Ontario Convention Center Sous Chef

Sous Chef

Department: Food & Beverage

Reports To: Executive Chef and Food and Beverage Director

Classification: Full-time, Exempt

Compensation: Annual Salary of $75,000 up to $80,000.00 Based on Experience

Location: Ontario Convention Center

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!

Position Description: The Sous Chef position manages subordinates' activities and directs and coordinates cooks, and other kitchen workers engaged in preparing and cooking foods by performing the following duties personally or through subordinate supervisors.

Essential Functions:

• Designs creative menus and plans production
• Establishes presentation technique and quality standards
• Schedules and supervises kitchen employees
• Coordinates and directs training of cooks and other kitchen workers engaged in the preparing and cooking foods to ensure high quality, efficient and profitable food service
• Estimates food consumption, purchases and kitchen supplies
• Reviews menus, analyzes recipes, determines food labor, and overhead costs
• Work with Food and Beverage Management Team to properly develop all cost and recipes in NCR/Quest to ensure that all theoretical and actual costs are being met.
• Tracks, reconciles, and orders product inventories for Arena outlets, to effectively manage out-of-stock, out-of-date product and weeks-on-hand to fulfill needs.
• Conduct monthly inventory counts with peer management using Quest systems.
• Assigns prices to menu items in accordance with budgetary goals
• Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner
• Establishes and enforces nutrition, sanitation and quality standards for food and beverage
• Hire, train and supervise culinary personnel
• Prepare work schedules, set staffing requirements and assure adequate coverage for all events
• Develop/Establish forms, formats, time frames and filing procedures as required for all processes
• Coordinate with F&B managers of upcoming events to ensure culinary needs and expectations are met
• Oversees all aspects of kitchen operations
• Anticipate problems and appropriate solutions
• Investigates, analyzes and resolves F&B culinary problems and complaints
• Work with staff to resolve all issues
• Handles assigned supervisory responsibilities such as: evaluating employee's performance: recommending promotions, raises, terminations, and disciplinary matters, etc.
• Develop and implement recipes for inventory controls
• Assures facility readiness and smooth operation of events
• Abides by all Company policies in the Human Resources Policies and Procedures, the Business Code of Conduct
• Other duties as assigned

Experience/Training/Education Requirements:

• Must be a minimum 18 years of age
• Certificate from accredited culinary school, college or technical school
• At least 35-year previous Kitchen/Culinary supervisory experience desired
• Must be flexible, have a sense of urgency, be able to respond quickly and resourcefully to internal and external issues
• Working knowledge of food production techniques, purchasing, and sanitation procedures
• Excellent written and verbal communication skills
• Ability to take tasks that are not clearly defined and appropriately define problem, propose and implement solutions
• Must be able to work evenings, weekends, and holidays

License/Certificate:

Food Handlers Card/SERV Safe

Ability to:

• Provide a two-way communication and nurture an ownership environment with emphasis in 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:

Tasks are performed with moderate supervision without assistance for 40% of the workday; pushing and pulling doors open, lifting, stooping, bending and lifting at least 50 lbs. Walking for long distances for more than 50% of workday. This position may require work inside or outside of the building, as needed by events. Ability to work flexible hours, including nights, weekends and holidays, in addition to normal business hours. Employees may be scheduled to work until 12:00am or later. Must be able to pass background. Employee should use precautions & follow safety guidelines.