Production Chef, Charlotte Convention Center

Who We AreThe CRVA works to deliver experiences that uniquely enrich the lives of our visitors and residents. Through leadership in destination development, marketing and venue management expertise, the CRVA leads efforts to maximize the region's economic potential through visitor spending, creating jobs and opportunities for the community. Brands supported by the CRVA include the Charlotte Convention Center, Spectrum Center, Bojangles Entertainment Complex, NASCAR Hall of Fame, Charlotte Film Commission, Visit Charlotte and Visitor Info Centers.Job SummaryThe Production Chef assists with supervising kitchen staff engaged in the catering process for events at the Charlotte Convention Center and NASCAR Hall of Fame.Essential Job DutiesAssists in overseeing the compliance of health and safety standards and may assume role of a food safety coach.Oversees the production of food by providing direction to applicable staff.Establishes relationships with outside agencies to develop a network of support staff.Works as a liaison between the banquet and kitchen staff.Coordinates with the banquet staff to label stage and transport all food orders.Participates in the creative process of developing event menus.Assists with ordering food and catering supplies that are required for eventsMaintains food inventory and ensures proper storage techniques and food rotation.May assist with scheduling of staff and aid in payroll function.May perform other duties as required.Adhere to all CRVA policies and procedures.Must be able to work a flexible schedule which may consist of nights, weekends and/or holidays.Consistently deliver the best in customer service. Model and be accountable ensuring the customers are always put first by living the CRVA Service Philosophy to deliver memorable customer experiencesChampion CRVA's mission, vision and core values and comply with organizations policies and procedures. Scope of ResponsibilityThis job may have some budgetary responsibility as it relates to ordering food and catering supplies as well as managing inventory. There will be periodic access to confidential data such as financial and company records as well as quotes and plans.Supervisory ResponsibilityManage up to 60 part-time and temporary labor in the kitchen. Will be responsible for directing work, providing feedback and coaching, issuing discipline and addressing and resolving complaints.Knowledge and Skill RequirementsAbility to speak effectively before groups of customers or employees of organization. Must possess ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals. Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form; ability to deal with problems involving multiple variables.Ability to establish a positive rapport using tact and discretion with patrons and team members.Ability to prioritize multiple projects and meet strict deadlinesAbility to work under minimal supervisionAbility to work flexible hours, including nights, weekends, and holidays in addition to normal business hour as neededMust have professional attitude and appearanceAbility to anticipate problems and implement immediate corrective actionAbility to perform effectively under significant pressure typically associated with meeting the demands and timetables of the venue industryAbility to anticipate customer needs, builds positive relationships with customers and vendors, goes the extra mile to satisfy and exceed customer needs, treats all customers and vendors with highest degree of respect and courtesy and delivers exceptional service to internal and external customers.Employee should display a team-oriented approach in the workplace.Treats all customers and vendors with highest degree of respect and courtesy, delivers exceptional service to internal and external customers.Education and ExperienceHigh school diploma or general education degree (GED); or one to three years related experience and/or training; or equivalent combination of education and experience.Physical DemandsThe employee must regularly lift and /or move up to 30 pounds.Specific vision abilities required by this job include close vision. While performing the duties of this Job, the employee is regularly required to stand and walk; use hands to handle or feel and talk or hear. Work EnvironmentThe noise level in the work environment will vary depending on event within the building.Travel RequiredThis job has limited travel between venues.What We OfferEducation ReimbursementComprehensive medical, dental, and vision coverage, plus other great benefits.457 PlanCRVA University Employee 1st CultureCORE ValuesNC Retirement System planTo perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.Our "employee first" culture requires engagement and engagement can't happen without the voices of many talented individuals charting our direction.

Created: 2026-04-02