Sous Chef

ASM Global•Albuquerque, NM

24d

About The Position

Legends Global, the leader in privately managed public assembly facilities, has an excellent and immediate opening for a Sous Chef for Legends Global/Albuquerque Convention Center and facilities. The Sous Chef is responsible for assisting the Executive Chef as the second in command of the culinary department. The event-driven work schedule may require early morning, late night, weekend shifts and holiday shifts. ESSENTIAL DUTIES AND RESPONSIBILITIES: Produce required products according to Banquet Event Orders (BEO) for each event. Maintains appearance, upkeep and cleanliness of all food and beverage equipment and facilities. Communicate any equipment needs to Executive Chef and Director of Food and Beverage. Monitors employee dress codes according to policies and procedures Education of proper handling of food and beverage to all staff including both front and back of house Prepare recipes as directed. Order, receive, and prepare food items while maintaining food costs and budget goals. Assisting the Executive Chef in managing physical inventory provides updated information to the Director of Food and Beverage and Finance department. Assists in developing interesting and creative menus promoting functions in all outlets and sellable spaces Give oversight and direction to retail production and deliverability. Daily contact with the Director of Food & Beverage and other convention center employees. Regular contact with all Catering managers and banquet and Concessions staff. Maintain all kitchen equipment cleanliness and maintenance. Support all kitchen and stewarding staff. Assist with hiring and Training of all kitchen and stewarding staff to include “Serve safe” and any Health department regulations along with any other applicable trainings, keeping a detailed log of verifications of completed trainings. Responsible for the kitchen in the absence of the Executive Chef Assisting Executive Chef in new techniques for food preparation and presentation in a manner and variety to maximize member and guest satisfaction and to minimize food costs Develop Proposals for Potential Clients, to include tastings on larger plated events. Front of House Presence. Support scheduling process as delegated. Oversee offsite catering at other ACC Facilities such as Railyards and SPARK. Process Kitchen payroll in ABI. Other duties as assigned.

Requirements

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
The requirements listed below are representative of the knowledge, skill, and/or ability required.
Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
Ability to communicate well, both written and orally
Ability to translate prep sheets and BEO’s.
Foster working relationships with partners, clients, employees, exhibitors, and patrons during employment
Able to manage multiple projects and meet tight deadlines.
Ability to operate and train other to use 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.
Ability to train and direct employees to plan and assign work in an efficient and effective manner.
Demonstrate knowledge of standard office practices, procedures, and industry terminology
Produce required products 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 schedules to produce accurate results and meet deadlines.
Must adhere to the local Health Department code.
Current NM Food Manager licensee
Minimum of four (4) years in a banquet facility producing meals for large or multiple events
Minimum of 2–3 years of management experience overseeing cooks and employees in the food service industry.
Two-year associate degree in culinary arts, or a combination of education and experience
To perform this job successfully, an individual should be proficient in Microsoft Word and Excel.
And other computer literacy is recommended (including Microsoft Outlook).

Nice To Haves

Previous leadership experience preferred.
Current Serve Safe Manager License preferred- obtain license with 90 days of employment.

Responsibilities

Produce required products according to Banquet Event Orders (BEO) for each event.
Maintains appearance, upkeep and cleanliness of all food and beverage equipment and facilities.
Communicate any equipment needs to Executive Chef and Director of Food and Beverage.
Monitors employee dress codes according to policies and procedures
Education of proper handling of food and beverage to all staff including both front and back of house
Prepare recipes as directed.
Order, receive, and prepare food items while maintaining food costs and budget goals.
Assisting the Executive Chef in managing physical inventory provides updated information to the Director of Food and Beverage and Finance department.
Assists in developing interesting and creative menus promoting functions in all outlets and sellable spaces
Give oversight and direction to retail production and deliverability.
Daily contact with the Director of Food & Beverage and other convention center employees.
Regular contact with all Catering managers and banquet and Concessions staff.
Maintain all kitchen equipment cleanliness and maintenance.
Support all kitchen and stewarding staff.
Assist with hiring and Training of all kitchen and stewarding staff to include “Serve safe” and any Health department regulations along with any other applicable trainings, keeping a detailed log of verifications of completed trainings.
Responsible for the kitchen in the absence of the Executive Chef
Assisting Executive Chef in new techniques for food preparation and presentation in a manner and variety to maximize member and guest satisfaction and to minimize food costs
Develop Proposals for Potential Clients, to include tastings on larger plated events.
Front of House Presence.
Support scheduling process as delegated.
Oversee offsite catering at other ACC Facilities such as Railyards and SPARK.
Process Kitchen payroll in ABI.
Other duties as assigned.