Executive Chef - FedEx Forum

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  • Levy

    Executive Chef - FedEx Forum

    Company:
    Levy

    Location:
    Memphis
    TN
    US

    Category:
    Hospitality - Hotel, Restaurant - Food Service

    Degrees Required:
    Not Specified

    Employment Type:
    Full-Time

    Manages Others:
    No

    Requirements:
     

    Requirements:

    Location: FedEx Forum - Home of the NBA's Memphis Grizzlies

    As a Levy Executive Chef, it will be your primary responsibility to create "The Levy Difference" for fans with cuisine that exceeds their expectations and to provide strong leadership in delivering cost goals and living our vision and values. You will be responsible for delivering culinary standards that live up to our renowned reputation by establishing standards for menu content, ensuring execution of menu content, and establishing and maintaining show quality and presentation standards. You have the ability to think proactively and creatively, have decision making and analytical skills and be effective in written and verbal communication. You are self-motivated with the ability to thrive in a fast paced environment, effectively multi-task and drive results. In addition, the Executive Chef should be able to action plan opportunities to ensure location financial success and drive revenue.


    Additional Primary Responsibilities:

    • Ensures great guest service through consistent execution of all menus and recipes, training and accountability of the culinary team in execution.
    • Creates a positive work environment through hiring/selection of employees, maximizing productivity and morale through employee engagement and maintaining appropriate staffing levels per business needs.

    • Assists in developing labor budgets to support the business.

    • Supports both front-of-the-house and back-of-the-house in all business aspects.

    • Guarantees state and company compliance, including but not limited to safety & sanitation standards, purchasing programs and client requirements.

    • Ability to manage these programs independently to company standard.

    • Plan and create menus as needed with regional support and feedback

    • Delivers on financial goals of the operation and overall business.

    • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.




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