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Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Dental Insurance
401(k)
Disability insurance
Vision Insurance
Health Insurance
Job Description
Legends Global is a leading partner to some of the world's most prestigious live events, venues, and brands. As a fully integrated service provider, Legends Global delivers premium solutions through a white-label approach that ensures its partners remain at the forefront of their industries. With a vast network that spans 450 venues globally, managing over 20,000 events and entertaining an impressive 165 million guests annually, Legends Global boasts extensive expertise and impeccable execution across multiple domains. These domains include feasibility and consulting, owner’s representation, sales, partnerships, hospitality, merchandise, venue management, and the content and booking of world-class live events and... Show More
Job Requirements
- Minimum five years as an executive sous chef in a high-volume full-service food operation
- Minimum three years as an executive chef in a high-volume food industry
- Degree or certification from an accredited culinary arts institute or apprenticeship certification from the American Culinary Federation
- Proven track record in improving kitchen efficiencies, quality, food and labor costs
- Excellent managerial, financial analysis, team building and communication skills/customer service
- Knowledge of kitchen sanitation, operation and maintenance of kitchen equipment
- Detail-oriented and extremely organized with ability to learn new programs and procedures quickly
- Proficient on Microsoft Word, Excel, and PowerPoint
- Flexible to work extended hours including nights, weekends and holidays
- Open to providing incidental or short-term support to other facilities during emergencies
- Bilingual in English and Spanish is a plus
- Practice safe work habits, follow all safety policies and procedures and regulations
- Completion of company-wide and job specific safety training
Job Qualifications
- Minimum five years as an executive sous chef in a high-volume full-service food operation
- Minimum three years as an executive chef in a high-volume food industry
- Must have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation
- Must have excellent managerial, financial analysis, team building and communication skills/customer service
- Proven track record in improving kitchen efficiencies, quality, food and labor costs
- Must have knowledge of kitchen sanitation, operation and maintenance of kitchen equipment
- Must be detail-oriented and extremely organized with the ability to learn new programs and procedures quickly
- Must be proficient on Microsoft Word, Excel, and PowerPoint
- Must be flexible to work extended hours due to business requirements including nights, weekends and holidays
- Must be open to providing incidental or short-term support to other facilities in the event of a business emergency
- Bilingual in English and Spanish is a plus
- Practice safe work habits, follow all safety policies and procedures and regulations, complete company-wide safety training and additional job specific safety training
Job Duties
- People and product focused hands on management of day to day operations of all food outlet kitchens
- Implements and enforces all departmental and organizational policies and procedures
- Assures staff compliance with all standards, policies and procedures
- Managing associates utilizing Culinary Leads and Lead Cooks through planning and scheduling of work assignments and performance development
- Administers corrective counseling process, training and development, appraisals, payroll accountability
- Plan innovative menus, maintaining financial responsibility for the menu mix
- Analyze menu and food costs and the preparation of cost and quality efficient menus/specials
- Prepare reports regarding food and menu analysis
- Prepare cost saving annual budgets and ensure all fiscal responsibilities are met
- Oversees inventory management to assure all outlets are always adequately supplied
- Performs periodic inventory
- Requisitioning and purchasing
- Maintains effective vendor relationships
- Oversees the sanitation standards of all kitchens to assure compliance with local health department standards and company standards
- Direct interaction with high level clients
- Oversees all culinary employees to achieve budgetary, food quality and customer service expectations
- Must have the ability to make effective use of available resources, including time, labor and materials, and adjust methodologies to maximize productivity
- Assists in ensuring schedules are complete based on a forecast
- Must communicate and work closely with General Manager
- Cross-train those within the department while encouraging, reinforcing and supporting your peers and team
- Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value and integrity
- Performing additional related duties, tasks and responsibilities as required
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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