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Sous Chef

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Legends Global

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Location:
United States , Denver

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Category:
Gastronomy

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Contract Type:
Not provided

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Salary:

65000.00 - 70000.00 USD / Year
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Job Description:

Under the direction of the Executive Chef and Executive Sous Chef, this individual will be responsible for effectively managing all culinary operations on both the concessions level including the oversight of production, operation, and sanitation aspects of culinary and stewarding operations.

Job Responsibility:

  • Design and implement menus for the concessions stands as established by the Executive Chef
  • Provide recipes, training and experience to all staff in the kitchen and in the concessions stands
  • Train new BOH concessions stand cooks
  • Supervise their own kitchen as well as the cooks in the concessions stands during guest service
  • Ensure food is handled, processed and stored in accordance with the Hazard Analysis Critical Control Point (HACCP) program
  • Ensure excellent customer relations are maintained at all times
  • Coordinate with other departments regarding menu implementation and staff meals
  • Schedule labor for new menu ideas for rotating concepts
  • Ordering product for your kitchens and assigning responsibilities for efficient use of equipment and personnel
  • Handle concessions cook placement per event
  • Ensure compliance by all culinary personnel with Company and departmental rules, policies and procedures
  • Enforce PPE and safety expectations (cut gloves, non-slip shoes, proper uniform)
  • Payroll for the Local eats culinary Staff
  • Plan, manage and monitor work as well as hiring, communication, coaching staff and building relationships
  • Menu and Cost cards for a variety of concessions stands
  • Ordering food and supplies via the venders websites
  • Support other arena culinary operations including clubs, suites, etc. as needed

Requirements:

  • Degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation
  • Five (5) years’ experience as a Chef
  • Minimum of three (3) years’ experience in a high-volume full-service food operation
  • Proven track record in improving kitchen efficiencies, quality and relative costs
  • Excellent leadership, financial analysis, team building and communication skills/customer service
  • Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures and HAACP
  • Knowledge of kitchen sanitation, operation and maintenance of kitchen equipment
  • Detail-oriented and extremely organized with the ability to learn new programs and procedures quickly
  • Proficient on Microsoft Word, Excel, and PowerPoint
  • Flexible to work extended hours due to business requirements including nights, weekends and holidays
  • Must be comfortable speaking Spanish or using a translation app to communicate with prep kitchen staff
  • Must be open to providing incidental or short-term support to other facilities in the event of a business emergency
  • SERV safe certified
What we offer:
  • Medical
  • Dental
  • Vision
  • Life and disability insurance
  • Paid vacation
  • 401k plan

Additional Information:

Job Posted:
February 20, 2026

Employment Type:
Fulltime
Work Type:
On-site work
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