LN Concerts, Sous Chef - House of Blues, Orlando

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 620 million tickets sold annually and approximately 10,000 clients worldwide.  Live Nation Concerts is the largest provider of live entertainment in the world promoting more than 50,000 events annually for nearly 7,000 artists in 40+ countries. These businesses allow Live Nation Media & Sponsorship to create strategic music marketing programs that connect more than 1,200 sponsors with the 145 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! 

THE JOB

The Sous Chef is responsible for all food and food related costs, procedures, quality, and all back of house labor percentage and budgets

WHAT THIS PERSON WILL BRING

Required:

•      Minimum 3 years kitchen management experience and experience in management

•      Skilled in cooking, cost controls, management, crew training and development

•      Working knowledge of Kitchen and dishwashing procedures

•      Knowledge of Food and Beverage costs, labor costs, and product cost

•      Computer knowledge:  Excel worksheets, databases, word processing, and Micros

•      Ability to run all kitchen operations

•      Knowledge of operations and procedures of a multi-faceted entertainment facility

•      College degree

•      Able to lift at least 150 lbs.

•      Able to stand for long periods of time (10 – 12 hours)

•      Able to tolerate extreme heat

•      Able to work in a fast-paced environment

WHAT THIS ROLE WILL DO

I.  Financial Performance of Departments

•      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 management in any of their job functions, as needed

•      Work with Executive Chef to schedule shifts for kitchen staff

•      Ensure that there is no unapproved overtime on shift

•      Check labor daily in Labor Management system

•      Perform all opening and closing kitchen supervisory tasks

•      Ensure positive and creative team environment within department

•      Facilitate open communication with the Sous Chefs, supervisors and staff

•      Facilitate proper inter-departmental communications and organization

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