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THE ROLEUnder the direction of the 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 DUTIES & RESPONSIBLITIES

+ Ordering, receiving and preparing food items.

+ Maintaining food costs and budget goals.

+ Produce required product according to Banquet Event Orders for each event.

+ Maintains an active role in local hospitality community and professional associations.

+ Attend in-house event-related meetings and relays immediate changes with other departments.

+ Maintaining all kitchen equipment cleanliness and annual maintenance.

+ Training of all kitchen and stewarding staff to in clued “Serve-safe” and any health department regulations.

+ Maintain a Health Department score of 90 or higher.

+ Inventory controls.

+ Responsible for Kitchen in absence of Executive Chef.

+ Assists with monthly inventory.

+ Training of all cooks.

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

+ At least four years of culinary experience in a banquet facility producing meals for large events.

SKILLS AND ABILITITES

+ Advanced oral and written communication skills.

+ Strong orientation to customer service and ability to work with other staff members in the facility.

+ Results oriented individual with the ability to meet required budgetary goals.

+ Excellent organizational, planning, communication, and inter-personal skills.

+ Ability to undertake and complete multiple tasks.

+ Computer skills to include Excel programs.

+ Must adhere to local Health Department codes.

+ Ability to be creative with food presentations and maintain a quality product.

CERTIFICATES

+ Serve-Safe certified.

COMPENSATION

Competitive salary range of $60,000 - $75,000 commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan.

WORKING CONDITIONS

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 is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor