Sous Chef - Mayo Civic Center

ASM Global•Rochester, MN

7d•$50,000 - $55,000•Onsite

About The Position

Under the direction of the Executive Chef and Executive Sous Chef, this individual is responsible for supporting all culinary operations, including overseeing production, daily operations, and sanitation standards for culinary and stewarding functions throughout the Mayo Civic Center.

Requirements

Degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation.
Minimum three (3) years’ experience in a high-volume full-service food operation.
Proven track record in improving kitchen efficiencies, quality and relative costs.
Excellent leadership, financial analysis, team building and communication skills/customer service.
Knowledge of kitchen sanitation, operation, and maintenance of kitchen equipment.
Detail-oriented and extremely organized with the ability to learn new programs and procedures quickly.
Proficient in Microsoft Word, Excel, and PowerPoint.
Must be flexible to work early mornings and extended hours due to business requirements including nights, weekends and holidays.
Must be open to providing incidental or short-term support to other facilities in the event of a business emergency.
Must be able to obtain Food Protection Manager Certification.
Ability to multi-task in a fast paced, team orientated 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 of time.
Ability to lift, push, pull approximately 50lbs.
Ability to stand or walk for long periods of time.
Ability to work outside for long periods of time under various weather conditions.
Must be available for all large catering and concessions events.
Must be able to work early mornings and extended hours due to business requirement including late nights, weekends, and holidays.
Practice safe work habits, follow all safety policies and procedures and regulations, complete company-wide safety training and additional job specific safety training.

Responsibilities

Overall management of culinary operations assigned to department
Coordinate and actively participate in event operations and monitor food and labor cost.
Ensure all products used in the preparation of menu items meet our high standards
Collaborate in development of innovative menu offerings in response to guest and client feedback
Leads team with respect and commitment to exceeding guest expectations daily.
Monitors all food preparation and kitchen activities to ensure compliance with Health Department regulations.
Writes, costs, tests, maintains and updates all menu specifications, recipes and pictures, production forecasts, and ensures same are being followed.
Adheres to and enforces inventory and labor control measures; performs inventory counts as requested.
Provides efficient service and quality products by maintaining positive customer and client relations through effective communication and prudent financial practices
Ensures all workstations, storerooms and dining areas remain clean, sanitized, safe and in proper working order always.
Other duties as assigned
Carries out supervisory responsibilities in accordance with all Legends Global policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.