POSITION:        Concessions/Catering Sous Chef     

DEPARTMENT: Food & Beverage

REPORTS TO:  Executive Chef and Executive Sous Chef     

FLSA STATUS: Exempt

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. Sound like a winning formula for you. Join us!

The Role:

The Concession/Catering Sous Chef is responsible for supporting the Executive Chef in the overall management of culinary operations, with a focus on quality, innovation, and cost control. This role assists in menu development, production planning, and staff supervision to ensure the delivery of exceptional food service across banquets, concessions, and special events. The Executive Sous Chef plays a key leadership role in maintaining food safety standards, training staff, and managing kitchen operations in alignment with departmental goals.

Essential Duties and Responsibilities

• Research, develop, and test innovative menu items using seasonal and local ingredients to meet evolving client and guest preferences.
• Oversee recipe compliance and enforce quality control standards throughout all stages of food production.
• Maintain health department score of 90 or above and Legends Hospitality 3rd party audit score of 95 or above.
• Develop and manage daily and event-based production schedules in coordination with the culinary and stewarding teams.
• Monitor departmental budgets to maintain and exceed targets related to labor, food cost, and supply expenditures.
• Foster strong relationships with local hospitality networks and remain engaged with culinary industry associations.
• Manage maintenance and cleanliness of all kitchen equipment and ensure annual service is completed.
• Continuously evaluate and optimize labor usage to reduce costs and enhance food production efficiency and guest satisfaction.
• Lead the hiring, onboarding, and training of all kitchen personnel, ensuring compliance with ServeSafe and other regulatory requirements.
• Supervise culinary staff to meet labor allocation, production goals, and service quality standards.
• Collaborate with the Executive Chef on planning and execution for high-profile events and VIP services.
• Participate in inventory management, purchasing decisions, and vendor relations to ensure quality and consistency of ingredients.
• Other duties as assigned.

Supervisory Responsibilities 

Carries out supervisory responsibilities in accordance with all Legends Global policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty with energy and enthusiasm. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience          

• Associate or bachelor’s degree in culinary arts or a related field preferred.
• A combination of education and experience will be considered.
• Minimum of 8 years of culinary experience in high volume facility producing meals for large events.
• Minimum of 3 years in a supervisory or sous chef role.
• Strong knowledge of culinary techniques, food trends, and large-scale production best practices.
• Proven ability to manage food and labor costs while delivering high-quality menu offerings.
• Serve-safe certified/Food Handlers Certificate

Skills and Abilities

• Exceptional leadership, communication, and team development skills.
• Must maintain local Health Codes and sanitation HACCP.
• Excellent organizational and planning skills.
• Excellent communication and interpersonal skills.
• Strong customer service orientation.
• Ability to work with limited supervision.
• Ability to interact with all levels of staff, including management.

COMPUTER SKILLS

• Basic computer skills including Microsoft Word, Excel, and Outlook.
• Proficient in kitchen management software.

COMPENSATION

Competitive salary, 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 Broward County Convention Center

PHYSICAL DEMANDS

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 accommodations may be made to enable individuals with disabilities to perform the essential functions.

NOTE:

The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.

Legends Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.