What are the responsibilities and job description for the Catering Sous Chef (Central Park Boathouse) position at Legends?
POSITION: Catering Sous Chef
DEPARTMENT: Culinary
REPORTS TO: Executive Chef
FLSA STATUS: Exempt
LEGENDS 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 stadiums, arenas, conventions 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 sizzling chef-inspired creations, we are renowned for our exceptional dining experiences. Our fresh, creative cuisine is just the beginning. We strive to delight guests at every turn: candy walls, in-house bakeshops and a warm welcome at every turn.
CENTRAL PARK BOATHOUSE
This historic building started over 150 years ago as an area to explore and rent rowboats, and over the years it has evolved into a landmark restaurant. This iconic space will continue to hold catered events, restaurant services and rowboat rentals to its millions of visitors each year.
THE ROLE
The Catering Sous Chef under the direction of the Executive Chef, will be responsible for effectively supporting all culinary operations including the oversight of all production, operation, and sanitation aspects of culinary and catering operations throughout the facility.
ESSENTIAL FUNCTIONS
- People and product focused hands-on leadership of day-to-day operations of food outlet kitchens as assigned.
- Possess a high level of multiple outlet management knowledge and experience including catered events.
- Ability and knowledge to receive and inspect, select, and use 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 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 management.
- 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 concerning banquets and/or team training.
- Non-Traditional Schedule opening and closing restaurant week days will vary.
QUALIFICATIONS
To perform this job successfully, the candidate must be able to perform each essential duty above at the highest levels. The requirements listed below are representative of the knowledge, skill, and/or ability required.
- The ideal team member will have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation.
- Minimum three (3) years' experience in a high-volume full-service food operation.
- 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 in Microsoft Word, Excel, and PowerPoint.
- 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.
- Travel may be required.
- Practice safe work habits, follow all safety policies and procedures and regulations, complete company-wide safety training and any additional job specific safety training.
COMPENSATION
Competitive salary $85,000 - $90,000, commensurate with experience, and a generous benefits package that includes: medical, dental, vision, life and disability insurance, paid vacation, and 401k plan.
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.
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.
Legends & ASM Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.
Salary : $85,000 - $90,000
