Job Overview
Employment Type
Hourly
Full-time
Compensation
Type:
Salary
Rate:
Range $58,000.00 - $62,000.00
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 & ASM Global represent a powerful partnership between two leading companies in the sports, entertainment, and live events industries. These organizations have joined forces to create a seamless, global entity that brings unmatched expertise and comprehensive solutions to venues, event booking, revenue strategy, and hospitality management worldwide. Legends offers a 360-degree, data-driven approach by working closely with global partners across hospitality, merchandise, attractions, and other segments to deliver exceptional experiences to clients and customers. ASM Global is recognized as the world leader in venue management and live event production, overseeing more than 350 iconic venues, including stadiums, arenas, convention... Show More
Job Requirements
- Serv Safe certified or food handlers certificate
- Degree or certification from an accredited culinary arts institute or apprenticeship certification from the American Culinary Federation
- At least 2 to 4 years of experience as a sous chef in a high-volume food industry
- Proven track record in maintaining kitchen efficiencies, food quality, and production timeliness
- Excellent managerial, team building and communication skills
- Knowledge of kitchen sanitation, operation and maintenance of kitchen equipment
- Detail-oriented and extremely organized
- Ability to learn new programs and procedures 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 in a business emergency
- Willingness to travel if required
Job Qualifications
- Degree or certification from an accredited culinary arts institute or apprenticeship certification from the American Culinary Federation
- At least 2 to 4 years of experience as a sous chef in a high-volume food industry
- Proven track record in maintaining kitchen efficiencies, food quality, and production timeliness
- Excellent managerial, team building and communication skills
- Knowledge of kitchen sanitation, operation and maintenance of kitchen equipment
- Detail-oriented and extremely organized
- Ability to learn new programs and procedures 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 in a business emergency
- Willingness to travel if required
Job Duties
- People and products focused hands-on management of day-to-day operations of all food outlet kitchens
- Implement and enforce all departmental and organizational policies and procedures
- Ensure staff compliance with all standards, policies and procedures
- Ensure recipe compliance and quality control are met throughout the production process
- Maintain and manage culinary and stewarding personnel to meet labor and production objectives
- Assist Executive Chef and Executive Sous Chef, as needed, to plan innovative menus for both catering and concessions
- Oversees inventory management to ensure all outlets are always adequately supplied
- Perform periodic inventory
- Track waste and spoilage
- Maintain effective vendor relationships
- Assist with product receiving and stocking, as needed
- Oversee the sanitation standards of all kitchens to assure compliance with local health department standards and company standards
- Perform related duties as assigned by Management
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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