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High-A Affiliate
The Official Site of the Quad Cities River Bandits Quad Cities River Bandits

HIRING: Head Chef

November 29, 2021

Position: Head Chef Reports To: Director of Food and Beverage and General Manager Summary of Position: This full-time position reports to the Food and Beverage Director and General Manager. The Head Chef will oversee kitchen operations, create an innovative menu, and prepare or coordinate the preparation of food ordered by

Position: Head Chef

Reports To: Director of Food and Beverage and General Manager

Summary of Position: This full-time position reports to the Food and Beverage Director and General Manager. The Head Chef will oversee kitchen operations, create an innovative menu, and prepare or coordinate the preparation of food ordered by patrons. This position will cook for baseball and non-baseball events for the Quad Cities River Bandits.

Essential Duties and Responsibilities:

  • Cooks for baseball and non-baseball events
  • Trains and/or oversees training of kitchen staff
  • Schedules kitchen staff, assigning roles based on experience and skills
  • Supervises work product from kitchen and back-of-house staff
  • Conducts performance evaluations that are timely and constructive
  • Handles discipline and termination of employees as needed and in accordance with restaurant policy
  • Oversees the operations of the kitchen and back-of-house, ensuring that food is prepared safely, efficiently, and according to specifications or request
  • Ensures kitchen runs in accordance with all applicable health, safety, and hygiene codes and standards
  • Creates and modifies the ballpark’s menu based on food trends, food costs, fan requests, and seasonal availability
  • Oversees stocking, ordering, and purchasing of ingredients, ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste
  • Maintains and inspects kitchen equipment and utensils, recommending repairs or replacements as needed
  • Maintains kitchen budget
  • Sets prices for food items on the menu in conjunction with Director of Food and Beverage and Management
  • Collaborates with management on menu items
  • Performs other related duties as assigned

Qualifications

  • Degree in culinary arts or related field, preferred or minimum 1-3 years relevant experience or training, which may be demonstrated via degree or certificate, completion of apprenticeship, or other experience necessary to become trained as a highly skilled professional cook
  • ServSafe certified or the ability to obtain certification
  • At least two years of culinary managerial experience required.
  • Business experience preferred.
  • Must be able to lift up to 50 pounds at times.
  • Must be able to work in a kitchen environment that may involve exposure to extreme heat or cold.
  • Prolonged periods standing and preparing and cooking food.

To Apply: Email resume and cover letter to [email protected]