Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $46,900.00 - $63,300.00
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 the premier partner to the world's greatest live events, venues, and brands. With a network that spans 450 venues worldwide and hosts 20,000 events annually, we entertain over 165 million guests each year. Our comprehensive expertise encompasses feasibility and consulting, owner's representation, sales, partnerships, hospitality, merchandise, venue management, and the content and booking of world-class live events and venues. We pride ourselves on a culture of respect, ambitious thinking, collaboration, and bold action, creating an inclusive workplace where authenticity, impact, and career growth thrive. Our team’s unified approach ensures that every win is a collective success, and... 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
- Excellent managerial and communication skills
- Knowledge of kitchen sanitation and equipment operation
- Proficiency in Microsoft Word, Excel, and PowerPoint
- Ability to work extended hours including nights, weekends and holidays
- Willingness to travel
- Ability to provide short-term support to other facilities
- Adherence to safety policies and procedures
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
- Knowledge of kitchen sanitation, operation and maintenance of kitchen equipment
- Detail-oriented and extremely organized with ability to learn new programs and procedures quickly
- Proficiency in Microsoft Word, Excel, and PowerPoint
- Flexibility to work extended hours including nights, weekends and holidays
- Willingness to provide incidental or short-term support to other facilities
- Travel availability
- Practice safe work habits and complete all safety trainings
Job Duties
- Manage day-to-day operations of all food outlet kitchens
- Implement and enforce departmental and organizational policies and procedures
- Ensure staff compliance with all standards, policies and procedures
- Manage associates including Sous Chefs and Lead Cooks through planning and scheduling of work assignments and performance development
- Administer corrective counseling, training, appraisals, and payroll accountability
- Plan innovative menus while maintaining financial responsibility
- Analyze menu and food costs and prepare reports
- Prepare cost-saving annual budgets and meet fiscal responsibilities
- Oversee inventory management and vendor relationships
- Ensure sanitation standards comply with health and company regulations
- Operate Food and Beverage department in absence of higher management
- Interact 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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