Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $100,000.00 - $125,000.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Vision Insurance
401(k) savings plan
401(k) matching
Paid Time Off
bonus eligibility
Job Description
Allegiant Stadium is a state-of-the-art sports and entertainment venue recognized for hosting some of the most exciting events, including NFL games, concerts, and large-scale corporate functions. As part of the Oak View Group portfolio, Allegiant Stadium is committed to delivering exceptional experiences to guests through top-tier services and operations. Among the many functions supporting these experiences, the catering services team plays a pivotal role by providing high-quality culinary offerings tailored to diverse events from luxury suites to VIP lounges and large gatherings. Known for its innovative approach and commitment to excellence, Allegiant Stadium is a leader in venue management and... Show More
Job Requirements
- Bachelor's degree in culinary arts or related field preferred
- 5-7 years of experience as executive chef or executive sous chef in high-volume catering or hospitality
- proven leadership experience managing large culinary teams
- strong knowledge of food safety and sanitation regulations
- excellent culinary skills and creativity
- strong leadership and communication skills
- ability to work under high pressure
- proficiency in menu costing and inventory management
- experience with event coordination
- flexible to work nights, weekends, and holidays
- certification in food safety and sanitation
- experience with POS and inventory software
- alcohol awareness or equivalent
- ability to obtain non-gaming work card
Job Qualifications
- Bachelor's degree in culinary arts or related field preferred
- minimum of 5-7 years of experience as an executive chef or executive sous chef in a high-volume catering or hospitality environment, preferably within a stadium, arena, or large event venue
- proven track record of managing large culinary teams and operations
- strong knowledge of food safety and sanitation regulations
- excellent culinary skills and creativity
- strong leadership, communication, and organizational skills
- ability to work in a fast-paced and high-pressure environment
- proficiency in menu costing and inventory management
- experience with large event coordination and execution
- ability to work flexible hours, including nights, weekends, and holidays
- experience with point-of-sale (POS) systems and inventory management software
- certification in food safety and sanitation (ServSafe or valid SNHD food handling card)
- experience with high end catering and high volume production
- alcohol awareness or equivalent
- ability to obtain a non-gaming work card (Sheriff's Card)
Job Duties
- Develop and implement creative and diverse menus for all catering events, including luxury suites, VIP lounges, corporate events, and special occasions
- stay abreast of current culinary trends and incorporate them into menu offerings
- ensure consistent execution of recipes and plating standards
- conduct regular menu reviews and updates based on feedback and performance data
- recruit, train, and supervise a large culinary team, including sous chefs, cooks, and support staff
- foster a positive and collaborative work environment
- schedule and manage staff effectively to ensure efficient operations
- provide ongoing coaching and development to team members
- oversee all aspects of catering kitchen operations, including food preparation, production, and service
- manage inventory, ordering, and cost control
- ensure compliance with all food safety and sanitation regulations, including HACCP
- maintain accurate records of food costs, inventory, and production
- work closely with event planners and sales teams to provide seamless event execution
- maintain the highest standards of food quality, presentation, and service
- conduct regular quality checks and address any issues promptly
- solicit and respond to customer feedback to ensure satisfaction
- work with vendors to ensure quality of products
- monitor and control food and labor costs
- assist in the development of annual budgets
- analyze financial reports and implement strategies to improve profitability
- perform other duties as assigned
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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