Sous Chef | UNIVERSITY OF CALIFORNIA, SOUTHERN (LA COLISEUM)

ASM Global•Los Angeles, CA

27d•$80,000 - $85,000•Onsite

About The Position

Under the direction of the Executive Chef and Executive Sous Chef, this individual will be responsible for effectively supporting all culinary operations including the oversight of all production, operation, and sanitation aspects of culinary and stewarding operations throughout the facility. 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. Sounds like a winning formula for you. Join us!

Requirements

The ideal team member will have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation.
Minimum three (3) years' experience in a high-volume full-service food operation.
Proven track record in improving kitchen efficiencies, quality and relative costs.
Must have excellent leadership, 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 on 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 maybe required.

Responsibilities

People and product focused hands on leadership of day to day operations of food outlet kitchens as assigned.
Possess high level of multiple outlet management knowledge and experience
Ability and knowledge to receive and inspect, selects and uses only the freshest fruits, vegetables, meats, fish and other food products of the highest standard in the preparation of all menu items.
Assists in monitoring proper receiving, storage and rotation of food products so as to comply with Health Department regulations. Including coverage, labeling, dating and placing items in proper storage containers to ensure products freshness.
Participates in the production of all food items necessary for the operation as directed by Executive Chef and or Executive Sous Chef
Participates and assists with leading culinary staff in the sanitation standards of all kitchens to assure compliance with local health department standards and company standards.
Provides efficient service and quality products by maintaining positive customer and client relations through effective communication and prudent financial practices
Works under the direction of the Executive Chef and Executive Sous Chef concerning banquets
Carries out supervisory responsibilities in accordance with all Legends & ASM policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.