Regional Chef | Live Nation West
$90,000–$105,000 year
On-siteMountain View Santa Clara County, California, United States
Job Summary
Ensure full compliance and effectiveness of the HACCP (Food Safety) program while assessing food production and quality standards across ten Live Nation amphitheaters in the West region. Coordinate support for events, manage multiple properties and projects, and contribute to the development of Legends Culinary Programs, Build Sheets, and Specifications. Train hourly staff and non-profit groups to achieve high culinary standards, enforce operational excellence, and maintain food cost control. Travel frequently to assigned venues in CA, WA, NM, and AZ, including nights, weekends, and holidays, while residing within driving distance of the locations.
Required Qualifications
- Must have a 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
Desired Qualifications
- Excellent supervisory, leadership, hands-on management and coaching skills
- Good written and verbal managerial communication and customer service skills
- Expert knowledge of HACCP and Food Safety practices and the ability to identify and correct problems in the operations
- Excellent menu planning and execution skills for all levels of events and VIP operations
- Self-motivated to maintain knowledge of current food trends and changes in the industry
- Comprehensive knowledge of all the components contributing to food cost control
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