Sous Chef - Monmouth Park

Legends - Manager
Oceanport · NJ
Food and Beverage: Food/Beverage Management
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Founded in 2008, Legends’ operating divisions worldwide include – Global Planning, Global Sales, Hospitality, Global Partnerships, Global Merchandise, Legends IQ, Attractions, Growth Enterprises – offering clients and partners a 360-degree data and analytics fueled service solution platform to elevate their brand and execute their vision. Currently, Legends works with marquee clients across business verticals including professional sports; collegiate; attractions; entertainment; and conventions and leisure. We are the industry leaders in designing, planning, and realizing exceptional experiences in sports and entertainment. For more information, visit and follow us on Twitter and Instagram @TheLegendsWay.



Legends is the official hospitality partner of Monmouth Park. The partnership includes overseeing the Monmouth Park food and beverage program development and management for concessions, parterres, and premium areas for all live racing days. It will also include any non-race days, special events, and any food and beverage related activations for the track. Join us in elevating the fan experience through unparalleled guest services and pride to make Monmouth Park one of the best racing areas in Country.



Under the direction of the Executive Chef and Executive Sous Chef, this individual 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.



  • Assist the Executive Chef in the planning and development of menu items and recipes for concessions, catering and premium locations at Yankee Stadium
  • Assists in maintaining high standards of sanitation and cleanliness
  • Aids the Executive Chef in maintaining 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.
  • Helps 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
  • Assists in the checking and tasting all food before events take place
  • Conduct meetings/pre-shifts to update staff on daily goals and objectives.
  • Work to make sure all products go out in a timely manner and stay within required temps
  • Must be the “Last Person” out of the kitchen and ensure proper closing. Will also report to the Shift supervisor before they depart the building.
  • Other duties as assigned by Executive Chef
  • Ensure all closing duties for kitchen are completed
  • Conduct training of staff as assigned



  • The ideal candidate will have a culinary degree or have graduated from a certified apprenticeship program with a minimum of 2-3 years management experience in high-volume venues or the contract foodservice 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
  • Experience managing in a union environment a plus
  • 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



Salary Range: $65,000-$67,000

Competitive salary, commensurate with experience, and a generous benefits package that includes: medical, dental, vision, life and disability insurance, paid vacation, and 401k plan.

Location: On-Site