Executive Sous Chef

MSG Entertainment Holdings•New York City, NY

34d•Onsite

About The Position

Madison Square Garden Entertainment Corp. (MSG Entertainment) is a leader in live entertainment, delivering unforgettable experiences while forging deep connections with diverse and passionate audiences. The Company’s portfolio includes a world-renowned venues – New York’s Madison Square Garden, Infosys Theater at Madison Square Garden, Radio City Music Hall, and Beacon Theatre – and The Chicago Theatre – that showcase a broad array of sporting events, concerts, family shows, and special events for millions of guests annually. In addition, the Company features the original production, the Christmas Spectacular Starring the Radio City Rockettes, which has been a holiday tradition for more than 90 years. The Executive Sous Chef is responsible for overseeing the daily culinary operations, ensuring the consistent execution of high quality food and service standards across all assigned operations. Reporting to the Executive Chef, this position provides leadership and direction to culinary staff, supports the planning and execution of menus and events, and ensures that kitchen operations are efficient, organized, and compliant with established standards and procedures. The Executive Sous Chef serves as a key member of the culinary leadership team, working collaboratively with the Executive Chef and other departments to maintain operational excellence.

Requirements

Minimum 7-10 years of prior supervisory experience in a large volume culinary or catering operation with multiple outlets required.
Certified in (DOH) Department of Health regulatory standards is required.
Excellent verbal & written communication, organizational and time management skills required
Excellent communication and interpersonal skills.
Must be adaptable and flexible to any possible schedule changes and or kitchen needs.
PC skills including MS Word, Excel, Outlook and PowerPoint
Possess exceptional attention to detail and strong follow-up skills necessary
Experience in managing cross-functional teams and building relationships
Successful track record of measuring improvements in customer satisfaction and loyalty
Demonstrates integrity, tact, diplomacy and a commitment to company values, and principles while ensuring the upmost consistency
Skilled at working collaboratively and in a team environment
Adept at maintaining a positive, open, approachable, and professional relationship with a diverse group
Problem solving, reasoning, motivational and organizational abilities are used often
Strong interpersonal/customer service skills
Able to work under pressure and meet deadlines, while managing multiple tasks.

Nice To Haves

Experience with menu design, planning, culinary instruction, and presentation is desirable.
Candidates who have completed a minimum of 60 credit hours of college-level coursework (representing 2 years), or have shown similar self-development through certifications, trade school coursework, etc. are preferred.
Familiarity of working within a union environment a plus.

Responsibilities

Collaborates to design and implement menu planning and execution for suites, clubs and catering.
Manage kitchen operations and daily activities.
Partner with Executive Chef and culinary team to find efficiencies, when possible, with food presentation and execution.
Develop recipes and standards for back of the house operations
Responsible for the cleaning and sanitation process within the kitchen and surrounding back of the house areas.
Assist with the inventory, ordering and receiving of all Food & Beverage items.
Complete daily, weekly, monthly, and quarterly reports as required (inventory, food costs, etc.)
Maintain and enforce sanitation laws and safety standards with individuals entering kitchen area.
Ensure consistency in the preparation of all food items according to recipes and standards.
Maintain and enhance the food products through creative menu development and presentation.
Collaborate with other team members and provide support to management team.
Assist Executive chef with budgets, forecasts and operational planning.
Partner with concessions team to support day to day operations and assist the concessions team in developing new concepts and strategies.
Troubleshoot operational issues and make sound decisions
Assume leadership of culinary operations when Executive Chef is unavailable.
Provide exceptional experiences for our guests, partners, and team members, including by adhering to our appearance and presentation guidelines while on-site.