Executive Sous Chef - George Steinbrenner Field

POSITION: Executive Sous Chef                   DEPARTMENT:  Culinary           REPORTS TO:  Executive Chef             FLSA STATUS: Exempt

 

LEGENDS & ASM GLOBAL

Two powerhouse companies have joined forces to redefine excellence in sports, entertainment, and live events. Together, we combine unmatched expertise with a global reach, offering end-to-end solutions – from venue development and event booking to revenue strategy and hospitality.

Legends brings a 360-degree, data-driven approach across Global Partnerships, Hospitality, Merchandise, and Attractions, working with top-tier clients to deliver exceptional experiences.

ASM Global, the world leader in venue management and live event production, oversees 350+ iconic venues stadiums, arenas, conventions centers and theaters. Our organization is committed to building an inclusive, innovative environment where differences drive solutions that benefit our team members, guests, and partners. Guided by our values of respect, integrity, and accountability, we create a workplace where everyone can succeed.

Are you ready to be part of the team that is transforming live entertainment? Join us to make Legends happen!

THE ROLE     

Responsible for managing/overseeing production, operation, and sanitation aspects of all culinary and stewarding operations throughout Facility. The Executive Sous Chef will report to the Executive Chef. 

ESSENTIAL DUTIES AND RESPONSIBILITES

• 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

SUPERVISORY RESPONSIBILITIES

Carries out supervisory responsibilities in accordance with all Legends & ASM policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty with energy and enthusiasm. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION AND/OR EXPERIENCE    

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.

SKILLS AND ABILITIES

• 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 k