- Overall management of culinary operations of assigned department
- Complete daily schedules, 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
- Create 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 at all times.
- Other duties as assigned
- Ideal team member will have a 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.
- Must have excellent leadership, financial analysis, team building and communication skills/customer service.
- Must have knowledge of kitchen sanitation, operation, and maintenance of kitchen equipment.
- Must be detail-oriented and extremely organized with the ability to learn new programs and procedures quickly.
- Must be proficient on Microsoft Word, Excel, and PowerPoint.
- Must be flexible to work 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.
- Must have sufficient mobility to perform assigned tasks including constant reaching, bending, stooping, wiping, pushing and pulling for extended periods of time.
- Must have the ability to lift, push, pull approximately 50lbs.
- Must be able to stand or walk for long periods of time.
- Must be available for all Stadium events.
- Must be able to work extended hours due to business requirement including late nights, weekend 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.
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Sous Chef - Frisco, United States - teamworkonline
Description
LEGENDS
Founded in 2008, Legends' operating divisions worldwide include – Global Partnerships, Global Sales, Hospitality, Global Partnerships, Global Merchandise, Global Technology Solutions, 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 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, 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
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.
COMPENSATION
Competitive salary, 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.
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