Catering Sous Chef - Boeing Center at Tech Port

CATERING SOUS CHEF

POSITION: Catering Sous Chef    

DEPARTMENT: Food & BeverageREPORTS TO: Executive Chef & Director of Food & Beverage

FLSA STATUS: Salaried, Exempt

SUMMARY

Legends Global, the leader in privately managed public assembly facilities, has an excellent and immediate opening for a Catering Sous Chef position with Legends Global, Boeing Center at Tech Port.  The Catering Sous Chef position is over the culinary and stewarding departments and is responsible for purchasing receiving and producing food items in the facility in the absence of the Executive Chef or Executive Sous Chef. Overseeing the stewarding department. Training of all kitchen staff for all catering events.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Duties

• Coordinate, plan, participate, and supervise the production, preparation, and presentation of food for all catered functions.
• Supervise and participate in the production, preparation, and presentation of all foods for units assigned by the Catering Director to ensure that a consistent quality product is produced which conforms to all established standards.
• Assist in menu planning, pre-costing and post-costing through the software production system, meal acceptability, inventory, ordering, generation of food production sheets and standardized recipes.
• Perform recipe and menu planning by ensuring recipes are built to specification, maintaining inventory and production standards, and ordering specialty food items for menus.
• Promote effective employee and staff relations by evaluating, leading, motivating, coaching, and providing corrective action for the kitchen's food production area employees.
• Contribute to effective employee and staff relations by providing input on scheduling needs for the unit and monitoring staff timing and production to avoid unplanned overtime expense.
• Comply with and enforce sanitation regulations and safety standards.
• Reporting to the Executive Chef & F&B Director.
• Leading the cooks in the preparation and execution of Banquet Event Orders. Independently running a team on projects to ensure the success of large catering events.
• Lead and support a multi-cultural team, enforce specific job responsibilities, and provide inspiring Leadership.
• Ensure that food preparations and storage are in line with all public health policies and company regulations and maintain “clean as you go” work habits.

Responsibilities

Menu Planning: Develop and create customized menus for events based on client preferences, dietary restrictions, and budget considerations.

Food Preparation: Oversee the preparation and cooking of food items, ensuring high standards of taste, presentation, and hygiene.

Team Management: Lead and manage the kitchen staff, assigning tasks, supervising food preparation, and providing training to ensure efficient operations.

Event Coordination: Collaborate with event planners and clients to ensure that the culinary aspect of events aligns with the overall vision and requirements.

Quality Control: Maintain consistency and quality across all catered events, ensuring compliance with health and safety regulations.

Budget Management: Control food costs and manage inventory, ensuring that all ingredients are procured cost-effectively while maintaining quality standards.

Post-Event Evaluation: Conduct evaluations after events to gather feedback and identify areas for improvement.

EDUCATION AND/OR EXPERIENCE

• At least four years of culinary experience in a banquet facility producing meals for large events.
• Serve-Safe certified.

SKILLS AND ABILITIES 

• Advanced oral and written communication skills.
• Strong orientation to customer service and ability to work with other staff members in the facility.
• Results oriented individual with the ability to meet required budgetary goals.
• Excellent organizational, planning, communication, and inter-personal skills.
• Ability to undertake and complete multiple tasks.
• Computer skills to include Excel programs.
• Must adhere to local Health Department codes.
• Ability to be creative with food presentations and maintain a quality product. 

MUST HAVE:

• Culinary Expertise: Extensive experience in culinary arts, particularly in catering or large-scale food preparation.
• Leadership Skills: Strong leadership and team management abilities to effectively supervise kitchen staff and coordinate event teams.
• Creativity: Ability to design innovative and appealing menus that cater to diverse tastes and dietary needs.
• Organizational Skills: Excellent organizational skills to manage multiple events and tasks simultaneously.
• Communication Skills: Strong verbal and written communication skills to interact with clients, staff, and vendors effectively.

WORKING CONDITIONS

• While performing the duties of this job, the employee is regularly required to move around the facility; to stand for long hours during events; talk and hear. This position may require work inside or outside of the building, as needed by events.

• Working conditions involve noise, heat, changes in temperature, kitchen elements, odors, moisture, etc.
• May be required to work additional hours as dictated by the workload and staffing
• Must be willing to work evenings, weekends, and holidays

PHYSICAL DEMANDS

• Requires moderate physical efforts.  Standing, carrying, bending, stretching, stooping, pulling and pushing, lifting weights up to 50 pounds.
• 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 accommodation may be made to enable individuals with disabilities to perform the essential functions.