District Chef - Gorge Amphitheater

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   

Responsible for managing/overseeing the production, operation, and sanitation aspects of all Concessions culinary and stewarding operations throughout Facility at Gorge Amphitheater (Quincy, WA), White River Amphitheater (Auburn, WA), and Sunlight Supply Amphitheater (Ridgefield, WA). Gorge Amphitheater would be the primary/home location. 

 

ESSENTIAL FUNCTIONS

• People and product focused hands on management of day to day operations of all food outlet kitchens. Implements and enforces all departmental and organizational policies and procedures. Assures staff compliance with all standards, policies and procedures.
• Managing associates utilizing Sous Chefs and Lead Cooks through planning and scheduling of work assignments and performance development. Administers corrective counseling process, training and development, appraisals, payroll accountability.
• Plan innovative menus, maintaining financial responsibility for the menu mix. Analyze menu and food costs and the preparation of cost and quality efficient menus/specials. Prepare reports regarding food and menu analysis.
• Prepare cost saving annual budgets and ensure all fiscal responsibilities are met.
• Oversees inventory management to assure all outlets are adequately supplied at all times. Performs periodic inventory. Requisitioning and Purchasing. Maintains effective vendor relationships.
• Oversees the sanitation standards of all kitchens to assure compliance with local health department standards and company standards.
• Responsible for operation of the F&B department in the absence of the F&B Manager and Director of Operations
• Direct interaction with high level clients
• Perform related duties as assigned by Management

 

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 team member will have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation.
• At least three (3) to five (5) years of experience as an executive sous chef in a high-volume food industry.
• Proven track record in improving kitchen efficiencies, quality, food and labor costs.
• Must have excellent managerial, 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.
• May be asked to provide incidental or short-term support to other facilities in the event of a business emergency.
• Travel will be required within the 3 assigned venues.

 

COMPENSATION

$80,000 - $90,000

Competitive salary, commensurate with experience, and a generous benefits package that includes: medical, dental, visio