Specialty Associate Chef, Concessions

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At Vanderbilt University, our work - regardless of title or role - is in service to an important and noble mission in which every member of our community serves in advancing knowledge and transforming lives on a daily basis. Located in Nashville, Tennessee, on a 330+ acre campus and arboretum dating back to 1873, Vanderbilt is proud to have been named as one of “America’s Best Large Employers” as well as a top employer in Tennessee and the Nashville metropolitan area by Forbes for several years running. We welcome those who are interested in learning and growing professionally with an employer that strives to create, foster and sustain opportunities as an employer of choice through:

• Working and growing together as a community of communities... we are One Vanderbilt.
• Providing a work environment where every staff and faculty member can be their authentic and best self, while providing the resources and opportunities to learn and grow.
• Encouraging development, collaboration, and partnership both internally and externally while fostering the value that every member of the Vanderbilt community can lead and grow regardless of title or position.

We understand you have a choice when choosing where to work and pursue a career. We understand you are unique and have a story. We want to hear it. We encourage you to apply today so that you might become a part of our story.

The Specialty Associate Chef, Concessions for Vanderbilt Concessions will be focused on providing elevated concessions offerings provided to premium seating guests.  This position will handle pre-event food preparation, event day execution for premium seating areas, and proper storage and movement of food product within the operation.  This position will report directly to the Concessions Unit General Manager and work alongside the concessions team to implement excellent food offerings throughout Vanderbilt athletic venues.

Key Functions and Expected Performance:

• Independently manage and operate the premium seating kitchen during assigned shifts, overseeing all aspects of food preparation, cooking, and service while maintaining high standards of quality and efficiency, and communicating effectively with the Concessions Unit Manager to address any issues promptly.
• Prepare premium concessions offerings for guests, ensuring excellent food quality and presentation.
• Cook and prepare complex, multi-ingredient recipes using various culinary techniques, including carving meats, chopping vegetables, and preparing sauces.
• Collaborate with the Concessions Unit Manager on menu planning, special event menus, and inventory management for both general and premium concessions spaces.
• Adapt recipes and prepare allergen-free offerings for guests with special dietary needs.
• Expedite and maintain food production based on forecasted demand, identifying needs from recipes and par levels. 
• Ensure correct portioning when cutting, preparing, and serving items according to production guidelines.
• Set up, maintain, and break down workstations, ensuring cleanliness and sanitation of all areas, equipment, and utensils.
• Comply with health codes and regulations, maintaining temperature logs and participating in food safety and allergen awareness training.
• Complete and maintain accurate production sheets, including waste, temperature, and prepared product logs.
• Evaluate food quality and preparedness using proper quality control measures, and store food items correctly following safe food-handling procedures.
• Provide exceptional customer service, interacting with premium seating guests and collaborating with venue management and service staff to enhance the overall experience.

Supervisory Relationships:

This position does not have direct supervisory responsibilities. This position reports administratively and functionally to the Concessions Unit General Manager.

Education and Certifications:

• High school diploma or GED is necessary.
• An associate's degree from an accredited higher education institution with specialized training in Culinary Arts is preferred. 

Experience and Skills:

• A minimum of two years' experience in the food & beverage industry is necessary.  
• Experience in high volume catering or stadium experience is strongly preferred.
• Operational experience with a variety of food service applications and computerized menu management systems is preferred. 
• Ability to learn and adapt to new systems and applications is necessary.  
• Strong communication (verbal, written, interpersonal) skills and an ability to communicate effectively with a diverse population is necessary. 
• Ability to meet multiple deadlines and manage competing priorities is necessary. 
• Operational knowledge of industrial kitchen equipment (dishwasher, oven, ventilation systems, etc.) is necessary. 
• Strong time management, organizational and multi-tasking skills and an eye for detail is necessary.  
• Accountability for Vanderbilt assets is necessary.