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Employment Type: Full-Time Fixed Term (9-month January-September. Full-time onsite May–September)

Start Date: On or before January 5, 2026

Role Summary

Cooperstown All Star Village (CASV) is seeking a dynamic Outlet Manager / Chef de Cuisine to lead the Upper Deck Bar — the park’s flagship, newly remodeled premium dining outlet — in a high-volume, fast-paced youth sports environment. Reporting to the Food & Beverage Director, this hands-on culinary leader will blend executive vision with daily BOH execution, owning menu innovation, food cost control, staff development, and aggressive revenue generation while contributing to CASV’s overall F&B financial targets. Supported by a strong FOH Manager for service coordination, you will deliver exceptional, family-friendly guest experiences, ensure ServSafe compliance, manage budgets and operations, and foster a collaborative, high-energy team culture. This is a 9-month leadership role with off-season R&D, and peak-season intensity.

Company Overview

CASV delivers exceptional food and beverage experiences at the premier youth sports venue, serving millions of visitors annually. Our diverse outlets—ranging from high-volume concessions, a family-oriented dining restaurants, to premium restaurants and casual sports bars—cater to athletes, families, coaches, and spectators with innovative menus and high-energy service. We drive revenue through operational excellence, upselling, and property-specific guest experiences, leveraging technology like MarginEdge and POS systems for efficiency.

Key Responsibilities

Culinary Leadership & Innovation

+ Design and execute premium, approachable menus for Upper Deck: shared plates, elevated bar fare, family-friendly entrees, and seasonal specials.

+ Maintain Central Recipe Vault with photo-documented, standardized builds (allergen-flagged, scalable).

+ Introduce signatures and “Local Hero” features to boost engagement and revenue.

BOH Operations & Cost Control

+ Oversee daily kitchen operations: prep, line execution, inventory, waste tracking via MarginEdge.

+ Achieve =28% food cost through vendor partnerships, portion control, and audits.

+ Manage equipment R&M, scheduling, and labor efficiency during peak volume

Staff Training & Development

+ Lead BOH Training Academy:

+ Pre-season bootcamps (April)

+ Weekly skill drills (peak season)

+ 100% ServSafe certification

+ Cross-train with Team Dining Chef and Clubhouse Chef for outlet consistency.

+ Mentor Sous Chef, Line Cooks, Prep, Dish on plating, speed, hygiene, and upselling.

Collaboration & Integration

+ Lead FOH Manager for seamless service flow and timing.

+ Work with Senior Advisor (Beverage Director) on beer/cocktail pairings.

+ Support CASV-wide initiatives: occasional menu alignment in Clubhouse or Team Dining during peaks.

+ Culinary degree or equivalent; 5+ years in kitchen leadership

+ Proven expertise in:

+ Menu R&D and innovation

+ Food cost management (=28%)

+ High-volume BOH execution

+ Staff training and retention

+ ServSafe Manager (current)

+ Proficient with inventory tech (MarginEdge), POS integration (Square),

+ Strong leadership, communication, organizational skills

+ Full service dining experience; able to balance premium quality & family appeal

Physical Requirements

+ Stand 8+ hours in hot kitchen

+ Lift up to 50 lbs (cases, equipment)

+ Repetitive motion (chopping, plating)

+ Flexible schedule: days, evenings, weekends, peak tournament periods

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