LEGENDS

Founded in 2008, Legends is a premium experiences company with more than 1,500 full-time and 30,000 seasonal team members globally. Legends has eight divisions operating worldwide - Global Planning, Global Sales, Hospitality, Global Partnerships, Global Merchandise, Legends IQ, Growth Enterprises and Attractions,- offering clients and partners a 360-degree service solution platform to elevate their brand and execute their vision. Currently, Legends works with marquee clients across business verticals including professional sports; collegiate; attractions; entertainment; and conventions and leisure. We are the industry leaders in designing, planning, and realizing exceptional experiences in sports and entertainment.

THE ROLE

Under the direction of the Executive Chef and Executive Sous Chef, this individual will be responsible for effectively supporting all culinary operations including the oversight of all production, operation, and sanitation aspects of culinary and stewarding operations throughout the facility with advanced focus on full scale ala cart restaurant operations.

ESSENTIAL FUNCTIONS

• People and product focused hands-on leadership of day to day operations of food outlet kitchens as assigned.
• Possess high level of multiple outlet management knowledge and experience
• Ability and knowledge to receive and inspect, selects and uses only the freshest fruits, vegetables, meats, fish and other food products of the highest standard in the preparation of all menu items.
• Assists in monitoring proper receiving, storage and rotation of food products so as to comply with Health Department regulations. Including coverage, labeling, dating and placing items in proper storage containers to ensure products freshness.
• Participates in the production of all food items necessary for the operation as directed by Executive Chef and or Executive Sous Chef
• Participates and assists with leading culinary staff in the sanitation standards of all kitchens to assure compliance with local health department standards and company standards.
• Provides efficient service and quality products by maintaining positive customer and client relations through effective communication and prudent financial practices
• Works under the direction of the Executive Chef and Executive Sous Chef concerning banquets
• Maintain cost of goods and cost of labor with the use of declining balance sheets and additional financial resources.
• Effectively build the culinary bench, mentoring team members for advancement as future opportunities arise.
• Competently and effectively order product through online ordering systems and maintain proper rotation of product
• Competently and effectively complete scheduling for team members through online scheduling systems.
• Assist with hiring and training new team members

QUALIFICATIONS

The ideal Team Member will have:

• Degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation.
• Minimum of ten (10) years of experience in a high-volume full-service food operation.
• Minimum of five (5) years of experience in managerial role, preferably with teams of 20 or more people.
• Must have current and valid ServSafe Certification(s)
• Must be proficient in menu creation, implementation and execution with minimal oversight.
• Must be able to effectively communicate with staff, fellow managers, and high-profile clients.
• 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 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 with Microsoft Word, Excel, and PowerPoint.
• Experience with ABI Mastermind
• Experience with Yellowdog inventory systems
• Experience with UKG/UltiPro
• Must be flexible to work extended hours due to business requirements including nights, weekends and holidays.
• Must be open to providing incidental or short-term support to other facilities in the event of a business emergency.
• Practice safe work habits, follow all safety policies and procedures and regulations, complete company-wide safety training and any additional job specific safety training.
• Travel may be required.

COMPENSATION

Competitive salary ($75,000-$85,000) commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan.

Applications accepted until July 7th, 2024

Legends is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, national origin, disability, or genetic information.

#LI-JM1