Sous Chef

Pay and benefits

The Tucson Convention Center, including the Tucson Arena, Linda Ronstadt Music Hall, and Leo Rich Theater, has an opening for a skilled Sous Chef to join the culinary team. This sous chef position is responsible for managing/overseeing the production, operation, and sanitation aspects of all culinary and stewarding operations, primarily for Food Concessions.

Responsibilities include, but are not limited, to the following: Essential Duties and Responsibilities Maintain and manage culinary and stewarding personnel to meet labor and production objectives. Ensure recipe compliance and quality control are met throughout the production process.

Oversee the sanitation standards of all kitchens, concession stands, equipment, and portables to ensure compliance with local health department standards and company standards. Ensure staff compliance with all standards, policies and procedures. Implement and enforce all departmental and organizational policies and procedures.

Inspect all locations to observe quality of food preparation and service, food appearance, and cleanliness and sanitation of production and service areas. Assist Executive Chef, Director of Food and Beverage, and other culinary leadership to plan innovative menus for both concessions that maintain financial responsibility for the menu mix.

Analyze menu and food costs and the preparation of cost and quality efficient menus/specials. Assist Executive Chef and culinary team, as needed, for banquet menu development, food and recipe preparation, and kitchen operation oversight for banquet culinary events. Hands-on management of day-to-day culinary operations of all concession food outlet kitchens, concession stands, and portables.

Assist with banquet culinary operations management as needed. Manage prep cooks and temp labor through planning and scheduling of work assignments and performance development. Administer corrective counseling processes, training and development, appraisals, and payroll accountability. Oversees inventory management to ensure all outlets are always adequately supplied. Perform periodic inventory. Track waste and spoilage.

Maintain effective vendor relationships. Assist with product receiving and stocking, as needed. Perform related duties as assigned by Management. SUPERVISORY RESPONSIBILITIES Carries out supervisory responsibilities in accordance with all Legends Global 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. Education and/or Experience At least two (2) to four (4) years of experience as a sous chef in a high-volume food industry, preferably in a food concessions or similar environment.

The ideal team member will have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation. Proven track record in maintaining kitchen efficiencies, food quality, and production timeliness. Must have excellent managerial, team building, and communication skills/customer service.

Must have knowledge of kitchen sanitation, operation and maintenance of kitchen equipment. Skills and Abilities Excellent organizational skills. Ability to prioritize and to manage multiple projects simultaneously. Good written, verbal, and interpersonal skills required; ability to interact with all levels of staff including management. Ability to effectively supervise staff. Professional presentation, appearance, and work ethic.

Knowledge of Microsoft Office, including Excel and must be able to learn Maintenance Manager software program. Must be detail-oriented and extremely organized with the ability to learn new programs and procedures quickly. Ability to work with limited supervision and as a team member. Requires ability to work flexible and extended hours, including nights, weekends, and holidays, in addition to normal business hours.

COMPENSATION Competitive salary, commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. WORKING CONDITIONS Location: On Site in Tucson, AZ 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.

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.