Sous Chef

About the role

The Sous Chef is the second-in-command over the culinary and stewarding departments, responsible for purchasing, receiving, and producing food items in the absence of the Executive Chef. This role also involves training kitchen personnel, attending in-house event-related meetings, maintaining inventory, and ensuring the highest level of customer service.

Responsibilities

• Ordering, receiving, and preparing food items
• Maintaining food costs and budget goals
• Producing required products according to Banquet Event Orders for each event
• Maintaining an active role in the local hospitality community and professional associations
• Attending in-house event-related meetings and relaying immediate changes to other departments
• Inventory controls
• Responsible for Kitchen in the absence of the Executive Chef
• Assists with monthly inventory
• Provide the highest customer service excellence
• Ensure all Legends Global F&B policies and procedures are followed
• Perform any reasonable requests assigned by management for staffing and performance needs

Qualifications & Skills

• Ability to be creative with food presentations and maintain a quality product
• Must be able to work independently with little or no supervision
• Excellent organizational, planning, communication, and inter-personal skills
• Ability to undertake and complete multiple tasks
• Maintain an effective working relationship with clients, employees, exhibitors, patrons, and others encountered in the course of employment
• Follow oral and written instructions and communicate effectively with others in both oral and written form
• Organize and prioritize work to meet deadlines
• Work effectively under pressure and/or stringent schedule and produce accurate results
• Be licensed and insured to operate a motor vehicle in the United States
• Remain flexible and adjust to situations as they occur

Required Education & Experience

• Certificate from accredited culinary school, college, or technical school
• 3 or more years of hands-on experience
• 1 or more years of Kitchen/culinary supervisory experience

Skills & Abilities

• Ability to operate a personal computer using Windows, Office, and other standard office equipment
• Physical demands include occasional lifting up to 50 pounds, standing or sitting for long periods, and working in both inside and outside environments
• Must be able to withstand loud noise in the environment and work in areas where high heat may be used for cooking or cleaning purposes