Sous Chef at The Oncenter

ASM Global•Syracuse, NY

1d•$55,000 - $60,000•Onsite

About The Position

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! THE ROLE Under the direction of the Executive Chef and Executive Sous Chef, the Sous Chef is 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. This position reports directly to the Executive Chef and Executive Sous Chef.

Requirements

Minimum of four (4) years in banquet facility producing meals for large or multiple events.
Two-year associate degree in culinary arts, or a combination of education and experience.
Ability to work in a high-volume, fast paced, event-driven environment.
Ability to work extended and flexible hours due to business requirements including late nights, early mornings, weekends, and holidays.
Ability to communicate in a clear, professional, and courteous manner which fosters a positive, enthusiastic and cooperative work environment.
Maintain a professional appearance and professional relationship with coworkers at all times.
Organize and prioritize work to meet deadlines while multitasking between job functions.
Work effectively under pressure and/or stringent schedule to produce accurate results and meet deadlines.
Ability to operate industry related equipment.
Ability to be creative with food presentations and maintain a quality product.
Work with limited supervision, prioritize and handle multiple projects simultaneously while exercising judgment and initiative in addressing complaints and resolving problems.
Must have sufficient mobility to perform assigned tasks including constant reaching, bending, stooping, wiping, pushing and pulling for extended periods of time.
Must have the ability to lift, push, and pull 50+lbs.
Must be able to stand or walk for long periods of time.

Nice To Haves

Previous leadership experience preferred.
ServSafe & TIPS certification preferred.

Responsibilities

Work closely with the Executive Chef and Executive Sous Chef to support and execute daily culinary operations.
Lead by example in the preparation, cooking, and execution of menu items in a high-volume, fast-paced, event-driven environment.
Execute production schedules, prep lists, and event order timelines to ensure accurate and timely delivery for all events.
Maintain full compliance with food safety, sanitation, and health regulations, including proper food handling, temperature control, and storage procedures.
Prepare hot boxes, coolers, and appropriate transport between venues ensuring quality and integrity are maintained.
Ensure all culinary operations are organized, staffed, and completed on schedule to support seamless event execution.
Provide hands-on supervision, coaching, and training to cooks, dishwashers, and culinary staff; support performance management as needed.
Assist with inventory management, including weekly counts, ordering, and receiving, while helping to control food cost and minimize waste.
Maintain a clean, safe, and organized kitchen environment in accordance with company standards and regulatory requirements.
Act as a point of leadership in the absence of the Executive Chef or Executive Sous Chef, helping to direct kitchen operations and troubleshoot issues in real time.
Uphold a high standard of quality, consistency, and presentation while contributing to overall guest satisfaction.
Perform other duties as assigned.