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.
ESSENTIAL DUTES AND RESPONSIBILITIES - 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
SUPERVISORY RESPONSIBILITIES Carries out supervisory responsibilities in accordance with all Legends & ASM policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty with energy and enthusiasm. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION AND/OR EXPERIENCE - 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.
SKILLS AND ABILITIES - 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 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 Salary Range: $80,000 - $85,000 annually. The anticipated salary range for this position is $80,000 to $85,000 annually. Final compensation will be determined based on factors including, but not limited to, relevant experience, education, certifications, specialized skills, internal equity, and market considerations. Candidates with exceptional qualifications and directly related experience may be considered for compensation at or above the posted range, where appropriate and consistent with company compensation practices.
We offer a competitive benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and a 401(k) plan
WORKING CONDITIONS Location: On Site at University of California, Southern (LA Memorial Coliseum)
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 accommodation may be made to enable individuals with disabilities to perform the essential functions.
NOTE: The essential responsibilities of this position are described below the above headings. 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.
#LI-IR1 
