Executive Chef
: Job Details :

** Executive Chef**

**Job Category****:** Food & Beverage **Requisition Number****:** EXECU005992 Showing 1 location **Job Details**

**Description**

**HEAD CHEF, HOSPITALITY, BALLPARK AT ST. GEORGE (STATEN ISLAND, NY)**

**LEGENDS**

Founded in2008 as a hospitality management company, Legends has transformed into a holistic experiential services agency with more than 1,200 full-time and 30,000 seasonal team members globally. Legends has three core divisions operating worldwide: Global Planning, Global Sales, and Hospitality offering clients and partners a 360-degree 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 VENUE**

Legends is the official food and beverage partner of the Ballpark at St. George, a world-class sports and entertainment venue located in Staten Island adjacent to the iconic Staten Island Ferry with magnificent views of New York Harbor. The venue will be a year-round sport and entertainment complex anchored by the Staten Island FerryHawks, a professional baseball team playing in the Atlantic League. The partnership includes overseeing the venues food and beverage program development and management for concessions, suites, and premium areas for all game days. Be part of building a truly great fan experience from its initial stages with an emphasis on strategic problem-solving and attention to detail.

**THE ROLE**

The Head Chef is responsible for managing/overseeing the culinary operations in the Ballpark at St. George. This includes the culinary operations of kitchens, concession locations, suites, and all catering and non-baseball events. Specific responsibilities include but are not limited to:

**ESSENTIAL FUNCTIONS**

* People and product-focused hands-on management of day-to-day operations of all food outlet kitchens, concession stands, and suites.

* Implements and enforces all departmental and organizational policies and procedures. Assures staff compliance with all standards, policies, and procedures.

* Recruit, hire, train and develop a culinary team. Administers corrective counseling process, training and development, appraisals, payroll accountability.

* Plan innovative menus, maintaining financial responsibility for the menu mix. Analyze menu and food costs and the preparation of cost and quality efficient menus/specials.

* Prepare cost-saving annual budgets and ensure all fiscal responsibilities are met.

* Oversees inventory management to assure all outlets are always adequately supplied. Performs periodic inventory. Requisitioning and purchasing. Maintains effective vendor relationships.

* Oversees the sanitation standards of all culinary to assure compliance with local health department standards and company standards.

* Direct interaction with high-level clients.

* Oversees all culinary employees ensuring budgetary, food quality, and customer service expectations are achieved.

* Must have the ability to make effective use of available resources, including time, labor, materials, and adjust methodologies to maximize productivity.

* Assists in ensuring schedules are completed based on a forecast.

* Cross-train those within the department while encouraging, reinforcing, and supporting your peers and team.

* Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value, and integrity.

* Performing additional related duties, tasks, and responsibilities as required.

**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.

* Minimum three (3) years as a Sous or Head Chef in the high-volume food industry.

* Minimum five (5) years of experience as a culinary lead in a high-volume full-service food operation.

* Proven track record in improving kitchen efficiencies, quality, food, and labor costs.

* Must have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation.

* Must have excellent managerial, 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 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.

**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.*

**Qualifications**

**Skills**

**Preferred**

**Communication** *Expert* **Behaviors**

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**Motivations**

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**Education**

**Preferred**

Associates or better in Food and Beverage.

High School or better.

**Experience**

**Licenses & Certifications**

**Preferred**

Food Handler's

ServSafe-food handling