Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $48,400.00 - $65,400.00
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. As a leading provider in the live event industry, Legends Global offers a fully integrated suite of premium services designed to keep its partners front and center through a white-label approach. The company boasts an impressive network of 450 venues worldwide, hosting more than 20,000 events annually, entertaining over 165 million guests each year. This extensive and diverse network is supported by Legends Global’s deep expertise and high level of execution across every component of world-class live events and venues, including feasibility and consulting, owner’s... Show More
Job Requirements
- Degree or certification from an accredited culinary arts institute or apprenticeship certification from the American Culinary Federation
- minimum three years experience in a high-volume full-service food operation
- proven track record in improving kitchen efficiencies, quality and relative costs
- excellent leadership skills
- knowledge of kitchen sanitation and maintenance of kitchen equipment
- proficient in Microsoft Office programs including Word, Excel, and PowerPoint
- able to work extended hours including nights, weekends and holidays
- ability to obtain Food Protection Manager Certification
- physical ability to perform tasks including reaching, bending, stooping, lifting up to 50lbs, standing and walking for long periods
- ability to work outside under various weather conditions
- availability for all stadium events
- strong communication skills
- ability to multi-task in fast-paced environment
- commitment to safe work practices
Job Qualifications
- Degree or certification from an accredited culinary arts institute or apprenticeship certification from the American Culinary Federation
- minimum three years experience in a high-volume full-service food operation
- proven track record in improving kitchen efficiencies, quality and relative costs
- excellent leadership, financial analysis, team building and communication skills
- knowledge of kitchen sanitation, operation, and maintenance of kitchen equipment
- detail-oriented and extremely organized
- proficient in Microsoft Word, Excel, and PowerPoint
- flexible to work extended hours including nights, weekends and holidays
- able to obtain Food Protection Manager Certification
- ability to multi-task in a fast paced, team orientated setting
- ability to read, speak and write English
- sufficient mobility to perform assigned tasks including reaching, bending, stooping, wiping, pushing and pulling for extended periods
- able to lift, push, pull approximately 50lbs
- able to stand or walk for long periods
- able to work outside under various weather conditions
- available for all stadium events
- practice safe work habits
- follow safety policies and procedures and complete job specific safety training
Job Duties
- Overall management of culinary operations assigned to department
- coordinate and actively participate in event operations and monitor food and labor cost
- ensure all products used in the preparation of menu items meet high standards
- collaborate in development of innovative menu offerings in response to guest and client feedback
- lead team with respect and commitment to exceeding guest expectations daily
- monitor all food preparation and kitchen activities to ensure compliance with Health Department regulations
- write, cost, test, maintain and update all menu specifications, recipes and pictures, production forecasts, and ensure same are being followed
- adhere to and enforce inventory and labor control measures
- perform inventory counts as requested
- provide efficient service and quality products by maintaining positive customer and client relations through effective communication and prudent financial practices
- ensure all workstations, storerooms and dining areas remain clean, sanitized, safe and in proper working order always
- other duties as assigned
- carry out supervisory responsibilities including interviewing, hiring and training employees
- plan, assign, and direct work
- appraise performance
- reward and discipline employees
- address complaints and resolve problems
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
Restaurant, hotel, and hospitality jobs on OysterLink.
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