Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $49,500.00 - $66,800.00
Work Schedule
Weekend Shifts
Night Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
Disability insurance
Paid vacation
401k plan
Job Description
Legends Global is the premier partner to the world’s greatest live events, venues, and brands. We provide a fully integrated solution of premium services that keep our partners at the forefront through a white-label approach. Our extensive network includes 450 venues worldwide, hosting over 20,000 events and entertaining 165 million guests each year. Our expertise spans across all elements of feasibility and consulting, owner’s representation, sales, partnerships, hospitality, merchandise, venue management, and content and booking of world-class live events and venues. The culture at Legends Global is built on respect, ambitious thinking, collaboration, and bold action. We are committed to... 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 track record in improving kitchen efficiencies, quality, food and labor costs
- Excellent managerial, financial analysis, team building and communication skills/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 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 in business emergencies
- Ability to travel as required
- Practice safe work habits and follow all safety policies, procedures and regulations
- Complete company-wide safety training and any additional job specific safety training
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/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 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 in business emergencies
- Ability to travel as required
- Practice safe work habits and follow all safety policies, procedures and regulations
- Complete company-wide safety training and any additional job specific safety training
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
- Ensure 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
- Administer corrective counseling process, training and development, appraisals, payroll accountability
- Plan innovative menus, maintaining financial responsibility for the menu mix
- Analyze menu and food costs and the preparation of cost and quality efficient menus/specials
- Prepare reports regarding food and menu analysis
- Prepare cost-saving annual budgets and ensure all fiscal responsibilities are met
- Oversee inventory management to ensure all outlets are adequately supplied at all times
- Perform periodic inventory, requisitioning and purchasing
- Maintain effective vendor relationships
- Oversee the sanitation standards of all kitchens to assure compliance with local health department standards and company standards
- Responsible for operation of the F&B department in the absence of the F&B Manager 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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