Comcast Spectacor

  • Executive Chef

    Location US-PA-Philadelphia
    Job ID
    Spectra - Food Services & Hospitality
    Location Name
    Philadelphia, PA
    Regular Full-Time
  • Overview

    Development, management and maintenance of operational, open book financial principles, and personnel policies, practices, and initiatives associated with the growth and success of Spectra’s concept.


    Spectra, an industry leader in sports, entertainment and venue management, is dedicated to recruiting and developing individuals with the skills, experience, desire, and values to contribute to the continued growth and success of our organization.  Together, with our 250+ sports & entertainment venue partners, we transform events into experiences! These experiences create excitement, turn heads, and make memories.  Come Join Us!  You can learn more about Spectra at



    • Menu development (working with the Brulee Catering Retail Kitchen and Commissary) as dictated by the recipes made available from our client as well as identifying cyclical Grab & Go menu items that will supplement the menu items
    • Oversee implementation and maintenance of all standardized recipes, production standards and par levels once agreed upon with our client.
    • Develop and maintain consistent and comprehensive training sessions for in store kitchen staff focusing on but not exclusive of:
      • Cleanliness / Sanitation
      • Culinary skills
      • Organizational skills
      • Customer Service skills
      • Professional conduct
    • Monitor kitchen labor and food costs on a day-to-day basis
      • Conduct weekly production meetings
      • Effectively communicate and demonstrate best practices
    • Monitor, maintain and improve integrity of food as required to reinforce the brand and reputation.
    • Maintain sanitary standards of kitchen
    • Oversee daily production in kitchen
    • Oversee maintenance of kitchen facility and equipment
    • Work in conjunction with Brulee Retail Kitchen, Commissary and Spectra’s Vice President of Culinary Excellence in the development of menus and programs, keeping menu fresh and current.
    • Oversee inventory and procurement
      • Maintain food cost percentages at or below budget allocations
      • Maintain vendor relationships
    • Work in a sales support capacity representing Spectra and the client at industry organizations, tastings and networking events.
    • Help support Spectra corporate goals through other duties as necessary.
    • Participates in planning, oversees execution of menus and recipes for the concept.
    • Schedules and coordinates the work of chefs, cooks, supervisors and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
    • Approves the requisition of products and other necessary food supplies.
    • Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas.
    • Establishes controls to minimize food and supply waste and theft.



    • The comprehension and explanation of culinary, pastry and equipment terms and definitions used in a commercial kitchen.
    • An ability to demonstrate and re-enforce basic and advanced culinary skills.
    • Carryout the primary culinary skills required of a high-volume destination focusing on executing recipes as concepts created by others.
    • The Executive Chef must have strong communication and organizational skills to manage and motivate a diverse and multilingual culinary staff. Must show competency in presentation and plating techniques.



    • Minimum three (3) years of experience a with at least one-year experience in a supervisory role as Executive Chef or Sous Chef.
    • Extended experience and knowledge of high-volume restaurant experience preferred
    • Culinary Diploma
    • Consideration of individual’s credentials and resume will be considered in lieu of educational background
    • Must have ability to successfully obtain appropriate State and City certifications.
    • Continual Education and Experiences as needed to continually develop the culinary program









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