Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $48,000.00 - $64,800.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
Meal Allowances
Job Description
ASM Global is the world leader in venue management and services, specializing in the operation of publicly accessible assembly facilities such as convention centers, stadiums, arenas, and theaters. With a profound commitment to delivering exceptional experiences, ASM Global prides itself on managing a diverse portfolio of venues around the globe. The company provides a comprehensive range of services including food and beverage operations, event management, and facility maintenance, all designed to ensure that guests and clients receive unparalleled service and hospitality. Established with a vision to innovate and elevate the public venue experience, ASM Global employs thousands of dedicated professionals... Show More
Job Requirements
- Minimum of four years culinary experience in high volume banquet facilities
- Demonstrated ability to lead and supervise kitchen staff
- Knowledge of food cost control practices
- Proficiency in menu planning and food quality assessment
- Ability to work collaboratively with Food and Beverage teams
- Strong organizational and multitasking skills
- Availability to work flexible hours including nights and weekends
Job Qualifications
- At least four years of culinary experience in a high volume banquet facility
- Proven leadership skills in kitchen management
- Strong knowledge of food safety and sanitation standards
- Ability to create and develop innovative menu items
- Excellent teamwork and communication skills
- Experience in maintaining food cost control
- Capability to mentor and develop kitchen staff
Job Duties
- Lead a staff of 10 or more cooks with varying degrees of experience
- Maintain food costs and control expenses
- Create and contribute to menu ideas
- Assess front-of-house and back-of-house operational needs
- Work in conjunction with Food and Beverage staff to ensure exceptional guest dining experiences
- Supervise kitchen and stewarding staff in the absence of the Executive Chef
- Conduct performance reviews and handle disciplinary documentation
- Monitor food quality and consistency by tasting and inspecting dishes
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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