Comcast Spectacor

  • Executive Chef

    Location US-KY-Owensboro
    Job ID
    Spectra - Venue Management
    Location Name
    Spectra VM - Owensboro Convention Center
    Food/Beverage Management
    Regular Full-Time
  • Overview

    The Executive Chef is responsible for serving guests quality food and beverage following the company’s standard recipes. The Executive Chef will prepare and cook meats, soups and sauces and supervise all other aspects of the food and beverage operation. The Executive Chef is responsible for the training of all kitchen staff.


    The Executive Chef must maintain excellent attendance and be available to work events as scheduled per business need.


    • Responsible for coordinating and supervising the work of kitchen staff to include creating a positive work environment for all staff members.
    • Displays knowledge of culinary preparation skills and teaches others proper preparation and food presentation.
    • Manages the control of food and labor costs through proper scheduling and purchasing.
    • Conducts regular inspections of all locations to assure cleanliness and maintenance meet company standards.
    • Oversees and manages monthly inventory.
    • Responsible for providing high quality, fresh food products in a timely manner for delivery to guests.
    • Prepares hot and cold foods following company recipes and portioning requirements.
    • Participates as a team player with specific responsibilities as related to preparation, excellent service and delivery of product.
    • Responsible for reporting any maintenance required for kitchen equipment.
    • Maintains sanitation, health and safety standards and training in work areas.
    • Responsible for observing and testing foods to ensure proper cooking.
    • Responsible for portioning, arranging and garnishing food plates for delivery to guests.
    • Responsible for consulting with managers to plan menus and estimate expected food consumption.
    • Must show demonstrated ability to meet the company standard for excellent attendance.
    • Must be a visible presence working on the kitchen floor with staff to ensure quality, efficiency, and overall management of operations.


    Knowledge, Skills and Abilities:

    • Ability to supervise kitchen staff.
    • Ability to cost out menus and create new menu items when needed.
    • Able to operate standard kitchen equipment to including the broiler, steamer, convection oven, mixer, meat slicer and chef knife etc.
    • Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment.
    • Ability to speak read and write in English.
    • Ability to work well in a team-oriented, fast-paced, event-driven environment.
    • Possess valid food handling certificate if required by state and federal regulations.  

    Education, Qualifications and Experience:

    • Professional training through a culinary education or working in a fast-paced fine dining restaurant/catering facility required. Previous experience working in a supervisory capacity in a kitchen required.
    • Experience levels for position include a 2 year Culinary degree or a 3 year A.C.F. apprenticeship and/or 2 years previous experience as a Executive Chef and/or related experience.
    • Must have various experience levels in volume feeding, ala carte, fine dining, catering, baking and pastry, and purchasing storage and handling
    • Ability to communicate effectively to all levels of staff.
    • Up to date knowledge of M.S.D.S. Criteria Procedures, Safety Guidelines, First Aid/C.P.R., Environmental Health Codes, Local, State and Federal Guidelines.
    • Must possess excellent organizational and communication skills.
    • Well skilled in all technical and sanitary aspects of food preparation and presentations






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