Sous Chef | UNIVERSITY OF CALIFORNIA, SOUTHERN (LA COLISEUM)

**LEGENDS GLOBAL** ****Legends Global is the premier partner to the world's greatest live events, venues, and brands. We deliver a fully integrated solution of premium services that keeps our partners front and center through our white-label approach. Our network of 450 venues worldwide, hosting 20,000 events and entertaining 165 million guests each year, is powered by our depth of expertise and level of execution across every component feasibility & consulting, owner’s representation, sales, partnerships, hospitality, merchandise, venue management, and content & booking of world-class live events and venues.The Legends Global culture is one of respect, ambitious thinking, collaboration, and bold action. We are committed to building an inclusive workplace where everyone can be authentic, make an impact, and grow their career. Winning is an everyday thing at Legends Global. We have the best team members who understand every win is earned when we come together as one unified team. Sounds like a winning formula for you. **Join us!****THE ROLE**Under the direction of the Executive Chef and Executive Sous Chef, this individual will be responsible for effectively supporting all culinary operations including the oversight of all production, operation, and sanitation aspects of culinary and stewarding operations throughout the facility.**ESSENTIAL DUTES AND RESPONSIBILITIES** - People and product focused hands on leadership of day to day operations of food outlet kitchens as assigned. - Possess high level of multiple outlet management knowledge and experience - Ability and knowledge to receive and inspect, selects and uses only the freshest fruits, vegetables, meats, fish and other food products of the highest standard in the preparation of all menu items. - Assists in monitoring proper receiving, storage and rotation of food products so as to comply with Health Department regulations. Including coverage, labeling, dating and placing items in proper storage containers to ensure products freshness. - Participates in the production of all food items necessary for the operation as directed by Executive Chef and or Executive Sous Chef - Participates and assists with leading culinary staff in the sanitation standards of all kitchens to assure compliance with local health department standards and company standards. - Provides efficient service and quality products by maintaining positive customer and client relations through effective communication and prudent financial practices - Works under the direction of the Executive Chef and Executive Sous Chef concerning banquets **SUPERVISORY RESPONSIBILITIES**Carries out supervisory responsibilities in accordance with all Legends & ASM policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.**QUALIFICATIONS**To perform this job successfully, an individual must be able to perform each essential duty with energy and enthusiasm. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.**EDUCATION AND/OR EXPERIENCE** - The ideal team member will have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation. - Minimum three (3) years' experience in a high-volume full-service food operation. - Proven track record in improving kitchen efficiencies, quality and relative costs. **SKILLS AND ABILITIES** - Must have excellent leadership, 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…