Executive Chef - Boeing Center @ Tech Port

ASM Global•San Antonio, TX

23d•Onsite

About The Position

Legends Global, a leader in privately managed public assembly facilities, has an excellent and immediate opening for an Executive Chef for the Boeing Center at Tech Port. The Executive Chef is responsible for managing the purchasing, receiving, and production of all food items within the facility. This role directly supervises all kitchen personnel and oversees the stewarding department, ensuring all culinary equipment is maintained. The Executive Chef carries out supervisory responsibilities in accordance with Legends Global policies and applicable laws, including interviewing, hiring, training employees, planning, assigning and directing work, conducting performance appraisals, rewarding staff, disciplining employees in conjunction with HR, and resolving complaints and problems.

Requirements

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

Ordering, receiving, and preparing all food items.
Maintaining food costs and budget goals.
Producing required product according to Banquet Event Orders for each event.
Developing proposals for potential clients, to include tastings on larger plated events.
Entertaining prospective clients of the complex through Chef’s tastings.
Reporting daily to the Food & Beverage Director event by event costs.
Maintaining an active role in the local hospitality community and professional associations.
Attending in-house event-related meetings and relaying immediate changes with other departments.
Developing menus and other projects.
Maintaining all kitchen equipment cleanliness and annual maintenance.
Participating in promotional media related events to promote the facility.
Hiring and Training of all kitchen and stewarding staff, including "Serve safe" and any Health department regulations.
Maintaining and managing culinary and stewarding personnel to meet labor and production objectives.
Giving oversight and direction to retail production and deliverability.
Maintaining 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.
Directly supervising all kitchen personnel and stewarding department.
Carrying out supervisory responsibilities in accordance with company policies and applicable laws, including interviewing, hiring, and training all personnel in the department.