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Legends Hospitality Cowboys Club Sous Chef in Frisco, Texas

Description

LEGENDS

Founded in 2008, Legends is a premium experiences company with more than 1,500 full-time and 30,000 seasonal team members globally. Legends has six divisions operating worldwide - Global Planning, Global Sales, Hospitality, Global Partnerships, Global Merchandise, and Global Technology Solutions - offering clients and partners a 360-degree service solution platform to elevate their brand and execute their vision. Currently, Legends works with marquee clients across business verticals including professional sports; collegiate; attractions; entertainment; and conventions and leisure. We are the industry leaders in designing, planning and realizing exceptional experiences in sports and entertainment.

THE STAR

The World Headquarters for the Dallas Cowboys, the Star is the most comprehensive NFL training facility in the country. In addition to serving as the home of the entire football operation and practice fields, The Ford Center at The Star also includes a multipurpose, 12,000 seat, indoor stadium that will provide facilities for use by the Dallas Cowboys, City of Frisco and Frisco ISD football and soccer games. The facility includes Cowboys Club: a workspace and membership club connecting work, leisure and culture for a select community of influencers, entrepreneurs, and business leaders with a passion for the Dallas Cowboys.

THE ROLE

Under the direction of the Chef de Cuisine, the Sous Chef will be responsible for effectively supporting all culinary operations including the oversight of all production, operation, and sanitation aspects of culinary and stewarding operations throughout the facility.

ESSENTIAL FUNCTIONS • Exhibits people and product-focused hands-on leadership in all day to day culinary operations for assigned kitchens.

  • Assists the Chef de Cuisine with staffing, budget accountabilities and complete event responsibilities for assigned kitchens• Orders, receives, and inspects all products; uses only the freshest fruits, vegetables, meats, fish and other food products of the highest standard in the preparation of all menu items.• Assists in monitoring proper receiving, storage and rotation of food products so as to comply with Health Department regulations. Covers, labels, dates and places items in proper storage containers to ensure products freshness.• Assigns and participates in the production of all food items necessary for the operation

  • Participates and assists with leading culinary staff in the sanitation standards of all kitchens to assure compliance with local health department standards and company standards.• Provides efficient service and quality products by maintaining positive customer and client relations through effective communication and prudent financial practices• Works under the direction of the Chef de Cuisine concerning all banquet and catering functions, both on and off-site

  • Assists in the overseeing of kitchen equipment maintenance

  • 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 Chef on food production and menu development

  • Ensures high and consistent food qualities in both presentation and preparation

QUALIFICATIONS

To perform this job successfully, the candidate must be able to perform each essential duty above at the highest levels. The requirements listed below are representative of the knowledge, skill, and/or ability required.

  • The ideal team member will have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation.• Minimum three (3) years’ experience in a high-volume full-service food operation.• Proven track record in improving kitchen efficiencies, quality and relative costs.• Must have excellent leadership, 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 on 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.Practice safe work habits, follow all safety policies and procedures and regulations, complete company-wide safety training and any additional job specific safety training.

COMPENSATION

Competitive salary, commensurate with experience, and a generous benefits package that includes: medical, dental, vision, life and disability insurance, paid vacation, and 401k plan.

Legends is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, national origin, disability, or genetic information.

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