Chef (Morton Amphitheater)

ASM Global • Kansas City, MO

9d • Onsite

About The Position

LEGENDS GLOBAL Legends Global is the premier partner to the world's greatest live events, venues, and brands. We deliver a fully integrated solution of premium services that keeps our partners front and center through our white-label approach. Our network of 450 venues worldwide, hosting 20,000 events and entertaining 165 million guests each year, is powered by our depth of expertise and level of execution across every component feasibility & consulting, owner’s representation, sales, partnerships, hospitality, merchandise, venue management, and content & booking of world-class live events and venues. The Legends Global culture is one of respect, ambitious thinking, collaboration, and bold action. We are committed to building an inclusive workplace where everyone can be authentic, make an impact, and grow their career. Winning is an everyday thing at Legends Global. We have the best team members who understand every win is earned when we come together as one unified team. Sounds like a winning formula for you. Join us! THE ROLE The Executive Chef is responsible for directing and administering the planning, preparation, production and control of all culinary operations in the venue. The Executive Chef will report to the General Manager. ESSENTIAL FUNCTIONS 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. Assures staff compliance with all standards, policies and procedures. Managing associates utilizing Culinary Leads and Lead Cooks through planning and scheduling of work assignments and performance development. Administers 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. Oversees inventory management to assure all outlets are always adequately supplied. Performs periodic inventory. Requisitioning and Purchasing. Maintains effective vendor relationships. Oversees the sanitation standards of all kitchens to assure compliance with local health department standards and company standards. Direct interaction with high level clients. Oversees all culinary employees to achieve budgetary, food quality and customer service expectations. Must have the ability to make effective use of available resources, including time, labor and materials, and adjust methodologies to maximize productivity. Assists in ensuring schedules are complete based on a forecast. Must communicate and work closely with General Manager. Cross-train those within the department while encouraging, reinforcing and supporting your peers and team. Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value and integrity. Performing additional related duties, tasks and responsibilities as required.

Requirements

• Minimum three (5) years as an executive chef in a high-volume food industry.
• Minimum five (5) years of experience as an executive sous chef in a high-volume full-service food operation.
• Proven track record in improving kitchen efficiencies, quality, food and labor costs.
• Must have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation.
• Must have excellent managerial, financial analysis, team building and communication skills/customer service.
• Must have knowledge of kitchen sanitation, operation and maintenance of kitchen equipment.
• Must be detail-oriented and extremely organized with the ability to learn new programs and procedures quickly.
• Must be proficient on Microsoft Word, Excel, and PowerPoint.
• Must be flexible to work extended hours due to business requirements including nights, weekends and holidays.
• Must be open to providing incidental or short-term support to other facilities in the event of a business emergency.

Nice To Haves

• Bilingual in English and Spanish, a plus
• Practice safe work habits, follow all safety policies and procedures and regulations, complete company-wide safety training and additional job specific safety training

Responsibilities

• 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.
• Assures staff compliance with all standards, policies and procedures.
• Managing associates utilizing Culinary Leads and Lead Cooks through planning and scheduling of work assignments and performance development.
• Administers 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.
• Oversees inventory management to assure all outlets are always adequately supplied.
• Performs periodic inventory.
• Requisitioning and Purchasing.
• Maintains effective vendor relationships.
• Oversees the sanitation standards of all kitchens to assure compliance with local health department standards and company standards.
• Direct interaction with high level clients.
• Oversees all culinary employees to achieve budgetary, food quality and customer service expectations.
• Must have the ability to make effective use of available resources, including time, labor and materials, and adjust methodologies to maximize productivity.
• Assists in ensuring schedules are complete based on a forecast.
• Must communicate and work closely with General Manager.
• Cross-train those within the department while encouraging, reinforcing and supporting your peers and team.
• Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value and integrity.
• Performing additional related duties, tasks and responsibilities as required.

Benefits

• Competitive salary, commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed