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 accommodation may be made to enable individuals with disabilities to perform the essential functions.

• Banquet and ala carte experience preferred.
• Must be detail-oriented and extremely organized with the ability to multi-task.
• Must have excellent written and verbal communication skills and the ability to multi-task and prioritize in a deadline-oriented environment.
• Must be responsible with a great work ethic and a strong sense of imagination and creativity.
• Customer service oriented with the ability to interact with all levels of management.
• Must be flexible to work extend hours due to business requirements including late nights, weekends and holidays.
• Required to lift and carry items up to 35 lbs. and repetitive motions.
• Must be able to work in a team environment.

EDUCATION AND/OR EXPERIENCE

• The ideal candidate must have a minimum of 2-3 years’ experience in the food service industry, preferably in high-volume full-service food operations.

SKILLS AND ABILITIES

• Language Skills: Ability to read, analyze, and interpret technical procedures and governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions in both English and Spanish.
• Mathematical Skills: Ability to work with mathematical concepts such fractions, percentages, and ratios.
• Reasoning Ability: Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
• Computer Skills: To perform this job successfully, an individual should have knowledge of Microsoft Office Suite and other related programs.
• Strong attention to detail and extremely organized with elevated time management and prioritizing skills.
• Must meet state and city health requirements for food handling and alcoholic beverage service
• Ability to multitask in a fast paced, team orientated setting.
• Must be able to work fluently in English
• Ability to lift and carry items weighing up to 50 pounds up and down stairs/ramps.
• Ability to work extended hours, nights, weekends, and holidays.
• Must have sufficient mobility to perform assigned production tasks including constant reaching, bending, stooping, wiping, pushing, and pulling for extended periods of time.

THE ROLE

This individual will be responsible for assisting the Executive Chef with effectively and profitably managing and directing all day-to-day aspects of all kitchen operations.

ESSENTIAL DUTIES & RESPONSIBILITIES

• Assists the Executive Chef with training of chefs, cooks, and kitchen workers in preparing and cooking foods to ensure an efficient and profitable food service.
• Visually inspect and tests all cooked food products to be served to ensure they meet the quality standards as set out by departmental standards and Legends.
• Ensure proper receiving and storage of food products to comply with health department regulations and standard FIFO regulations.
• Plans or participates in planning menus and utilization of food surpluses and leftovers, considering probable number of guests, marketing conditions, popularity of various dishes.
• Directs food apportionment policy to control costs in the absence of the Executive Chef.
• Supervises cooking and other kitchen personnel and coordinates their assignments in accordance with the effort to maximize net returns to the client while maintaining satisfactory Guest Service levels.
• Helps to estimate food consumption and purchases or requisitions food products and kitchen supplies.
• Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.

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 accommodation may be made to enable individuals with disabilities to perform the essential functions.

• Banquet and ala carte experience preferred.
• Must be detail-oriented and extremely organized with the ability to multi-task.
• Must have excellent written and verbal communication skills and the ability to multi-task and prioritize in a deadline-oriented environment.
• Must be responsible with a great work ethic and a strong sense of imagination and creativity.
• Customer service oriented with the ability to interact with all levels of management.
• Must be flexible to work extend hours due to business requirements including late nights, weekends and holidays.
• Required to lift and carry items up to 35 lbs. and repetitive motions.
• Must be able to work in a team environment