Executive Sous Chef
About The Position
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. 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. Sounds like a winning formula for you. Join us!
Requirements
- One-year certificate from college or technical school and four years related experience and/or training; or equivalent combination of education and experience.
- Excellent organizational and planning skills
- Strong customer service orientation
- Excellent communication and interpersonal skills
- Knowledge of Spreadsheet software and Word Processing software.
- Ability to interact with all levels of staff including management.
- Current certification in food handling and safety sanitation (Serv-Safe or similar) is required.
- Regularly required to stand and walk.
- Must regularly lift and/or move up to 25 pounds.
Responsibilities
- Work with Executive chef on special menus.
- Conduct on-site menu tasting
- Estimates food consumption, oversee all purchasing and supplies needed for the operation of the kitchen.
- Insure that F.I.F.O. is incorporated into all facets of the operation.
- Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items.
- Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.
- Familiarizes newly hired Cooks with practices of kitchen and oversee training
- Establishes and enforces nutrition and sanitation standards for food and beverage.
- Is responsible for the overall direction, coordination of daily operations in the Kitchen Department 1-50 employees.
- Participates in all COD Lines and oversees contracted banquets.
- In force the organization's policies and applicable laws.
- Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and discipline employees; addressing complaints and resolving problems.
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What This Job Offers
Job Type
Full-time
Career Level
Executive
Education Level
Associate degree
