Job Overview
Compensation
Salary
Range $138,000.00 - $145,000.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
401(k) Plan
Employee Discounts
Professional development opportunities
Performance bonus
Job Description
Sodexo Live is a premier hospitality and event management company known for delivering exceptional experiences at some of the world’s most prestigious venues. With a strong commitment to excellence and innovation, Sodexo Live creates memorable moments for fans, visitors, guests, and team members by offering superior food services and event support at major sporting and entertainment venues globally. The company fosters a collaborative and dynamic work environment where employees are empowered to bring their unique personalities, skills, and passion for hospitality to every event. Sodexo Live is dedicated to employee growth, offering continuous training and opportunities for career advancement within the hospitality industry.
Currently, Sodexo Live is seeking an experienced Venue Stadium Chef (Executive Chef) for T-Mobile Park, home of the Seattle Mariners. This role offers a competitive salary range of $138,000 to $145,000 per year plus a 15% bonus, reflecting the responsibilities and expertise required. T-Mobile Park is celebrated for its stunning views of Seattle’s skyline and Puget Sound, providing an unparalleled atmosphere for baseball fans, making it a coveted location for culinary leadership.
As the Venue Stadium Chef, you will hold a critical leadership position responsible for overseeing the entire culinary operation within the stadium. This includes managing and optimizing the productivity of the culinary team, which consists of executive sous chefs, sous chefs, and other kitchen staff. Your primary responsibility will be to ensure high-quality food preparation, consistent culinary standards, and efficient kitchen operations. You will be actively involved in developing and implementing menus, standardizing recipes, estimating food consumption, and ensuring compliance with safety and sanitation regulations.
Beyond operational excellence, the Venue Stadium Chef plays a key role in business strategy by analyzing product usage, managing food costs, and contributing to the overall financial performance of the culinary department. The position demands a hands-on leadership approach, fostering a customer-focused culture to achieve 100% customer satisfaction by leading the culinary team by example. You will also oversee special catering events and have the opportunity to provide culinary instruction or demonstrations, further enhancing the guest experience.
This role requires not only a passion for culinary arts but also outstanding management and strategic skills. The ideal candidate will have a minimum of 10 years of experience in culinary leadership, with significant expertise managing large-scale culinary operations, including those with multiple revenue centers and high annual revenues exceeding $10 million. Educational credentials such as an AOS or higher degree in culinary arts or equivalent certifications are essential, with additional preferences for business or hospitality degrees and advanced culinary certifications like ACF Certified Executive Chef or Culinary Administrator.
Working at Sodexo Live means being part of a unique and vibrant team focused on creating unforgettable hospitality experiences. The Venue Stadium Chef has the unique opportunity to lead a top-tier culinary team in a world-class stadium setting, combining culinary excellence with the excitement of live sports entertainment. This is a career-defining role for an ambitious culinary professional eager to make a substantial impact in the sports and entertainment hospitality industry.
Currently, Sodexo Live is seeking an experienced Venue Stadium Chef (Executive Chef) for T-Mobile Park, home of the Seattle Mariners. This role offers a competitive salary range of $138,000 to $145,000 per year plus a 15% bonus, reflecting the responsibilities and expertise required. T-Mobile Park is celebrated for its stunning views of Seattle’s skyline and Puget Sound, providing an unparalleled atmosphere for baseball fans, making it a coveted location for culinary leadership.
As the Venue Stadium Chef, you will hold a critical leadership position responsible for overseeing the entire culinary operation within the stadium. This includes managing and optimizing the productivity of the culinary team, which consists of executive sous chefs, sous chefs, and other kitchen staff. Your primary responsibility will be to ensure high-quality food preparation, consistent culinary standards, and efficient kitchen operations. You will be actively involved in developing and implementing menus, standardizing recipes, estimating food consumption, and ensuring compliance with safety and sanitation regulations.
Beyond operational excellence, the Venue Stadium Chef plays a key role in business strategy by analyzing product usage, managing food costs, and contributing to the overall financial performance of the culinary department. The position demands a hands-on leadership approach, fostering a customer-focused culture to achieve 100% customer satisfaction by leading the culinary team by example. You will also oversee special catering events and have the opportunity to provide culinary instruction or demonstrations, further enhancing the guest experience.
This role requires not only a passion for culinary arts but also outstanding management and strategic skills. The ideal candidate will have a minimum of 10 years of experience in culinary leadership, with significant expertise managing large-scale culinary operations, including those with multiple revenue centers and high annual revenues exceeding $10 million. Educational credentials such as an AOS or higher degree in culinary arts or equivalent certifications are essential, with additional preferences for business or hospitality degrees and advanced culinary certifications like ACF Certified Executive Chef or Culinary Administrator.
Working at Sodexo Live means being part of a unique and vibrant team focused on creating unforgettable hospitality experiences. The Venue Stadium Chef has the unique opportunity to lead a top-tier culinary team in a world-class stadium setting, combining culinary excellence with the excitement of live sports entertainment. This is a career-defining role for an ambitious culinary professional eager to make a substantial impact in the sports and entertainment hospitality industry.
Job Requirements
- Minimum of 10 years in a culinary leadership position with increasing levels of responsibility
- Minimum of 5 years leading a culinary operation with at least 5 revenue centers
- Minimum of 3 years leading a culinary operation with annual revenues in excess of 10 million dollars
- Ability to promote and participate in a team environment
- Ability to understand written and oral direction and to communicate same with others
- AOS or higher degree from a postsecondary culinary arts training program or equivalent professional certification
- Able to work effectively and safely while subject to wet floors, temperature extremes and excessive noise
- Must be able to lift up to 50 pounds in weight
- Must be able to maneuver in an often tightly-quartered environment
- Hours may be extended or irregular to include nights, weekends and holidays
Job Qualifications
- Minimum of 10 years in a culinary leadership position with increasing levels of responsibility
- Minimum of 5 years leading a culinary operation with at least 5 revenue centers
- Minimum of 3 years leading a culinary operation with annual revenues in excess of 10 million dollars
- Ability to promote and participate in a team environment
- Ability to understand written and oral direction and to communicate same with others
- AOS or higher degree from a postsecondary culinary arts training program or equivalent professional certification
- BA or BS business or hospitality degree from an accredited college or university preferred
- ACF Certified Executive Chef I or ACF Certified Culinary Administrator preferred
Job Duties
- Lead the culinary management team to manage all aspects of food preparation, product handling, equipment utilization and food safety
- Analyze business volume and product usage daily
- Participate in the development and implementation of business strategies
- Contribute to goal of 100 percent customer satisfaction through personal commitment to customer service and leading the culinary team by example
- Train and manage culinary personnel and supervise the executive sous chef and sous chefs
- Estimate food consumption and requisition or purchase food
- Select and develop recipes and standardize production recipes to ensure consistent quality
- Establish presentation technique and quality standards
- Plan and price menus
- Ensure proper equipment operation and maintenance
- Ensure proper safety and sanitation in kitchen
- Oversee special catering events and offer culinary instruction or demonstrate culinary techniques
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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