Sous Chef

Sous Chef

Under the direction of the Food and Beverage Manager, the Sous Chef is responsible for effectively supporting all culinary operations including the oversight of all production, operation, and sanitation aspects of culinary and stewarding operations throughout the facility. This role ensures food quality, maintains kitchen standards, leads the BOH team, and supports all culinary needs for the venue.

Essential Duties and Responsibilities:

• Order, receive, and prepare food items while maintaining food costs and budget goals
• Assists in maintaining high standards of sanitation and cleanliness
• Helps to develop and test recipes as well as techniques for food preparation and presentation to ensure high quality
• Accountability for establishing and maintaining proper safety and sanitation procedures as well as maintaining food service equipment
• Produce required products according to Banquet Event Orders (BEO) for each event
• Sustain costs as it pertains to labor, COGS and operating supplies and work within budgeted guidelines
• Supervise daily kitchen operations including part-time staff and event execution
• Assist with hiring and training of all kitchen and stewarding staff to include "Serve safe" and any Health department regulations along with any other applicable trainings
• Monitor guest satisfaction during events and respond promptly to guest inquiries or concerns to ensure a positive experience
• Assists in developing streamlined catering menu and corresponding recipe guide
• Monitor food quality, portioning, and presentation during service
• Support inventory management, ordering, and product rotation
• Enforce sanitation, safety, and food handling standards
• Assist with staffing execution and labor deployment
• Address operational issues during service
• Uphold company policies, procedures, and culture
• Other duties as assigned

License/Certificate:

• SERV Safe / Food Handler Certification

Skills & Competencies:

• Provide a two-way communication and nurture an ownership environment with emphasis on positive motivation and teamwork
• Ability to work with minimal supervision
• Ability to interact with all levels of customers and staff including management
• Ability to work flexible hours, including nights, weekends and holidays, in addition to normal business hours
• Communicate effectively both verbally and in writing with all staff and vendors
• Be detail oriented
• Always present a professional appearance and demeanor during the workday
• Excellent organizational and planning skills
• Excellent communication and interpersonal skills
• Strong customer service orientation
• Must be energetic, self-disciplined with a strong sense of initiative, is detail oriented and have a passion for delivering exceptional guest service
• Positive attitude and neat appearance
• Work ethics encourages strong urgency and quality in a team environment

Physical and Environmental Requirements:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to move around the facility; to stand for long hours during events; talk and hear. This position may require work inside or outside of the building, as needed by events.

Education and/or Experience:

2-3 years of culinary experience (preferred)

Experience in a banquet facility producing meals for larger events

Legends Global is an Equal Opportunity/Affirmative Action employer, and encourages women, minorities, individuals with disabilities, and protected veterans to apply. We are a VEVRAA Federal Contractor. Applicants who need reasonable accommodations to complete the application process may contact View phone number on click.appcast.io for further assistance.