Sous Chef - Rochester, MN

Legends and ASM Global have joined forces to become a powerhouse in the sports, entertainment, and live events industry. These two esteemed companies combine their unmatched expertise and global reach to provide end-to-end solutions spanning venue development, event booking, revenue strategy, and hospitality services. Together, they operate over 350 iconic venues, stadiums, arenas, convention centers, and theaters worldwide, creating unparalleled experiences for millions of guests annually. Legends brings a comprehensive, data-driven approach across global partnerships, hospitality, merchandise, and attractions, working closely with top-tier clients to deliver extraordinary events and experiences. ASM Global is recognized as the world leader in venue management and live event production, overseeing day-to-day operations with a commitment to excellence and innovation. Their mission centers around building an inclusive, innovative workplace where respect, integrity, and accountability drive success for employees, guests, and business partners alike. This unique blend of expertise creates an environment focused on transforming the live entertainment landscape while fostering professional growth and teamwork. The role of Sous Chef is a critical position within the Food and Beverage department located at the Mayo Civic Center in Rochester, MN. This is an exempt-level role reporting directly to the Executive Sous Chef, and it involves hands-on management and oversight of all culinary production, operations, and sanitation across multiple food outlet kitchens. The Sous Chef ensures compliance with departmental and organizational policies, recipe adherence, and quality control throughout the food production process. This position plays a crucial role in maintaining kitchen efficiencies, managing staff, and meeting labor and production objectives. In addition to supervising culinary and stewarding personnel, the Sous Chef collaborates closely with the Executive Chef and Executive Sous Chef to assist in menu planning for both catering and concessions. Inventory management is another vital responsibility, including conducting periodic inventories, tracking waste and spoilage, and maintaining effective vendor relationships. The role demands a thorough understanding of kitchen sanitation standards to ensure full compliance with local health department and company protocols. The ideal candidate will have a degree or certification from an accredited culinary arts institution or an apprenticeship certification from the American Culinary Federation. They will bring 2 to 4 years of experience as a sous chef in a high-volume food industry environment, coupled with a proven track record of maintaining kitchen efficiencies, food quality, and timely production. Strong managerial, team-building, communication skills, and customer service orientation are essential to succeed in this fast-paced setting. Proficiency in Microsoft Office applications such as Word, Excel, and PowerPoint is also required. The position demands flexibility to work extended hours including nights, weekends, and holidays. Occasional travel and the ability to provide short-term support to other facilities during business emergencies are also part of the job requirements. This role offers a competitive hourly wage commensurate with experience, along with a generous benefits package that includes medical, dental, vision, life, and disability insurance, paid vacation, and a 401(k) retirement plan. Working at Legends and ASM Global means joining a team dedicated to excellence and innovation in live entertainment. The organization fosters an inclusive environment that values diversity and encourages applications from women, minorities, individuals with disabilities, and protected veterans. As a Federal Contractor under VEVRAA, the company promotes equal opportunity and affirmative action. The Sous Chef role represents a challenging and rewarding opportunity to be part of a high-profile team that is shaping the future of live sports and events hospitality.

• 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 ability to maintain kitchen efficiencies, food quality, and production timeliness
• Excellent managerial and team-building skills
• Strong communication and customer service skills
• Knowledge of kitchen sanitation and kitchen equipment operation and maintenance
• Detail-oriented and well organized
• Proficient in Microsoft Word, Excel, and PowerPoint
• Ability to work extended hours including nights, weekends, and holidays
• Willingness to travel and provide short-term support to other facilities
• Serv Safe certified or possess Food Handlers Certificate