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About the Role
The Premium Sous Chef is responsible for managing and overseeing the production, operation, and sanitation aspects of all culinary and stewarding operations for Premium areas and services for Etihad Park, NYC’s first-ever soccer-specific stadium.
Responsibilities
- Lead the event planning process, including understanding event logistics, directing set-up, designing floor plans, and resolving planning gaps.
- Maintain and manage culinary and stewarding personnel to meet labor and production objectives.
- Ensure recipe compliance and quality control throughout the production process.
- Oversee sanitation standards of all kitchens, concession stands, equipment, and portables to ensure compliance with health department and company standards.
- Ensure staff compliance with all standards, policies, and procedures.
- Implement and enforce all departmental and organizational policies and procedures.
- Inspect all locations to observe food quality, preparation, service, appearance, and cleanliness of production and service areas.
- Assist in planning innovative menus for concessions that maintain financial responsibility.
- Analyze menu and food costs and prepare cost and quality efficient menus/specials.
- Assist with banquet menu development, food and recipe preparation, and kitchen operation oversight for banquet culinary events.
- Manage day-to-day culinary operations of all concession food outlet kitchens, concession stands, and portables.
- Assist with banquet culinary operations management as needed.
- Manage prep cooks and temp labor through planning, scheduling, and performance development.
- Administer corrective counseling, training, development, appraisals, and payroll accountability.
- Oversee inventory management to ensure adequate supplies, perform periodic inventory, and track waste and spoilage.
- Maintain effective vendor relationships.
- Assist with product receiving and stocking.
- Perform related duties as assigned by Management.
Requirements
- Excellent organizational skills.
- Ability to prioritize and manage multiple projects simultaneously.
- Good written, verbal, and interpersonal skills; ability to interact with all levels of staff.
- Ability to effectively supervise staff.
- Professional presentation, appearance, and work ethic.
- Knowledge of Microsoft Office, including Excel.
- Ability to learn new programs and procedures quickly.
- Ability to work with limited supervision and as a team member.
- Proven track record in maintaining kitchen efficiencies, food quality, and production timeliness.
- Excellent managerial, team building, and communication skills/customer service.
- Knowledge of kitchen sanitation, operation, and maintenance of kitchen equipment.
Skills
- Microsoft Office
- Excel
- Maintenance Manager software
- Culinary arts
- Kitchen management
- Inventory management
- Vendor relations
- Staff supervision
- Menu planning
- Cost analysis
- Sanitation standards
Location
- Queens, NY
Work Type
- Onsite
- Full-time
Experience Level
- 2-4 years of experience as a sous chef in a high-volume food industry, preferably in food concessions or similar environment.
Education Level
- Degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation.
Salary/Compensations
- Up to $75,000
Benefits
- Medical
- Vision
- Dental
- Paid time off
- 401K
About the Company
- Legends Global is the premier partner to the world’s greatest live events, venues, and brands, delivering integrated premium services through a white-label model.
- They operate with a global network of over 450 venues, hosting 20,000 events and welcoming 165 million guests annually.
- Their operating philosophy is guided by 'The Legends Global Way': Align, Scale, Connect, Team, Win.
Equal Opportunity
- Legends Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply.
- VEVRAA Federal Contractor.