Sous Chef (Premium | Catering |Tunnel Club) | Etihad Park- Food & Beverage

ASM Global · New York City · $20,000 (stated in the posting)

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THE ROLE: Sous Chef (Premium & Tunnel Club)

LOCATION: Etihad Park | Queens, NY

ABOUT LEGENDS GLOBAL

Legends Global is the premier partner to the world’s greatest live events, venues, and brands. We deliver a fully integrated suite of premium services through a white-label model that keeps our partners front and center — from feasibility and project development to sales, partnerships, hospitality, merchandise, venue management, and world-class content and booking.

With a global network of more than 450 venues, hosting 20,000 events and welcoming 165 million guests annually, Legends Global brings unmatched scale, expertise, and connectivity to help our partners grow. The Legends Global Way guides how we operate: Align, Scale, Connect, Team, Win — shared success, repeatable systems, connected solutions, unstoppable teams, and wins that are earned every day.

ABOUT THE ROLE

The Sous Chef is responsible for managing and overseeing the production, operation, and sanitation aspects of all culinary and stewarding operations for Premium areas and services. We are also hiring for Catering and Tunnel Club for Etihad Park, NYC’s first-ever soccer-specific stadium located in Willet’s Point, Queens, New York.

WHAT YOU’LL DO (KEY RESPONSIBILITIES & OUTCOMES)

• Leading the event planning process.  Understanding event logistics and event specifications, directing set-up, designing floor plans, and seeking and resolving gaps in planning.
• Maintain and manage culinary and stewarding personnel to meet labor and production objectives.
• Ensure recipe compliance and quality control are met throughout the production process.
• Oversee the sanitation standards of all kitchens, concession stands, equipment, and portables to ensure compliance with local health department standards and company standards.
• Ensure staff compliance with all standards, policies and procedures.
• Implement and enforce all departmental and organizational policies and procedures.
• Inspect all locations to observe quality of food preparation and service, food appearance, and cleanliness and sanitation of production and service areas.
• Assist Executive Chef, Director of Food and Beverage, and other culinary leadership to plan innovative menus for both concessions that maintain financial responsibility for the menu mix.
• Analyze menu and food costs and the preparation of cost and quality efficient menus/specials.
• Assist Executive Chef and culinary team, as needed, for banquet menu development, food and recipe preparation, and kitchen operation oversight for banquet culinary events.
• Hands-on management of day-to-day culinary operations of all concession food outlet kitchens, concession stands, and portables.
• Assist with banquet culinary operations management as needed.
• Manage prep cooks and temp labor through planning and scheduling of work assignments and performance development.
• Administer corrective counseling processes, training and development, appraisals, and payroll accountability.
• Oversees inventory management to ensure all outlets are always adequately supplied. Perform periodic inventory. Track waste and spoilage.
• Maintain effective vendor relationships.
• Assist with product receiving and stocking, as needed.
• Perform related duties as assigned by Management.

WHAT YOU BRING (QUALIFICATIONS & EXPERIENCE)

• Excellent organizational skills.
• Ability to prioritize and to manage multiple projects simultaneously.
• Good written, verbal, and interpersonal skills required; ability to interact with all levels of staff including management.
• Ability to effectively supervise staff.
• Professional presentation, appearance, and work ethic.
• Knowledge of Microsoft Office, including Excel and must be able to learn Maintenance Manager software program.
• Must be detail-oriented and extremely organized with the ability to learn new programs and procedures quickly.
• Ability to work with limited supervision and as a team member.

EDUCATION AND EXPERIENCE

• At least two (2) to four (4) years of experience as a sous chef in a high-volume food industry, preferably in a food concessions or similar environment.
• The ideal team member will have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation.
• Proven track record in maintaining kitchen efficiencies, food quality, and production timeliness.
• Must have excellent managerial, team building, and communication skills/customer service.
• Must have knowledge of kitchen sanitation, operation and maintenance of kitchen equipment.

WORK ENVIRONMENT & TRAVEL

• This is an onsite role at Etihad Park based in Queens, NY
• Must be available to work non-traditional hours (Nights, Weekends & Holidays)

At Legends Global, our people power every success. You’ll work alongside exceptional talent, learn from world-leading experts, and contribute to projects that set the standard across sports, entertainment, hospitality, and live experiences. If you’re driven to operate at the highest level, build with purpose, and help partners win on the biggest stages, you’ll thrive here. 

COMPENSATION

Legends Global offers a competitive salary of up to $75,000 commensurate with experience, skills, and qualifications. Legends Global also offers a total rewards package including medical, vision, dental, paid time off, and 401K.

Legends Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

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