Regional Chef | Live Nation West
$90,000–$105,000 year
HybridPhoenix, Arizona, United States or Mountain View Santa Clara County, California, United States
Job Summary
Coordinate and support culinary operations across ten Live Nation amphitheaters in the West region, ensuring full HACCP compliance and food safety standards. Develop and implement Legends Culinary Programs, build sheets, and specifications while assessing production quality and enforcing operational excellence with regional managers. Manage multiple properties and projects, including event support and VIP operations, by training hourly staff to maintain high culinary standards. Travel frequently to assigned venues in CA, WA, NM, and AZ to conduct inspections and hands-on coaching. Requires ServSafe certification, a culinary arts degree or apprenticeship, and the ability to work extended hours including nights, weekends, and holidays.
Required Qualifications
- degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation
- ServSafe Certification, International Food Safety Council
- Must be flexible to travel to and from units located in several states and work extended hours due to business requirements including nights, weekends and holidays
- Must be compassionate, consistent, and fair to the needs of the employee and of the Company
- Must possess strong written and verbal communication and interpersonal skills
- Must be detail oriented, organized, able to work independently, prioritize and multi-task
- Must be willing to contribute and support fellow team members and Venues with hands on approach to our culinary operations when needed or asked in order to maintain our business
- Must have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation
- Excellent supervisory, leadership, hands-on management and coaching skills
- Good written and verbal managerial communication and customer service skills
- Must have knowledge of kitchen sanitation, operation and maintenance of kitchen equipment
- Must be able to gain respect and credibility to influence operations personnel and enforce standards
- Expert knowledge of HACCP and Food Safety practices and the ability to identify and correct problems in the operations
- Ability to assess food production and quality standards accurately
- Ability to work at a high level of culinary standards and to train others to achieve high culinary standards
- Must be capable of managing multiple properties and multiple projects
- Must be able to lift 50 lbs
Desired Qualifications
- Self-motivated to maintain knowledge of current food trends and changes in the industry
- Desire to develop and support others in their efforts to improve their culinary skills and work performance
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