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Legends Hospitality Executive Sous Chef - (Aspire) at One World Observatory in New York, New York

Description

Executive Sous Chef - (Aspire) at One World Observatory

LEGENDS

Founded in 2008, Legends’ operating divisions worldwide include – Global Partnerships, Global Sales, Hospitality, Global Planning, Global Merchandise, Global Technology Solutions, Attractions, Growth Enterprises – offering clients and partners a 360-degree data and analytics fueled 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. For more information, visit www.Legends.net and follow us on Twitter and Instagram @TheLegendsWay.

LEGENDS ATTRACTIONS

Global Attractions is the newest business vertical and is quickly expanding. Starting with One World Observatory sitting high above Manhattan at the top of the tallest building in the Western hemisphere and now expanding all over the world, the Attractions vertical brings together all of Legends 360-degree capabilities to develop unparalleled experience in one awe-inspiring space, featuring some of the most spectacular views and newest technology around the world. For each location, we operate the tour experience, ticket sales, hospitality offerings, special events, and sponsorship - all to elevate the guest experience at the top. Some of the venues include One World Observatory in NYC, The Observation Deck at JBG Tower, The View at the Shard in London, Sky View Observatory in Seattle, Skyrise Miami, and View Boston.

ONE WORLD OBSERVATORY

Positioned at the top of One World Trade Center, the tallest building in the Western Hemisphere, on levels 100, 101, and 102 – One World Observatory provides guests with unique, panoramic views of New York City, its most iconic sites, and surrounding waters from 1,250 feet. A customized guest experience complements the seemingly endless views - which evoke feelings of the City’s signature pride, hope and determination - including special interactive experiences and dining options, plus a sit-down restaurant. In 2016, One World Observatory received awards and recognition from the Concierge Choice Awards (Winner: Tourist Attraction), Themed Entertainment Association (Thea Awards for Outstanding Achievement), TripAdvisor (Top U.S. Trending Summer Attraction), and Lonely Planet (Favorite Online Listing)

THE ROLE

The Executive Sous Chef is responsible for directing and administering the planning, preparation, production, and control of all banquet’s culinary operations for over 100 special events annually in ASPIRE, our event space at One World Observatory. The Executive Sous Chef will report to the Executive Chef.

ESSENTIAL FUNCTIONS

To perform this job successfully, a considered candidate must be able to perform each essential duty below at the highest level.

  • Works both independently & in conjunction with the Executive Chef on food production and seasonal menu development for the Special Events Department.

  • Develops and tests recipes as well as new techniques for food preparation and presentation, maintaining brand quality set by Executive Chef and Special Events Department.

  • Contribute to the creation of menus and recipes, including all cost analysis.

  • Ensure a high standard and consistent food qualities in both presentation and preparation.

  • Manage, develop, train, and motivate a team of culinary employees and temporary labor staff.

  • Oversee and taste all food quality before events take place.

  • Understanding of Event Orders and menus to effectively identify purchasing and/or requisition needs in a timely manner as set by Purchasing Manager.

  • Utilize event calendar and work with catering team to forecast labor and expenses.

  • Ensure agreement of delivery times, amounts and special arrangements as communicated in EO’s.

  • Align with the Executive Chef / Special Events Department to discuss the client’s expectations.

  • Prepare schedules and ensure that the culinary team is properly staffed (pre-event, during the event and post event clean up).

  • Attend weekly pre-function meetings with Kitchen Staff, Event Staff and review all information pertinent to events as needed.

  • Communicate service needs throughout the function to all entities involved.

  • Maintain high standards of sanitation and cleanliness according to NYC DOH Standards

  • Oversee repair and maintenance of banquet kitchen equipment.

  • Report and document hazardous conditions or unsafe practices within the work environment.

  • Proficient safe work habits, follow all safety policies and procedures and regulations, complete company-wide safety training and additional job specific safety training.

  • Must be flexible to work extended hours in relation to business demands, including late nights, weekends, holidays, supporting Special Events.

  • Other duties as assigned by the Executive Chef include but are not limited to assisting in other Food and Beverage Outlets when operationally necessary.

  • Ensure all closing duties for all involved kitchens / spaces are completed.

QUALIFICATIONS

The requirements listed below are representative of the knowledge, skill, and/or ability required.

  • Must have a minimum of 5 years of experience executing events ranging from 50 guest – 500 guests.

  • Strong a la carte and fine dining culinary background.

  • Detailed knowledge of menu creation, food trends, ingredients, taste profiles and aesthetics.

  • Complete knowledge of Banquet and Event service requirements and building services for high end event venues.

  • Experienced in leading a staff of 10 or more associates, including managers.

  • Proven track record in improving kitchen efficiencies, product quality, and relative costs.

  • Must have excellent leadership, team building and communication skills/customer service.

  • Must have knowledge of kitchen sanitation, operation, and maintenance of kitchen equipment and be responsible for DOH inspections and preparedness.

  • Must be detail-oriented and extremely organized with the ability to learn new programs and procedures quickly.

  • Adhere to the Legends Uniform and Grooming guidelines.

  • Must be proficient in Microsoft Word, Excel, and PowerPoint / Procurement Software / Inventory Control and Ordering.

  • Must have excellent written and verbal communication skills and the ability to multi-task and prioritize in a deadline-oriented environment.

  • Customer service oriented with the ability to interact with all levels of management.

  • Must have sufficient mobility to perform assigned tasks including constant reaching, bending, stooping, wiping, pushing, and pulling for extended periods of time.

  • Ability to lift and transport food and other items weighing up to 30 pounds, occasionally 50 pounds.

  • Must be proficient in Microsoft Word, Excel, and PowerPoint / Procurement Software / Inventory Control and Ordering.

  • Must have excellent written and verbal communication skills and the ability to multi-task and prioritize in a deadline-oriented environment.

  • Associate degree or higher in Food and Beverage.

  • High School or Culinary Arts Degrees.

  • Preferred The ideal team member will have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation.

  • Required NYC Food Handler’s Certificate

  • Preferred ServSafe-Certificate

COMPENSATION

Competitive salary $70,000 - $80,000, commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan.

WORKING CONDITIONS

Location: On Site

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to sit, talk, hear; use hands to finger, and handle controls. The employee frequently is required to reach with hands and arms. The employee is required to stand, walk, and stoop. Specific vision abilities required by this job include close vision and the ability to adjust focus.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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