Chef - Fort Bend Epicenter at The Sports Facilities Companies

F&B Manager, Culinary + Catering - Fort Bend Epicenter

Sports Facilities Management, LLC

LOCATION: Rosenberg, TX

DEPARTMENT: FOOD & BEVERAGE

REPORTS TO: GENERAL MANAGER

STATUS: FULL-TIME (EXEMPT)

ABOUT THE COMPANY:

Fort Bend Epicenter is a premier sport, recreation and entertainment destination focused on improving the health and economic vitality of Rosenberg, TX. You will be joining a championship level team focused on fun, fulfillment and service built to enrich the community as well as your career and personal growth.

Fort Bend Epicenter is a managed facility by Sports Facilities Management, LLC, a Sports Facilities Companies (SFC) company. SFC is the nation's leading resource for managing and developing sports, recreation, wellness, and events facilities. We provide a highly collaborative and supportive culture that raises our team members to new levels of career growth. Together, we will carve a path in a hyper-growing industry where you will enjoy the journey and learn from the industry's best while having some fun.

SFC has been awarded national recognition as a Top Workplace and is considered a workplace of choice. Our mission-focused company is highly entrepreneurial, team-oriented with a culture centered on collaboration, accountability, excellence, and service. We are growing rapidly and looking for high performers at every level to grow with us.

POSITION SUMMARY:

The F&B Manager, Culinary + Catering will effectively manage all aspects of food & beverage. This position is responsible for preparing, cooking, and presenting food according to Fort Bend Epicenter standards. This position will also deliver an exceptional food and beverage experience for our guests.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Manage production and presentation of food for facility's food and beverage and special events ensuring a quality, consistent product
• Train and assign duties of the kitchen team during the preparation, cooking, and garnishment of food
• Organize and manage catering for events, special events and parties
• Ensures proper receiving, storage (including temperature setting) and rotation of food products so as to comply with Health Department regulations
• Adheres to procedures for cost and quality procedures
• Creates and oversees menu items
• Supervises daily and monthly cleaning of walk-ins according to Health Department regulations
• Reports any equipment in need of repair
• Cook and prepare food
• Serves food in proper pre-determined portion sizes and at the correct temperature
• Maintains appearance of all equipment and serving counters
• Manages inventory and cost control
• Cleans kitchen area before and after business hours
• Scrubs, sanitizes, and stores pots and pans, utensils, and dishes
• Create new menu and marketing ideas that reflect demand/trends, research new food & beverage products, implement menu strategies that reflect event demographics and time of year
• Performs other related duties as required

MINIMUM QUALIFICATIONS:

• Understand and follow both oral and written instructions
• Must be available on weekends, nights, and some weekdays
• Must be able to work independently with minimal supervision
• Effective time management skills
• Prior experience in food industry preferred

WORKING CONDITIONS AND PHYSICAL EFFORT:

• Working environment is fast paced
• Must be able to lift and/or move up to 30 pounds infrequently
• Limited exposure to physical risk
• Limited physical effort required