The Chef Manager (Kitchen Production & Culinary Operations), Food & Beverage is a working chef responsible for supporting the execution of all food and beverage operations at JRTC. This role focuses on kitchen production, stewarding, and catered events while ensuring consistency, quality, and compliance across all outlets. The position works closely with the Manager, Food & Beverage & Dining Services & Hospitality Manager, actively participates in kitchen operations, leading by example to maintain high standards of food preparation, safety, and guest satisfaction. The Chef Manager fosters a collaborative, team-oriented culture and helps deliver an exceptional dining experience for athletes, guests, and staff.

Responsibilities

Operational Leadership

• Direct daily kitchen operations for group dining, catering services, and stewarding/warehousing.
• Support food service across dining halls, concessions, snack breaks, and special events.
•  Oversee production scheduling, ordering, and service execution for all year-round dining programs (team meals, group dining, and hotel guest food service).
• Ensure kitchen activities are completed efficiently and in alignment with service standards.
•  Serve as back-of-house liaison to front-of-house to maintain consistency in food quality, timing, and service delivery.
•  Step into leadership roles in concessions, catering, or dining services as needed to support operations.

Menu & Inventory Management

• Manage food inventory, place and receive vendor orders, and maintain supply accuracy.
• Oversee food preparation, ensuring adherence to JRTC recipes, portioning, and presentation standards.
• Verify ingredient quality and assist with prep and production tasks as needed.
• Maintain a clean, organized, and sanitary kitchen, ensuring compliance with storage, labeling, and rotation standards.
• Support menu costing, pricing, and financial analysis in partnership with the Manager, Food & Beverage.
• Maintain accurate records of food, supplies, and equipment to ensure effective cost control and accountability.

Staff Development & Scheduling

• Recruit, train, and supervise part-time and seasonal food service staff assigned to kitchen support roles.
• Provide coaching and feedback to ensure adherence to food safety, guest service, and performance standards.
• Assist with staff scheduling based on business needs, events, and dining volume.

Sanitation, Safety & Compliance

• Enforce compliance with local, state, and federal food safety and sanitation guidelines.
• Maintain updated safety records, training certifications, and cleanliness logs.
• Monitor kitchen and food service equipment, ensuring preventative maintenance and reporting repair needs promptly.

Interdepartmental Coordination

• Partner with internal departments to coordinate team meals, late-night dining, and hospitality functions.
• Communicate staffing, scheduling, and operational updates to the Manager, Food & Beverage.
• Support planning and execution of large-scale or high-profile events, ensuring consistency in food quality and service.
• Incorporate guest feedback and best practices to continuously improve food and beverage operations.

Other Duties

• Assist with the oversight of concessions and catering operations as required.
• Perform additional responsibilities as assigned by the Manager, Food & Beverage.

Qualifications & Skills

Education & Experience

• High school diploma or equivalent required; associate’s or bachelor’s degree in culinary arts, Hospitality, or related field preferred.
• 3–5 years of food and beverage experience, including at least 2 years in a supervisory role.
• Background in institutional dining strongly preferred.

Skills & Competencies

• Strong leadership, problem-solving, and organizational skills.
• Proficiency in food costing, kitchen management, and vendor coordination.
• Ability to work effectively under pressure in a fast-paced, guest-focused environment.
• Effective verbal and written communication skills.

Physical & Availability Requirements

• Must be able to stand, walk, and lift up to 50 lbs. for extended periods.
• Flexible schedule, including evenings, weekends, and holidays.
• Must be able to obtain and maintain food handler certification.

Top MLB Perks

• Medical/Dental/Vision coverage
• Company Matched 401(k) Plan 
• Paid Sick/Time Off and Holidays 
• Parental Leave
• Disability Benefits (short term and long term)
• Life and Accidental Death Insurance
• Employee Assistance Programs (EAP)
• Training & Development Programs
• Discounts on MLB and JRTC merchandise
• Access to special events at JRTC
• JRTC Employee & Family appreciation events

The Jackie Robinson Training Complex (JRTC), operated by Major League Baseball (MLB) located in Vero Beach, Florida, serves as a year-round hub for amateur development initiatives and events designed to diversify and strengthen the talent pipelines of baseball and softball. We are the permanent home to several signature youth-focused events and programs, such as the Nike RBI World Series and the Hank Aaron Invitational, which teach players how to succeed on and off the field. The historic facility, formerly known as Dodgertown, was renamed Jackie Robinson Training Complex in honor of its trailblazing namesake.

Please note: All job offers will be based on successfully completing a background check.