Executive Sous Chef - Moda Center

Job Description and Responsibilities:

Operational Leadership: 

• Assist the Executive Chef in overseeing all culinary operations throughout the arena, including suites, clubs, catering events, and player/staff dining. 
• Maintain a strong leadership presence during events, ensuring all culinary operations run smoothly and to the highest standard. 

Team Development & Motivation: 

• Lead and inspire a large, diverse culinary team by setting clear expectations, providing regular feedback, and cultivating a positive, high-performance kitchen culture. 
• Participate in recruiting, onboarding, and mentoring new culinary staff. 
• Empower team members to make informed decisions and escalate when needed. 

Communication & Collaboration: 

• Facilitate open, respectful communication between the Executive Chef, culinary team, front-of-house management and other departments.  
• Participate in daily pre-event briefings, production meetings, and post-event reviews to align operations. 
• Serve as a key liaison between the kitchen and service teams to ensure seamless guest experiences across all outlets. 
• Partner with front-of-house managers, guest experience teams, and arena operations to execute flawless events. 
• Work closely with marketing, sponsorship, and culinary innovation teams for special promotions and branded activations. 
• Support community engagement events, player meals, and charitable initiatives with culinary contributions when appropriate. 

-

Culinary Execution & Event Management: 

• Demonstrate advanced culinary skills and a broad knowledge of global cuisines, flavor profiles, and modern cooking techniques. 
• Conceptualize and execute Instagram worthy dishes that captivate guests visually and create memorable dining experiences. 
• Collaborate with the marketing and guest experience teams to align menu offerings with fan engagement strategies, promotional campaigns, and brand partnerships.  
• Uphold high levels of food presentation, taste, and portion standards consistently across all event spaces. 

Event & Service Management: 

• Oversee food production and execution during NBA and WNBA games, concerts, and private events, adjusting operations based on attendance and client needs. 
• Respond quickly and effectively to last-minute requests and adapt to evolving event timelines, client preferences, and service challenges with composure and strategic thinking. 

Problem-Solving & Decision-Making: 

• Identify issues before they impact service, whether related to staffing, inventory, prep timelines, or equipment. 
• Troubleshoot real-time kitchen challenges with a solutions-first mindset, minimizing disruptions to service. 

Inventory, Procurement & Cost Control: 

• Manage product ordering, receiving, storage, and inventory control in coordination with culinary and purchasing teams. 
• Monitor food costs, minimize waste, and ensure proper portioning to maintain profitability and meet budget goals. 
• Collaborate on vendor relationships and ingredient sourcing to ensure quality and consistency. 

Safety, Sanitation & Compliance: 

• Ensure all culinary areas meet or exceed local health department regulations and internal food safety protocols. 
• Enforce and train staff on proper hygiene, cleaning procedures, allergen controls, and equipment safety.