Executive Sous Chef | Raymond James Stadium

ASM Global•Tampa, FL

4d•Onsite

About The Position

Reporting to the Executive Chef, the Executive Sous Chef is responsible for managing and overseeing production, operation, and sanitation aspects of all culinary and stewarding operations throughout Stadium. Legends is the official hospitality partner of Raymond James Stadium, home to the Tampa Bay Buccaneers. The partnership includes overseeing the Raymond James Stadium food and beverage program development and management for concessions, suites and premium areas for all game days, concerts, special events and any food and beverage related activations for the iconic Pirate Ship. Join us in elevating the fan experience through unparalleled guest service and pride to make Raymond James Stadium one of the best stadiums in the NFL.

Requirements

Extensive experience as an executive sous chef in a high-volume environment, preferably in a sports stadium.
Professional training through a culinary education or working in a fast-paced, high-volume fine dining restaurant/catering facility; full service casual dining preferred.
Extensive knowledge of food and beverage menu, specials and services offered.
Ability to coach, train and develop efficient and successful team members.
Must be able to obtain food safety certification.
Ability to multi-task in a fast paced, team orientated setting.
Ability to read, speak and write in English.
Must have sufficient mobility to perform assigned tasks including constant reaching, bending, stooping, wiping, pushing, and pulling for extended periods of time.
Must have the ability to lift, push, pull approximately 50lbs.
Must be able to stand or walk for long periods of time.
Practice safe work habits, follow all safety policies and procedures and regulations, complete company-wide safety training and additional job specific safety training.

Responsibilities

People and product focused hands-on management of day-to-day operations of all food outlet kitchens.
Implements and enforces all departmental and organizational policies and procedures. Assures staff compliance with all standards, policies, and procedures.
Manages staff utilizing Sous Chefs and Lead Cooks through planning and scheduling of work assignments and performance development.
Administers corrective counseling process, training and development, appraisals, payroll accountability.
Plans innovative menus, maintaining financial responsibility for the menu mix. Analyze menu and food costs and the preparation of 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.
Oversees inventory management to assure all outlets are adequately supplied at all times. Performs periodic inventory. Requisitioning and Purchasing. Maintains effective vendor relationships.
Oversees the sanitation standards of all kitchens to assure compliance with local health department standards and company standards.
Responsible for culinary operations in the absence of the Sr. Executive Chef.
Direct interaction with high level clients.
Perform related duties as assigned by Management.