The Circuit Executive Chef

Description

Circuit of The Americas (COTA) is a 365-entertainment destination for world-class events located in Austin, TX. The sports and entertainment portfolio at COTA is unmatched in the country with Formula 1 US Grand Prix, NASCAR and MotoGP attracting global fans during championship races on the famed Circuit and Live Nation producing over 30 headline concerts every year at the Germania Insurance Amphitheater. COTALAND is an amusement park with over 30 attractions and experiences, including first-of-their-kind roller coasters. 

The Executive Chef is responsible for leading all culinary operations for The Circuit, including à la carte dining, member experiences, private events, VIP hospitality, and major race and event weekends. This position will establish and execute the culinary vision of The Circuit while ensuring exceptional food quality, consistency, creativity, financial performance, and operational standards.

The Executive Chef will lead, develop, and manage the culinary team while partnering closely with the Director of Food & Beverage, Event Sales, Member Experience, and The Circuit leadership to deliver an elevated and memorable culinary experience for members and guests.

Requirements

• Develop and execute the overall culinary vision and identity of The Circuit.
• Create seasonal menus for à la carte dining, member programming, private events, VIP hospitality, and major race weekends.
• Maintain exceptional standards for food quality, taste, presentation, consistency, portioning, and execution.
• Develop standardized recipes, plating standards, production procedures, and food specifications.
• Regularly taste and inspect food to ensure quality and consistency.
• Lead culinary production and execution during daily operations, high volume periods, private events, and major event weekends.
• Partner with the Director of Food & Beverage on menu pricing, menu engineering, recipe costing, and profitability.
• Manage food cost, labor cost, purchasing, inventory, waste, and overall kitchen financial performance.
• Participate in annual budgeting, forecasting, inventory management, and monthly financial reviews.
• Manage purchasing and vendor relationships while maintaining product quality, proper inventory levels, and competitive pricing.
• Recruit, interview, hire, train, schedule, coach, and develop all culinary employees.
• Create a kitchen culture centered around professionalism, accountability, creativity, teamwork, and attention to detail.
• Manage culinary scheduling and payroll while maintaining established labor targets.
• Partner with the Director of Food & Beverage and Event Sales team on private event menus, banquet planning, and culinary execution.
• Develop culinary experiences that can scale from intimate member dinners to high volume VIP and major event hospitality.
• Engage with members, understand preferences, solicit feedback, and continually identify opportunities to elevate the culinary experience.
• Partner with Member Experience to develop chef dinners, tastings, special events, and unique culinary programming.
• Ensure compliance with all health, sanitation, food safety, workplace safety, and licensing requirements.
• Maintain organized, professional, safe, and inspection ready culinary facilities at all times.
• Identify opportunities to improve kitchen efficiency and profitability without compromising food quality or the member experience.
• Assist with additional projects and responsibilities as business needs require.

Qualifications

• Minimum 10 years of progressive culinary leadership experience.
• Minimum 3 years of experience as an Executive Chef.
• Minimum 5 years of executive level experience overseeing multiple culinary outlets or operations.
• Four Star, Four Diamond, Platinum Club, Michelin recognized, James Beard recognized, luxury hotel, resort, private club, or comparable high end hospitality experience required.
• Experience with a $5M+ food and beverage operation or $3M+ annual food operation preferred.
• Experience with both à la carte dining and high-volume private events, banquets, or VIP hospitality.
• Seasonal or event driven operational experience required.
• Degree in Culinary Arts, Hospitality Management, Business Management, or related field preferred.
• Strong culinary knowledge with a proven track record of delivering exceptional quality and service.
• Proven experience controlling food and labor costs, standardizing recipes, managing budgets, and maintaining inventory controls.
• Proven ability to recruit, train, develop, and retain high performing culinary teams.
• Strong leadership, organizational, communication, and interpersonal skills.
• Exceptional attention to detail and commitment to quality and consistency.
• Strong computer skills, including Microsoft Word and Excel.
• Experience with restaurant POS, inventory, purchasing, and kitchen management systems preferred.
• Current food safety certification and ability to obtain all required local food handler certifications.
• Experience opening or repositioning a luxury restaurant, private club, hotel, or culinary operation preferred.
• Experience with major sporting events, motorsports, entertainment events, or high volume VIP hospitality preferred.
• Must demonstrate creativity, strong business acumen, and a clear culinary vision for The Circuit.

Reporting Structure

Reports to EVP of E&H and works closely with the Director of Food & Beverage, Event Sales, Member Experience, and COTA leadership to ensure culinary quality, financial performance, operational standards, and an exceptional member and guest experience.

Salary commensurate with experience. 

Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions of this job. 

EQUAL EMPLOYMENT OPPORTUNITY:

COTA strongly supports equal employment opportunity for all applicants regardless of race, color, religion, sex, gender identity, pregnancy, national origin, ancestry, citizenship, age, marital status, physical disability, mental disability, medical condition, sexual orientation, genetic information, or any other characteristic protected by state or federal law.