Sous Chef (Part-Time)

ASM Global•Pensacola, FL

10d•Onsite

About The Position

Legends Global/Pensacola Bay Center has an immediate opening for a part-time Sous Chef in Pensacola, FL. The Sous Chef is responsible for assisting the Executive Chef as the second in command over the culinary department. The work schedule is event driven and may require early morning, late night, and weekend shifts.

Requirements

Ability to communicate well, both written and orally
Foster working relationship with partners, clients, employees, exhibitors, and patrons during employment
Ability to manage multiple projects and meet tight deadlines
Ability to operate industry related equipment
Ability to be creative with food presentations and maintain a quality product
Work under limited supervision to prioritize and handle multiple projects simultaneously while exercising judgment and initiative in addressing complaints and resolving problems
Demonstrate knowledge of standard kitchen practices, procedures and industry terminology
Produce required product according to Banquet Event Orders for each event
Results oriented individual with the ability to meet budgetary goals
Excellent organizational, planning, communication, and interpersonal skills
Work effectively under pressure and/or stringent schedule to produce accurate results and meet deadlines
Professional presentation, appearance, and work ethic
Dependable team player
Must adhere to local Health Department codes and regulations
Current ServSafe Manager Certification
Enthusiastic self-starter
Ability to learn new skills
Subject to credit and background screening
Minimum of four (4) years in banquet facility producing meals for large or multiple events
Two-year Associate Degree in Culinary Arts, or combination of education and experience
Experience and understanding of the principles and procedures related to the coordination and operation of a full-service kitchen in a public assembly environment
Work independently and able to exercise judgment and initiative
Have excellent communication, listening, problem solving, and organizational skills
Able to understand, speak, read, and write English
Ability to interact with all levels of staff, including management, in a friendly, courteous, and polite manner
Ability to train and direct employees to plan and assign work in an efficient and effective manner
Performs all necessary supervisory functions to effectively and efficiently manage the personnel assigned.

Nice To Haves

Previous leadership experience preferred

Responsibilities

Produce required product according to Banquet Event Orders (BEO) for each event
Prepare recipes as directed
Order, receive, and prepare food items while maintaining food costs and budget goals
Maintain all kitchen equipment cleanliness and maintenance
Support all kitchen and stewarding staff
Assist with training of all cooks
Assist with taking monthly inventory
Responsible for kitchen, absence of Executive Chef
Performs other related duties as assigned by venue management
Directly Supervise Line and Prep Cooks
Demonstrate supervisory responsibilities in accordance with Legends Global policies and applicable laws
Responsibilities include training employees; planning, assigning and directing work; reviewing and evaluating performance; addressing complaints and resolving problems