POSITION: Sous Chef

DEPARTMENT: Food & Beverage

REPORTS TO: Executive chef  

FLSA STATUS: Non-Exempt -Full time

Legends Global brings a 360-degree, data-driven approach across Global Partnerships, Hospitality, Merchandise, and Attractions, working with top-tier clients to deliver exceptional experiences. Legends Global, the world leader in venue management and live event production, oversees 350+ iconic venues, including stadiums, arenas, convention centers, and theaters. Our organization is committed to building an inclusive, innovative environment where diversity drives solutions that benefit our team members, guests, and partners. Guided by our values of respect, integrity, and accountability, we create a workplace where everyone can succeed. Are you ready to be part of the team that is transforming live entertainment? Join us to make legends happen!

Essential Duties and Responsibilities

• Ordering, receiving, and preparing food items.
• Maintaining food costs and budget goals.
• Producing required products 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 relying on immediate changes to other departments.
• Maintaining the cleanliness of all kitchen equipment and scheduling annual maintenance.
• Training all kitchen and stewarding staff, including "Serve-safe" procedures and any health department regulations.
• Maintaining a Health Department score of 90 or higher.
• Conducting inventory controls.
• Assuming responsibility for the kitchen in the absence of the Executive Chef.
• Assisting with monthly inventory.
• Training all cooks.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty with energy and enthusiasm. 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.

Education and/or Experience

• At least four years of culinary experience in a banquet facility producing meals for large events.

Skills and Abilities

• Advanced oral and written communication skills.
• A strong orientation towards customer service and the ability to work with other staff members in the facility.
• Results-oriented with the ability to meet required budgetary goals.
• Excellent organizational, planning, communication, and interpersonal skills.
• The ability to undertake and complete multiple tasks.
• Computer skills, including proficiency in Excel.
• Must adhere to local Health Department codes.
• The ability to be creative with food presentations and maintain a quality product.

Certificates, Licenses, and Registrations

• Serve-Safe certified.

Compensation

Competitive salary, commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and a 401k plan.

Physical Demands

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. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.