Executive Chef
Full Time, Permanent
Hillsboro, OR About the Hops The Hillsboro Hops are a single-A affiliate of the Arizona Diamondbacks. Located in Hillsboro, Oregon, approximately 15 miles west of Portland. The Hops currently play at Hillsboro Ballpark but are in the middle of major construction of a brand new ballpark in partnership with the City of Hillsboro. The world-class entertainment venue will open in time for the 2026 baseball season and will host a full season of High-A baseball, concerts, community events, and more. They have won three (3) Championship Titles since 2013 and were awarded the Bob Freitas Award in 2017, given to the best operators in Minor League Baseball.
About the Role The Executive Chef is the leader for all things culinary at the venue - from setting the menu standards to training team members. Food is a central part of the guest experience and the Executive Chef is the visionary behind that food. The Executive Chef in a stadium setting is responsible for overseeing all culinary operations within the stadium's food service areas (including concessions and catering), leading the kitchen team to produce high-quality food with consistency, managing food costs, menu development tailored to event needs, and ensuring a seamless dining experience for guests during games and events while adhering to strict food safety standards and coordinating with stadium management to meet operational demands.
Essential Duties and Responsibilities •Menu Planning and Development: Create diverse, event-specific menus that cater to a wide range of dietary needs and preferences, considering crowd size and expected demand while maintaining profitability
•Kitchen Management: Lead and supervise a kitchen staff, which may include sous chefs, line cooks, bakers, prep cooks, and concession stand cooks; assigning tasks, training, and ensuring efficient workflow during high-volume periods
•Food Quality Control: Maintain high standards of food quality and presentation, ensuring all dishes are prepared according to recipes and specifications while adhering to food safety regulations
•Cost Control: Manage food inventory, monitor food costs, negotiate with vendors to optimize pricing, and implement strategies to minimize waste
•Staff Training and Development: Train kitchen staff and concession cooks on proper food handling techniques, culinary skills, and sanitation procedures, fostering a culture of continuous learning
•Operational Efficiency: Collaborate with management to optimize kitchen operations, including equipment maintenance, scheduling, and coordinating with other departments like concessions and catering
•Event Planning: Work closely with the Catering Manager to develop customized menus for concerts, conferences, and special events, ensuring seamless food service execution
•Guest Satisfaction: Address customer feedback, resolve food-related complaints promptly, and strive to enhance the overall guest experience
•Compliance: Ensure adherence to all health and safety regulations, including proper food labeling, and temperature controls
•Able to work evenings and weekends, as dictated by event schedule (six-game homestands, concerts, etc.)
•Coordinates and places orders in conjunction with Commissary Manager
Required Skills and Experience •Extensive experience in a high-volume kitchen environment, preferably with experience in large-scale catering or stadium food service
•Proven leadership and management skills with the ability to motivate and develop a large culinary team
•Strong culinary skills with a deep understanding of food preparation techniques and flavor profiles
•Excellent communication and interpersonal skills to collaborate effectively with diverse stakeholders
•Financial acumen to manage budgets, food costs, and inventory control
•Ability to work under pressure and adapt to rapidly changing demands during events
•High level of computer literacy
•Ability to obtain and maintain Oregon Food Handlers or Serve Safe Certification
•Excellent communication and problem-solving skills to address challenges during busy events
•Ability to adapt to changing demands and work under pressure during high-volume events
•Must be flexible to work extended hours due to business requirements including nights, weekends, and holidays as dictated by event schedule (six-game homestands, concerts, etc.)
•Ability to read, speak, and write in English
•Must have sufficient mobility to perform assigned tasks including constant reaching, bending, stooping, wiping, pushing, and pulling for extended periods.
•Must have the ability to lift, push, and pull approximately 50lbs
•Must be able to stand or walk for long periods
•Must be available for all stadium events
Working Conditions While performing duties of the job, the employee will constantly be required to grasp, fingering manipulation of product, feeling, and lifting. The employee will frequently push, and pull carts of inventory and climb, stoop, and kneel to reach supplies and products. Exposure to a loud event-driven environment. Employees will frequently be required to lift up to 50 pounds and push/pull 150 pounds. Vision requires the ability to constantly adjust focus, peripheral vision, and close vision to stock products and operate equipment. The ability to frequently hear the communication of others is a loud environment. The employee will be required to stand or move about the building extensively and continuously. The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
We are an equal opportunity employer, and all qualified applicants will be considered for employment without regard to race, color, religion, national origin, sex, sexual orientation, age, disability, gender identity, marital or veteran status, or any other protected class.
Job Questions: - How many years of experience do you have leading a kitchen staff?