Executive Sous Chef

• People and product focused hands-on management of day-to-day operations of Buffalo Bills Team Dining Facility
• Collaborating with Premium Experience Manager to deliver best in class team dining facility in the NFL
• Engaging with Buffalo Bills team dieticians and related personnel to provide nutritionally balanced and deliberate meals for the coaches and team
• Maintaining mutually agreed upon budgets and financial metrics with Buffalo Bills and Legends Hospitality
• Implements and enforces all departmental and organizational policies and procedures
• Hire, mentor and lead an efficient strong culinary team
• Maintaining a culture of full discretion, professional behavior and appropriate engagement with team, coaches, guests, and all associates of the Buffalo Bills
• Managing associates utilizing Sous Chefs, Lead Cooks and supervisors through planning and scheduling of work assignments and performance development
• Plan innovative menus, Analyze menu and food costs and the preparation of cost and quality efficient menus/specials
• Prepare annual budgets that drive value for the Buffalo Bills and ensure all fiscal responsibilities are met
• Oversees inventory management to ensure outlets are adequately always supplied
• Oversees the sanitation standards of all kitchens to ensure compliance with local health department standards and company standards
• Direct interaction with high-level clients and the ability to build relationships
• Practice safe work habits and complete company and venue safety and general compliance training
• Maintain a pleasant and collaborative attitude towards customers, co-workers, and management
• Adheres to the Legends Global and venue company policies
• Complete other duties as assigned by management
• Available to work non-traditional hours (Nights, Weekends & Holidays)
• Carries out supervisory responsibilities in accordance with all Legend Global policies and applicable laws

• ServSafe Food Manager certification, required
• Strong attention to detail
• Able to demonstrate flexibility and quickly adapt to changes
• Ability to be self-motivated and work independently and work well as a team player
• Ability to work in a fast-paced environment
• Must have sufficient mobility to perform tasks including constant reaching, bending, stooping, wiping, pushing, and pulling for extended periods of time
• Proficient in Microsoft Word, Excel, and PowerPoint
• Specific vision abilities required by this job include close vision and the ability to adjust focus
• Must be flexible to work extended hours due to business requirements including late nights, weekends and holidays including all games and major stadium and catering events
• Degree or certification from an accredited culinary arts institute preferred, or apprenticeship certification from the American Culinary Federation
• At least three (3) to five (5) years of experience as an executive sous chef in a high-volume food industry
• Proven track record in improving kitchen efficiency, managing food quality, and labor costs
• 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 open to providing incidental or short-term support to other facilities in the event of a business emergency
• travel may be required
• Experience in a union work environment preferred

• Degree or certification from an accredited culinary arts institute
• Experience in a union work environment

medical, dental, vision, life and disability insurance, paid vacation, and 401k plan