ASM Global is hiring: Executive Chef in Fort Lauderdale

POSITION: Executive Chef

DEPARTMENT: Food & Beverage

REPORTS TO: Director of F&B

FLSA STATUS: Salaried / Exempt

Summary

As the world's leading venue management company and producer of live event experiences, ASM Global is the preeminent management and content partner with over 350 venues worldwide. Operating and investing in the world's most important stadiums, arenas, convention centers, and theaters requires unmatched dedication and the most profound expertise. Our focus is YOU! Through investments in growth, resources, and technology we strive to enhance the experience of our internal Team Members and to continue creating amazing live experiences for the guests that we serve.

The Broward County Convention Center is undergoing an exciting time of change and growth with new shows booking and a +$1bn expansion nearing completion in 2025 - this includes a new HQ Hotel, currently the largest ballroom in SE USA, multiple meetings rooms, exhibition hall and a brand-new (10K sq ft) kitchen leading to a total 1.2 m sqft (under roof) of LEED Gold-certified space across the campus.

The Savor F&B team has a need for a dynamic and experienced Executive Chef to grow with the facility. Under direction of the Director of Food & Beverage the Executive Chef primary responsibilities include the following functions in accordance with ASM policies. This includes menu creation, staff management, food purchasing, and ensuring the highest quality of food production and presentation. The Executive Chef will work closely with the Food and Beverage Director to develop innovative menus that align with event themes, client expectations, and seasonal ingredients. This role requires strong leadership, creativity, and a commitment to excellence in both food quality and customer service.

Include the following:

• Create and design menus for various events, including banquets, conferences, special events and concessions/retail.
• Be prepared to prepare and serve food in diverse locations, not just kitchen, including Plaza and other outdoor locations, confined spaces around the Convention Center and off-site locations for events such as food shows and competitions.
• With the Director of Food & Beverage ensure that there is coverage for the local EOC (Emergency Operations Center) as and when required.
• Ensure menus are innovative, diverse, and cater to the dietary preferences and restrictions of all guests.
• Keep up with food trends and incorporate new dishes and techniques.
• Oversee all kitchen operations, including food preparation, cooking, and plating.
• Ensure food is prepared and served in a timely manner, maintaining high standards of quality and presentation.
• Manage food costs and inventory to maximize profitability while minimizing waste.
• Recruit, train, and supervise kitchen staff, including sous chefs, line cooks, and kitchen assistants.
• Schedule staff to ensure adequate coverage for all events and shifts.
• Foster a positive and collaborative working environment, promoting teamwork and professional development.
• Ensure compliance with all health and safety regulations, including proper food handling, sanitation, and cleanliness.
• Conduct regular inspections of the kitchen and storage areas to maintain a safe and hygienic environment.
• Develop and implement safety protocols and procedures.
• Collaborate with event planners, clients, and other departments to understand event requirements and ensure the culinary offerings meet or exceed expectations.
• Attend tastings and client meetings to present menu options and address any concerns or requests.
• Prepare and manage the kitchen budget, including labor costs, food costs, and equipment purchases.
• Analyze financial reports and adjust improve efficiency and profitability.
• Establish and maintain relationships with food suppliers, negotiating contracts to ensure the best quality products at competitive prices.
• Oversee the purchasing of food, beverages, and kitchen supplies, ensuring timely delivery and proper storage.
• Other duties as assigned.

Supervisory Responsibilities

• Directly supervises kitchen personnel and carries out supervisory responsibilities in accordance with ASM Global Broward Convention Center/Savor policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding; disciplining employees in conjunction with Human Resources; addressing complaints and resolving problems.

Education and/or Experience

• Must have a High School Diploma or GED.
• Or similar combination of education and experience
• Certificate from accredited culinary school, college, or technical school.
• Ten (10) or more years of hands-on experience culinary supervisory experience
• Five (5) plus years in a multi-purpose, high volume operation or similar environment.

Skills and Abilities

• Proven experience as an Executive Chef, Head Chef, or similar role in a high-volume, multi-functional kitchen, preferably in a convention center, hotel, or large event venue.
• Culinary degree or equivalent professional experience.
• Strong knowledge of food trends, international cuisines, and diverse dietary needs.
• Excellent leadership and communication skills.
• Ability to work under pressure and meet tight deadlines.
• Strong financial acumen, with experience in budgeting, cost control, and inventory management.
• Proficiency in kitchen equipment and technology.
• Knowledge of health and safety regulations, best practices, and Health Codes compliant. Excellent communication and interpersonal skills.
• Strong customer service orientation.
• Creates and supports a team environment.
• Must be able to adapt to change in the work environment, managing, competing demands, frequent changes, delays, or unexpected events.
• Bi-lingual (English/Spanish) is highly desirable.

Working Conditions

• Works throughout the building. Subject to wet floors, temperature extremes and excessive noise; must be able to lift to fifty pounds in weight. Substantial walking and manual dexterity to operate equipment is required. Ability to work flexible hours, including nights, weekends, and holidays in addition to normal business hour as needed.
• Performing work through repetitive eye/hand coordination.
• Must be able to balance and have good manual dexterity.
• Constant reaching, standing, walking, and stopping.
• While performing the duties of this job, the employee is regularly required to move around the facility; to stand for long hours during events; talk and hear. This position may require work inside or outside of the building, as needed by events.

NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.

ASM Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

Applicants that need reasonable accommodations to complete the application process may contact HR at (954) 302-8890.