Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $70,600.00 - $90,200.00
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 Global is a world-renowned leader in the live events, venues, and entertainment industry, recognized as a premier partner to some of the greatest live experiences globally. Operating through a white-label approach, Legends Global delivers a comprehensive range of premium services that ensure their partners remain at the forefront of the entertainment scene. With an extensive network of over 450 venues worldwide, Legends Global manages more than 20,000 events annually, catering to approximately 165 million guests. Their expertise spans feasibility studies, consulting, owner’s representation, sales, partnerships, hospitality, merchandise, venue management, content creation, and booking of world-class live events. This diverse... Show More
Job Requirements
- Degree or certification from an accredited culinary arts institute or apprenticeship certification from the American Culinary Federation
- Three to five years of experience as an executive sous chef in a high-volume food industry
- Proven ability to improve kitchen efficiencies, quality, food, and labor costs
- Excellent management skills including team building and communication
- Knowledge of kitchen sanitation and equipment maintenance
- Detail oriented and organized
- Proficient in Microsoft Word, Excel, and PowerPoint
- Flexible to work extended hours including nights, weekends, and holidays
- Ability to provide short-term support to other facilities
- Willingness to travel
Job Qualifications
- Degree or certification from an accredited culinary arts institute or apprenticeship certification from the American Culinary Federation
- At least three to five years of experience as an executive sous chef in a high-volume food industry
- Proven track record in improving kitchen efficiencies, quality, food, and labor costs
- 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 the 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
- Willingness to travel
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 Sous Chefs and Lead Cooks through planning and scheduling of work assignments and performance development
- Administers corrective counseling process, training and development, appraisals, payroll accountability
- Plans innovative menus, maintaining financial responsibility for the menu mix
- Analyzes menu and food costs and prepares cost and quality efficient menus and specials
- Oversees inventory management to assure all outlets are adequately supplied at all times
- Performs periodic inventory, requisitioning and purchasing
- Maintains effective vendor relationships
- Oversees the sanitation standards of all kitchens to assure compliance with local health department and company standards
- Responsible for operation of the Food and Beverage department in the absence of the Director of Food and Beverage and Director of Operations
- Direct interaction with high level clients
- Perform related duties as assigned by Management
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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