Sous Chef - Boeing Center at Tech Port

ASM Global•San Antonio, TX

23d

About The Position

Legends Global has an opening for a Sous Chef at Tech Port Center and Arena. The Sous Chef is second in command over the culinary and stewarding departments and is responsible for purchasing, receiving, and producing food items in the facility in the absence of the Executive Chef. The role oversees the stewarding department and trains kitchen and stewarding personnel. The position involves producing food for events according to Banquet Event Orders, maintaining food costs and budget goals, managing inventory and kitchen equipment, scheduling staff, and ensuring compliance with health department regulations. The Sous Chef supervises kitchen and stewarding staff and may be required to work inside or outside the building as event needs dictate.

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.
Results-oriented, with the ability to meet budgetary goals.
Excellent organizational, planning, communication, and interpersonal skills.
Ability to undertake and complete multiple tasks.
Computer skills, including Excel.
Must adhere to local Health Department codes.
Ability to work evenings, weekends, and holidays.
Ability to meet the physical demands of the role, including standing, carrying, bending, stretching, stooping, pulling, pushing, and lifting up to 50 pounds.

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 budget goals.
Produce required food products according to Banquet Event Orders for each event.
Maintain an active role in the local hospitality community and professional associations.
Attend in-house event-related meetings and communicate immediate changes to other departments.
Maintain kitchen equipment cleanliness and annual maintenance.
Train kitchen and stewarding staff, including on Serve-Safe and health department regulations.
Maintain a Health Department score of 90 or higher.
Control inventory and assist with monthly inventory.
Schedule staff as needed.
Be responsible for the kitchen in the absence of the Executive Chef.
Train cooks.
Supervise all kitchen and stewarding staff.
Perform other duties as assigned.