Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $18.50 - $31.50
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 premier hospitality and event management company known for partnering with some of the world’s most iconic live events, venues, and brands. With a presence spanning a network of 450 venues around the globe, Legends Global hosts over 20,000 events annually, entertaining approximately 165 million guests each year. The company delivers a fully integrated solution combining premium services in feasibility and consulting, owner’s representation, sales, partnerships, hospitality, merchandise, venue management, and content booking. This comprehensive approach helps ensure their partners remain at the forefront of the live event and venue industry. Known for fostering a culture of... Show More
Job Requirements
- degree in hotel restaurant management preferred
- minimum of 3 years of experience in a fine dining restaurant environment
- minimum of 5 years of experience in a high volume preparation environment
- flexibility to work extended hours including late nights, weekends and holidays
- ability to work in a team environment
Job Qualifications
- Degree in hotel restaurant management preferred
- have a minimum of 3 years of experience in a fine dining restaurant environment
- have a minimum of 5 years of experience in a high volume preparation environment
- must be flexible to work extended hours due to business requirements including late nights, weekends and holidays
- must be able to work in a team environment
- fully competent in all aspects of baking and pastry preferred
- ability to define a problem, collect data, establish facts and form conclusions
- ability to understand complex instructions and material
- ability to mentally process abstract ideas while delivering results
- ability to handle multiple tasks and work well in environment with time constraints
- experience supervising day-to-day activities of pastry chefs and staff with a hands-on approach to training, planning, assigning and delegating work
- ability to encourage elevated performance, lead by example, and discipline employees to improve pastry department standards
Job Duties
- Demonstrates hands on approach to all bakery products produced in the pastry department ensuring quality, presentation and consistency standards meet company standards
- in charge of the development of standardized recipes for all menu items ensuring that recipes are accurate and updated as needed
- ensures that all food products prepared meet the established specifications and standards
- ensures proper levels of bakery and pastry items are prepared based on forecasted needs and their prompt delivery to the designated outlet for guest consumption
- assigns tasks effectively for the efficient use of allocated labor ensuring maximum results are achieved and daily production needs have been met in a timely, organized and efficient manner
- responsible for complete set up, cleanliness and organization of the pastry department and bakery areas at all kitchen locations
- seeks to maintain knowledge of industry trends in the world of pastry and baking
- guides teams to ensure the teams bake fresh pastries, desserts and breads for all outlets
- execute menus for the concessions department as established by the regional and executive chefs
- review menu items and make changes as necessary and utilize leftovers whenever possible
- coordinate with other departments regarding menu implementation
- provide recipes, training and experience to all staff
- help to develop recipe cards for all menu items and assist in training their respective teams using approved PCA's
- maintain continuous presence throughout concessions during events
- ensure food is handled, processed and stored in accordance with HACCP program
- ensure excellent customer relations always
- 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
- maintain extensive knowledge of all kitchen equipment operations
- establish and maintain effective working relationships with management, staff and guests
- recommend measures to improve production, service methods, equipment performance, scheduling, quality control, and suggest changes in working conditions and use of equipment to increase efficiency and safety
- communicate variances from standards and expectations to pastry chefs, sous chefs, lead cooks, cooks, buffet attendants and utility staff ensuring correct information is conveyed to the next shift
- maintain a sanitary, neat, clean, organized, safe, comfortable environment for employees and guests at all times
- ensure teams keep kitchen equipment clean and in working order and report and prepare work orders for required repairs
- assist pastry chefs with annual budget process and make recommendations with regards to pastry departments
- assist teams with all health, safety, sanitary rules, regulations and standards enforcement
- attend all meetings and training sessions as required
- act as a mentor, manager, team leader and motivator for all pastry departments working closely with culinary team members and other departments
- support other stadiums and culinary operations including concessions, clubs, suites as needed
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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