Job Overview
Employment Type
Full-time
Compensation
Salary
Range $50,700.00 - $68,500.00
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 & ASM Global is the distinguished result of a strategic alliance between two powerhouse companies dedicated to redefining excellence in the sports, entertainment, and live events industries. This collaboration combines unrivaled expertise with a vast global reach that delivers end-to-end solutions encompassing venue development, event booking, revenue strategy, and hospitality services. Through this partnership, the companies provide comprehensive and innovative experiences that set industry standards worldwide. Legends offers a dynamic, 360-degree, data-driven approach across sectors such as Global Partnerships, Hospitality, Merchandise, and Attractions, collaborating with top-tier clients to create exceptional experiences consistently. Meanwhile, ASM Global stands as the world leader in venue management and live event production, overseeing an expansive portfolio of over 350 iconic venues, including stadiums, arenas, convention centers, and theaters.
Our organization is deeply committed to fostering an inclusive and innovative environment where diversity and differences are harnessed as strengths to drive effective solutions benefiting our team members, guests, and partners alike. Guided by our foundational values of respect, integrity, and accountability, we cultivate a workplace where everyone can thrive and contribute meaningfully. As we continue to transform the live entertainment landscape, we invite passionate, dedicated professionals to join us and help shape the future of the industry by making legends happen.
The Sous Chef position is based within the Food & Beverage Department and reports directly to the Director of Food & Beverage. This role is a salaried, exempt position that is integral to the culinary operations of our venues. The Sous Chef plays an essential leadership role in overseeing kitchen functions, especially in the absence of the Executive Chef, ensuring smooth, efficient, and high-quality food production for large-scale banquet events. This position involves managing the ordering, receiving, and preparation of food items in compliance with banquet event orders, while also maintaining strict budgetary controls and food costs.
The successful candidate will be responsible for maintaining all kitchen equipment, ensuring cleanliness and adherence to health and safety standards, including a Health Department score of 90 or higher. Training and mentoring kitchen and stewarding staff on safety regulations, including Serve-Safe certification requirements, is a critical component of this role, alongside enforcing local health department codes. Active participation in local hospitality communities and professional associations is encouraged to stay current with industry trends and standards. Additionally, the Sous Chef will attend event-related meetings to relay crucial operational changes and manage inventory controls with precision.
Candidates for this role should demonstrate advanced communication skills, a strong customer service orientation, and the ability to collaborate effectively with various departments to meet strategic goals. Organizational and planning skills, coupled with creativity in food presentation and maintaining consistent quality, are essential. The ability to handle multiple tasks simultaneously and proficient computer skills, including knowledge of Excel, will contribute to the candidate’s success in this position. Overall, the Sous Chef position offers a competitive salary commensurate with experience, complemented by a comprehensive benefits package including medical, dental, vision, life and disability insurance, paid vacation, and a 401(k) plan. This role requires flexibility regarding working hours, including nights, weekends, and holidays, with physical demands such as walking, stooping, lifting up to 30 pounds, and standing for extended periods. If you are ready to take on a challenging and rewarding culinary leadership role in a global organization committed to excellence and innovation, consider joining Legends & ASM Global as our next Sous Chef.
Our organization is deeply committed to fostering an inclusive and innovative environment where diversity and differences are harnessed as strengths to drive effective solutions benefiting our team members, guests, and partners alike. Guided by our foundational values of respect, integrity, and accountability, we cultivate a workplace where everyone can thrive and contribute meaningfully. As we continue to transform the live entertainment landscape, we invite passionate, dedicated professionals to join us and help shape the future of the industry by making legends happen.
The Sous Chef position is based within the Food & Beverage Department and reports directly to the Director of Food & Beverage. This role is a salaried, exempt position that is integral to the culinary operations of our venues. The Sous Chef plays an essential leadership role in overseeing kitchen functions, especially in the absence of the Executive Chef, ensuring smooth, efficient, and high-quality food production for large-scale banquet events. This position involves managing the ordering, receiving, and preparation of food items in compliance with banquet event orders, while also maintaining strict budgetary controls and food costs.
The successful candidate will be responsible for maintaining all kitchen equipment, ensuring cleanliness and adherence to health and safety standards, including a Health Department score of 90 or higher. Training and mentoring kitchen and stewarding staff on safety regulations, including Serve-Safe certification requirements, is a critical component of this role, alongside enforcing local health department codes. Active participation in local hospitality communities and professional associations is encouraged to stay current with industry trends and standards. Additionally, the Sous Chef will attend event-related meetings to relay crucial operational changes and manage inventory controls with precision.
Candidates for this role should demonstrate advanced communication skills, a strong customer service orientation, and the ability to collaborate effectively with various departments to meet strategic goals. Organizational and planning skills, coupled with creativity in food presentation and maintaining consistent quality, are essential. The ability to handle multiple tasks simultaneously and proficient computer skills, including knowledge of Excel, will contribute to the candidate’s success in this position. Overall, the Sous Chef position offers a competitive salary commensurate with experience, complemented by a comprehensive benefits package including medical, dental, vision, life and disability insurance, paid vacation, and a 401(k) plan. This role requires flexibility regarding working hours, including nights, weekends, and holidays, with physical demands such as walking, stooping, lifting up to 30 pounds, and standing for extended periods. If you are ready to take on a challenging and rewarding culinary leadership role in a global organization committed to excellence and innovation, consider joining Legends & ASM Global as our next Sous Chef.
Job Requirements
- At least four years of culinary experience in a banquet facility producing meals for large events
- Serve-safe certified
- Ability to work flexible hours including nights, weekends, and holidays
- Physical ability to walk, stoop, lift up to 30 lbs and stand for extended periods
- Adherence to local Health Department codes
- Strong communication and interpersonal skills
- Experience in kitchen training and staff management
Job Qualifications
- At least four years of culinary experience in a banquet facility producing meals for large events
- 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
- Ability to be creative with food presentations and maintain a quality product
- Serve-Safe certified
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
- Maintains an active role in local hospitality community and professional associations
- Attend in-house event-related meetings and relays immediate changes with other departments
- Maintaining all kitchen equipment cleanliness and annual maintenance
- Training of all kitchen and stewarding staff to include Serve-safe and any health department regulations
- Maintain a Health Department score of 90 or higher
- Inventory controls
- 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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