Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $120,000.00 - $125,000.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
Disability insurance
Paid vacation
401k plan
Job Description
Legends and ASM Global are two powerhouse companies that have joined forces to redefine excellence in sports, entertainment, and live events on a global scale. Together, these organizations provide unparalleled expertise and comprehensive services that cover the entire spectrum of live entertainment, from venue development and event booking to revenue strategy and hospitality management. This collaboration enables them to offer end-to-end solutions that elevate the experience for teams, clients, guests, and partners alike. Both companies are nationally recognized leaders in their fields, well-known for their innovative approaches and commitment to delivering exceptional live event experiences across some of the most... Show More
Job Requirements
- Minimum five years experience as an Executive Sous Chef in a high-volume full-service food operation
- Culinary degree or certification from an accredited culinary arts institute or apprenticeship certification from the American Culinary Federation
- Excellent managerial, financial analysis, team building and communication skills
- Knowledge of kitchen sanitation, operation and maintenance of kitchen equipment
- Detail-oriented and extremely organized with ability to learn new programs quickly
- Proficient in 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 business emergencies
Job Qualifications
- Minimum five years experience as an Executive Sous Chef in a high-volume full-service food operation
- Proven ability to improve kitchen efficiency, food quality, and labor costs
- Culinary degree or certification from accredited institute or American Culinary Federation apprenticeship
- Excellent managerial, financial analysis, team building, and communication skills
- Knowledge of kitchen sanitation and equipment operation and maintenance
- Detail oriented and highly organized
- Proficient in Microsoft Word, Excel, and PowerPoint
- Flexible to work nights, weekends, and holidays
- Ability to provide short-term support to other facilities in emergencies.
Job Duties
- Manage all culinary operations with hands-on leadership and pre-event walkthroughs to ensure quality
- Provide high-quality seasonal menus and specials to engage guests
- Enforce departmental and organizational policies and safety rules
- Plan and schedule culinary team work assignments, cost control, and performance development
- Analyze menu and food costs and prepare related reports
- Collaborate with General Manager and Finance to prepare and manage budgets
- Monitor inventory management, requisitioning, purchasing, and vendor relationships
- Maintain sanitation standards in compliance with health department regulations
- Oversee culinary staff to meet budget, quality, and customer service goals
- Optimize resource use including time, labor, and materials to maximize productivity
- Ensure schedules are complete, approved, and payroll submitted on time
- Coordinate staffing including temps and verify payroll accuracy
- Communicate closely with management, warehouse, and clients on event needs
- Cross-train culinary staff and support team development
- Conduct interviews and tastings for Sous Chef candidates
- Maintain product knowledge and proper handling of perishables
- Attend onsite meetings, health inspections, client planning, and events walkthroughs
- Perform additional duties as assigned.
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Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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