SOUS CHEF - Legends at The Central Park Boathouse (New York, NY)

LEGENDS

Founded in 2008, Legends’ operating divisions worldwide include – Global Partnerships, Global Sales, Hospitality, Global Planning, 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.

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 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.

•  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.

 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.

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.

Location: On Site

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. While performing the duties of this job, the employee is regularly required to sit, talk, hear; use hands and fingers, and handle controls. The employee frequently is required to reach with hands and arms. The employee is required to stand, walk, and stoop. Specific vision abilities required by this job include close vision and the ability to adjust focus.

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.