Sous Chef (Part-Time) at ASM Global-SMG — Pensacola, FL

POSITION: Sous Chef

FACILITY: Pensacola Bay Center

DEPARTMENT: Food & Beverage

REPORTS TO: Executive Chef

LEGENDS GLOBAL

General Statement of Duties:

Legends Global/Pensacola Bay Center has an immediate opening for a part-time Sous Chef in Pensacola, FL. The Sous Chef is responsible for assisting the Executive Chef as the second in command over the culinary department. The work schedule is event driven and may require early morning, late night, and weekend shifts.

Essential Duties and Responsibilities

• Produce required product according to Banquet Event Orders (BEO) for each event
• Prepare recipes as directed
• Order, receive, and prepare food items while maintaining food costs and budget goals
• Maintain all kitchen equipment cleanliness and maintenance
• Support all kitchen and stewarding staff
• Assist with training of all cooks
• Assist with taking monthly inventory
• Responsible for kitchen, absence of Executive Chef
• Performs other related duties as assigned by venue management

Supervisory Responsibilities

Carries out supervisory responsibilities in accordance with all Legends Global policies and applicable laws. Responsibilities include:

• Directly Supervise Line and Prep Cooks
• Demonstrate supervisory responsibilities in accordance with Legends Global policies and applicable laws
• Responsibilities include training employees; planning, assigning and directing work; reviewing and evaluating performance; addressing complaints and resolving problems

Qualifications

• Ability to communicate well, both written and orally
• Foster working relationship with partners, clients, employees, exhibitors, and patrons during employment
• Ability to manage multiple projects and meet tight deadlines
• Ability to operate industry related equipment
• Ability to be creative with food presentations and maintain a quality product
• Work under limited supervision to prioritize and handle multiple projects simultaneously while exercising judgment and initiative in addressing complaints and resolving problems
• Demonstrate knowledge of standard kitchen practices, procedures and industry terminology
• Produce required product according to Banquet Event Orders for each event
• Results oriented individual with the ability to meet budgetary goals
• Excellent organizational, planning, communication, and interpersonal skills
• Work effectively under pressure and/or stringent schedule to produce accurate results and meet deadlines
• Professional presentation, appearance, and work ethic
• Dependable team player
• Must adhere to local Health Department codes and regulations
• Current ServSafe Manager Certification
• Enthusiastic self-starter
• Ability to learn new skills
• Subject to credit and background screening

Education and/or Experience

• Minimum of four (4) years in banquet facility producing meals for large or multiple events
• Two-year Associate Degree in Culinary Arts, or combination of education and experience
• Previous leadership experience preferred

Skills and Abilities

• Experience and understanding of the principles and procedures related to the coordination and operation of a full-service kitchen in a public assembly environment
• Work independently and able to exercise judgment and initiative
• Have excellent communication, listening, problem solving, and organizational skills
• Able to understand, speak, read, and write English
• Ability to interact with all levels of staff, including management, in a friendly, courteous, and polite manner
• Ability to train and direct employees to plan and assign work in an efficient and effective manner
• Performs all necessary supervisory functions to effectively and efficiently manage the personnel assigned.

WORKING CONDITIONS

Location: On Site at Pensacola Bay Center in Pensacola, FL

Physical Demands

• Walk/stand extensively, kneel, climb stairs, balance, and maneuver throughout the various areas and surfaces of the venue
• Must be able to lift and/or move up to 50 pounds or occasionally more with assistance
• Must be able to hear and speak to use a two-way radio
• Work flexible hours, including nights, weekends, and holidays as needed
• Reach with arms and hands to finger, handle, or manipulate kitchen tools, hardware and equipment.
• Must be able to lift and/or move up to 50 pounds or occasionally more with assistance.
• Work inside and outside the building is required, with possible exposure to adverse conditions
• Able to work extended and/or irregular hours including nights, weekends, and holidays.

NOTE:

The essential responsibilities of this position are described under the above headings. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.