LN Venues, Executive Chef - House of Blues New Orleans

Live Nation Entertainment • New Orleans, LA

5d • Onsite

About The Position

WHO ARE WE? HOB Entertainment, a division of Live Nation Entertainment, offers exceptional club venues nationwide. House of Blues Venues provide several genres of live music, from Rock, Hip Hop, Country, Rock en Español, Blues, Jazz, Reggae and Pop. House of Blues venues are also known for their southern-style cuisine, juke-joint inspired atmosphere and the World Famous Gospel Brunch. House of Blues opened its doors on Thanksgiving Day in 1992, serving its first meal to the local shelters. Since opening, House of Blues has been committed to giving back to the community through the International House of Blues Foundation. WHO ARE YOU? Passionate and motivated. Driven, with an entrepreneurial spirit. Resourceful, innovative, forward thinking and committed. At Live Nation Entertainment, our people embrace these qualities, so if this sounds like you then please read on! THE JOB Responsible for all Food & Beverage; operations; related costs, procedures, quality, and all back of house labor percentages & budgets.

Requirements

• Minimum 5 years kitchen management experience and Fine Dining cooking experience in management
• Skilled in cooking, cost controls, management, crew training and development
• Working knowledge of Kitchen and dishwashing procedures
• Knowledge of Food and Beverage costs, labor costs, and product cost
• Computer knowledge: Excel worksheets, databases, word processing, and Micros
• Ability to run all kitchen operations
• Able to lift at least 150 lbs.
• Able to stand for long periods of time (10 – 12 hours)
• Able to tolerate extreme heat
• Able to work in a fast paced environment

Nice To Haves

• Knowledge of operations and procedures of a multi-faceted entertainment facility

Responsibilities

• Meets or exceeds budgetary expectation
• Food & Beverage Cost
• Labor Cost
• Operating Accounts
• Inventory is controlled, monitored and maintained bi-weekly
• Develop menu engineering program to project and monitor trend and predict cost
• Ensure proper execution of all corporate mandates, SOP’s, and Specs
• Assist and support kitchen management in any of their job functions, as needed
• Ensure positive and creative team environment within department
• Facilitate open communication with the Sous Chefs, supervisors and staff
• Facilitate proper inter-departmental communications and organization
• Perform timely staff evaluations (training, 90-day, annual).
• Set written development and performance goals for all team members, and monitor progress
• Assure complete and satisfactory on-going staff training per corporate training program
• Ensure appropriate staffing levels.
• Recruitment and hiring staff/supervisors, ensure that hiring/disciplinary/termination standards follow all HOB guidelines
• Oversee performance evaluations, and raise recommendations to AGM and / or GM
• Maintains open door policy/one on one with staff
• Decisions are information based and follow up on efficiently
• Information is gathered, shared, and used appropriately
• Hold monthly department meetings to insure proper communication and teamwork
• Hold I.P.C.’s with each Sous Chef and Supervisor bi-monthly
• Hold weekly Kitchen Manager meeting
• Ensure adherence to safety guidelines
• Development, with Corporate Food and Beverage, of cost effective specials and menu changes to achieve maximum sales
• Ensure menu changes 2 times a year in Restaurant and 3 times a year in Foundation Room are rolled out to Spec
• Ensure food is considered excellent value for money and increases guest frequency
• Participate in outside appearances and fund raising events to increase awareness of the House of Blues
• All staff has supplies needed to facilitate job
• All staff is trained (and signed off) on equipment upon hiring (Do we have sign off sheets?)
• All equipment is maintained in operable condition
• All events are organized and planned per HOB specs.
• All housekeeping standards are maintained in compliance with inspection guidelines / Local Health Code
• Final results are obtained through the use of HOB BOH tools and systems consistently
• HOB Specs. Forms are updated and used to insure consistency
• All employees input prior to work
• All employees are job classed and current wages are inputted
• All files are maintained
• All menu item counts are current and maintained weekly
• Time Card adjustment sheets are completed, input into Labor system and tracked
• All food standards are met per HOB Specs and not deviated from without approval from Corporate Food and Beverage
• Food portions are monitored and revisions are recommended to Corporate Food and Beverage
• New items are recommended quarterly to Corporate Food and Beverage
• Guest and crew feedback is reported and issues resolved
• Recipe adherence is 100%

Benefits

• Medical, vision, dental and mental health benefits for you and your family, with access to a health care concierge, and Flexible or Health Savings Accounts (FSA or HSA)
• Free concert tickets
• Generous paid time off including paid holidays, sick time, and personal days
• 401(k) program with company match
• Stock reimbursement program
• New parent programs including caregiver leave, plus fertility, adoption, foster, or surrogacy support
• Career and skill development programs with School of Live, tuition reimbursement, and student loan repayment
• Volunteer time off
• Crowdfunding match

What This Job Offers

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