We believe that exceptional venue experiences should extend beyond game day and show time. From five-star feasts and craft cocktails to local eats and sizzling chef-inspired creations, we are renowned for our exceptional dining experiences. Our fresh, creative cuisine is just the beginning. We strive to delight guests at every turn: candy walls, in-house bakeshops and a warm welcome at every turn.
THE ROLE
The Executive Sous Chef will be 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.
ESSENTIAL FUNCTIONS
- Planning and development of menu items and recipes for concessions, catering, and premium locations
- Maintains high standards of sanitation and cleanliness
- Maintains the highest possible rating from the Health Department
- Assists in the training, safety, sanitation, and accident prevention controls within the kitchen
- Helps to develop and test recipes as well as techniques for food preparation and presentation to ensure high quality
- Assists in the assurance of consistent food qualities in both presentation and preparation
- Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control while working within budget guidelines.
- Help ensure that all recipes and methods are being followed
- Ensures the maintenance of kitchen equipment
- Reports and documents hazardous conditions or unsafe practices within the work environment
- Contributes to the creation of menu specifications for all food items, including all pricing information
- Works directly with the Executive Chef on food production and menu development
- Ensures high and consistent food qualities in both presentation and preparation
- Conduct meetings/pre-shifts to update staff on daily goals and objectives.
- Other duties as assigned
QUALIFICATIONS
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 candidate will have a culinary degree or have graduated from a certified apprenticeship program with a minimum of 3-5 years of management experience in high-volume venues or the contract food service industry for a sports and entertainment venue
- Must have excellent written and verbal communication skills and the ability to multi-task and prioritize in a deadline-oriented environment
- Strong commitment to delivering a high level of customer and client service with demonstrated initiative, leadership, and management skills
- Customer service oriented with the ability to interact with all levels of management
- Must be flexible to work extended hours due to business requirements, including late nights, weekends, and holidays
- Must be able to work in a team environment
- Proficiency in Microsoft Word and Excel
- High level of attention to detail and organization
- Strong leadership skills
COMPENSATION
Competitive salary range of $80,000 - $90,000 commensurate with experience, and a generous benefits package that includes: medical, dental, vision, life and disability insurance, paid vacation, and 401k plan.
WORKING CONDITIONS
Location: On Site Sutter Health Park
Legends Global is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, national origin, disability, or genetic information.