Premium Sous Chef | Etihad Park- Food & Beverage

Legends Global•New York, NY

12d•Onsite

About The Position

The Premium Sous Chef manages and oversees production, operations, and sanitation for culinary and stewarding services in the Premium areas at Etihad Park, a soccer-specific stadium in Willet’s Point, Queens, New York. The role includes hands-on oversight of concession kitchens, stands, portables, and banquet culinary operations as needed. The Sous Chef supports culinary leadership in menu planning and cost control, maintains food quality and kitchen efficiencies, supervises staff, and ensures compliance with company policies and local health department standards. This is an onsite position and requires availability to work nights, weekends, and holidays.

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 ability to prioritize and manage multiple projects simultaneously.
Good written, verbal, and interpersonal skills, including the ability to interact with staff at all levels 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.
Must be available to work non-traditional hours, including nights, weekends, and holidays.

Nice To Haves

Degree or certification from an accredited culinary arts institute.
Apprenticeship certification from the American Culinary Federation.
Experience in food concessions or a similar environment.

Responsibilities

Lead the event planning process, understand event logistics and specifications, direct set-up, design floor plans, and identify and resolve 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 to ensure compliance with local health department and company standards.
Ensure staff compliance with standards, policies, and procedures, and 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 concession menu planning while maintaining financial responsibility for the menu mix.
Analyze menu and food costs and develop cost- and quality-efficient menus and specials.
Support banquet menu development, food and recipe preparation, kitchen oversight, and banquet culinary operations as needed.
Manage day-to-day culinary operations of concession outlet kitchens, 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 and assist with receiving and stocking products as needed.
Perform related duties as assigned by management.