Job Overview
Employment Type
Hourly
Compensation
Type:
Hourly
Rate:
Range $33.65 - $40.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Medical
Dental
Vision
Life insurance
Disability insurance
Paid vacation
401k plan
Job Description
LEGENDS and ASM Global have joined forces to create a leading organization in the sports, entertainment, and live events industry. These two powerhouse companies combine unmatched expertise and a global reach, offering comprehensive end-to-end solutions that encompass venue development, event booking, revenue strategy, and hospitality. Legends takes a 360-degree, data-driven approach across global partnerships, hospitality, merchandise, and attractions, collaborating with top-tier clients to deliver exceptional experiences. ASM Global is the world leader in venue management and live event production, managing over 350 iconic venues including stadiums, arenas, convention centers, and theaters. Their commitment lies in fostering an inclusive and innovative... Show More
Job Requirements
- Degree or certification from an accredited culinary arts institute or apprenticeship certification from the American Culinary Federation
- five years experience as a Chef de Cuisine with a minimum of three years in a high-volume full-service food operation
- proven track record in improving kitchen efficiencies, quality and relative costs
- excellent leadership, financial analysis, team building and communication/customer service skills
- knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures and HACCP
- knowledge of kitchen sanitation, operation and maintenance of kitchen equipment
- detail-oriented and extremely organized with ability to learn new programs and procedures quickly
- proficiency in Microsoft Word, Excel, and PowerPoint
- flexibility to work extended hours including nights, weekends and holidays
- openness to providing incidental or short-term support to other facilities in the event of a business emergency
Job Qualifications
- Degree or certification from an accredited culinary arts institute or apprenticeship certification from the American Culinary Federation
- five years experience as a Chef de Cuisine with a minimum of three years in a high-volume full-service food operation
- proven track record in improving kitchen efficiencies, quality and relative costs
- excellent leadership, financial analysis, team building and communication/customer service skills
- knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures and HACCP
- knowledge of kitchen sanitation, operation and maintenance of kitchen equipment
- detail-oriented and extremely organized with ability to learn new programs and procedures quickly
- proficiency in Microsoft Word, Excel, and PowerPoint
- flexibility to work extended hours including nights, weekends and holidays
- openness to providing incidental or short-term support to other facilities in the event of a business emergency
Job Duties
- Execute menus for the restaurant as established by the Executive Chef and Director of Culinary
- provide recipes, training and experience to all staff
- ensure food is handled, processed and stored in accordance with the Hazard Analysis Critical Control Point (HACCP) program
- ensure excellent customer relations are maintained at all times
- coordinate with other departments regarding menu implementation
- schedule labor force and assign responsibilities for efficient use of equipment and personnel
- ensure compliance by all culinary personnel with company and departmental rules, policies and procedures
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
We didn't receive the exact location for this job posting,
please contact the employer.
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