Sous Chef | Central Park Boathouse

LEGENDS GLOBAL   

Legends Global is the premier partner to the world's greatest live events, venues, and brands. We deliver a fully integrated solution of premium services that keeps our partners front and center through our white-label approach. Our network of 450 venues worldwide, hosting 20,000 events and entertaining 165 million guests each year, is powered by our depth of expertise and level of execution across every component feasibility & consulting, owner’s representation, sales, partnerships, hospitality, merchandise, venue management, and content & booking of world-class live events and venues. 

The Legends Global culture is one of respect, ambitious thinking, collaboration, and bold action. We are committed to building an inclusive workplace where everyone can be authentic, make an impact, and grow their career. Winning is an everyday thing at Legends Global. We have the best team members who understand every win is earned when we come together as one unified team. Sounds like a winning formula for you. Join us! 

THE ROLE 

The Sous Chef under the direction of the Executive Chef, will be responsible for effectively supporting all culinary operations including the oversight of all production, operation, and sanitation aspects of culinary and catering operations throughout the facility.  The Central Park Boathouse is a historic building started over 150 years ago as an area to explore and rent rowboats, and over the years it has evolved into a landmark restaurant. This iconic space will continue to hold catered events, restaurant services and rowboat rentals to its millions of visitors each year. 

ESSENTIAL FUNCTIONS   

• People and product focused hands-on leadership of day-to-day operations of food outlet kitchens as assigned. 

• Possess a high level of multiple outlet management knowledge and experience including catered events. 

• Ability and knowledge to receive and inspect, select, and use only the freshest fruits, vegetables, meats, fish, and other food products of the highest standard in the preparation of all menu items. 

• Assists in monitoring proper receiving, storage, and rotation of food products to comply with Health Department regulations. Including coverage, labeling, dating, and placing items in proper storage containers to ensure products freshness. 

• Participates in the production of all food items necessary for the operation as directed by Executive Chef and/or management. 

• Participates and assists with leading culinary staff in the sanitation standards of all kitchens to assure compliance with local health department standards and company standards. 

• Provides efficient service and quality products by maintaining positive customer and client relations through effective communication and prudent financial practices. 

• Works under the direction of the Executive Chef concerning banquets and/or team training. 

• Practice safe work habits and complete company and venue safety and general compliance training.