Executive Sous Chef

Summary

Responsible for overseeing day to day operation of the main production kitchen and within corresponding venues.

Responsibilities

• Practices and ensures Legend's Catering standards of hospitality at all times while on premises.
• Maintain proper inventory (including ordering and requisitioning of day to day product based on pars derived from history and projections).
• Minimizes waste by controlling usage and following preset portioning.
• Maintain a Sanitary work environment using HACCP guidelines, labeling, and FIFO.

• Maintains organized and sanitary workstation at all times.
• Maintains proper storage and rotation of product.
• Properly labels and dates food items for storage.
• Responsible for enforcing company policies/guidelines.
• Control food quality, portioning, and preparation pars.
• Ensure all recipes are being followed.
• Assigns any and all food preparation.
• Oversee all kitchen staff.

• Assist in hiring, training and managing BOH staff on sanitation, line set up, greeting and servicing the customer.
• Ensures all kitchen guidelines are followed at all times.
• Provide culinary support to Capitol Federal Amphitheater for events at that facility.
• Assist in prep and execution of special events.
• Assist in labor projections and scheduling.

• Controls labor cost by managing the kitchen staff and cutting staff when appropriate.
• Write recipes.
• Audit time and temp charts every 2 hours.
• Conduct opening and closing walkthrough with checklist.
• Initiate requisitions for purchases and transfers and obtain approval for them and process paperwork when received.
• Review hourly employees' schedules for accuracy.
• Conduct pre and closing shift meetings with culinary staff.

• Produce daily labor and MOD reports.
• Position requires the ability to work at all Legends Global facilities in Wichita and Andover.
• Other duties as assigned.

Duties

• Reports to Executive Chef in appropriate uniform, for assigned location.
• Follows all rules and regulations which apply to the food and beverage department.
• Performs other related duties as assigned.
• Ability to multitask.

Qualifications

Ability to manage up to 20 employees. Must have strong work ethic. Must have pleasant personality, neat appearance, and leadership skills. Must speak and understand English well enough to converse with customers, Managers and employees. Must have the ability to comply and implement all Standard Operating Procedures To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.

• The requirements listed below are representative of the knowledge, skill, and/or ability required.
• Education and/or Experience: High School Diploma or GED.
• Culinary Arts Degree, or Certificate of completion.
• Two years-experience in Kitchen/Restaurant Management.
• Serve Safe Certified.
• Skills and Abilities: Positive, customer service-oriented attitude at all times.
• Knowledge of sanitary practices.

• Maintains proper grooming and dress code standards.
• Work ethic encourages strong urgency and quality in a team environment.
• Ability to lead kitchen staff members in the facility.
• Ability to undertake and complete multiple tasks.
• Attention to detail.
• Other Qualificati ons: Requires ability to work flexible hours, including nights, weekends and holidays.
• Eligible to work in United States.

• Physical Demands: This position requires bending, stooping and lifting up to 65 lbs, substantial standing and walking.
• NOTE: The essential responsibilities of this position are described under the headings above.
• Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.
• VEVRAA Federal Contractor.