Background:

Craft Culinary Concepts is a food and beverage company, affiliated with the Arizona Cardinals, that brings top-tier service and management to leading stadiums, sports venues, cultural attractions, and music venues across the nation. Heritage at Sportsman's Park is the most unique and accommodating event venue in Arizona. Heritage features a multi-story building equipped with full kitchen facilities, audio/video set up, and stunning 360-degree views of the valley. The venue's other customizable event spaces and expansive lawn serve as creative canvases that can be transformed into events of all sizes. Sportsman's Park has been a site for pre-game festivities, tailgating, concerts, festivals, weddings, graduations, corporate events, and other related experiences.

Job Summary:

The Executive is responsible for the day-to-day back-of-house operation and administration of Heritage at Sportsman's Park. In coordination with the General Manager, the Executive Chef will ensure the overall successful operation of Heritage at Sportsman's Park.

Primary Job Duties:

• Ensure proper execution and quality of all menu items being produced by Heritage at Sportsman's Park while utilizing fresh, whole, local ingredients in food and beverage preparation
• Evaluate menus for overall kitchen flow, product availability, ingredient utilization and sales
• Handle all purchasing, inventory, and end of month budget submissions
• Develop relationships with local vendors to ensure use of local products
• Hire and manage all back-of-house employees including ensuring adequate training, performance, and compliance with established company policies and procedures
• Onboard new employees to include background check, system entry, E-Verify, training, collect food handler's card and liquor certification
• Work with the General Manager to develop, interpret, and implement company policies and best practices.
• Administer payroll to include distribution of tip reports, transfers to other properties, approving time, and completing payroll reporting.
• Ensure proper training of staff including company policies, safety, food handling, general cleanliness, and maintenance, etc.
• Coordinate menus and pricing with General Manager and clients as required by venue agreements
• Attend events and/or meetings to ensure client needs are met
• Minimize liability and ensure compliance with the regulations of the alcohol beverage authority
• Ensure compliance with all health and safety regulations
• Other duties as assigned

Qualifications/Requirements:

• Degree in Culinary Arts and/or Hotel & Restaurant Management or equivalent experience
• Extensive experience with specialty large scale events of 7,000+
• Extensive food and beverage knowledge with experience with concessions operations, bar operations, food operations, banquet operations, and/or catering operations preferred
• Effective communication skills across a diverse population of employees, clients, partners, etc.
• Ability to multi-task and troubleshoot in a high stress, fast-paced, live production work environment
• Must be creative, innovative, enthusiastic, high-energy, results oriented with a commitment to excellence
• Familiarity with restaurant management software
• Strong leadership, motivational, and people skills to create and foster collaborative work environment, with an emphasis on teamwork
• Experience with financial management
• Must be able to stand, lift and bend for extended periods (8+ hours) of time.
• Must be able to bend and lift up to 50 lbs. with or without accommodation.
• Role may include job duties or tasks requiring repetitive motion.
• Working environment may include exposure to hot kitchen elements and/or cleaning materials.
• Candidate must be able to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends, and holidays.