Job Overview
Employment Type
Full-time
Compensation
Salary
Range $49,100.00 - $66,300.00
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 premier global partner specializing in delivering exceptional services to the world’s most iconic live events, venues, and brands. With a vast network of 450 venues worldwide, Legends Global hosts about 20,000 events annually, entertaining an astounding 165 million guests. The company boasts a comprehensive portfolio that encompasses feasibility studies and consulting, owner's representation, sales and partnerships, hospitality, merchandise, venue management, as well as content and booking services for world-class live events and venues. The commitment of Legends Global to providing top-tier service, innovation, and seamless execution positions it as a leader in the live events and venue management industry. The Legends Global culture emphasizes respect, ambitious thinking, collaboration, and bold action. It is dedicated to fostering an inclusive work environment where team members are empowered to be authentic, make a tangible impact, and grow their careers. By joining Legends Global, individuals become part of a motivated, unified team that values collective success and continuous improvement. This company represents a winning formula driven by teamwork and excellence.
The role of Sous Chef at Legends Global is a pivotal culinary position reporting directly to the Executive Chef. This role carries significant responsibility for supporting all culinary operations within the facility, ensuring that the highest standards of food quality, production, sanitation, and overall kitchen operations are maintained. The Sous Chef will oversee every aspect of culinary production and stewarding operations, ensuring efficiency, safety, and excellence in food preparation and event execution. This position is ideal for a culinary professional with a passion for leadership, innovation, and operational excellence in a high-volume, fast-paced environment. The individual in this role will coordinate and participate actively in event operations, monitor food and labor costs, collaborate in menu development, and lead their team with respect and a commitment to exceeding guest expectations daily.
Key responsibilities include managing culinary operations assigned to the department, ensuring compliance with health department regulations, maintaining inventory and labor control measures, and fostering positive relationships with customers and clients. The Sous Chef is expected to write, cost, test, and update menu specifications and recipes, while also ensuring workstations and dining areas remain clean, sanitized, and safe. Supervisory responsibilities include interviewing, hiring, training, performance appraisal, and resolving employee-related issues in accordance with company policies and laws. The role demands a mix of culinary knowledge, leadership skills, financial acumen, and organizational ability, along with proficiency in Microsoft Office programs. Flexibility to work extended hours, nights, weekends, and holidays is essential due to business requirements. This is an on-site position offering a competitive salary commensurate with experience, along with a comprehensive benefits package that includes medical, dental, vision, life, and disability insurance, paid vacation, and 401k plan. This opportunity represents an excellent step for culinary professionals looking to advance their careers within a respected and dynamic global company that values diversity, inclusion, and teamwork.
The role of Sous Chef at Legends Global is a pivotal culinary position reporting directly to the Executive Chef. This role carries significant responsibility for supporting all culinary operations within the facility, ensuring that the highest standards of food quality, production, sanitation, and overall kitchen operations are maintained. The Sous Chef will oversee every aspect of culinary production and stewarding operations, ensuring efficiency, safety, and excellence in food preparation and event execution. This position is ideal for a culinary professional with a passion for leadership, innovation, and operational excellence in a high-volume, fast-paced environment. The individual in this role will coordinate and participate actively in event operations, monitor food and labor costs, collaborate in menu development, and lead their team with respect and a commitment to exceeding guest expectations daily.
Key responsibilities include managing culinary operations assigned to the department, ensuring compliance with health department regulations, maintaining inventory and labor control measures, and fostering positive relationships with customers and clients. The Sous Chef is expected to write, cost, test, and update menu specifications and recipes, while also ensuring workstations and dining areas remain clean, sanitized, and safe. Supervisory responsibilities include interviewing, hiring, training, performance appraisal, and resolving employee-related issues in accordance with company policies and laws. The role demands a mix of culinary knowledge, leadership skills, financial acumen, and organizational ability, along with proficiency in Microsoft Office programs. Flexibility to work extended hours, nights, weekends, and holidays is essential due to business requirements. This is an on-site position offering a competitive salary commensurate with experience, along with a comprehensive benefits package that includes medical, dental, vision, life, and disability insurance, paid vacation, and 401k plan. This opportunity represents an excellent step for culinary professionals looking to advance their careers within a respected and dynamic global company that values diversity, inclusion, and teamwork.
Job Requirements
- Must have ability to obtain Food Protection Manager Certification
- degree or certification from an accredited culinary arts institute or apprenticeship certification from the American Culinary Federation
- minimum three years experience in a high-volume full-service food operation
- must have excellent leadership, financial analysis, team building and communication skills
- must have knowledge of kitchen sanitation, operation, and maintenance of kitchen equipment
- must be detail-oriented and extremely organized
- must be proficient in Microsoft Word, Excel, and PowerPoint
- must be flexible to work extended hours including nights, weekends and holidays
- must be open to providing incidental or short-term support to other facilities in business emergencies
- ability to multi-task in a fast paced setting
- ability to read, speak and write in English
- sufficient mobility to perform tasks including reaching, bending, stooping, wiping, pushing, pulling
- ability to lift, push, pull approximately 50lbs
- ability to stand or walk for long periods
- ability to work outside under various weather conditions
- must be available for all Stadium events
- practice safe work habits, follow all safety policies and procedures
- complete company-wide and job-specific safety training
Job Qualifications
- Degree or certification from an accredited culinary arts institute or apprenticeship certification from the American Culinary Federation
- minimum 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
- 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
- proficiency in Microsoft Word, Excel, and PowerPoint
- ability to multi-task in a fast paced team oriented setting
- ability to read, speak and write in English
- sufficient mobility to perform assigned tasks including reaching, bending, stooping, wiping, pushing and pulling for extended periods
- ability to lift, push, pull approximately 50lbs
- ability to stand or walk for long periods
- ability to work outside for long periods under various weather conditions
- availability for all Stadium events
Job Duties
- Overall management of culinary operations assigned to department
- coordinate and actively participate in event operations and monitor food and labor cost
- ensure all products used in the preparation of menu items meet high standards
- collaborate in development of innovative menu offerings in response to guest and client feedback
- lead team with respect and commitment to exceeding guest expectations daily
- monitor all food preparation and kitchen activities to ensure compliance with Health Department regulations
- write, cost, test, maintain and update all menu specifications, recipes and pictures, production forecasts, and ensure same are followed
- adhere to and enforce inventory and labor control measures
- provide efficient service and quality products by maintaining positive customer and client relations
- ensure all workstations, storerooms and dining areas remain clean, sanitized, safe and in proper working order
- carry out supervisory responsibilities including interviewing, hiring, training employees, appraising performance, rewarding and disciplining employees, and resolving complaints and problems
- perform other duties as assigned
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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