Executive Chef

Centerplate is one of North America's largest providers of quality food and beverage, catering, merchandise and facility management services for many of America's best-known sports, convention and entertainment venues. As our singular goal is to be #1 in Event Hospitality, all of our managers, chefs and employees are "Hospitality Ambassadors."

"Craveable Experiences. Raveable Results." ^TM

We are currently seeking an Executive Chef for the Indianapolis Zoo in Indianapolis, Indiana.

The Indianapolis Zoo in Indianapolis, Indiana, first opened to the public in 1964. Its current home in White River State Park was opened in 1988 with a size of 64 acres (26 ha). The zoo hosts more than a million visitors each year and plays a role in worldwide conservation and research. The Indianapolis Zoo is the only institution accredited by the Association of Zoos and Aquariums (AZA) and the American Association of Museums as a zoo, an aquarium, and as a botanical garden.

PRINCIPAL FUNCTION:
This position is responsible for any and all kitchens in a foodservice establishment, ensuring all kitchens provide nutritious, safe, eye-appealing, properly flavored food, maintaining a safe and sanitary work environment for all employees.  Responsible for supervising production, culinary standards, sanitation and training kitchen staff for the Indianapolis Zoo and Botanical Garden.  Additionally, the position supports the organization mission by supporting the kitchen in menu development, food and ingredient specifications, training programs, dining, retail services and catering.
     
ESSENTIAL RESPONSIBILITIES:

• Interview, hire, evaluate, reward and discipline kitchen personnel as appropriate.
• Orient and train kitchen personnel in property and department rules, policies and procedures.
• Establish and train kitchen personnel in food production principles and practices.
• Establish quality standards for food production.
• Plan and price menus.
• Plan, organize and supervise daily culinary operation of retail and catering services.
• Direct and coordinate the work of production and dish room staff.
• Plan and approve standards as well as create menus and recipes.
• Direct and participate in the daily preparation of standard and gourmet food items.
• Evaluate the quality of raw food and ensure the quality of the finished products.
• Ensure overall consistency and high quality across the various operations; plan menus based on such factors as market trends, customer preferences and nutritional considerations; design recipes, determine appropriate ingredients and specify individual serving portion for each recipe.
• Develop menus in accordance with consumer tastes, nutritional needs, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.
• Develop culinary training programs for food production employees and serve as a culinary resource to promote quality food services.
• Inspect assigned units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance.
• Plan, develop and implement culinary production for special events, and catered functions.
• Handle corrective action process with Human Resources.
• Control revenue and expenses to ensure financial goals. Ensure the highest level of customer service.
• Respond to inquiries and concerns from staff. Maintain Company policies and procedures.
• Schedule kitchen employees in conjunction with business forecasts and predetermined budget. 
• Maintain payroll records for submission to payroll department.
• Control food cost within corporate purchasing specifications, storeroom requisition systems, product storage requirements, standardization recipes and waste control procedures.
• Train kitchen personnel in safe operating procedures of all equipment, utensils and machinery.
• Establish maintenance schedules in conjunction with manufacturer’s instructions for all equipment, provides safety training in lifting, carrying, hazardous material control, chemical control, first aid and CPR.
• Maintain appropriate inventory.
• Implement and enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and/or dining areas.
• Ensure compliance with all applicable health and safety regulations.
• Perform other related duties, tasks and responsibilities as required from time to time.

QUALIFICATIONS/SKILLS:
Required:

• Bachelor's degree in Institutional Management, Nutrition, Dietetics, or Hotel and Restaurant Management, or certification by a recognized Culinary Institution or equivalent combination of education and experience
• Demonstrated institutional, hotel, or restaurant culinary skills to including large quantity production
• Must have 3- 5 years of culinary management experience
• A proven track record of successfully controlling costs and managing annual budgets exceeding $4 million dollars
• Ability to effectively supervise and train a diverse work staff
• Must be able to understand written and oral direction and to communicate with others.
• Must be able to promote and participate in a team environment.
• Minimum of 5 years as Sous Chef plus 3 years in another food preparation position.
• Must be ServSafe and HACCP certified.

Preferred:

• Degree from a postsecondary culinary arts training program. 

OTHER REQUIREMENTS:
Must be able to work in extremes of cold to heat.  Must be able to exert well-paced mobility to maneuver quickly among different areas of the facility.  Hours are often extended or irregular to include nights, weekends and holidays. 

This position is accompanied by a competitive salary and benefits package. **Include salary requirements when applying.**

Send resume to matt.long@centerplate.com

**Please include salary requirements when applying.**
Thank you for expressing interest in employment with Centerplate. While only those candidates considered for this position will be contacted, your resume will remain on file for 90 days.

Centerplate is an Equal Opportunity Employer.