Sous Chef - Boeing Center at Tech Port

Legends; San Antonio, Northern (TX, KY); Hybrid; USD 60,000 - 90,000; Full time

Job summary

Legends Global, the leader in privately managed public assembly facilities, has an immediate opening for a Sous Chef position with Legends Global Tech Port Center and Arena. The Sous Chef is second in command over the culinary and stewarding departments and is responsible for purchasing, receiving and producing food items in the facility in the absence of the Executive Chef.

Overseeing the stewarding department.

Qualifications

• At least four years of culinary experience in a banquet facility producing meals for large events.
• Serve-Safe certification and strong food safety knowledge.
• Ability to manage food costs and inventory during events.

Responsibilities

• Order, receive and prepare food items for events.
• Maintain food costs and meet budget goals.
• Produce foods according to Banquet Event Orders for each event.
• Train kitchen and stewarding staff on health regulations and Serve-Safe.
• Ensure Health Department score stays at 90 or higher.
• Schedule staff and supervise kitchen and stewarding teams.
• Oversee inventory controls and monthly inventories.
• Maintain kitchen equipment cleanliness and maintenance.

Skills

Oral and written communication

Customer service

Budgeting

Organizational skills

Interpersonal skills

Excel

Food presentation

Team collaboration

Education

Serve-Safe certified

4+ years banquet culinary experience

Tools

Excel

Job description

• SOUS CHEF POSITION: Sous Chef
• DEPARTMENT: Food & Beverage
• REPORTS TO: Executive Chef & 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 a Sous Chef position with Legends Global Tech Port Center and Arena. The Sous Chef position is second in command over the culinary and stewarding departments and is responsible for purchasing receiving and producing food items in the facility in the absence of the Executive Chef. Overseeing the stewarding department. Training of all kitchen and stewarding personnel.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Ordering, receiving and preparing food items.
• Maintaining food costs and budget goals.
• Produce required product according to Banquet Event Orders for each event.
• Maintains an active role in local hospitality community and professional associations.
• Attend in-house event-related meetings and relays immediate changes with other departments.
• Other duties as assigned.
• Maintaining all kitchen equipment cleanliness and annual maintenance.
• Training of all kitchen and stewarding staff to in clued “Serve-safe” and any health department regulations.
• Maintain a Health Department score of 90 or higher.
• Inventory controls.
• Schedule staff as needed.
• Responsible for Kitchen in absence of Executive Chef.
• Assists with monthly inventory.
• Training of all cooks.
• Supervisory responsibilities Supervises all kitchen and stewarding staff.

EDUCATION AND/OR EXPERIENCE

• At least four years of culinary experience in a banquet facility producing meals for large events.
• Serve-Safe certified.

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.
• Computer skills to include Excel programs.
• Must adhere to local Health Department codes.
• Scratching cooking experience is preferred.
• Ability to be creative with food presentations and maintain a quality product.

WORKING CONDITIONS

• Working conditions involve noise, heat, changes in temperature, kitchen elements, odors, moisture, etc.
• May be required to work additional hours as dictated by the workload and staffing.
• Must be willing to work evenings, weekends, and holidays.

PHYSICAL DEMANDS

• Requires moderate physical efforts.
• Standing, carrying, bending, stretching, stooping, pulling and pushing, lifting of weights up to 50 pounds.
• 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.

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.

Our Work Experience is the combination of everything that's unique about us: our culture, our core values, our company meetings, our commitment to sustainability, our recognition programs, but most importantly, it's our people. Our employees are self-disciplined, hard working, curious, trustworthy, humble, and truthful. They make choices according to what is best for the team, they live for opportunities to collaborate and make a difference, and they make us the #1 Top Workplace in the area.