PRIMARY FUNCTION:

Under direction of the Executive Culinary Team, this individual will be responsible for effectively supporting all culinary operations.

 

PRINCIPLE DUTIES AND RESPONSIBILITIES:

1.        Directs, implements, and maintains a guest service and management philosophy that serves as a guide to respective team members.

2.        Develops and implements innovative pastry menus, according to recipes which uphold Legends Hospitality standards.

3.       Meets with Executive Culinary Team to review assignments, anticipated business levels, changes, and other information pertinent to job performance.

4.       Has strong pastry fundamentals.

5.       Has knowledge of bread baking and advanced pastry techniques.

6.       Maintains and abides by County Health/Sanitation as well as Legends Hospitality standards.

7.       Ability to multitask in a fast-paced environment.

8.       Has knowledge of food purchasing.

9.       Conducts meetings/pre-shifts to update staff on daily goals & objectives.

10.     Conducts continual and consistent service training for all staff.

11.      Maintains positive guest relations at all times.

12.     Provides efficient service and quality products by maintaining positive customer and client relations through effective communication and prudent financial practices.

13.     Maintains cost as it pertains to labor and operating supplies; works within budgeted guidelines.

14.     Ensures that all equipment is in proper operational condition and is cleaned on a regular basis.

15.     Maintains staff and ensures proper hiring and promoting of associates per Legends Hospitality Standards.

16.     Exhibits leadership for all direct reports though consistent communication, commendations, and disciplinary action for all associates. 

17.     Performs other related duties, tasks, and responsibilities as required.

 

KNOWLEDGE, SKILLS, AND ABILITIES:

The ideal candidate will have a pastry culinary degree or have graduated from a certified apprenticeship program with a minimum of 2-3 years’ experience in the contract foodservice industry, preferably in premium services, catering, and concessions environments for a sports and entertainment venue.  Must have excellent written and verbal communication skills and the ability to multi-task and prioritize in a deadline-oriented environment. Strong commitment to delivering a high level of customer and client service with demonstrated initiative, leadership, and management skills. Customer service oriented with the ability to interact with all levels of management. Must be flexible to work extended hours due to business requirements including late nights, weekends, and holidays. Must be able to work in a team environment. Must be proficient in Microsoft Word and Excel. Must possess a high level of organization and attention to detail. Must possess strong leadership skills.

·         Must be able to remain calm under stressful situations.

·         Must be able to smile, maintain positive body language, and consistently provide positive guest service.

·         Must be able to make generalizations, evaluations, and decisions without immediate supervision.

·         Must be able to accept and carry out responsibility for directions.

 

MINIMUM QUALIFICATIONS:

Must be at least 18 years old Be willing to work hours that vary, according to event schedule Must be able to lift and carry up to 50 lbs.

 

   The above is intended to describe the general contents and requirements for performance of this job.  It is not intended to be construed as an exhaustive statement of duties, responsibilities, or requirements.