LEGENDS & ASM GLOBAL

Two powerhouse companies have joined forces to redefine excellence in sports, entertainment, and live events. Together, we combine unmatched expertise with a global reach, offering end-to-end solutions – from venue development and event booking to revenue strategy and hospitality.

Legends brings a 360-degree, data-driven approach across Global Partnerships, Hospitality, Merchandise, and Attractions, working with top-tier clients to deliver exceptional experiences.

ASM Global, the world leader in venue management and live event production, oversees 350+ iconic venues stadiums, arenas, conventions centers and theaters.

Our organization is committed to building an inclusive, innovative environment where differences drive solutions that benefit our team members, guests, and partners. Guided by our values of respect, integrity, and accountability, we create a workplace where everyone can succeed. Are you ready to be part of the team that is transforming live entertainment? Join us to make legends happen!

THE ROLE

Under the direction of the Executive Chef, the Sous Chef is responsible for effectively supporting all culinary operations. This includes oversight of food production, kitchen operations, sanitation standards, and stewarding functions throughout the facility. The Sous Chef ensures consistency in quality, safety, and execution while providing leadership and support to the culinary team. This position reports directly to the Executive Chef.
 

ESSENTIAL DUTES AND RESPONSIBILITIES

Maintain high standards of sanitation and cleanliness within the kitchenSupport the Executive Chef in achieving and sustaining the highest possible Health Department ratingAssist with training initiatives related to food safety, sanitation, and accident preventionParticipate in recipe and technique development to ensure high-quality food preparation and presentationEnsure consistency in food quality, both in preparation and presentation, by verifying recipes and methods are followedMonitor and maintain kitchen equipment, reporting and documenting hazardous conditions or unsafe practicesCollaborate with the Executive Chef on food production, menu development, and menu specifications—including pricingCheck and taste food items prior to service or events to ensure quality standards are metWork closely with sous chefs to ensure timely execution of dishes within required temperature guidelinesOversee kitchen closing procedures, ensuring all duties are completed; serve as the final person to depart, reporting to the Shift Supervisor before leavingConduct staff training sessions as assignedPerform other duties as assigned by the Executive Chef

SUPERVISORY RESPONSIBILITIES

Directly supervise the hourly kitchen staff during daily operationsProvide guidance, coaching, and on-the-job training to ensure culinary standards, safety, and sanitation procedures are followedDelegate tasks and monitor work assignments to ensure timely and high-quality food preparation and serviceEvaluate staff performance, provide constructive feedback, and assist in performance reviewsEnforce compliance with company policies, union agreements and all food safety/health regulationsAssist in staff scheduling, labor cost control, and ensuring adequate coverage for service demandsServe as the acting chef in the absence of the Executive Chef, making key operational decisions and maintaining kitchen standardsSupport recruitment, onboarding, and training of new culinary team membersPromote a positive, professional, and collaborative work environment that fosters employee engagement and retention

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 accommodation may be provided to enable individuals with disabilities to perform the essential functions:

EDUCATION AND/OR EXPERIENCE     

Culinary degree or completion of a certified apprenticeship programMinimum of 2–3 years of management experience in high-end restaurants or the food service industry (sports and entertainment venue experience preferred)Experience managing in a union environment strongly preferred

SKILLS AND ABILITIES

Demonstrated leadership and management skills with a strong commitment to exceptional customer and client serviceExcellent written and verbal communication skillsAbility to multi-task and prioritize effectively in a fast-paced, deadline-driven environmentCustomer service–oriented with the ability to interact effectively at all levels of managementFlexibility to work extended hours, including late nights, weekends, and holidays, as required by business needsProven ability to work collaboratively and lead within a team environmentProficiency with Microsoft Office Suite (Word, Excel, Outlook, PowerPoint)High attention to detail, with strong organizational and prioritization skills

COMPENSATION

Competitive salary range of $65,000 - $70,000 commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401(k) plan.

WORKING CONDITIONS

Location: On-Site (One World Observatory, New York City)

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

NOTE:

The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.

Legends & ASM Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.