Executive Sous Chef

ASM Global • Rochester, MN

1d • Onsite

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. 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. Sound like a winning formula for you? Join us!
Responsible for managing/overseeing production, operation, and sanitation aspects of all culinary and stewarding operations throughout Mayo Civic Center.

Requirements

• To perform this job successfully, an individual must be able to perform each essential duty with energy and enthusiasm. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• The ideal team member will have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation.
• At least 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.
• Must have excellent managerial, financial analysis, team building and communication skills/customer service.
• Must have knowledge of kitchen sanitation, operation and maintenance of kitchen equipment.
• Must be detail-oriented and extremely organized with the ability to learn new programs and procedures quickly.
• Must be proficient in Microsoft Word, Excel, and PowerPoint.
• Must be flexible to work extended hours due to business requirements including nights, weekends and holidays.
• Must be open to providing incidental or short-term support to other facilities in the event of a business emergency.
• Travel may be required.
• Serv Safe certified/Food Handlers Certificate

Responsibilities

• People and products focused hands-on management of day-to-day operations of all food outlet kitchens.
• Implement and enforce all departmental and organizational policies and procedures.
• Ensure staff compliance with all standards, policies and procedures.
• Ensure recipe compliance and quality control are met throughout the production process.
• Manage associates utilizing Sous Chefs and Lead Cooks through planning and scheduling of work assignments and performance development.
• Administer corrective counseling processes, training and development, appraisals, payroll accountability.
• Maintain communications with food and beverage operations team through weekly meetings and daily conversations to ensure proper menu productions, standards, quality, and number of staff.
• Inspect all locations to observe quality of food preparation and service, food appearance, and cleanliness and sanitation of production and service areas
• Plan innovative menus for both catering and concessions, 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.
• Oversee inventory management to ensure all outlets are always adequately supplied.
• Perform periodic inventory.
• Track waste and spoilage.
• Oversee requisitioning and 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
• Perform related duties as assigned by Management.

Benefits

• Competitive salary, commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan.

What This Job Offers

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