Chef de Cuisine

Hourly Rate

$40 LEGENDS 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.

THE ROLE Under the direction of the Executive Chef and Executive Sous Chef, the Chef de Cuisine will be responsible for effectively managing all culinary operations of the restaurant including the oversight of production, operation, and sanitation aspects of culinary and stewarding operations. ESSENTIAL FUNCTIONS Execute menus for the restaurant as established by the Executive Chef and Director of Culinary.

Provide recipes, training and experience to all staff. Ensure food is handled, processed and stored in accordance with the Hazard Analysis Critical Control Point (HACCP) program. Ensure excellent customer relations are maintained at all times. Coordinate with other departments regarding menu implementation. Schedule labor force and assign responsibilities for efficient use of equipment and personnel.

Ensure compliance by all culinary personnel with Company and departmental rules, policies and procedures. Plan, manage and monitor work as well as hiring, communication, coaching staff and building relationships Perform other related duties as assigned. Position requires extensive knowledge of all kitchen equipment operations. Ability to establish and maintain an effective working relationship with management, staff and guests.

Support other arena culinary operations including concessions outlets, suites, etc. as needed. 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. Five (5) years experience as a Chef de Cuisine with a minimum of 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 statutory requirements regarding health and safety, sanitation, proper chemical useage, fire procedures and HAACP. 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 non-exempt hourly rate is $40 per hour, 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 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.