Sous Chef - AT&T Discovery District

Legends; Dallas (TX); On-site; USD 40,000 - 70,000; Full time

Job summary

Join a dynamic team at a leading venue management company as a Sous Chef. This role involves overseeing culinary operations, ensuring high food quality, and creating innovative menus that delight guests. You'll work in a fast-paced environment, leading a talented kitchen team while maintaining safety and sanitation standards. If you have a passion for culinary excellence and thrive in a collaborative atmosphere, this is the perfect opportunity to showcase your skills and creativity. Be part of a transformative experience in the world of live entertainment!

Benefits

Medical Insurance

Dental Insurance

Vision Insurance

401(k) Plan

Paid Vacation

Qualifications

• 3+ years in high-volume food operations.
• Degree from an accredited culinary institute required.

Responsibilities

• Manage culinary operations and coordinate daily schedules.
• Ensure high standards for food quality and safety.
• Lead kitchen team and create innovative menu offerings.

Skills

Kitchen Management

Menu Creation

Food Safety Compliance

Leadership

Communication

Financial Analysis

Team Building

Multi-tasking

Microsoft Office Suite

Education

Culinary Arts Degree

Apprenticeship Certification

Job description

POSITION: Sous Chef

DEPARTMENT: Culinary

REPORTS TO: Executive Chef

FLSA STATUS: Exempt

LEGENDS & ASM GLOBAL

Two powerhouse companies have joined forces to redefine excellence in sports, entertainment, and live events. Together, we combine unmatched expertise with a global reach, offering end-to-end solutions – from venue development and event booking to revenue strategy and hospitality.

Legends brings a 360-degree, data-driven approach across Global Partnerships, Hospitality, Merchandise, and Attractions, working with top-tier clients to deliver exceptional experiences.

ASM Global, the world leader in venue management and live event production, oversees 350+ iconic venues including stadiums, arenas, convention centers, and theaters.

Our organization is committed to building an inclusive, innovative environment where differences drive solutions that benefit our team members, guests, and partners. Guided by our values of respect, integrity, and accountability, we create a workplace where everyone can succeed. Are you ready to be part of the team that is transforming live entertainment? Join us to make legends happen!

GLOBAL HOSPITALITY

We believe that exceptional venue experiences should extend beyond game day and show time. From five-star feasts and craft cocktails to local eats and chef-inspired creations, we are renowned for our exceptional dining experiences. Our cuisine is just the beginning; we strive to delight guests at every turn with candy walls, in-house bakeshops, and a warm welcome.

THE ROLE

Under the direction of the Executive Chef, this individual will support all culinary operations, including overseeing production, operations, and sanitation across the facility.

ESSENTIAL FUNCTIONS

• Manage culinary operations of the assigned department
• Coordinate daily schedules, participate in operations, and monitor food and labor costs
• Ensure all products meet high standards
• Create innovative menu offerings based on guest and client feedback
• Lead the team with respect and commitment to exceeding guest expectations
• Monitor food preparation and kitchen activities for compliance with health regulations
• Maintain and update menu specifications, recipes, production forecasts, and ensure adherence
• Enforce inventory and labor control measures, perform inventory counts as needed
• Provide efficient service and quality products through effective communication and financial practices
• Maintain cleanliness, sanitation, safety, and proper working order of workstations and dining areas
• Perform other duties as assigned

QUALIFICATIONS

Candidates should perform duties with energy and enthusiasm. Reasonable accommodations may be provided for individuals with disabilities.

EDUCATION AND/OR EXPERIENCE

• Degree or certification from an accredited culinary arts institute or apprenticeship certification from the American Culinary Federation
• Minimum three (3) years of experience in a high-volume full-service food operation

SKILLS AND ABILITIES

• Proven ability to improve kitchen efficiencies, quality, and costs
• Excellent leadership, financial analysis, team building, and communication skills
• Knowledge of kitchen sanitation, operation, and equipment maintenance
• Detail-oriented and highly organized; quick learner of new programs and procedures
• Proficient in Microsoft Word, Excel, and PowerPoint
• Flexible to work extended hours including nights, weekends, and holidays
• Open to providing support to other facilities during emergencies
• Ability to obtain Food Protection Manager Certification
• Ability to multi-task in a fast-paced, team-oriented environment
• Fluent in English (reading, speaking, writing)
• Sufficient mobility for tasks involving reaching, bending, lifting, and standing for long periods
• Ability to lift, push, pull approximately 50 lbs
• Availability for all stadium events

COMPENSATION

Competitive salary based on experience, with a comprehensive benefits package including medical, dental, vision, life and disability insurance, paid vacation, and 401(k).

WORKING CONDITIONS

Location: On Site at AT&T Discovery District

PHYSICAL DEMANDS

The physical demands are representative of those required to perform essential functions. Reasonable accommodations may be provided for individuals with disabilities.

NOTE:

The responsibilities listed are subject to change at any time. This document does not imply these are the only duties of the position.

Legends & ASM Global are Equal Opportunity/Affirmative Action employers, encouraging Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

Applicants are notified of their rights under federal employment laws. For more information, review the Know Your Rights notice from the Department of Labor.