Executive Chef - Boeing Center @ Tech Port

Legends Global; San Antonio (TX); On-site; USD 90,000 - 120,000; Full time

Job summary

Legends Global, Boeing Center at Tech Port, seeks an Executive Chef to lead all culinary operations for large-scale events. You will supervise kitchen and stewarding staff, manage purchasing, receiving, and production, and develop menus while maintaining health and safety standards.

Responsibilities include budgeting, cost control, staff training, vendor relations, and active participation in the local hospitality community.

Qualifications

• At least 8 years of culinary experience in a banquet facility.
• Strong communication and customer-service orientation.
• Ability to manage budgets and meet labor goals.
• Must maintain Health codes and HACCP compliance.

Responsibilities

• Ordering, receiving, and preparing all food items.
• Maintaining food costs and budget goals.
• Develop menus and other projects for events.
• Hire and train kitchen and stewarding staff; ensure Serve Safe compliance.
• Maintain health department score 90 or higher.
• Collaborate with F&B Director and cater managers on event costs and planning.

Skills

Oral & written comms

Customer service

Organizational skills

Creativity in plating

Tools

Excel

Job description

POSITION: Executive ChefDEPARTMENT: Food& BeverageREPORTS TO: Director of Food & BeverageFLSA STATUS: Salaried ExemptSummaryLegends 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 ResponsibilitiesInclude 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 tastingsReport 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 ResponsibilitiesDirectly 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.QualificationsTo 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 ExperienceAt least (8) years of culinary experience in a banquet facility producing meals for large events.Skills and AbilitiesAdvanced 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 HACCPComputer SkillsComputer skills to include Excel programs.Other QualificationsServe-safe certifiedPhysical DemandsThe 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.NoteThe 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.