Sous Chef- Boeing Center at Tech Port

ASM Global•San Antonio, TX

36d•Onsite

About The Position

Legends Global, a leader in privately managed public assembly facilities, has an excellent and immediate opening for a Sous Chef position with Legends Global Boeing Center at Tech Port. 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. This role also involves overseeing the stewarding department and training all kitchen and stewarding personnel.

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 orientation to customer service and ability to work with other staff members in the facility.
Results-oriented individual with the ability to meet required budgetary goals.
Excellent organizational, planning, communication, and inter-personal skills.
Ability to undertake and complete multiple tasks.
Computer skills to include Excel programs.
Must adhere to local Health Department codes.
Ability to be creative with food presentations and maintain a quality product.

Nice To Haves

Scratching cooking experience is preferred.

Responsibilities

Ordering, receiving, and preparing food items.
Maintaining food costs and budget goals.
Producing required product according to Banquet Event Orders for each event.
Maintaining an active role in the local hospitality community and professional associations.
Attending in-house event-related meetings and relaying immediate changes with other departments.
Maintaining all kitchen equipment cleanliness and annual maintenance.
Training of all kitchen and stewarding staff, including "Serve-safe" and any health department regulations.
Maintaining a Health Department score of 90 or higher.
Inventory controls.
Scheduling staff as needed.
Responsible for the Kitchen in the absence of the Executive Chef.
Assisting with monthly inventory.
Training of all cooks.
Supervising all kitchen and stewarding staff.