Comcast Spectacor

  • Executive Chef

    Location US-ME-Bangor
    Job ID
    Spectra - Venue Management
    Location Name
    Spectra VM - Cross Insurance Center
    Food/Beverage Management
    Regular Full-Time
  • Overview

    To oversee the direction of the kitchen’s daily activities in accordance with policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. Responsible for overall kitchen operations, including food and labor cost controls. Oversees the general preparation of all food, helps in the planning of meals and developing menus.


    • Ensures budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures, waste control and perfect cost back up.
    • Supervises all food and kitchen set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to kitchen personnel and concessions cooks and foods.
    • Responsible for fulfilling kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas.
    • Regulate temperatures of ovens, broilers, and grills.
    • Direct the work of other cooks and kitchen workers. May train cooks and kitchen workers.
    • Clean and inspect equipment and work areas for safety.
    • Keep records of quantities of food supplies used..
    • Help plan meals and develop menus.
    • Monitor events, materials and surroundings.
    • Ability to estimate sizes, quantities, time, cost or materials needed.
    • Guide, direct and motivate kitchen employees.
    • Handle and move objects.
    • Communicate with supervisors, peers and subordinates.
    • Make decisions and solve problems
    • Organize, plan and prioritize work.
    • Evaluate information against standards.
    • Carry out ideas, programs, systems or products.
    • Schedule work and activities.
    • Document and record information.
    • Control machines and processes.
    • Inspect equipment, structures or materials.
    • Think creatively.
    • Other duties as assigned by Director of Food and Beverage.





    Special Characteristics and Knowledge:


    • Have a medium level of social contact. Ability to work closely with kitchen staff, but also spend time alone cooking.
    • Must be able to supervise, coach, and train employees.
    • Provide excellent service to customers.
    • Deal with external customers such as food suppliers.
    • General knowledge for the health and safety of patrons and staff.
    • Must be sure that all details of the job are performed and their work is accurate.
    • Must be constantly aware of changing events, such as staff or supply shortages.
    • Ability to express ideas clearly when speaking or in writing.
    • Ability to read and understand written information
    • Must be exact in their work. Errors could cause safety hazards for themselves and other workers.
    • Identify problems, review information and recap with the Food and Beverage Director and staff as needed.
    • Must be constantly aware of frequently changing events in cooking processes.
    • Ability to repeat the same physical activities.
    • Quickly and accurately compare letters, numbers, objects, patterns or pictures.
    • Must maintain high level of concentration and control under at times stressful situations.
    • Must be able to multi-task.
    • Knowledge of the rules and uses of numbers in mathematics.





    • Minimum of 5 years in similar position in an upscale banquet, hotel or convention center, or arena setting with prior supervisory experience.
    • Must be able to stand for extended periods of time.
    • Ability to speak clearly so that listeners may understand.
    • Must be able to make fast, simple, repeated movements of fingers, hands and wrists.
    • Ability to bend, stretch, twist or reach out with the body, arms and/or legs.
    • Must be able to lift, push, pull or carry heavy objects.
    • High school diploma or equivalent GED.
    • Must have completed formal training and complete on-the-job training.
    • Must have a good sense of taste and smell.
    • Must have training from a professional technical school, two or four year college, or special culinary school.
    • Experience in culinary training-including menu planning, food preparation, and selection and storage of food. Must hold a current Food safety management certificate.
    • Apprenticeship through culinary institute, trade unions or professional association.
    • State issued Health Certificate and immunizations are required.



    Intellectual/Social/Physical Demands & Work Environment:


    The 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.


    Physical demands:

    While performing the primary duties of job, the employee is constantly on his/her feet and on occasion operates kitchen equipment; constantly moves about the kitchen to access storage areas, cabinets, freezers, etc.; constantly required to exchange accurate information with others/staff. The employee also constantly operates a computer, telephone, email, and other office machinery such a fax machines, printers and copiers.



    Work environment:

    The duties of this position are usually performed indoors. The noise level in the work environment is usually moderate to loud to during event days and minimal during non-event days.



    Inte        Intellectual/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 Dimensions:


    Performing the duties of this position involves extensive and continuous standing and walking. Routine activities require the employee to be able to reach with hands and arms, sit, walk, stoop, kneel, crouch and crawl. The employee is frequently required to lift up to 50 pounds.  The vision requirements include the ability to adjust focus, peripheral vision and close vision.







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