Executive Sous Chef- Lansing Center

Legends Global•Lansing, MI

5d•Hybrid

About The Position

Responsible for managing/overseeing production, operation, and sanitation aspects of all culinary and stewarding operations throughout Facility. The Executive Sous Chef will report to the Director of Food and Beverage. Legends Global is the premier partner to the world's greatest live events, venues, and brands. We deliver a fully integrated solution of premium services that keeps our partners front and center through our white-label approach. Our network of 450 venues worldwide, hosting 20,000 events and entertaining 165 million guests each year, is powered by our depth of expertise and level of execution across every component — feasibility & consulting, owner’s representation, sales, partnerships, hospitality, merchandise, venue management, and content & booking — of world-class live events and venues. The Legends Global culture is one of respect, ambitious thinking, collaboration, and bold action. We are committed to building an inclusive workplace where everyone can be authentic, make an impact, and grow their career. Winning is an everyday thing at Legends Global. We have the best team members who understand every win is earned when we come together as one unified team.

Requirements

Degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation.
Three (3) to five (5) years of experience as an executive sous chef in a high-volume food industry.
Proven track record in improving kitchen efficiencies, quality, food and labor costs.
Excellent managerial, financial analysis, team building, and communication skills/customer service.
Knowledge of kitchen sanitation, operation, and maintenance of kitchen equipment.
Detail-oriented and extremely organized with the ability to learn new programs and procedures quickly.
Proficient in Microsoft Word, Excel, and PowerPoint.
Flexible to work extended hours due to business requirements including nights, weekends and holidays.
Open to providing incidental or short-term support to other facilities in the event of a business emergency.
Travel may be required.

Responsibilities

Hands-on management of day-to-day operations of all food outlet kitchens, focusing on people and products.
Implement and enforce all departmental and organizational policies and procedures.
Ensure staff compliance with all standards, policies, and procedures.
Manage associates, including Sous Chefs and Lead Cooks, through planning and scheduling of work assignments and performance development.
Administer corrective counseling, training and development, appraisals, and payroll accountability.
Plan innovative menus while maintaining financial responsibility for the menu mix.
Analyze menu and food costs and prepare cost and quality efficient menus/specials.
Prepare reports regarding food and menu analysis.
Prepare cost-saving annual budgets and ensure all fiscal responsibilities are met.
Oversee inventory management to ensure all outlets are adequately supplied at all times.
Perform periodic inventory and requisitioning/purchasing.
Maintain effective vendor relationships.
Oversee the sanitation standards of all kitchens to assure compliance with local health department standards and company standards.
Direct interaction with high-level clients.
Be able to step in as the executive chef when needed.
Perform related duties as assigned by Management.