Job Overview
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
Meal allowance
Job Description
Legends Global is a renowned leader in the management of privately operated public assembly facilities, known for delivering exceptional experiences at large-scale venues and events. With a strong commitment to excellence, innovation, and guest satisfaction, the company operates high-profile sites including the Legends Global Boeing Center at Tech Port. This venue is recognized for hosting diverse events that require top-tier food and beverage services, supported by a dedicated and skilled culinary team. As a company, Legends Global fosters a culture of professionalism, continuous improvement, and community engagement, positioning itself as a preferred employer in the hospitality sector.
The Sous Chef role at Legends Global Boeing Center is crucial for maintaining the high culinary standards synonymous with the Legends brand. This position is salaried and exempt, reflecting its executive level responsibilities within the Food and Beverage Department, reporting directly to the Executive Chef and Director of Food and Beverage. The Sous Chef acts as the second-in-command over kitchen and stewarding operations, stepping into the Executive Chef's role as needed. Responsibilities extend to purchasing, receiving, and producing food items, ensuring all culinary operations run smoothly especially during large banquet events. The role also involves overseeing the stewarding department, scheduling and training kitchen and stewarding staff, and upholding stringent health and safety standards.
This role requires a dynamic individual with significant culinary expertise, preferably with experience in banquet cooking for large events. Strong leadership skills are essential to effectively manage staff, control food costs, and meet budgetary goals. The Sous Chef will play an active role in maintaining kitchen equipment, inventory, and coordinating with other departments to ensure seamless event execution. Maintaining a Health Department score of 90 or higher is imperative, along with adhering to Serve-Safe certification and local health regulations. The ideal candidate will bring creativity to food presentation, a commitment to quality, and the ability to thrive in a fast-paced, demanding environment. This position demands excellent organizational and interpersonal skills, advanced communication capabilities, and proficiency with computer programs including Excel to manage inventory and budgets effectively.
The Sous Chef role at Legends Global Boeing Center is crucial for maintaining the high culinary standards synonymous with the Legends brand. This position is salaried and exempt, reflecting its executive level responsibilities within the Food and Beverage Department, reporting directly to the Executive Chef and Director of Food and Beverage. The Sous Chef acts as the second-in-command over kitchen and stewarding operations, stepping into the Executive Chef's role as needed. Responsibilities extend to purchasing, receiving, and producing food items, ensuring all culinary operations run smoothly especially during large banquet events. The role also involves overseeing the stewarding department, scheduling and training kitchen and stewarding staff, and upholding stringent health and safety standards.
This role requires a dynamic individual with significant culinary expertise, preferably with experience in banquet cooking for large events. Strong leadership skills are essential to effectively manage staff, control food costs, and meet budgetary goals. The Sous Chef will play an active role in maintaining kitchen equipment, inventory, and coordinating with other departments to ensure seamless event execution. Maintaining a Health Department score of 90 or higher is imperative, along with adhering to Serve-Safe certification and local health regulations. The ideal candidate will bring creativity to food presentation, a commitment to quality, and the ability to thrive in a fast-paced, demanding environment. This position demands excellent organizational and interpersonal skills, advanced communication capabilities, and proficiency with computer programs including Excel to manage inventory and budgets effectively.
Job Requirements
- At least four years of culinary experience in a banquet facility producing meals for large events
- serve-safe certified
- must adhere to local health department codes
- ability to work evenings, weekends, and holidays
- ability to stand for long hours and lift up to 50 pounds
- willingness to work additional hours as dictated by workload and staffing
- ability to be creative with food presentations and maintain quality product
Job Qualifications
- At least four years of culinary experience in a banquet facility producing meals for large events
- serve-safe certified
- advanced oral and written communication skills
- strong orientation to customer service and ability to work with other staff members in the facility
- results oriented individual with the ability to meet required budgetary goals
- excellent organizational, planning, communication, and inter-personal skills
- ability to undertake and complete multiple tasks
- computer skills to include excel programs
- must adhere to local health department codes
- scratching cooking experience is preferred
- ability to be creative with food presentations and maintain a quality product
Job Duties
- Ordering, receiving and preparing food items
- maintaining food costs and budget goals
- produce required product according to banquet event orders for each event
- maintain an active role in local hospitality community and professional associations
- attend in-house event-related meetings and relays immediate changes with other departments
- other duties as assigned
- maintaining all kitchen equipment cleanliness and annual maintenance
- training of all kitchen and stewarding staff including "Serve-safe" and health department regulations
- maintain a health department score of 90 or higher
- inventory controls
- schedule staff as needed
- responsible for kitchen in absence of executive chef
- assists with monthly inventory
- training of all cooks
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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