Executive Chef

ASM Global•Hampton, VA

48d•Onsite

About The Position

Legends, a global leader in privately managed public assembly facilities, has an excellent and immediate opening for an Executive Chef for LEGENDS GLOBAL at Hampton Roads Convention Center. The Executive Chef manages purchasing, receiving, and producing all food items in the facility. Overseeing the stewarding department, and maintaining all culinary equipment to include china, glass, and silverware.

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.
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 Convention Center or Arena through Chef’s tables.
Report on a daily basis 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.
Develop menus 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 convention center employees.
Regular contact with all Catering managers and banquet and Concessions staff.
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.