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Legends Hospitality Executive Chef in Moosic, Pennsylvania

Description

LEGENDS

Founded in 2008 as a hospitality management company, Legends has transformed into a holistic experiential services agency with more than 1,200 full-time and 30,000 seasonal team members globally. Legends has three core divisions operating worldwide: Global Planning, Global Sales and Hospitality, offering clients and partners a 360-degree 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

The Executive Chef is responsible for directing and administering the planning, preparation, production and control of all culinary operations in the venue. The Executive Chef will report to the General Manager.

ESSENTIAL FUNCTIONS

  • People and product focused hands on management of day to day operations of all food outlet kitchens. Implements and enforces all departmental and organizational policies and procedures. Assures staff compliance with all standards, policies and procedures.

  • Managing associates utilizing Lead Cooks through planning and scheduling of work assignments and performance development. Administers corrective counseling process, training and development, appraisals, payroll accountability.

  • Plan innovative menus, maintaining financial responsibility for the menu mix. Analyze menu and food costs and the preparation of cost and quality efficient menus/specials. Prepare reports regarding food and menu analysis.

  • Prepare cost saving annual budgets and ensure all fiscal responsibilities are met.

  • Oversees inventory management to assure all outlets are always adequately supplied. Performs periodic inventory. Requisitioning and Purchasing. Maintains effective vendor relationships.

  • Oversees the sanitation standards of all kitchens to assure compliance with local health department standards and company standards.

  • Direct interaction with high level clients.

  • Oversees all culinary employees to achieve budgetary, food quality and customer service expectations.

  • 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.

  • Cross-train those within the 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.

  • Performing additional related duties, tasks and responsibilities as required.

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.

  • Minimum three (3) years as an executive chef in a high-volume food industry.

  • Minimum five (5) years of experience as an executive sous chef in a high-volume full-service food operation.

  • Proven track record in improving kitchen efficiencies, quality, food and labor costs.

  • Must have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation.

  • Must have excellent managerial, 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 on 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.

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.

We are an Equal Opportunity Employer seeking diverse, qualified candidates to join our team.

Qualifications

Skills

Preferred

  • Communication: Expert

Education

Preferred

  • High School or better

  • Associates or better in Food and Beverage

Licenses & Certifications

Preferred

  • Food Handler's

  • ServSafe-food handling

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