Sous Chef - Monmouth Park
Legends Hospitality
- Oceanport, NJ
- $65,000-67,000 per year
- Permanent
- Full-time
- Assist the Executive Chef in the planning and development of menu items and recipes for concessions, catering and premium locations at Yankee Stadium
- Assists in maintaining high standards of sanitation and cleanliness
- Aids the Executive Chef in maintaining the highest possible rating from the Health Department
- Assists in the training, safety, sanitation and accident prevention controls within the kitchen
- Helps to develop and test recipes as well as techniques for food preparation and presentation to ensure high quality
- Assists in the assurance of consistent food qualities in both presentation and preparation
- Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control while working within budget guidelines.
- Helps ensure that all recipes and methods are being followed
- Ensures the maintenance of kitchen equipment
- Reports and documents hazardous conditions or unsafe practices within the work environment
- Contributes to the creation of menu specifications for all food items including all pricing information
- Works directly with the Executive Chef on food production and menu development
- Ensures high and consistent food qualities in both presentation and preparation
- Assists in the checking and tasting all food before events take place
- Conduct meetings/pre-shifts to update staff on daily goals and objectives.
- Work to make sure all products go out in a timely manner and stay within required temps
- Must be the “Last Person” out of the kitchen and ensure proper closing. Will also report to the Shift supervisor before they depart the building.
- Other duties as assigned by Executive Chef
- Ensure all closing duties for kitchen are completed
- Conduct training of staff as assigned
- The ideal candidate will have a culinary degree or have graduated from a certified apprenticeship program with a minimum of 2-3 years management experience in high-volume venues or the contract foodservice industry for a sports and entertainment venue
- Must have excellent written and verbal communication skills and the ability to multi-task and prioritize in a deadline-oriented environment
- Strong commitment to delivering a high level of customer and client service with demonstrated initiative, leadership, and management skills
- Experience managing in a union environment a plus
- Customer service oriented with the ability to interact with all levels of management
- Must be flexible to work extended hours due to business requirements including late nights, weekends and holidays
- Must be able to work in a team environment
- Proficiency in Microsoft Word and Excel
- High level of attention to detail and organization
- Strong leadership skills