Executive Chef - Boeing Center @ Tech Port

Legends Global•San Antonio, TX

About The Position

Legends Global, the leader in privately managed public assembly facilities, has an excellent and immediate opening for an Executive Chef for Boeing Center at Tech Port. The Executive Chef manages purchasing, receiving, and producing all food items in the facility. Directly supervise all kitchen personnel . Overseeing the stewarding department and maintaining all culinary equipment. Carries out supervisory responsibilities in accordance with Legends Global polices and applicable laws including interviewing, hiring and training employees; planning, assigning, and directing work; conducting performance appraisals; rewarding staff; disciplining employees in conjunction with HR; addressing complaints and resolving problems. Essential Duties and Responsibilities Include the following. Other duties may be assigned. Ordering, receiving, and preparing all food items. Maintaining food costs and budget goals. Produce required product according to Banquet Event Orders for each event. Develop proposals for potential clients, to include tastings on larger plated events. Entertain prospective clients of the complex through Chef’s tastings Report daily to the Food & Beverage Director event by event costs. Maintains an active role in local hospitality community and professional associations. Attend in-house event-related meetings and relays immediate changes with other departments. Developing and costing menus for banquets, concessions and other projects. 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 in clued “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. Daily contact with the Director of Food & Beverage and other Boeing Center employees. Regular contact with all catering managers and banquet and concessions staff. Supervisory Responsibilities Directly supervises all kitchen personnel. Carries out supervisory responsibilities in accordance with company policies and applicable laws. This includes interviewing, hiring, and training all personnel in department.

Requirements

At least (8) years of culinary experience in a banquet, hotel, private club, or convention center atmosphere
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 Microsoft Office programs, catering software, scheduling systems, product ordering software, inventory management software, POS software
Serve-safe certified

Responsibilities

Ordering, receiving, and preparing all food items.
Maintaining food costs and budget goals.
Produce required product according to Banquet Event Orders for each event.
Develop proposals for potential clients, to include tastings on larger plated events.
Entertain prospective clients of the complex through Chef’s tastings
Report daily to the Food & Beverage Director event by event costs.
Maintains an active role in local hospitality community and professional associations.
Attend in-house event-related meetings and relays immediate changes with other departments.
Developing and costing menus for banquets, concessions and other projects.
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 in clued “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.
Daily contact with the Director of Food & Beverage and other Boeing Center employees.
Regular contact with all catering managers and banquet and concessions staff.