Sous Chef - $58000 to $62000 per YEAR

Legends and ASM Global are two powerhouse companies that have joined forces to redefine excellence in sports, entertainment, and live events. Bringing together unmatched expertise and a global reach, these companies offer comprehensive, end-to-end solutions that cover venue development, event booking, revenue strategy, and hospitality services. Legends delivers a full-spectrum, data-driven approach across global partnerships, hospitality, merchandise, and attractions, partnering with top-tier clients to craft extraordinary experiences. ASM Global, recognized as the world leader in venue management and live event production, operates over 350 iconic venues, including stadiums, arenas, convention centers, and theaters worldwide. Their united organization is deeply committed to cultivating an inclusive and innovative work environment where diversity sparks solutions that benefit team members, guests, and partners alike. Guided by core values like respect, integrity, and accountability, Legends and ASM Global foster a culture where every employee is empowered to succeed. This unique collaboration is transforming the live entertainment industry, making it an exciting time to join their team and contribute to creating legendary experiences. The role of Sous Chef at Mayo Civic Center is a critical position within the Food and Beverage department, reporting directly to the Executive Sous Chef. This exempt role places the candidate in charge of managing and overseeing all culinary and stewarding operations, including production, operational efficiency, and sanitation standards throughout the facility. The Sous Chef plays a hands-on role in the daily management of kitchen staff and food production across multiple food outlets, with a focus on ensuring high-quality food preparation, recipe compliance, and safety. This position is responsible for enforcing departmental and organizational policies and procedures, maintaining compliance with food safety regulations, and driving innovation in menu planning by assisting the Executive Chef and Executive Sous Chef with catering and concession menus. The Sous Chef also manages inventory control to guarantee each outlet is well-stocked while monitoring waste and spoilage to maximize operational efficiency. Maintaining effective vendor relationships and overseeing product receiving and stocking duties fall within this role's purview. Sanitation oversight is paramount in this role, including ensuring all kitchens meet local health department standards and company policies to provide a safe and clean environment for food preparation. The ideal candidate will be a skilled culinary professional with at least two to four years of sous chef experience in high-volume food service environments, complemented by formal culinary training or certification. Excellent leadership, team-building, and communication skills are essential, alongside proficiency in managing labor and production objectives efficiently. The role requires flexibility to work extended hours, including nights, weekends, and holidays, as well as the ability to provide incidental support to other facilities during business emergencies. Occasional travel may be required. A competitive annual salary of $58,000 to $62,000 is offered, dependent on experience, along with a comprehensive benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and a 401(k) plan. This opportunity is located onsite in Rochester, MN, where the physical demands of the position are consistent with typical culinary management roles. Legends and ASM Global encourage candidates who are passionate about food, operational excellence, and live event hospitality to apply and be part of a transformative team setting new standards in the industry.

• Degree or certification from an accredited culinary arts institute or apprenticeship certification from the American Culinary Federation
• two to four years of experience as a sous chef in a high-volume food industry
• proven track record in maintaining kitchen efficiencies, food quality, and production timeliness
• excellent managerial, team building and communication skills
• knowledge of kitchen sanitation, operation and maintenance of kitchen equipment
• detail-oriented and extremely organized
• proficient in Microsoft Word, Excel, and PowerPoint
• flexible to work extended hours including nights, weekends and holidays
• open to providing incidental or short-term support to other facilities in the event of a business emergency
• travel may be required
• Serv Safe certified or Food Handlers Certificate