Sous Chef - BMO Stadium - Legends Hospitality
Los Angeles, CA
About the Job
Description
LEGENDS
Founded in 2008, Legends’ operating divisions worldwide include – Global Partnerships, Global Sales, Hospitality, Global Partnerships, Global Merchandise, Legends IQ, Attractions, Growth Enterprises – offering clients and partners a 360-degree data and analytics fueled service solution platform to elevate their brand and execute their vision. Currently, Legends works with marquee clients across business verticals including professional sports; collegiate; attractions; entertainment; and conventions and leisure. We are the industry leaders in designing, planning, and realizing exceptional experiences in sports and entertainment. For more information, visit www.Legends.net and follow us on Twitter and Instagram @TheLegendsWay.
GLOBAL HOSPITALITY
We believe that exceptional venue experiences should extend beyond game day and show time. From five-star feasts and craft cocktails to local eats and sizzling chef-inspired creations, we are renowned for our exceptional dining experiences. Our fresh, creative cuisine is just the beginning. We strive to delight guests at every turn: candy walls, in-house bakeshops and a warm welcome at every turn.
THE ROLE
Under the direction of the Executive Chef and Executive Sous Chef, this individual will be responsible for effectively supporting all culinary operations including the oversight of all production, operation, and sanitation aspects of culinary and stewarding operations throughout the facility.
ESSENTIAL FUNCTIONS
+ Assist the Executive Chef in the planning and development of menu items and recipes for concessions, catering, and premium locations
+ Assists in maintaining high standards of sanitation and cleanliness
+ Aids the Executive Chef in maintaining the highest possible rating from the Health Department
+ Assists in the training, safety, sanitation, and accident prevention controls within the kitchen
+ Helps to develop and test recipes as well as techniques for food preparation and presentation to ensure high quality
+ Assists in the assurance of consistent food qualities in both presentation and preparation
+ Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control while working within budget guidelines.
+ Help ensure that all recipes and methods are being followed
+ Ensures the maintenance of kitchen equipment
+ Reports and documents hazardous conditions or unsafe practices within the work environment
+ Contributes to the creation of menu specifications for all food items, including all pricing information
+ Works directly with the Executive Chef on food production and menu development
+ Ensures high and consistent food qualities in both presentation and preparation
+ Conduct meetings/pre-shifts to update staff on daily goals and objectives.
+ Other duties as assigned by the Executive Chef
QUALIFICATIONS
To perform this job successfully, the candidate must be able to perform each essential duty above at the highest levels. The requirements listed below are representative of the knowledge, skill, and/or ability required.
+ The ideal candidate will have a culinary degree or have graduated from a certified apprenticeship program with a minimum of 2-3 years of management experience in high-volume venues or the contract food service industry for a sports and entertainment venue
+ Must have excellent written and verbal communication skills and the ability to multi-task and prioritize in a deadline-oriented environment
+ Strong commitment to delivering a high level of customer and client service with demonstrated initiative, leadership, and management skills
+ Customer service oriented with the ability to interact with all levels of management
+ Must be flexible to work extended hours due to business requirements, including late nights, weekends, and holidays
+ Must be able to work in a team environment
+ Proficiency in Microsoft Word and Excel
+ High level of attention to detail and organization
+ Strong leadership skills
COMPENSATION
Competitive salary $70,000 - $73,000, commensurate with experience, and a generous benefits package that includes: medical, dental, vision, life and disability insurance, paid vacation, and 401k plan.
WORKING CONDITIONS
Location: On Site
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to sit, talk, hear; use hands to finger, and handle controls. The employee frequently is required to reach with hands and arms. The employee is required to stand, walk, and stoop. Specific vision abilities required by this job include close vision and the ability to adjust focus.
Legends is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, national origin, disability, or genetic information.
LEGENDS
Founded in 2008, Legends’ operating divisions worldwide include – Global Partnerships, Global Sales, Hospitality, Global Partnerships, Global Merchandise, Legends IQ, Attractions, Growth Enterprises – offering clients and partners a 360-degree data and analytics fueled service solution platform to elevate their brand and execute their vision. Currently, Legends works with marquee clients across business verticals including professional sports; collegiate; attractions; entertainment; and conventions and leisure. We are the industry leaders in designing, planning, and realizing exceptional experiences in sports and entertainment. For more information, visit www.Legends.net and follow us on Twitter and Instagram @TheLegendsWay.
GLOBAL HOSPITALITY
We believe that exceptional venue experiences should extend beyond game day and show time. From five-star feasts and craft cocktails to local eats and sizzling chef-inspired creations, we are renowned for our exceptional dining experiences. Our fresh, creative cuisine is just the beginning. We strive to delight guests at every turn: candy walls, in-house bakeshops and a warm welcome at every turn.
THE ROLE
Under the direction of the Executive Chef and Executive Sous Chef, this individual will be responsible for effectively supporting all culinary operations including the oversight of all production, operation, and sanitation aspects of culinary and stewarding operations throughout the facility.
ESSENTIAL FUNCTIONS
+ Assist the Executive Chef in the planning and development of menu items and recipes for concessions, catering, and premium locations
+ Assists in maintaining high standards of sanitation and cleanliness
+ Aids the Executive Chef in maintaining the highest possible rating from the Health Department
+ Assists in the training, safety, sanitation, and accident prevention controls within the kitchen
+ Helps to develop and test recipes as well as techniques for food preparation and presentation to ensure high quality
+ Assists in the assurance of consistent food qualities in both presentation and preparation
+ Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control while working within budget guidelines.
+ Help ensure that all recipes and methods are being followed
+ Ensures the maintenance of kitchen equipment
+ Reports and documents hazardous conditions or unsafe practices within the work environment
+ Contributes to the creation of menu specifications for all food items, including all pricing information
+ Works directly with the Executive Chef on food production and menu development
+ Ensures high and consistent food qualities in both presentation and preparation
+ Conduct meetings/pre-shifts to update staff on daily goals and objectives.
+ Other duties as assigned by the Executive Chef
QUALIFICATIONS
To perform this job successfully, the candidate must be able to perform each essential duty above at the highest levels. The requirements listed below are representative of the knowledge, skill, and/or ability required.
+ The ideal candidate will have a culinary degree or have graduated from a certified apprenticeship program with a minimum of 2-3 years of management experience in high-volume venues or the contract food service industry for a sports and entertainment venue
+ Must have excellent written and verbal communication skills and the ability to multi-task and prioritize in a deadline-oriented environment
+ Strong commitment to delivering a high level of customer and client service with demonstrated initiative, leadership, and management skills
+ Customer service oriented with the ability to interact with all levels of management
+ Must be flexible to work extended hours due to business requirements, including late nights, weekends, and holidays
+ Must be able to work in a team environment
+ Proficiency in Microsoft Word and Excel
+ High level of attention to detail and organization
+ Strong leadership skills
COMPENSATION
Competitive salary $70,000 - $73,000, commensurate with experience, and a generous benefits package that includes: medical, dental, vision, life and disability insurance, paid vacation, and 401k plan.
WORKING CONDITIONS
Location: On Site
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to sit, talk, hear; use hands to finger, and handle controls. The employee frequently is required to reach with hands and arms. The employee is required to stand, walk, and stoop. Specific vision abilities required by this job include close vision and the ability to adjust focus.
Legends is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, national origin, disability, or genetic information.
Source : Legends Hospitality
