Sous Chef Local Eats (Ball Arena)

ASM Global•Denver, CO

15h•$65,000 - $70,000•Onsite

About The Position

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. Sounds like a winning formula for you. Join us! THE ROLE Under the direction of the Executive Chef and Executive Sous Chef, this individual will be responsible for effectively managing all culinary operations on both the concessions level including the oversight of production, operation, and sanitation aspects of culinary and stewarding operations.

Requirements

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 team member will have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation.
Must have Five (5) years’ experience as a Chef with a minimum of three (3) years’ experience in a high-volume full-service food operation.
Proven track record in improving kitchen efficiencies, quality and relative costs.
Must have excellent leadership, financial analysis, team building and communication skills/customer service.
Must have knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures and HAACP.
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. These events run till 10:30+ at night.
This includes supervising a prep kitchen of 13, including 2 supervisors, 2 leads.
Must be comfortable speaking Spanish or using a translation app to communicate with prep kitchen staff as the majority do not speak English.
Must be open to providing incidental or short-term support to other facilities in the event of a business emergency.

Responsibilities

Design and implement menus for the concessions stands as established by the Executive Chef.
Provide recipes, training and experience to all staff in the kitchen and in the concessions stands.
Train new BOH concessions stand cooks.
This position supervises their own kitchen as well as the cooks in the concessions stands during guest service.
Ensure food is handled, processed and stored in accordance with the Hazard Analysis Critical Control Point (HACCP) program.
Ensure excellent customer relations are maintained at all times.
Coordinate with other departments regarding menu implementation and staff meals, schedule labor for new menu ideas for rotating concepts in 144, ordering product for your kitchens and assigning responsibilities for efficient use of equipment and personnel, handle concessions cook placement per event.
Ensure compliance by all culinary personnel with Company and departmental rules, policies and procedures.
Enforce PPE and safety expectations (cut gloves, non-slip shoes, proper uniform)
Payroll for the Local eats culinary Staff
Plan, manage and monitor work as well as hiring, communication, coaching staff and building relationships
Perform other related duties as assigned.
Menu and Cost cards for a variety of concessions stands.
Ordering food and supplies via the venders websites.
Position requires extensive knowledge of all kitchen equipment operations.
Ability to establish and maintain an effective working relationship with management, staff and guests.
SERV safe certified
Support other arena culinary operations including clubs, suites, etc. as needed.