Sous Chef at ASM Global

Rochester, Minnesota, United States -

Full Time

Start Date

Immediate

Expiry Date

10 Jan, 26

Salary

62000.0

Posted On

12 Oct, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Arts, Team Building, Communication Skills, Customer Service, Kitchen Sanitation, Inventory Management, Menu Planning, Quality Control, Food Production, Vendor Relationships, Microsoft Word, Microsoft Excel, Microsoft PowerPoint, Detail-Oriented, Organizational Skills, Flexibility

Industry

Entertainment

Description

POSITION: Sous Chef DEPARTMENT: Food and Beverage REPORTS TO: Executive Sous Chef FLSA STATUS: Exempt 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 end-to-end solutions – from venue development and event booking to revenue strategy and hospitality. Legends brings a 360-degree, data-driven approach across Global Partnerships, Hospitality, Merchandise, and Attractions, working with top-tier clients to deliver exceptional experiences. ASM Global, the world leader in venue management and live event production, oversees 350+ iconic venues stadiums, arenas, conventions centers and theaters. 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! THE ROLE Responsible for managing/overseeing production, operation, and sanitation aspects of all culinary and stewarding operations throughout Mayo Civic Center. ESSENTIAL DUTES AND RESPONSIBILITIES People and products focused hands-on management of day-to-day operations of all food outlet kitchens. Implement and enforce all departmental and organizational policies and procedures. Ensure staff compliance with all standards, policies and procedures. Ensure recipe compliance and quality control are met throughout the production process. Maintain and manage culinary and stewarding personnel to meet labor and production objectives. Assist Executive Chef and Executive Sous Chef, as needed, to plan innovative menus for both catering and concessions. 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. Oversee the sanitation standards of all kitchens to assure compliance with local health department standards and company standards. Perform related duties as assigned by Management. 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 The ideal team member will have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation. At least two (2) to four (4) years of experience as a sous chef in a high-volume food industry. 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. 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 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. Travel may be required. LICENSES AND CERTIFICATIONS Serv Safe certified/Food Handlers Certificate COMPENSATION Competitive hourly wage, commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. $58,000 – $62,000 Annually WORKING CONDITIONS Location: On Site in Rochester, MN 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 & ASM Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor. Our Work Experience is the combination of everything that's unique about us: our culture, our core values, our company meetings, our commitment to sustainability, our recognition programs, but most importantly, it's our people. Our employees are self-disciplined, hard working, curious, trustworthy, humble, and truthful. They make choices according to what is best for the team, they live for opportunities to collaborate and make a difference, and they make us the #1 Top Workplace in the area.

Responsibilities

The Sous Chef is responsible for managing and overseeing the production, operation, and sanitation aspects of all culinary and stewarding operations. This includes hands-on management of day-to-day operations, ensuring compliance with standards, and assisting in menu planning.