Premium Sous Chef | Etihad Park- Food & Beverage

ASM Global•New York, NY

14d•Onsite

About The Position

The Premium Sous Chef manages and oversees production, operations, and sanitation for culinary and stewarding operations serving Premium areas and services at Etihad Park, a soccer-specific stadium in Willet’s Point, Queens, New York. This onsite role supports event planning and execution, concession food outlet kitchens, concession stands, portables, and banquet culinary operations as needed. The role works with culinary leadership to develop innovative, financially responsible menus and maintain food quality, kitchen efficiencies, and timely production.

Requirements

At least 2–4 years of experience as a sous chef in a high-volume food industry; food concessions or a similar environment is preferred.
Proven track record maintaining kitchen efficiencies, food quality, and production timeliness.
Excellent managerial, team-building, communication, and customer service skills.
Knowledge of kitchen sanitation and the operation and maintenance of kitchen equipment.
Excellent organizational skills and the ability to prioritize and manage multiple projects simultaneously.
Good written, verbal, and interpersonal skills, including the ability to interact with all levels of staff and management.
Ability to effectively supervise staff.
Professional presentation, appearance, and work ethic.
Knowledge of Microsoft Office, including Excel, and ability to learn the Maintenance Manager software program.
Detail-oriented and highly organized, with the ability to learn new programs and procedures quickly.
Ability to work with limited supervision and as a team member.
Available to work non-traditional hours, including nights, weekends, and holidays.

Nice To Haves

A degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation.
Experience in food concessions or a similar environment.

Responsibilities

Lead event planning by interpreting event logistics and specifications, directing setup, designing floor plans, and identifying and resolving planning gaps.
Manage culinary and stewarding personnel to meet labor and production objectives.
Ensure recipe compliance and quality control throughout production.
Oversee sanitation of kitchens, concession stands, equipment, and portables in accordance with local health department and company standards.
Ensure staff compliance with standards, policies, and procedures; implement and enforce departmental and organizational policies.
Inspect locations for food preparation and service quality, food appearance, and cleanliness and sanitation of production and service areas.
Assist culinary leadership with innovative menu planning for concessions while maintaining financial responsibility for the menu mix.
Analyze menu and food costs and develop cost- and quality-efficient menus and specials.
Assist with banquet menu development, food and recipe preparation, kitchen oversight, and banquet culinary operations as needed.
Manage day-to-day culinary operations for concession food outlet kitchens, concession stands, and portables.
Plan and schedule work assignments for prep cooks and temporary labor, and support their performance development.
Administer corrective counseling, training and development, appraisals, and payroll accountability.
Oversee inventory to ensure outlets are adequately supplied; conduct periodic inventory and track waste and spoilage.
Maintain effective vendor relationships.
Assist with receiving and stocking products as needed.
Perform other related duties assigned by management.