LN Venues, Sous Chef - House of Blues Orlando

Live Nation Entertainment • Lake Buena Vista, FL

7d

About The Position

Live Nation Entertainment is the world’s leading live entertainment company, comprised of global market leaders: Ticketmaster, Live Nation Concerts, and Live Nation Media & Sponsorship. Ticketmaster is the global leader in event ticketing with over 620 million tickets sold annually and approximately 10,000 clients worldwide. Live Nation Concerts is the largest provider of live entertainment in the world promoting more than 50,000 events annually for nearly 7,000 artists in 40+ countries. These businesses allow Live Nation Media & Sponsorship to create strategic music marketing programs that connect more than 1,200 sponsors with the 145 million fans that attend Live Nation Entertainment events each year. For additional information, visit www.livenationentertainment.com. Passionate and motivated. Driven, with an entrepreneurial spirit. Resourceful, innovative, forward thinking and committed. At Live Nation Entertainment, our people embrace these qualities, so if this sounds like you then please read on! The Sous Chef is responsible for all food and food related costs, procedures, quality, and all back of house labor percentage and budgets

Requirements

• Minimum 3 years kitchen management experience and experience in management
• Skilled in cooking, cost controls, management, crew training and development
• Working knowledge of Kitchen and dishwashing procedures
• Knowledge of Food and Beverage costs, labor costs, and product cost
• Computer knowledge: Excel worksheets, databases, word processing, and Micros
• Ability to run all kitchen operations
• Knowledge of operations and procedures of a multi-faceted entertainment facility
• College degree
• Able to lift at least 150 lbs.
• Able to stand for long periods of time (10 – 12 hours)
• Able to tolerate extreme heat
• Able to work in a fast-paced environment

Responsibilities

• Financial Performance of Departments
• Meets or exceeds budgetary expectation
• Food & Beverage Cost
• Labor Cost
• Operating Accounts
• Inventory is controlled, monitored and maintained bi-weekly
• Develop menu engineering program to project and monitor trend and predict cost
• Supervision of the Department
• Assist and support kitchen management in any of their job functions, as needed
• Work with Executive Chef to schedule shifts for kitchen staff
• Ensure that there is no unapproved overtime on shift
• Check labor daily in Labor Management system
• Perform all opening and closing kitchen supervisory tasks
• Ensure positive and creative team environment within department
• Facilitate open communication with the Sous Chefs, supervisors and staff
• Facilitate proper inter-departmental communications and organization
• Perform timely staff evaluations (training and annual). Set written development and performance goals for all team members, and monitor progress
• Assure complete and satisfactory on-going staff training per corporate training program
• Ensure appropriate staffing levels. Recruitment and hiring staff/supervisors, ensure that hiring/disciplinary/termination standards follow all HOB guidelines
• Maintains open door policy/one on one with staff
• Decisions are information based and follow up on efficiently
• Information is gathered, shared, and used appropriately
• Ensure adherence to safety guidelines
• Ensure proper execution of all corporate mandates, SOP’s and Specs
• Participate in weekly Kitchen Manager’s meeting
• Sale Building
• Development, with Executive Chef and Corporate Food and Beverage, of cost effective specials and menu changes to achieve maximum sales
• Assist Executive Chef with menu changes 2 times a year in Restaurant
• Create menu contest with Executive Chef to increase particular sales in designated areas
• Ensure food is considered excellent value for money and increases guest frequency
• Assist and support kitchen staff in any of their job functions, as needed
• Participate in outside appearances and fund raising events to increase awareness of the House of Blues
• Maintain Operation Supplies
• All staff has supplies needed to facilitate job
• All staff is trained (and signed off) on equipment upon hiring
• All equipment is maintained in operable condition
• All events are organized and planned per HOB specs.
• All housekeeping standards are maintained in compliance with inspection guidelines / Local Health Code
• HOB Specs. Forms are updated and used to insure consistency
• Maintenance and Update of Micros and Labor Systems
• All employees input prior to work
• All employees are job classed and current wages are inputted
• All files are maintained and changes are submitted to Corporate Food and Beverage
• All menu item counts are current and maintained weekly
• Food
• All food standards are met per HOB Specs and not deviated from without approval from Corporate Food and Beverage
• Food portions are monitored and revisions are recommended to Corporate Food and Beverage
• New items are recommended quarterly to Corporate Food and Beverage
• Guest and crew feedback is reported and issues resolved
• Recipe adherence is 100%

Benefits

• Medical, vision, dental and mental health benefits for you and your family, with access to a health care concierge, and Flexible or Health Savings Accounts (FSA or HSA)
• Free concert tickets, generous paid time off including paid holidays, sick time, and personal days
• 401(k) program with company match, stock reimbursement program
• New parent programs including caregiver leave and baby bonuses, plus fertility, adoption, foster, or surrogacy support
• Career and skill development programs with School of Live, tuition reimbursement, and student loan repayment
• Volunteer time off, crowdfunding match

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Number of Employees: 5,001-10,000 employees