Sous Chef

Position: Sous Chef – Pensacola Bay Center (Part‑Time, Hourly, Non‑Exempt). Essential Duties and Responsibilities Produce required product according to Banquet Event Orders (BEO) for each event. Prepare recipes as directed. Order, receive, and prepare food items while maintaining food costs and budget goals. Maintain all kitchen equipment cleanliness and maintenance. Support all kitchen and stewarding staff. Assist with the training of all cooks. Assist with taking monthly inventory. Perform kitchen duties in the absence of the Executive Chef. Perform any related duties assigned by venue management. Supervisory Responsibilities Directly supervise line and prep cooks. Demonstrate supervisory responsibilities in accordance with Legends Global policies and applicable laws. Train employees; plan, assign, and direct work; review and evaluate performance; address complaints and resolve problems. Qualifications Ability to communicate well, both written and orally. Ability to foster working relationships with partners, clients, employees, exhibitors, and patrons. Ability to manage multiple projects and meet tight deadlines. Ability to operate industry‑related equipment. Creativity with food presentations and maintaining a high‑quality product. Work under limited supervision to prioritize and handle multiple projects simultaneously while exercising judgment and initiative. Knowledge of standard kitchen practices, procedures, and industry terminology. Result‑oriented focus on meeting budgetary goals. Excellent organizational, planning, communication, and interpersonal skills. Ability to function under pressure and/or stringent schedules to produce accurate results and meet deadlines. Professional presentation, appearance, and work ethic. Dependable team player. Adherence to local Health Department codes and regulations. Current ServSafe Manager Certification. Enthusiastic self‑starter with ability to learn new skills. Education and Experience Minimum 4 years in a banquet facility producing meals for large or multiple events. Two‑year associate degree in culinary arts, or an equivalent combination of education and experience. Previous leadership experience preferred. Skills and Abilities Understanding of the principles and procedures related to the coordination and operation of a full‑service kitchen in a public assembly environment. Ability to work independently and exercise judgment and initiative. Excellent communication, listening, problem‑solving, and organizational skills. Proficiency in speaking, reading, and writing English. Ability to interact with all levels of staff in a friendly, courteous, and polite manner. Ability to train and direct employees to plan and assign work efficiently. Perform necessary supervisory functions to manage personnel effectively and efficiently. Physical Demands Walk/stand extensively, kneel, climb stairs, balance, and maneuver throughout the venue. Lift or move up to 50 pounds or occasionally more with assistance. Hear and speak to use a two‑way radio. Work flexible hours, nights, weekends, and holidays as needed. Reach with arms and hands to finger, handle, or manipulate kitchen tools, hardware, and equipment. Exposure to adverse outdoor conditions as required. Equal Opportunity Statement Legends Global is an Equal Opportunity/Affirmative Action employer and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor. Legends Global is committed to building an inclusive workplace where everyone can be authentic, make an impact, and grow their career. #J-18808-Ljbffr