Sous Chef - AHTC - Legends Hospitality
Tampa, FL
About the Job
Description
LEGENDS
Founded in 2008, Legends’ operating divisions worldwide include – Global Planning, Global Sales, Hospitality, Global Partnerships, Global Merchandise, Legends IQ, Attractions, Growth Enterprises – offering clients and partners a 360-degree data and analytics fueled 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. For more information, visit www.Legends.net and follow us on Twitter and Instagram @TheLegendsWay.
THE ROLE
Under the direction of the Executive 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. Sous chef will be expected maximize player health and performance through the creation of nutritionally optima meal and snacks for the Tampa Bay Buccaneers players and coaches.
MENU DEVELOPMENT AND EXECUTION
+ Develop and prepare recipes for player and coach meals, and ownership needs, at Advent Health Training Facility
+ Establish and maintain a standardized recipe database based on performance nutrition principles
+ Integrate high nutritional value into menu items through ingredient utilization and cooking methods without compromise to taste, quality or presentation
+ Work with Executive Chef and execute meals for team around competition at hotels for home and away games
+ Demonstrate creativity and variety within menu items balancing simple, elevated, and refined recipes
+ Incorporate diverse dishes and flavors from a variety of cultures and cuisines
+ Eliminate use of pre-made and/or pre-cut ingredients and source fresh, minimally processed ingredients
+ Prepare fresh food according to scheduling needs of players and coaches
+ Utilize production records to minimize waste of ingredients and improve menu costing
ESSENTIAL FUNCTIONS
+ Responsible for managing/overseeing all production, operation and sanitation aspects of all culinary and stewarding operations throughout property.
+ Oversees all culinary employees to achieve budgetary, food quality and customer service expectations.
+ Manages the hiring, scheduling, training, mentoring and disciplinary action, if required, for all employees.
+ Must have the ability to make effective use of available resources, including time, labor and materials, and adjust methodologies to maximize productivity.
+ Assists in ensuring schedules are complete based on a forecast.
+ Regular quality assurance and quality control inspections in order to maintain cleanliness of all back of the house areas; keeps equipment in proper working order.
+ Must communicate and work closely with General Manager and Regional Executive Chef.
+ Maintain a consistent high level of food quality kitchen productivity, and line of supply.
+ Ensure team members to clean their areas as they perform their duties and assist with cleaning in other areas.
+ Cross-train those within your department while encouraging, reinforcing and supporting your peers and team.
+ Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value and integrity.
+ Other duties as assigned.
KNOWLEDGE, SKILLS, ABILITIES:
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.
+ Thorough knowledge of hot, cold food and pastry preparation
+ Extensive skill in usage of slicers, mixers, grinders, food processors, etc.
+ Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
+ Ability to read, write and understand the English language in order to complete requisitions, read recipes and communicate with other associates and leaders.
+ Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e. knives, spoons, spatulas, tongs, slicers, etc.
+ Ability to perform duties in confined spaces.
+ Ability to perform duties within extreme temperature ranges
QUALIFICATIONS
Based on the technical and professional responsibilities of the position, the license and team merchandise director is required to have:
+ Must be at least 18 years of age.
+ Minimum seven (5) years of experience as an Sous Chef in a high volume food industry.
+ Bachelor’s degree in hotel/restaurant management preferred
+ Must be flexible to work extended hours due to business requirements including late nights, weekends and holidays.
+ Must be able to work in a team environment.
+ High Volume Banquet and Fine Dining Experience
+ Excellent Leadership and team development skills
+ Must have experience with P&L and budgeting processes
+ Proven track record I improving kitchen efficiencies, quality, food and labor costs.
+ Must have experience with Menu Development and Performance Nutrition
+ Must have knowledge of kitchen sanitation, operation and maintenance of kitchen equipment.
+ Must be able to work any day of the week and any shift, including holidays and weekends.
PHYSICAL REQUIREMENTS
+ Ability to remain on feet for entire length of shift
+ Ability to lift/move/maneuver up to 50 lbs.
+ Constant standing, walking, bending, reaching and repetitive motions
+ Occasional movement around kitchen area.
+ Frequent communication with culinary/concessions staff.
+ Must be able to detect objects, including culinary equipment, from various areas in venue
COMPENSATION
Competitive salary, commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan.
WORKING CONDITIONS
+ The majority of time spent alternating between indoor, climate controlled environment of restaurant and temperature fluctuations of warehouse and kitchen.
+ May also be exposed to partially sheltered outdoor environment subject to climate fluctuations Kitchen environment-noise levels may be moderate to high
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-DB1
LEGENDS
Founded in 2008, Legends’ operating divisions worldwide include – Global Planning, Global Sales, Hospitality, Global Partnerships, Global Merchandise, Legends IQ, Attractions, Growth Enterprises – offering clients and partners a 360-degree data and analytics fueled 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. For more information, visit www.Legends.net and follow us on Twitter and Instagram @TheLegendsWay.
THE ROLE
Under the direction of the Executive 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. Sous chef will be expected maximize player health and performance through the creation of nutritionally optima meal and snacks for the Tampa Bay Buccaneers players and coaches.
MENU DEVELOPMENT AND EXECUTION
+ Develop and prepare recipes for player and coach meals, and ownership needs, at Advent Health Training Facility
+ Establish and maintain a standardized recipe database based on performance nutrition principles
+ Integrate high nutritional value into menu items through ingredient utilization and cooking methods without compromise to taste, quality or presentation
+ Work with Executive Chef and execute meals for team around competition at hotels for home and away games
+ Demonstrate creativity and variety within menu items balancing simple, elevated, and refined recipes
+ Incorporate diverse dishes and flavors from a variety of cultures and cuisines
+ Eliminate use of pre-made and/or pre-cut ingredients and source fresh, minimally processed ingredients
+ Prepare fresh food according to scheduling needs of players and coaches
+ Utilize production records to minimize waste of ingredients and improve menu costing
ESSENTIAL FUNCTIONS
+ Responsible for managing/overseeing all production, operation and sanitation aspects of all culinary and stewarding operations throughout property.
+ Oversees all culinary employees to achieve budgetary, food quality and customer service expectations.
+ Manages the hiring, scheduling, training, mentoring and disciplinary action, if required, for all employees.
+ Must have the ability to make effective use of available resources, including time, labor and materials, and adjust methodologies to maximize productivity.
+ Assists in ensuring schedules are complete based on a forecast.
+ Regular quality assurance and quality control inspections in order to maintain cleanliness of all back of the house areas; keeps equipment in proper working order.
+ Must communicate and work closely with General Manager and Regional Executive Chef.
+ Maintain a consistent high level of food quality kitchen productivity, and line of supply.
+ Ensure team members to clean their areas as they perform their duties and assist with cleaning in other areas.
+ Cross-train those within your department while encouraging, reinforcing and supporting your peers and team.
+ Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value and integrity.
+ Other duties as assigned.
KNOWLEDGE, SKILLS, ABILITIES:
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.
+ Thorough knowledge of hot, cold food and pastry preparation
+ Extensive skill in usage of slicers, mixers, grinders, food processors, etc.
+ Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
+ Ability to read, write and understand the English language in order to complete requisitions, read recipes and communicate with other associates and leaders.
+ Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e. knives, spoons, spatulas, tongs, slicers, etc.
+ Ability to perform duties in confined spaces.
+ Ability to perform duties within extreme temperature ranges
QUALIFICATIONS
Based on the technical and professional responsibilities of the position, the license and team merchandise director is required to have:
+ Must be at least 18 years of age.
+ Minimum seven (5) years of experience as an Sous Chef in a high volume food industry.
+ Bachelor’s degree in hotel/restaurant management preferred
+ Must be flexible to work extended hours due to business requirements including late nights, weekends and holidays.
+ Must be able to work in a team environment.
+ High Volume Banquet and Fine Dining Experience
+ Excellent Leadership and team development skills
+ Must have experience with P&L and budgeting processes
+ Proven track record I improving kitchen efficiencies, quality, food and labor costs.
+ Must have experience with Menu Development and Performance Nutrition
+ Must have knowledge of kitchen sanitation, operation and maintenance of kitchen equipment.
+ Must be able to work any day of the week and any shift, including holidays and weekends.
PHYSICAL REQUIREMENTS
+ Ability to remain on feet for entire length of shift
+ Ability to lift/move/maneuver up to 50 lbs.
+ Constant standing, walking, bending, reaching and repetitive motions
+ Occasional movement around kitchen area.
+ Frequent communication with culinary/concessions staff.
+ Must be able to detect objects, including culinary equipment, from various areas in venue
COMPENSATION
Competitive salary, commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan.
WORKING CONDITIONS
+ The majority of time spent alternating between indoor, climate controlled environment of restaurant and temperature fluctuations of warehouse and kitchen.
+ May also be exposed to partially sheltered outdoor environment subject to climate fluctuations Kitchen environment-noise levels may be moderate to high
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-DB1
Source : Legends Hospitality