LEGENDS & ASM GLOBAL

Two powerhouse companies have joined forces to redefine excellence in sports, entertainment, and live events. Together, we combine unmatched expertise with a global reach, offering an end-to-end solution across all areas of venue operations and revenue generation for many of the world’s most iconic brands and venues.
Legends brings a 360-degree, data-driven approach across planning, sales, partnerships, hospitality, and merchandise, working with top-tier clients to deliver exceptional experiences.
ASM Global, the world leader in venue management and live event production, oversees 400+ arenas, stadiums, convention/exhibition centers, and performing arts venues globally.
Our organization is committed to building an inclusive, innovative environment where differences drive solutions that benefit our team members, guests, and partners. Guided by our values of respect, integrity, and accountability, we create a workplace where everyone can succeed. Are you ready to be part of the team that is transforming live entertainment? Join us to make legends happen!

QUALIFICATIONS

• 3 TO 5 Years of experience as a Sous Chef in a high volume food industry with a strong pastry background.
• Degree or certification from an accredited culinary institute and/or Red Seal Certification
• Proven track record in improving kitchen efficiencies, qualify, food and labor costs
• Must have excellent managerial, 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 Power Point
• Must be flexible to work extended hours due to business requirements including nights, weekends, and holidays

THE ROLE

The Pastry Sous Chef will develop creative pastries, desserts, and other baked goods for an elevated dessert experience throughout the ballpark. The main responsibilities of a Pastry Sous Chef include leading a team that will produce high volumes of products, coming up with new pastry ideas, and decorating cakes professionally and creatively.

ESSSENTIAL DUTIES & RESPONSIBILITIES

• People and product focused with hands-on management of day-to-day operations of all food outlet kitchens.
• Implements and enforces all departmental and organizational policies and procedures. Assures staff compliance with all standards, policies, and procedures.
• Managing associates utilizing CDPs and Lead Cooks through planning and scheduling of work assignments and performance development. Administers corrective counseling process, training and development, appraisals, payroll accountability.
• Plan innovative dessert menus, maintaining financial responsibility for the menu mix. Analyze menu and food costs and the preparation of cost and quality efficient menus/specials. Prepare reports regarding food and menu analysis.
• Prepare cost saving annual budgets and ensure all fiscal responsibilities are met.
• Oversees inventory management to assure all outlets are adequately always supplied. Performs periodic inventory. Requisitioning and purchasing. Maintains effective vendor relationships.
• Oversees the sanitation standards of all kitchens to assure compliance with local health department standards and company standards.
• Direct interaction with high level clients
• Perform related duties as assigned by Management