Sous Chef | George Steinbrenner Field

Legends Global•Tampa, FL

25d•Onsite

About The Position

The Sous Chef supports all culinary operations at George Steinbrenner Field under the direction of the Executive Chef. The role oversees production, operations, and sanitation aspects of culinary and stewarding operations throughout the facility. Legends Global manages the venue’s food and beverage program for concessions, suites, premium areas, game days, concerts, special events, and related activations. This is an onsite position in Tampa, Florida, with a non-traditional schedule that includes late hours, nights, weekends, and holidays, and requires availability for all stadium events. The role may also require incidental or short-term support at other facilities during a business emergency. Legends Global offers competitive salary commensurate with experience, skills, and qualifications, along with medical, dental, vision, life and disability insurance, paid vacation, and a 401(k) plan.

Requirements

Degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation, is ideal.
At least three years of experience in a high-volume, full-service food operation.
Proven ability to improve kitchen efficiency, quality, and related costs.
Excellent leadership, financial analysis, team-building, communication, and customer-service skills.
Knowledge of kitchen sanitation and the operation and maintenance of kitchen equipment.
Detail-oriented and highly organized, with the ability to learn new programs and procedures quickly.
Proficiency in Microsoft Word, Excel, and PowerPoint.
Must be able to obtain Food Protection Manager Certification.
Ability to multitask in a fast-paced, team-oriented setting.
Ability to read, speak, and write in English.
Sufficient mobility to perform assigned tasks, including constant reaching, bending, stooping, wiping, pushing, and pulling for extended periods.
Ability to lift, push, and pull approximately 50 pounds.
Ability to stand or walk for long periods.
Must be available for all stadium events and work late hours, nights, weekends, and holidays.
Must be open to incidental or short-term support at other facilities in the event of a business emergency.

Responsibilities

Manage daily culinary operations for the assigned department, including schedules; coordinate and participate in event operations; and monitor food and labor costs.
Ensure products used to prepare menu items meet company standards.
Develop innovative menu offerings in response to guest and client feedback.
Lead the team respectfully and maintain a commitment to exceeding guest expectations.
Monitor food preparation and kitchen activities to ensure compliance with Health Department regulations.
Write, cost, test, maintain, and update menu specifications, recipes, pictures, and production forecasts, and ensure they are followed.
Enforce inventory and labor controls and perform inventory counts as requested.
Maintain positive customer and client relations through effective communication and prudent financial practices to provide efficient service and quality products.
Keep workstations, storerooms, and dining areas clean, sanitized, safe, and in proper working order.
Follow safe work practices, safety policies, procedures, and regulations, and complete required safety training.
Perform other duties as assigned.