Comcast Spectacor

  • Executive Chef

    Location US-NM-Roswell
    Job ID
    Spectra - Food Services & Hospitality
    Location Name
    Spectra VM - Roswell Convention and Civic Center
    Venue Management
    Regular Full-Time
  • Overview

    As our Executive Chef, you will be responsible for overseeing the direction of the kitchen’s daily activities of the culinary team including event planning support, scheduling, food service preparation, and production. In addition you will be responsible for cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the General Manager.



    • Managing, developing and mentoring staff of full-time, and part-time culinary employees, including initiating employment actions such as hiring, firing, and disciplining
    • Ensuring event staff is aware of workplace expectations; providing on-going assistance, training, and mentoring to event staff; promoting a positive, enthusiastic, and cooperative workplace environment
    • Ensuring that budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, inventory rotation measures, receiving and storage procedures, and waste control
    • Controlling labor costs through effective scheduling of kitchen staff, cross-training and development of employees; responsible for monitoring breaks, and break documentation for kitchen staff
    • Developing menus, ensuring quality, consistency, and style of concept are maintained
    • Monitoring production of culinary preparation, recipe specifications, and dishes served relative to appearance, temperature, sanitary, and quality standards are met
    • Other duties as required


    IntellecIntellectual/Social, Physical Demands and Work Environment:


    The intellectual/social, physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.


    IntellecIntellectual/Social demands:

    • While performing the essential functions of this job, the employee is continuously asked to multi-task under time limits. Position requires constant attention to precise details and accuracy of specified standards including: following simple to complex (more than 3 steps) instructions, and concentration which frequently extends beyond 30 minutes at a time. Employees in this role will constantly be in leadership role; this requires directing others either verbally or in writing to complete tasks in prescribed time frame.  This position also requires constant use of interpersonal skills including: ability to direct/motivate/inform staff and foster collaboration, being able to recognize and resolve conflicts, being able to openly communicate in writing and verbally with clients.


    Physical demands:

    • Constant standing for extended periods of time.
    • Constant fast, simple, repeated movements of fingers, hands and wrists.
    • Constant bending, stretching, twisting or reaching out with the body, arms and/or legs.
    • Constant lifting, pushing, pulling or carrying heavy objects of at least 50 lbs.
    • Constant verbal, written and electronic communication with staff and clients.
    • Constant exposure to/handling of varying temperatures associated with a kitchen environment, including but not limited to freezing (freezers, frozen food items, etc.)  and very hot (heated cookware, entrees, temperature of kitchen).
    • Noise level in the work environment can range from minimal to loud depending on the time of day and function being performed 

                 Work environment:

    • The duties of this position are performed indoors and occasionally outdoors in the weather conditions prevalent at the time. The noise level in the work environments is usually moderate to loud during events and minimal during non-even times.



    • Minimum of 3-5 years kitchen Food Service experience in a high volume catering operation, (ie. Hotel , resort, convention center) including menu planning, food preparation, and selection and storage of food
    • Technical proficiency and experience and demonstrating verifiable knowledge of food preparation methods
    • Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling; ability to assist others in developing needed skills for effective job performance
    • Ability to positively distribute responsibility to others to meet objectives and achieve desired results
    • Ability to use initiative, recognize problems and to creatively and expeditiously find solutions; solid decision-maker
    • Demonstrated and verifiable track record of meeting projected costs
    • Professional appearance and presentation required
    • Knowledge of and skill in using computer software, including MS Word/Excel/Outlook
    • Maintains a current Food Handler’s card and alcohol service permit if required by state or local government
    • Working knowledge of employee scheduling in a hospitality environment
    • Ability to obtain and maintain certification in a nationally recognized sanitation program 
    • Must have training from a professional technical school, two or four year college, or special culinary school.



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