage multiple high-volume operations simultaneously. This position requires a well-rounded culinary background, including practical pastry and baking experience, and assumes responsibility for the overall culinary department in the absence of the Executive Chef.

What You'll Do: (Key Responsibilities & Outcomes) Culinary Leadership & Operations Management Support the Executive Chef in leading all culinary and stewarding operations. Oversee daily operations across kitchens, concessions, clubs, suites, catering, and special events. Assume departmental leadership in the Executive Chef's absence. Manage and develop culinary and stewarding teams, including chefs, supervisors, and cooks. Maintain consistent culinary standards, service quality, and operating procedures. Coordinate staffing, production, equipment, and resources to ensure efficient execution. Conduct routine inspections to ensure cleanliness, readiness, and compliance. Lead pre-event briefings and post-event reviews to drive operational improvements. Proactively resolve operational challenges to ensure seamless service. Maintain a hands-on leadership presence during event planning, execution, and breakdown. Support the development of SOPs, best practices, and long-term operational initiatives. Menu Development, Innovation & Quality Assurance Partner with the Executive Chef to develop and manage menus across all culinary operations. Create innovative menu offerings, seasonal features, and premium dining experiences. Lead recipe development, menu testing, tastings, and product evaluations. Maintain standardized recipes, specifications, plating guides, and cost controls. Ensure consistent execution, food quality, presentation, and portion standards. Oversee food quality throughout production, transport, holding, and service. Support pastry, baking, and dessert program development and execution. Monitor culinary trends and guest preferences to enhance menu offerings. Collaborate with operations and purchasing to ensure scalable, high-volume execution. Ensure compliance with dietary restrictions, food allergies, and special guest needs. Maintain exceptional hospitality standards and guest satisfaction across all venues. Financial Management, Purchasing & Inventory Control Support budgeting, financial planning, and cost-control initiatives. Monitor food, labor, and inventory costs to achieve financial targets. Analyze menu pricing, yields, and portioning to improve profitability. Oversee purchasing, inventory, receiving, storage, and product distribution. Partner with vendors to ensure quality, availability, and cost-effective sourcing. Maintain inventory controls, minimize waste, and optimize product utilization. Support forecasting, inventory audits, financial reporting, and performance analysis. Manage labor productivity and staffing efficiency to support operational goals. Collaborate with culinary and F&B leadership to drive financial performance and corrective actions. Team Leadership, Training & Development Lead, coach, and develop culinary managers and team members across all operations. Support recruiting, hiring, onboarding, training, and retention of culinary talent. Mentor leaders to strengthen accountability, communication, and performance. Manage employee performance, recognition, corrective action, and career development. Foster a positive, collaborative culture focused on teamwork and growth. Support succession planning and development of high-potential employees. Ensure proper staffing, scheduling, labor allocation, and leadership coverage. Promote effective communication and promptly address employee and operational issues. Lead by example in culinary excellence, professionalism, hospitality, and company values. Event Planning, Production & Execution Lead culinary planning, staffing, production, and execution for events and daily operations. Coordinate with catering, F&B, and operations teams to ensure successful event delivery. Manage production schedules, staffing levels, equipment, and product distribution. Provide hands-on leadership during high-volume, VIP, and special events. Monitor food quality, service execution, and operational performance. Conduct post-event reviews to improve efficiency, quality, and guest satisfaction. Food Safety, Sanitation & Stewarding Ensure compliance with all food safety, sanitation, HACCP, ServSafe, and regulatory requirements. Oversee food handling, storage, labeling, temperature controls, and documentation. Conduct inspections, audits, and corrective actions to maintain safety and cleanliness standards. Manage stewarding operations, waste control, and sanitation programs. Promote workplace safety and ensure proper maintenance of culinary equipment. Support health inspections and foster a culture of food safety and accountability. Administrative & Departmental Responsibilities Support departmental planning, staffing strategies, goals, and operational initiatives. Manage records, reporting, scheduling, labor tracking, payroll, and operational metrics. Collaborate with cross-functional teams to meet business objectives and drive continuous improvement. Monitor performance against quality, safety, financial, labor, and guest satisfaction goals. Ensure compliance with company policies, procedures, and operational standards. Maintain communication with the Executive Chef and support special projects and other assigned duties. What You Bring (Qualifications & Experience) Education & Professional Experience Culinary degree, certificate, or apprenticeship from an accredited culinary institution or equivalent professional experience preferred. Minimum of seven (7) years of progressive professional culinary experience, including at least five (5) years in a high-volume food service, hospitality, entertainment, hotel, restaurant, stadium, arena, convention center, or similar operation. Minimum of three (3) years of culinary management or leadership experience, preferably in a Sous Chef, Executive Sous Chef, Chef de Cuisine, or comparable role. Minimum of two (2) to three (3) years of hands-on pastry and baking experience, including knowledge of dessert production, pastry techniques, baking fundamentals, and high-volume pastry operations. Demonstrated experience managing multiple kitchens, culinary outlets, or high-volume food production operations simultaneously. Experience supervising and developing culinary management teams and large groups of hourly employees. Proven track record of improving kitchen efficiency, food quality, operational consistency, and financial performance. Experience in high-volume event execution