Sous Chef

Rochester, MN, USA|Onsite

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 and ASM Global have joined forces to become a powerhouse in the sports, entertainment, and live events industry. These two esteemed companies combine their unmatched expertise and global reach to provide end-to-end solutions spanning venue development, event booking, revenue strategy, and hospitality services. Together, they operate over 350 iconic venues, stadiums, arenas, convention centers, and theaters worldwide, creating unparalleled experiences for millions of guests annually.

Legends brings a comprehensive, data-driven approach across global partnerships, hospitality, merchandise, and attractions, working closely with top-tier clients to deliver extraordinary events and experiences. ASM Global is recognized as the world leader in ven... Show More

Job Requirements

Degree or certification from an accredited culinary arts institute or apprenticeship certification from the American Culinary Federation
Two to four years of experience as a sous chef in a high-volume food industry
Proven ability to maintain kitchen efficiencies, food quality, and production timeliness
Excellent managerial and team-building skills
Strong communication and customer service skills
Knowledge of kitchen sanitation and kitchen equipment operation and maintenance
Detail-oriented and well organized
Proficient in Microsoft Word, Excel, and PowerPoint
Ability to work extended hours including nights, weekends, and holidays
Willingness to travel and provide short-term support to other facilities
Serv Safe certified or possess Food Handlers Certificate

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 and customer service
Knowledge of kitchen sanitation, operation and maintenance of kitchen equipment
Detail-oriented and extremely organized with 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 the event of a business emergency
Travel may be required
Serv Safe certified or Food Handlers Certificate

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
Oversee 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

We didn't receive the exact location for this job posting,

please contact the employer.

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