Sous Chef - Boeing Center at Tech Port

Legends Global•San Antonio, TX

23d

About The Position

The Sous Chef is second in command over the culinary and stewarding departments at Legends Global Tech Port Center and Arena. The role is responsible for purchasing, receiving, and producing food items in the facility, and for managing kitchen operations in the Executive Chef’s absence. The Sous Chef oversees and trains kitchen and stewarding personnel, supports event food production, and helps maintain food costs, budgets, inventory, equipment, and health-code compliance. The position works with other facility departments and attends event-related meetings to communicate changes. It requires culinary experience in a banquet facility serving large events, Serve-Safe certification, and the ability to meet customer-service and budget goals. Work may involve noisy, hot, and variable-temperature kitchen environments, and may require additional hours, evenings, weekends, and holidays. The role involves moderate physical effort, including standing for extended periods and moving, lifting, carrying, bending, stretching, pushing, and pulling.

Requirements

At least four years of culinary experience in a banquet facility producing meals for large events.
Serve-Safe certified.
Advanced oral and written communication skills.
Strong customer-service orientation and ability to work with other facility staff.
Ability to meet required budgetary goals.
Excellent organizational, planning, communication, and interpersonal skills.
Ability to undertake and complete multiple tasks.
Computer skills, including Excel programs.
Ability to adhere to local Health Department codes.
Ability to work evenings, weekends, and holidays.
Ability to perform moderate physical effort, including standing, carrying, bending, stretching, stooping, pushing, pulling, and lifting weights up to 50 pounds.
Ability to move around the facility, stand for long hours during events, and talk and hear.
Ability to work inside or outside the building as required by events.

Nice To Haves

Scratch cooking experience is preferred.
Ability to be creative with food presentations and maintain a quality product.

Responsibilities

Order, receive, and prepare food items.
Maintain food costs and meet budget goals.
Produce food according to Banquet Event Orders for each event.
Attend in-house event-related meetings and relay immediate changes to other departments.
Maintain kitchen equipment cleanliness and coordinate annual maintenance.
Train kitchen and stewarding personnel, including on Serve-Safe and health department regulations.
Maintain a Health Department score of 90 or higher.
Manage inventory controls and assist with monthly inventory.
Schedule staff as needed.
Manage the kitchen in the Executive Chef’s absence.
Supervise all kitchen and stewarding staff.
Maintain an active role in the local hospitality community and professional associations.
Perform other duties as assigned.