Careers

Executive Sous Chef - Legends (Tallahassee · FL)

Legends Jobs
Sports Jobs in Tallahassee · FL
Food and Beverage: Food/Beverage Management

The Role

The Executive Sous Chef is responsible for managing/overseeing production, operation, and sanitation aspects of all culinary and stewarding operations throughout Doak Campbell Stadium for Legends Hospitality at FSU.

Company Overview:

Legends is a holistic agency that specializes in delivering solutions for legendary brands. We approach each project with our 360-degree service solution. Our Global Planning, Global Sales, and Hospitality service solutions collaborate on every project to ensure success across each of our six verticals including professional sports, collegiate, attractions, entertainment, international, and conventions.

Our intellectual property is our people. It's our expertise that makes up Legends. We know what it's like to be on the team, business, or athletic department side, which drives our passion in creating solutions for our partners. Collectively, our leadership has over 300 years of experience in sales and sponsorship, analytics and valuation, hospitality and operations.

Responsibilities


The Executive Sous Chef is responsible for managing/overseeing production, operation, and sanitation aspects of all culinary and stewarding operations throughout Doak Campbell Stadium for Legends Hospitality at FSU.

• People and product focused hands on management of day to day operations of all food outlet kitchens. Implements and enforces all departmental and organizational policies and procedures. Assures staff compliance with all standards, policies and procedures.

• Managing associates utilizing Sous Chefs and Lead Cooks through planning and scheduling of work assignments and performance development. Administers corrective counseling process, training and development, appraisals, payroll accountability.


• Plan innovative menus, maintaining financial responsibility for the menu mix. Analyze menu and food costs and the preparation of cost and quality efficient menus/specials. Prepare reports regarding food and menu analysis.


• Prepare cost saving annual budgets and ensure all fiscal responsibilities are met.
• Oversees inventory management to assure all outlets are adequately supplied at all times. Performs periodic inventory. Requisitioning and Purchasing. Maintains effective vendor relationships.


• Oversees the sanitation standards of all kitchens to assure compliance with local health department standards and company standards.


• Responsible for operation of the F&B department in the absence of the Executive Chef and/or General Manager


• Direct interaction with high level clients


• Perform related duties as assigned by Management

Qualifications:


• The ideal team member will have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation.
· At least three (3) to five (5) years of experience as an executive sous chef in a high-volume food industry.
• Proven track record in improving kitchen efficiencies, quality, food and labor costs.
• Must have excellent managerial, financial analysis, team building and communication skills/customer service.
• Must have knowledge of kitchen sanitation, operation and maintenance of kitchen equipment.
• Must be detail-oriented and extremely organized with the ability to learn new programs and procedures quickly.
• Must be proficient on Microsoft Word, Excel, and PowerPoint.
• Must be flexible to work extended hours due to business requirements including nights, weekends and holidays.
• Must be open to providing incidental or short-term support to other facilities in the event of a business emergency.
• Travel may be required.

Practice safe work habits, follow all safety policies and procedures and regulations, complete company-wide safety training and any additional job specific safety training.

Legends 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.