Executive Chef - Boeing Center @ Tech Port

ASM Global; San Antonio (TX); On-site; USD 80,000 - 120,000; Full time

Job summary

Legends Global, Boeing Center at Tech Port, seeks an Executive Chef to lead all food production for large events, supervise kitchen staff, and oversee culinary operations and equipment maintenance.

You will develop menus, manage costs, hire and train cooks, ensure HACCP and health code compliance, and collaborate with the F&B leadership team to deliver exceptional guest experiences during events.

Qualifications

• 8+ years culinary leadership in banquet facilities.
• Strong communication and organizational skills.
• Ability to manage budgets and food costs.

Responsibilities

• Ordering, receiving, and preparing all food items.
• Maintaining food costs and budget goals.
• Produce product according to Banquet Event Orders for each event.
• Develop menus for events and tastings; coordinate with clients.
• Hire, train, and supervise kitchen and stewarding staff; ensure health code compliance.

Skills

Banquet coordination

Leadership

Food cost management

HACCP

ServeSafe certified

Tools

Excel

Job description

Position and Basic Information

POSITION: Executive Chef

DEPARTMENT: Food & Beverage

REPORTS TO: Director of Food & Beverage

FLSA STATUS: Salaried Exempt

Summary

Legends Global, the leader in privately managed public assembly facilities, has an excellent and immediate opening for an Executive Chef for Legends Global, Boeing Center at Tech Port. The Executive Chef manages purchasing, receiving, and producing all food items in the facility. Directly supervises all kitchen personnel . Overseeing the stewarding department and maintaining all culinary equipment. Carries out supervisory responsibilities in accordance with Legends Global polices and applicable laws including interviewing, hiring and training employees; planning, assigning, and directing work; conducting performance appraisals; rewarding staff; disciplining employees in conjunction with HR; addressing complaints and resolving problems.

Essential Duties and Responsibilities

Include the following. Other duties may be assigned.

• Ordering, receiving, and preparing all food items.
• Maintaining food costs and budget goals.
• Produce required product according to Banquet Event Orders for each event.
• Develop proposals for potential clients, to include tastings on larger plated events.
• Entertain prospective clients of the complex through Chef's tastings
• Report daily to the Food & Beverage Director event by event costs.
• Maintains an active role in local hospitality community and professional associations.
• Attend in-house event-related meetings and relays immediate changes with other departments.
• Develop menus and other projects.
• Maintaining all kitchen equipment cleanliness and annual maintenance.
• Participate in promotional media related events to promote the facility.
• Hiring and Training of all kitchen and stewarding staff to in clued "Serve safe" and any Health department regulations.
• Maintain and manage culinary and stewarding personnel to meet labor and production objectives.
• Give oversight and direction to retail production and deliverability.
• Maintain a Health Department score of 90 or higher.
• Daily contact with the Director of Food & Beverage and other Boeing center employees. Regular contact with all catering managers and banquet and concessions staff.

Supervisory Responsibilities

Directly supervises all kitchen personnel and stewarding department. Carries out supervisory responsibilities in accordance with company policies and applicable laws. This includes interviewing, hiring, and training all personnel in department.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. 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

At least (8) years of culinary experience in a banquet facility producing meals for large events.

Skills and Abilities

• Advanced oral and written communication skills.
• Strong orientation to customer service and ability to work with other staff members in the facility.
• Results oriented individual with the ability to meet required budgetary goals.
• Excellent organizational, planning, communication, and inter-personal skills.
• Ability to undertake and complete multiple tasks.
• Ability to be creative with food presentations and maintain a quality product.
• Must maintain local Health Codes and sanitation HACCP

Computer Skills

Computer skills to include Excel programs.

Other Qualifications

Serve-safe certified

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. While performing the duties of this job, the employee is regularly required to move around the facility; to stand for long hours during events; talk and hear. This position may require work inside or outside of the building, as needed by events. This position requires minimal stooping and lifting. Substantial standing, walking and manual dexterity to operate office equipment such as a computer is required.

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.