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 Chef - Appalachian Power Park - Charleston, West Virginia

Details
Country: USA
Location: West Virginia-Southern Charleston, WV 25301
Total applied: 40
Chef - Appalachian Power Park - Charleston, West Virginia

The Stadiums and Arenas division is a $1Billion business within ARAMARK Sports & Entertainment serves more than 148 premier sports stadiums, arenas and concert venues, including the home venues of 13 Major League Baseball teams and 10 National Football League teams.  ARAMARK offers stadium and arena owners a single source provider for concessions, event planning, premium dining needs and catering, on-site restaurants, retail merchandise sales and facilities management. ARAMARK Sports & Entertainment has hosted some of the biggest events in sports including the World Series, the Super Bowl, the NBA Finals, the NCAA Final Four, the NBA All-Star Game and the Stanley Cup Finals, focusing on creating the ultimate fan experience.   As Chef you will train and manage kitchen personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food, select and develop recipes, standardize production recipes to ensure consistent quality, establish presentation technique and quality standards, plan and price menus, ensures proper equipment operation/maintenance and ensures proper safety and sanitation in kitchen. You may oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques. The Chef cooks with and directly supervises kitchen personnel with responsibility for hiring, discipline, and participates in performance reviews. This position will report to the General Manager. Ideal candidates will possess a bachelor's degree or related culinary degree (preferably a CEC) with 8+ years of industry & culinary management experience. The ability to manage in a diverse environment with focus on client and customer services is essential to success in this role. Previous experience with control food & labor cost, demonstration cooking, menu development and pricing and development of culinary team preferred. P&L accountability and/or contract-managed service experience is desirable.

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