Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $60,000.00 - $80,000.00
Work Schedule
Day Shifts
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career development opportunities
Employee wellness programs
Job Description
Sports Facilities Management, LLC operates Destination KP, a premier sports, recreation, and entertainment venue located in Kings Park, NY. As a managed facility under Sports Facilities Companies, known as the nation's leading entity for managing and developing sports, recreation, wellness, and event facilities, Destination KP offers a highly collaborative and supportive work culture aimed at fostering career growth. The company is nationally recognized as a Top Workplace and is celebrated for its entrepreneurial spirit and strong team orientation. Employees at Destination KP benefit from a culture centered on collaboration, accountability, excellence, and outstanding service. The organization is growing rapidly and... Show More
Job Requirements
- must be available on weekends, holidays, nights, and days
- must be able to work independently with minimal supervision
Job Qualifications
- 7+ years progressive BOH leadership with 3+ years as Executive Chef or Chef de Cuisine in an elevated, chef-driven, scratch kitchen preferred
- demonstrated success overseeing multi-outlet or high-volume operations (restaurant + catering/events
- QSR/concessions a plus)
- expert-level culinary fundamentals, menu development, and plating standards for elevated dining
- strong knowledge of regional/seasonal sourcing
- proven financial acumen: food/labor cost control, menu engineering, inventory systems, and vendor negotiations
- effective time management skills
- prior experience/education in food industry, scratch kitchens (pizza, deli, food hall)
Job Duties
- Lead menu development, tasting and iteration cycles, and seasonal rotations
- ensure dishes are costed, scalable, and aligned with guest insights and profitability goals
- uphold best-in-market quality for flavor, presentation, and consistency across all outlets (restaurant, concessions/QSR, café, catering, special events)
- establish and enforce recipe standards, portioning guides, prep lists, and expo protocols
- ensure accurate recipe documentation and training compliance
- recruit, train, and mentor sous chefs, BOH supervisors, cooks, prep, pastry (if applicable), and utility/dish teams
- own culinary P&L levers: food cost, labor cost, waste, and controllables
- meet or exceed targets through disciplined inventory, purchasing, and production planning
- maintain procurement standards: negotiate with purveyors, source high-quality local/seasonal products, and ensure on-time, in-spec deliveries
- oversee inventory controls (par levels, cycle counts), invoice accuracy, transfers, and waste tracking
- drive accurate weekly/monthly closes with finance
- ensure kitchen equipment is maintained, calibrated, and safe
- coordinate preventive maintenance and repairs
- ensure compliance with NYC Health Code and New York State requirements
- uphold policies to achieve and maintain an "A" grade
- implement and audit HACCP-based procedures, allergen management, labeling, cooling logs, and sanitation checklists
- conduct mock inspections and corrective actions
- enforce OSHA-compliant practices, knife/hood/grease management, and safe chemical handling
- provide clear shift briefings, prep priorities, and expo leadership
- communicate proactively across departments to ensure a seamless guest experience
- report weekly on KPIs, wins, risks, and action plans
- contribute to annual planning and budgeting
- perform other related duties as assigned by management
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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