LN Concerts, Executive Sous Chef Foundation Room - HOB New Orleans

Job Summary:

WHO ARE WE?

Live Nation Entertainment is the world’s leading live entertainment company, comprised of global market leaders: Ticketmaster, Live Nation Concerts, and Live Nation Media & Sponsorship. Ticketmaster is the global leader in event ticketing with over 500 million tickets sold annually and more than 12,000 clients worldwide.  Live Nation Concerts is the largest provider of live entertainment in the world promoting more than 40,000 shows and 100+ festivals annually for nearly 4,000 artists in over 40 countries. These businesses allow Live Nation Media & Sponsorship to create strategic music marketing programs that connect over 1,000 brands with the 98 million fans that attend Live Nation Entertainment events each year. For additional information, visit www.livenationentertainment.com.

Live Nation’s Concerts Division is where tours are born, artists come to life, and fans get to experience the rush of live music. From our dozens of owned/operated Amphitheaters to our Global Touring team, from Ticketing and Venue Operations to Marketing and Sales... we foster a fun and upbeat work culture with no shortage of opportunities. With perks ranging from free concert tickets to dog-friendly offices, to progressive benefits like student loan reimbursement and adoption/fertility support... it’s no wonder we are certified as a Great Place to Work organization and one of People Magazine’s “50 Companies that Care”. We want everyone to feel like they belong and can thrive in our community, so we strive to help you achieve your career and personal goals. Live music is our passion and where we find our common ground. There has never been a better time to join Live Nation.

WHO ARE YOU?

Passionate and motivated. Driven, with an entrepreneurial spirit. Resourceful, innovative, forward thinking and committed. At Live Nation Entertainment, our people embrace these qualities, so if this sounds like you then please read on! 

WHAT THIS ROLE WILL DO

• Meets or exceeds budgetary expectation
• Food & Beverage Cost
• Labor Cost
• Operating Accounts
• Inventory is controlled, monitored and maintained bi-weekly
• Develop menu engineering program to project and monitor trend and predict cost

II. Supervision of the Department

• Assist and support kitchen staff in any of their job functions, as needed
• Assist and support management in any of their job functions, as needed
• Ensure proper execution of all corporate mandates, SOP’s, and Specs
• Ensure that there is no unapproved overtime on shift
• Check labor daily in Labor Management system
• Perform all opening and or closing kitchen supervisory tasks
• Ensure positive and creative team environment within department
• Facilitate open communication with the supervisors and staff as well as management staff
• Facilitate proper inter-departmental communications and organization
• Perform staff evaluations (training, 90-day, annual). Set development and performance goals, monitor progress
• Assure complete and satisfactory on-going staff training
• Oversee evaluations, raise recommendations to GM
• Maintains open door policy/one on one with staff
• Decisions are information based and followed up on efficiently
• Information is gathered, shared, and used appropriately

IV.  Maintain Operation Supplies

• All staff has supplies needed to facilitate job
• All staff is trained (and signed off) on equipment upon hiring
• All equipment is maintained
• All events are planned and carried out
• All housekeeping standards are maintained in compliance with inspection guidelines / Local Health Code
• Final results are obtained through the use of tools and systems consistently
• Tools are updated and used to insure consistency

VI.  Food

• All food standards are met and not deviated from without approval from Corporate Chef
• New items are recommended quarterly
• Guest and crew feedback is reported and issues resolved
• Recipe adherence is 100%

WHAT THIS PERSON WILL BRING

Required:

• 3-5 years high volume and fast paced experience in kitchen operations
• Skilled in cooking, cost controls, management, crew training and development
• Standard food preparation/presentation
• Food, Beverage and Labor Cost Controls
• Ability to run all kitchen operations
• Working Knowledge of Microsoft, Word, Excel and Access systems
• POS knowledge
• Must be able to lift and/or move up to 50 lbs
• High School Diploma
• S