Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $75,000.00 - $80,000.00
Work Schedule
Weekend Shifts
Night Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
Disability insurance
Paid vacation
401k plan
Job Description
Legends Global is a renowned leader in the live events and venue management industry, recognized for partnering with the world’s most prestigious live events, venues, and brands. With a vast network of 450 venues worldwide, Legends Global facilitates the hosting of approximately 20,000 events annually and entertains around 165 million guests each year. The company operates through a comprehensive white-label approach, providing premium services spanning feasibility and consulting, owner's representation, sales, partnerships, hospitality, merchandise, venue management, as well as content and booking management. This enables them to maintain an exceptional standard of world-class live events and venues with remarkable expertise... Show More
Job Requirements
- Degree or certification from an accredited culinary arts institute or apprenticeship certification from the American Culinary Federation
- Minimum of five years experience as a Chef de Cuisine
- At least three years experience in a high-volume full-service food operation
- Proficiency in kitchen sanitation and equipment operation
- Knowledge of HACCP and health, safety, and sanitation regulations
- Strong leadership and communication skills
- Ability to work extended hours including nights, weekends and holidays
- Willingness to support other facilities during emergencies
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 experience 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 skills/customer service
- 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 the ability to learn new programs and procedures quickly
- Proficient on Microsoft Word, Excel, and PowerPoint
- Flexible to work extended hours due to business requirements including nights, weekends and holidays
- Open to providing incidental or short-term support to other facilities in the event of a business emergency
Job Duties
- Execute menus for the Suites or Concessions departments as established by the Executive Chef and Culinary Team
- Provide recipes, training and experience to all staff
- Work with NPO groups to ensure they have all the resources needed to succeed
- Ensure food is handled, processed and stored in accordance with the Hazard Analysis Critical Control Point (HACCP) program
- Ensure excellent customer relations are always maintained
- 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
- Plan, manage and monitor work as well as hiring, communication, coaching staff and building relationships
- Perform other related duties as assigned
- Support other arena culinary operations including concessions, clubs, suites, etc. as needed
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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