Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $43,600.00 - $70,900.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
Flexible Schedule
Job Description
Dickies Arena is a premier 14,000-seat multipurpose entertainment and sports venue located in Fort Worth, Texas, adjacent to the Will Rogers Memorial Center. Owned by the City of Fort Worth and operated by Trail Drive Management Corporation, a not-for-profit entity, Dickies Arena opened in November 2019, representing a state-of-the-art facility designed to host a diverse range of events including concerts, sports competitions, family entertainment, and the notable Fort Worth Stock Show rodeo performances. As a leading venue in the region, Dickies Arena offers unparalleled experiences to its guests through impactful event hosting and comprehensive food and beverage services throughout its... Show More
Job Requirements
- Degree or certification in culinary arts preferred
- Minimum 5 years of culinary leadership experience
- At least 2 years working as a sous chef preferred
- Experience in high volume, complex food operations preferred
- Knowledge of food safety, sanitation and cost controls
- Experience managing teams of 50 or more members
- Ability to work extended shifts including nights, weekends and holidays
- Physical ability to lift up to 50 pounds regularly
- Ability to work in fluctuating temperatures
- Proficient with MS Office and workforce management tools
- Strong verbal and written communication skills
- Ability to problem solve and multitask in fast-paced environment
- Self-motivated with excellent client and vendor relations
- Must be flexible with scheduling
- Ability to conduct detailed visual and auditory tasks
- Must be able to stand and walk extensively during shifts
- English reading, writing and math required
Job Qualifications
- Degree or certification in Culinary Arts preferred
- 5+ years culinary leadership experience
- 2+ years in sous chef role preferred
- Experience in high volume, complex food service operations
- Knowledge of food trends, sanitation, cost control and presentation
- Experience leading large teams of 50+ members
- Experience opening food and beverage establishments
- Ability to complete projects efficiently under deadlines
- Proficient in MS Office
- Experience with workforce and inventory management software
- Excellent verbal and written communication
- Strong problem-solving and multitasking skills
- Ability to work independently and in teams
- Client and vendor relations experience
- Superior customer service skills
- Ability to work extended shifts and flexible schedule
- Ability to work nights, weekends and holidays
- Ability to work in fluctuating temperatures
- English reading, writing and math skills
- Ability to taste and evaluate food and beverages
- Physical ability for standing, walking, lifting and bending
- Computer and office equipment proficiency
- Effective oral communication
- Ability to hear and speak for operational communications
- Visual acuity for detailed work
Job Duties
- Partner with leadership to ensure successful arena opening and food and beverage operation
- Assist with establishment and enforcement of arena policies
- Collaborate with departments to meet procedures, goals, and maintain positive venue reputation
- Support concept development and operating plans for all food and beverage areas
- Assist in menu and recipe development
- Ensure food quality in presentation and production
- Enforce safe service of alcoholic beverages policies
- Hire, train, staff and schedule culinary team members
- Provide necessary tools for culinary teams
- Ensure consistent menu execution, training and accountability
- Engage guests and team for exceptional hospitality
- Build relationships with staff, sponsors, clients and vendors
- Maintain safety, security and sanitation standards
- Obtain and use feedback to improve operations
- Address guest service issues related to culinary elements
- Conduct routine staff meetings
- Mentor culinary supervisors and team daily
- Conduct venue walkthroughs focused on sanitation, safety, inventory
- Use purchasing, point-of-sale, workforce management systems
- Achieve financial goals related to labor and food costs
- Manage ordering and inventory for culinary departments
- Perform other duties as assigned by leadership
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
We didn't receive the exact location for this job posting,
please contact the employer.
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