Director of Food & Beverage/ Executive Chef

Legends Global • Ithaca, NY

1d • Onsite

About The Position

Legends Global, a leader in privately managed public assembly facilities, has an excellent and immediate opening for a Director of Food and Beverage/Executive Chef at Ithaca Downtown Conference Center. This position is responsible for the daily management of the Food and Beverage Department, including concessions, mobile carts, general event catering, culinary operations, catering sales, menu development, financials, and budgets. This role directs and coordinates the entire food and beverage operation.

Requirements

• Certificate or degree from an accredited culinary school, college or technical school preferred.
• Minimum 5 years’ experience in management level position in Food & Beverage or equivalent combination of education and experience.
• Previous experience in overall Food and Beverage operations, sales, inventory control, cost control and food preparation procedures.
• Previous experience in food purchasing (Catering & Concession), including price negotiations.
• Excellent knowledge of current culinary and concession trends, presentation, and food quality.
• Previous experience in standardizing recipes, plating, and costing of menus.
• Previous experience working with sub-contractor vendors.
• Serv Safe food and Serv Safe Alcohol certified.
• Maintain PCI Compliance certification.
• Alcohol awareness certificate and training capabilities.
• Strong orientation to customer service and ability to work with clients and staff members.
• Results oriented individual with the ability to meet required budgetary goals.
• Excellent organizational, multi-tasking, planning, written and verbal communication skills.
• Attention to detail and service oriented.
• Prior supervisory experience required.
• Computer skills including proficiency with Microsoft Office programs.
• Ability to be creative with buffet presentations and maintain a quality product.
• At least (8) 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.
• Ability to be creative with food presentations and maintain a quality product.
• Must maintain local Health Codes and sanitation HACCP.
• Computer skills to include Excel programs.
• Serve-safe certified.

Responsibilities

• Daily management of the Food & Beverage departmental operations and personnel.
• Creates Food and Beverage sales projections and budgets for facility events.
• Responsible for daily concession food and beverage compliance and service concerns such as Health Department regulations, Alcohol beverage service guidelines and standards, menu engineering/development and detailed costing for concessions operation.
• Inspects and tastes prepared food to maintain quality standards and sanitation regulations.
• Responsible for the overall direction and coordination of Food and Beverage units.
• Carries out supervisory responsibilities including interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding; disciplining employees in conjunction with Human Resources; addressing complaints and resolving problems.
• Ordering, receiving and preparing all food items.
• Maintaining food costs and budget goals.
• Produce required product according to Banquet Event Orders for each event.
• Entertain prospective clients of the Conference Center through Chef’s tables.
• 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.
• Participate in promotional media related events to promote the facility.
• Hiring and Training of all kitchen and stewarding staff to include “Serve safe” and any Health department regulations.
• Maintain and manage culinary and stewarding personnel to meet labor and production objectives.
• Give oversight and direction to retail production and deliverability.
• Maintain a Health Department score of 90 or higher.
• Directly supervises all kitchen personnel and stewarding department.
• Carries out supervisory responsibilities in accordance with company policies and applicable laws.
• This includes interviewing, hiring and training all personnel in department.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: Associate degree