In order to be considered for this role, after clicking "apply now" above and being redirected, you must fully complete the application process on the follow-up screen. LEGENDS Founded in 2008, Legends' operating divisions worldwide include - Global Partnerships, Global Sales, Hospitality, Global Planning, Global Merchandise, Global Technology Solutions, Attractions, Growth Enterprises - offering clients and partners a 360-degree data and analytics fueled service solution platform to elevate their brand and execute their vision. Currently, Legends works with marquee clients across business verticals including professional sports; collegiate; attractions; entertainment; and conventions and leisure. We are the industry leaders in designing, planning, and realizing exceptional experiences in sports and entertainment. For more information, visit and follow us on Twitter and LEGENDS ATTRACTIONS Global Attractions is the newest business vertical and is quickly expanding. Starting with One World Observatory sitting high above Manhattan at the top of the tallest building in the Western hemisphere and now expanding all over the world, the Attractions vertical brings together all of Legends 360-degree capabilities to develop unparalleled experience in one awe-inspiring space, featuring some of the most spectacular views and newest technology around the world. For each location, we operate the tour experience, ticket sales, hospitality offerings, special events, and sponsorship - all to elevate the guest experience at the top. Some of the venues include One World Observatory in NYC, The Observation Deck at JBG Tower, The View at the Shard in London, Sky View Observatory in Seattle, Skyrise Miami, and View Boston. ONE WORLD OBSERVATORY Positioned at the top of One World Trade Center, the tallest building in the Western Hemisphere, on levels 100, 101, and 102 - One World Observatory provides guests with unique, panoramic views of New York City, its most iconic sites, and surrounding waters from 1,250 feet. A customized guest experience complements the seemingly endless views - which evoke feelings of the City's signature pride, hope and determination - including special interactive experiences and dining options, plus a sit-down restaurant. In 2016, One World Observatory received awards and recognition from the Concierge Choice Awards (Winner: Tourist Attraction), Themed Entertainment Association (Thea Awards for Outstanding Achievement), TripAdvisor (Top U.S. Trending Summer Attraction), and Lonely Planet (Favorite Online Listing) THE ROLE The Banquet / Event Chef is responsible for directing and administering the planning, preparation, production, and control of all banquet's culinary operations for over 100 special events annually in ASPIRE, our event space at One World Observatory. The Banquet / Event Chef will report to the Executive Chef. ESSENTIAL FUNCTIONS To perform this job successfully, a considered candidate must be able to perform each essential duty below at the highest level. Works both independently & in conjunction with the Executive Chef on food production and seasonal menu development for the Special Events Department. Develops and tests recipes as well as new techniques for food preparation and presentation, maintaining brand quality set by Executive Chef and Special Events Department. Contribute to the creation of menus and recipes, including all cost analysis. Ensure a high standard and consistent food qualities in both presentation and preparation. Manage, develop, train, and motivate a team of culinary employees and temporary labor staff. Oversee and taste all food quality before events take place. Understanding of Event Orders and menus to effectively identify purchasing and/or requisition needs in a timely manner as set by Purchasing Manager. Utilize event calendar and work with catering team to forecast labor and expenses. Ensure agreement of delivery times, amounts and special arrangements as communicated in EO's. Align with the Executive Chef / Special Events Department to discuss the client's expectations. Prepare schedules and ensure that the culinary team is properly staffed (pre-event, during the event and post event clean up). Attend weekly pre-function meetings with Kitchen Staff, Event Staff and review all information pertinent to events as needed. Communicate service needs throughout the function to all entities involved. Maintain high standards of sanitation and cleanliness according to NYC DOH Standards Oversee repair and maintenance of banquet kitchen equipment. Report and document hazardous conditions or unsafe practices within the work environment. Proficient safe work habits, follow all safety policies and procedures and regulations, complete company-wide safety training and additional job specific safety training. Must be flexible to work extended hours in relation to business demands, including late nights, weekends, holidays, supporting Special Events. Other duties as assigned by the Executive Chef include but are not limited to assisting in other Food and Beverage Outlets when operationally necessary. Ensure all closing duties for all involved kitchens / spaces are completed. QUALIFICATIONS The requirements listed below are representative of the knowledge, skill, and/or ability required. Must have a minimum of 5 years of experience executing events ranging from 50 guest - 500 guests. Strong a la carte and fine dining culinary background. Detailed knowledge of menu creation, food trends, ingredients, taste profiles and aesthetics. Complete knowledge of Banquet and Event service requirements and building services for high end event venues. Experienced in leading a staff of 10 or more associates, including managers. Proven track record in improving kitchen efficiencies, product quality, and relative costs. Must have excellent leadership, team building and communication skills/customer service. Must have knowledge of kitchen sanitation, operation, and maintenance of kitchen equipment and be responsible for DOH inspections and preparedness. Must be detail-oriented and extremely organized with the ability to learn new programs and procedures quickly. Adhere to the Legends Uniform and Grooming guidelines. Must be proficient in Microsoft Word, Excel, and PowerPoint / Procurement Software / Inventory Control and Ordering. Must have excellent written and verbal communication skills and the ability to multi-task and prioritize in a deadline-oriented environment. Customer service oriented with the ability to interact with all levels of management. Must have sufficient mobility to perform assigned tasks including constant reaching, bending, stooping, wiping, pushing, and pulling for extended periods of time. Ability to lift and transport food and other items weighing up to 30 pounds, occasionally 50 pounds. Must be proficient in Microsoft Word, Excel, and PowerPoint / Procurement Software / Inventory Control and Ordering. Must have excellent written and verbal communication skills and the ability to multi-task and prioritize in a deadline-oriented environment. Associate degree or higher in Food and Beverage. High School or Culinary Arts Degrees. Preferred The ideal team member will have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation. Required NYC Food Handler's Certificate Preferred ServSafe-Certificate COMPENSATION Competitive salary $70,000 - $80,000, commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. WORKING CONDITIONS Location: On Site 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. While performing the duties of this job, the employee is regularly required to sit, talk, hear; use hands to finger, and handle controls. The employee frequently is required to reach with hands and arms. The employee is required to stand, walk, and stoop. Specific vision abilities required by this job include close vision and the ability to adjust focus. Legends is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, national origin, disability, or genetic information.
Sep 30, 2023
Full time
In order to be considered for this role, after clicking "apply now" above and being redirected, you must fully complete the application process on the follow-up screen. LEGENDS Founded in 2008, Legends' operating divisions worldwide include - Global Partnerships, Global Sales, Hospitality, Global Planning, Global Merchandise, Global Technology Solutions, Attractions, Growth Enterprises - offering clients and partners a 360-degree data and analytics fueled service solution platform to elevate their brand and execute their vision. Currently, Legends works with marquee clients across business verticals including professional sports; collegiate; attractions; entertainment; and conventions and leisure. We are the industry leaders in designing, planning, and realizing exceptional experiences in sports and entertainment. For more information, visit and follow us on Twitter and LEGENDS ATTRACTIONS Global Attractions is the newest business vertical and is quickly expanding. Starting with One World Observatory sitting high above Manhattan at the top of the tallest building in the Western hemisphere and now expanding all over the world, the Attractions vertical brings together all of Legends 360-degree capabilities to develop unparalleled experience in one awe-inspiring space, featuring some of the most spectacular views and newest technology around the world. For each location, we operate the tour experience, ticket sales, hospitality offerings, special events, and sponsorship - all to elevate the guest experience at the top. Some of the venues include One World Observatory in NYC, The Observation Deck at JBG Tower, The View at the Shard in London, Sky View Observatory in Seattle, Skyrise Miami, and View Boston. ONE WORLD OBSERVATORY Positioned at the top of One World Trade Center, the tallest building in the Western Hemisphere, on levels 100, 101, and 102 - One World Observatory provides guests with unique, panoramic views of New York City, its most iconic sites, and surrounding waters from 1,250 feet. A customized guest experience complements the seemingly endless views - which evoke feelings of the City's signature pride, hope and determination - including special interactive experiences and dining options, plus a sit-down restaurant. In 2016, One World Observatory received awards and recognition from the Concierge Choice Awards (Winner: Tourist Attraction), Themed Entertainment Association (Thea Awards for Outstanding Achievement), TripAdvisor (Top U.S. Trending Summer Attraction), and Lonely Planet (Favorite Online Listing) THE ROLE The Banquet / Event Chef is responsible for directing and administering the planning, preparation, production, and control of all banquet's culinary operations for over 100 special events annually in ASPIRE, our event space at One World Observatory. The Banquet / Event Chef will report to the Executive Chef. ESSENTIAL FUNCTIONS To perform this job successfully, a considered candidate must be able to perform each essential duty below at the highest level. Works both independently & in conjunction with the Executive Chef on food production and seasonal menu development for the Special Events Department. Develops and tests recipes as well as new techniques for food preparation and presentation, maintaining brand quality set by Executive Chef and Special Events Department. Contribute to the creation of menus and recipes, including all cost analysis. Ensure a high standard and consistent food qualities in both presentation and preparation. Manage, develop, train, and motivate a team of culinary employees and temporary labor staff. Oversee and taste all food quality before events take place. Understanding of Event Orders and menus to effectively identify purchasing and/or requisition needs in a timely manner as set by Purchasing Manager. Utilize event calendar and work with catering team to forecast labor and expenses. Ensure agreement of delivery times, amounts and special arrangements as communicated in EO's. Align with the Executive Chef / Special Events Department to discuss the client's expectations. Prepare schedules and ensure that the culinary team is properly staffed (pre-event, during the event and post event clean up). Attend weekly pre-function meetings with Kitchen Staff, Event Staff and review all information pertinent to events as needed. Communicate service needs throughout the function to all entities involved. Maintain high standards of sanitation and cleanliness according to NYC DOH Standards Oversee repair and maintenance of banquet kitchen equipment. Report and document hazardous conditions or unsafe practices within the work environment. Proficient safe work habits, follow all safety policies and procedures and regulations, complete company-wide safety training and additional job specific safety training. Must be flexible to work extended hours in relation to business demands, including late nights, weekends, holidays, supporting Special Events. Other duties as assigned by the Executive Chef include but are not limited to assisting in other Food and Beverage Outlets when operationally necessary. Ensure all closing duties for all involved kitchens / spaces are completed. QUALIFICATIONS The requirements listed below are representative of the knowledge, skill, and/or ability required. Must have a minimum of 5 years of experience executing events ranging from 50 guest - 500 guests. Strong a la carte and fine dining culinary background. Detailed knowledge of menu creation, food trends, ingredients, taste profiles and aesthetics. Complete knowledge of Banquet and Event service requirements and building services for high end event venues. Experienced in leading a staff of 10 or more associates, including managers. Proven track record in improving kitchen efficiencies, product quality, and relative costs. Must have excellent leadership, team building and communication skills/customer service. Must have knowledge of kitchen sanitation, operation, and maintenance of kitchen equipment and be responsible for DOH inspections and preparedness. Must be detail-oriented and extremely organized with the ability to learn new programs and procedures quickly. Adhere to the Legends Uniform and Grooming guidelines. Must be proficient in Microsoft Word, Excel, and PowerPoint / Procurement Software / Inventory Control and Ordering. Must have excellent written and verbal communication skills and the ability to multi-task and prioritize in a deadline-oriented environment. Customer service oriented with the ability to interact with all levels of management. Must have sufficient mobility to perform assigned tasks including constant reaching, bending, stooping, wiping, pushing, and pulling for extended periods of time. Ability to lift and transport food and other items weighing up to 30 pounds, occasionally 50 pounds. Must be proficient in Microsoft Word, Excel, and PowerPoint / Procurement Software / Inventory Control and Ordering. Must have excellent written and verbal communication skills and the ability to multi-task and prioritize in a deadline-oriented environment. Associate degree or higher in Food and Beverage. High School or Culinary Arts Degrees. Preferred The ideal team member will have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation. Required NYC Food Handler's Certificate Preferred ServSafe-Certificate COMPENSATION Competitive salary $70,000 - $80,000, commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. WORKING CONDITIONS Location: On Site 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. While performing the duties of this job, the employee is regularly required to sit, talk, hear; use hands to finger, and handle controls. The employee frequently is required to reach with hands and arms. The employee is required to stand, walk, and stoop. Specific vision abilities required by this job include close vision and the ability to adjust focus. Legends is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, national origin, disability, or genetic information.
LEGENDS Founded in 2008, Legends' operating divisions worldwide include - Global Partnerships, Global Sales, Hospitality, Global Planning, Global Merchandise, Global Technology Solutions, Attractions, Growth Enterprises - offering clients and partners a 360-degree data and analytics fueled service solution platform to elevate their brand and execute their vision. Currently, Legends works with marquee clients across business verticals including professional sports; collegiate; attractions; entertainment; and conventions and leisure. We are the industry leaders in designing, planning, and realizing exceptional experiences in sports and entertainment. For more information, visit and follow us on Twitter and LEGENDS ATTRACTIONS Global Attractions is the newest business vertical and is quickly expanding. Starting with One World Observatory sitting high above Manhattan at the top of the tallest building in the Western hemisphere and now expanding all over the world, the Attractions vertical brings together all of Legends 360-degree capabilities to develop unparalleled experience in one awe-inspiring space, featuring some of the most spectacular views and newest technology around the world. For each location, we operate the tour experience, ticket sales, hospitality offerings, special events, and sponsorship - all to elevate the guest experience at the top. Some of the venues include One World Observatory in NYC, The Observation Deck at JBG Tower, The View at the Shard in London, Sky View Observatory in Seattle, Skyrise Miami, and View Boston. ONE WORLD OBSERVATORY Positioned at the top of One World Trade Center, the tallest building in the Western Hemisphere, on levels 100, 101, and 102 - One World Observatory provides guests with unique, panoramic views of New York City, its most iconic sites, and surrounding waters from 1,250 feet. A customized guest experience complements the seemingly endless views - which evoke feelings of the City's signature pride, hope and determination - including special interactive experiences and dining options, plus a sit-down restaurant. In 2016, One World Observatory received awards and recognition from the Concierge Choice Awards (Winner: Tourist Attraction), Themed Entertainment Association (Thea Awards for Outstanding Achievement), TripAdvisor (Top U.S. Trending Summer Attraction), and Lonely Planet (Favorite Online Listing) THE ROLE The Banquet / Event Chef is responsible for directing and administering the planning, preparation, production, and control of all banquet's culinary operations for over 100 special events annually in ASPIRE, our event space at One World Observatory. The Banquet / Event Chef will report to the Executive Chef. ESSENTIAL FUNCTIONS To perform this job successfully, a considered candidate must be able to perform each essential duty below at the highest level. Works both independently & in conjunction with the Executive Chef on food production and seasonal menu development for the Special Events Department. Develops and tests recipes as well as new techniques for food preparation and presentation, maintaining brand quality set by Executive Chef and Special Events Department. Contribute to the creation of menus and recipes, including all cost analysis. Ensure a high standard and consistent food qualities in both presentation and preparation. Manage, develop, train, and motivate a team of culinary employees and temporary labor staff. Oversee and taste all food quality before events take place. Understanding of Event Orders and menus to effectively identify purchasing and/or requisition needs in a timely manner as set by Purchasing Manager. Utilize event calendar and work with catering team to forecast labor and expenses. Ensure agreement of delivery times, amounts and special arrangements as communicated in EO's. Align with the Executive Chef / Special Events Department to discuss the client's expectations. Prepare schedules and ensure that the culinary team is properly staffed (pre-event, during the event and post event clean up). Attend weekly pre-function meetings with Kitchen Staff, Event Staff and review all information pertinent to events as needed. Communicate service needs throughout the function to all entities involved. Maintain high standards of sanitation and cleanliness according to NYC DOH Standards Oversee repair and maintenance of banquet kitchen equipment. Report and document hazardous conditions or unsafe practices within the work environment. Proficient safe work habits, follow all safety policies and procedures and regulations, complete company-wide safety training and additional job specific safety training. Must be flexible to work extended hours in relation to business demands, including late nights, weekends, holidays, supporting Special Events. Other duties as assigned by the Executive Chef include but are not limited to assisting in other Food and Beverage Outlets when operationally necessary. Ensure all closing duties for all involved kitchens / spaces are completed. QUALIFICATIONS The requirements listed below are representative of the knowledge, skill, and/or ability required. Must have a minimum of 5 years of experience executing events ranging from 50 guest - 500 guests. Strong a la carte and fine dining culinary background. Detailed knowledge of menu creation, food trends, ingredients, taste profiles and aesthetics. Complete knowledge of Banquet and Event service requirements and building services for high end event venues. Experienced in leading a staff of 10 or more associates, including managers. Proven track record in improving kitchen efficiencies, product quality, and relative costs. Must have excellent leadership, team building and communication skills/customer service. Must have knowledge of kitchen sanitation, operation, and maintenance of kitchen equipment and be responsible for DOH inspections and preparedness. Must be detail-oriented and extremely organized with the ability to learn new programs and procedures quickly. Adhere to the Legends Uniform and Grooming guidelines. Must be proficient in Microsoft Word, Excel, and PowerPoint / Procurement Software / Inventory Control and Ordering. Must have excellent written and verbal communication skills and the ability to multi-task and prioritize in a deadline-oriented environment. Customer service oriented with the ability to interact with all levels of management. Must have sufficient mobility to perform assigned tasks including constant reaching, bending, stooping, wiping, pushing, and pulling for extended periods of time. Ability to lift and transport food and other items weighing up to 30 pounds, occasionally 50 pounds. Must be proficient in Microsoft Word, Excel, and PowerPoint / Procurement Software / Inventory Control and Ordering. Must have excellent written and verbal communication skills and the ability to multi-task and prioritize in a deadline-oriented environment. Associate degree or higher in Food and Beverage. High School or Culinary Arts Degrees. Preferred The ideal team member will have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation. Required NYC Food Handler's Certificate Preferred ServSafe-Certificate COMPENSATION Competitive salary $70,000 - $80,000, commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. WORKING CONDITIONS Location: On Site 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. While performing the duties of this job, the employee is regularly required to sit, talk, hear; use hands to finger, and handle controls. The employee frequently is required to reach with hands and arms. The employee is required to stand, walk, and stoop. Specific vision abilities required by this job include close vision and the ability to adjust focus. Legends is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, national origin, disability, or genetic information.
Sep 30, 2023
Full time
LEGENDS Founded in 2008, Legends' operating divisions worldwide include - Global Partnerships, Global Sales, Hospitality, Global Planning, Global Merchandise, Global Technology Solutions, Attractions, Growth Enterprises - offering clients and partners a 360-degree data and analytics fueled service solution platform to elevate their brand and execute their vision. Currently, Legends works with marquee clients across business verticals including professional sports; collegiate; attractions; entertainment; and conventions and leisure. We are the industry leaders in designing, planning, and realizing exceptional experiences in sports and entertainment. For more information, visit and follow us on Twitter and LEGENDS ATTRACTIONS Global Attractions is the newest business vertical and is quickly expanding. Starting with One World Observatory sitting high above Manhattan at the top of the tallest building in the Western hemisphere and now expanding all over the world, the Attractions vertical brings together all of Legends 360-degree capabilities to develop unparalleled experience in one awe-inspiring space, featuring some of the most spectacular views and newest technology around the world. For each location, we operate the tour experience, ticket sales, hospitality offerings, special events, and sponsorship - all to elevate the guest experience at the top. Some of the venues include One World Observatory in NYC, The Observation Deck at JBG Tower, The View at the Shard in London, Sky View Observatory in Seattle, Skyrise Miami, and View Boston. ONE WORLD OBSERVATORY Positioned at the top of One World Trade Center, the tallest building in the Western Hemisphere, on levels 100, 101, and 102 - One World Observatory provides guests with unique, panoramic views of New York City, its most iconic sites, and surrounding waters from 1,250 feet. A customized guest experience complements the seemingly endless views - which evoke feelings of the City's signature pride, hope and determination - including special interactive experiences and dining options, plus a sit-down restaurant. In 2016, One World Observatory received awards and recognition from the Concierge Choice Awards (Winner: Tourist Attraction), Themed Entertainment Association (Thea Awards for Outstanding Achievement), TripAdvisor (Top U.S. Trending Summer Attraction), and Lonely Planet (Favorite Online Listing) THE ROLE The Banquet / Event Chef is responsible for directing and administering the planning, preparation, production, and control of all banquet's culinary operations for over 100 special events annually in ASPIRE, our event space at One World Observatory. The Banquet / Event Chef will report to the Executive Chef. ESSENTIAL FUNCTIONS To perform this job successfully, a considered candidate must be able to perform each essential duty below at the highest level. Works both independently & in conjunction with the Executive Chef on food production and seasonal menu development for the Special Events Department. Develops and tests recipes as well as new techniques for food preparation and presentation, maintaining brand quality set by Executive Chef and Special Events Department. Contribute to the creation of menus and recipes, including all cost analysis. Ensure a high standard and consistent food qualities in both presentation and preparation. Manage, develop, train, and motivate a team of culinary employees and temporary labor staff. Oversee and taste all food quality before events take place. Understanding of Event Orders and menus to effectively identify purchasing and/or requisition needs in a timely manner as set by Purchasing Manager. Utilize event calendar and work with catering team to forecast labor and expenses. Ensure agreement of delivery times, amounts and special arrangements as communicated in EO's. Align with the Executive Chef / Special Events Department to discuss the client's expectations. Prepare schedules and ensure that the culinary team is properly staffed (pre-event, during the event and post event clean up). Attend weekly pre-function meetings with Kitchen Staff, Event Staff and review all information pertinent to events as needed. Communicate service needs throughout the function to all entities involved. Maintain high standards of sanitation and cleanliness according to NYC DOH Standards Oversee repair and maintenance of banquet kitchen equipment. Report and document hazardous conditions or unsafe practices within the work environment. Proficient safe work habits, follow all safety policies and procedures and regulations, complete company-wide safety training and additional job specific safety training. Must be flexible to work extended hours in relation to business demands, including late nights, weekends, holidays, supporting Special Events. Other duties as assigned by the Executive Chef include but are not limited to assisting in other Food and Beverage Outlets when operationally necessary. Ensure all closing duties for all involved kitchens / spaces are completed. QUALIFICATIONS The requirements listed below are representative of the knowledge, skill, and/or ability required. Must have a minimum of 5 years of experience executing events ranging from 50 guest - 500 guests. Strong a la carte and fine dining culinary background. Detailed knowledge of menu creation, food trends, ingredients, taste profiles and aesthetics. Complete knowledge of Banquet and Event service requirements and building services for high end event venues. Experienced in leading a staff of 10 or more associates, including managers. Proven track record in improving kitchen efficiencies, product quality, and relative costs. Must have excellent leadership, team building and communication skills/customer service. Must have knowledge of kitchen sanitation, operation, and maintenance of kitchen equipment and be responsible for DOH inspections and preparedness. Must be detail-oriented and extremely organized with the ability to learn new programs and procedures quickly. Adhere to the Legends Uniform and Grooming guidelines. Must be proficient in Microsoft Word, Excel, and PowerPoint / Procurement Software / Inventory Control and Ordering. Must have excellent written and verbal communication skills and the ability to multi-task and prioritize in a deadline-oriented environment. Customer service oriented with the ability to interact with all levels of management. Must have sufficient mobility to perform assigned tasks including constant reaching, bending, stooping, wiping, pushing, and pulling for extended periods of time. Ability to lift and transport food and other items weighing up to 30 pounds, occasionally 50 pounds. Must be proficient in Microsoft Word, Excel, and PowerPoint / Procurement Software / Inventory Control and Ordering. Must have excellent written and verbal communication skills and the ability to multi-task and prioritize in a deadline-oriented environment. Associate degree or higher in Food and Beverage. High School or Culinary Arts Degrees. Preferred The ideal team member will have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation. Required NYC Food Handler's Certificate Preferred ServSafe-Certificate COMPENSATION Competitive salary $70,000 - $80,000, commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. WORKING CONDITIONS Location: On Site 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. While performing the duties of this job, the employee is regularly required to sit, talk, hear; use hands to finger, and handle controls. The employee frequently is required to reach with hands and arms. The employee is required to stand, walk, and stoop. Specific vision abilities required by this job include close vision and the ability to adjust focus. Legends is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, national origin, disability, or genetic information.
Description LEGENDS Founded in 2008, Legends' operating divisions worldwide include - Global Partnerships, Global Sales, Hospitality, Global Planning, Global Merchandise, Global Technology Solutions, Attractions, Growth Enterprises - offering clients and partners a 360-degree data and analytics fueled service solution platform to elevate their brand and execute their vision. Currently, Legends works with marquee clients across business verticals including professional sports; collegiate; attractions; entertainment; and conventions and leisure. We are the industry leaders in designing, planning, and realizing exceptional experiences in sports and entertainment. For more information, visit and follow us on Twitter and LEGENDS ATTRACTIONS Global Attractions is the newest business vertical and is quickly expanding. Starting with One World Observatory sitting high above Manhattan at the top of the tallest building in the Western hemisphere and now expanding all over the world, the Attractions vertical brings together all of Legends 360-degree capabilities to develop unparalleled experience in one awe-inspiring space, featuring some of the most spectacular views and newest technology around the world. For each location, we operate the tour experience, ticket sales, hospitality offerings, special events, and sponsorship - all to elevate the guest experience at the top. Some of the venues include One World Observatory in NYC, The Observation Deck at JBG Tower, The View at the Shard in London, Sky View Observatory in Seattle, Skyrise Miami, and View Boston. ONE WORLD OBSERVATORY Positioned at the top of One World Trade Center, the tallest building in the Western Hemisphere, on levels 100, 101, and 102 - One World Observatory provides guests with unique, panoramic views of New York City, its most iconic sites, and surrounding waters from 1,250 feet. A customized guest experience complements the seemingly endless views - whichevoke feelings of the City's signature pride, hope and determination - including special interactive experiences and dining options, plus a sit-down restaurant. In 2016, One World Observatory received awards and recognition from the Concierge Choice Awards (Winner: Tourist Attraction), Themed Entertainment Association (Thea Awards for Outstanding Achievement), TripAdvisor (Top U.S. Trending Summer Attraction), and Lonely Planet (Favorite Online Listing) THE ROLE The Banquet / Event Chef is responsible for directing and administering the planning, preparation, production, and control of all banquet's culinary operations for over 100 special events annually in ASPIRE, our event space at One World Observatory. The Banquet / Event Chef will report to the Executive Chef. ESSENTIAL FUNCTIONS To perform this job successfully, a considered candidate must be able to perform each essential duty below at the highest level. Works both independently & in conjunction with the Executive Chef on food production and seasonal menu development for the Special Events Department. Develops and tests recipes as well as new techniques for food preparation and presentation, maintaining brand quality set by Executive Chef and Special Events Department. Contribute to the creation of menus and recipes, including all cost analysis. Ensure a high standard and consistent food qualities in both presentation and preparation. Manage, develop, train, and motivate a team of culinary employees and temporary labor staff. Oversee and taste all food quality before events take place. Understanding of Event Orders and menus to effectively identify purchasing and/or requisition needs in a timely manner as set by Purchasing Manager. Utilize event calendar and work with catering team to forecast labor and expenses. Ensure agreement of delivery times, amounts and special arrangements as communicated in EO's. Align with the Executive Chef / Special Events Department to discuss the client's expectations. Prepare schedules and ensure that the culinary team is properly staffed (pre-event, during the event and post event clean up). Attend weekly pre-function meetings with Kitchen Staff, Event Staff and review all information pertinent to events as needed. Communicate service needs throughout the function to all entities involved. Maintain high standards of sanitation and cleanliness according to NYC DOH Standards Oversee repair and maintenance of banquet kitchen equipment. Report and document hazardous conditions or unsafe practices within the work environment. Proficient safe work habits, follow all safety policies and procedures and regulations, complete company-wide safety training and additional job specific safety training. Must be flexible to work extended hours in relation to business demands, including late nights, weekends, holidays, supporting Special Events. Other duties as assigned by the Executive Chef include but are not limited to assisting in other Food and Beverage Outlets when operationally necessary. Ensure all closing duties for all involved kitchens / spaces are completed. QUALIFICATIONS The requirements listed below are representative of the knowledge, skill, and/or ability required. Must have a minimum of 5 years of experience executing events ranging from 50 guest - 500 guests. Strong a la carte and fine dining culinary background. Detailed knowledge of menu creation, food trends, ingredients, taste profiles and aesthetics. Complete knowledge of Banquet and Event service requirements and building services for high end event venues. Experienced in leading a staff of 10 or more associates, including managers. Proven track record in improving kitchen efficiencies, product quality, and relative costs. Must have excellent leadership, team building and communication skills/customer service. Must have knowledge of kitchen sanitation, operation, and maintenance of kitchen equipment and be responsible for DOH inspections and preparedness. Must be detail-oriented and extremely organized with the ability to learn new programs and procedures quickly. Adhere to the Legends Uniform and Grooming guidelines. Must be proficient in Microsoft Word, Excel, and PowerPoint / Procurement Software / Inventory Control and Ordering. Must have excellent written and verbal communication skills and the ability to multi-task and prioritize in a deadline-oriented environment. Customer service oriented with the ability to interact with all levels of management. Must have sufficient mobility to perform assigned tasks including constant reaching, bending, stooping, wiping, pushing, and pulling for extended periods of time. Ability to lift and transport food and other items weighing up to 30 pounds, occasionally 50 pounds. Must be proficient in Microsoft Word, Excel, and PowerPoint / Procurement Software / Inventory Control and Ordering. Must have excellent written and verbal communication skills and the ability to multi-task and prioritize in a deadline-oriented environment. Associate degree or higher in Food and Beverage. High School or Culinary Arts Degrees. Preferred The ideal team member will have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation. Required NYC Food Handler's Certificate Preferred ServSafe-Certificate COMPENSATIONCompetitive salary $70,000 - $80,000, commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. WORKING CONDITIONS Location: On Site 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. While performing the duties of this job, the employee is regularly required to sit, talk, hear; use hands to finger, and handle controls. The employee frequently is required to reach with hands and arms. The employee is required to stand, walk, and stoop. Specific vision abilities required by this job include close vision and the ability to adjust focus.Legends is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, national origin, disability, or genetic information.
Sep 30, 2023
Full time
Description LEGENDS Founded in 2008, Legends' operating divisions worldwide include - Global Partnerships, Global Sales, Hospitality, Global Planning, Global Merchandise, Global Technology Solutions, Attractions, Growth Enterprises - offering clients and partners a 360-degree data and analytics fueled service solution platform to elevate their brand and execute their vision. Currently, Legends works with marquee clients across business verticals including professional sports; collegiate; attractions; entertainment; and conventions and leisure. We are the industry leaders in designing, planning, and realizing exceptional experiences in sports and entertainment. For more information, visit and follow us on Twitter and LEGENDS ATTRACTIONS Global Attractions is the newest business vertical and is quickly expanding. Starting with One World Observatory sitting high above Manhattan at the top of the tallest building in the Western hemisphere and now expanding all over the world, the Attractions vertical brings together all of Legends 360-degree capabilities to develop unparalleled experience in one awe-inspiring space, featuring some of the most spectacular views and newest technology around the world. For each location, we operate the tour experience, ticket sales, hospitality offerings, special events, and sponsorship - all to elevate the guest experience at the top. Some of the venues include One World Observatory in NYC, The Observation Deck at JBG Tower, The View at the Shard in London, Sky View Observatory in Seattle, Skyrise Miami, and View Boston. ONE WORLD OBSERVATORY Positioned at the top of One World Trade Center, the tallest building in the Western Hemisphere, on levels 100, 101, and 102 - One World Observatory provides guests with unique, panoramic views of New York City, its most iconic sites, and surrounding waters from 1,250 feet. A customized guest experience complements the seemingly endless views - whichevoke feelings of the City's signature pride, hope and determination - including special interactive experiences and dining options, plus a sit-down restaurant. In 2016, One World Observatory received awards and recognition from the Concierge Choice Awards (Winner: Tourist Attraction), Themed Entertainment Association (Thea Awards for Outstanding Achievement), TripAdvisor (Top U.S. Trending Summer Attraction), and Lonely Planet (Favorite Online Listing) THE ROLE The Banquet / Event Chef is responsible for directing and administering the planning, preparation, production, and control of all banquet's culinary operations for over 100 special events annually in ASPIRE, our event space at One World Observatory. The Banquet / Event Chef will report to the Executive Chef. ESSENTIAL FUNCTIONS To perform this job successfully, a considered candidate must be able to perform each essential duty below at the highest level. Works both independently & in conjunction with the Executive Chef on food production and seasonal menu development for the Special Events Department. Develops and tests recipes as well as new techniques for food preparation and presentation, maintaining brand quality set by Executive Chef and Special Events Department. Contribute to the creation of menus and recipes, including all cost analysis. Ensure a high standard and consistent food qualities in both presentation and preparation. Manage, develop, train, and motivate a team of culinary employees and temporary labor staff. Oversee and taste all food quality before events take place. Understanding of Event Orders and menus to effectively identify purchasing and/or requisition needs in a timely manner as set by Purchasing Manager. Utilize event calendar and work with catering team to forecast labor and expenses. Ensure agreement of delivery times, amounts and special arrangements as communicated in EO's. Align with the Executive Chef / Special Events Department to discuss the client's expectations. Prepare schedules and ensure that the culinary team is properly staffed (pre-event, during the event and post event clean up). Attend weekly pre-function meetings with Kitchen Staff, Event Staff and review all information pertinent to events as needed. Communicate service needs throughout the function to all entities involved. Maintain high standards of sanitation and cleanliness according to NYC DOH Standards Oversee repair and maintenance of banquet kitchen equipment. Report and document hazardous conditions or unsafe practices within the work environment. Proficient safe work habits, follow all safety policies and procedures and regulations, complete company-wide safety training and additional job specific safety training. Must be flexible to work extended hours in relation to business demands, including late nights, weekends, holidays, supporting Special Events. Other duties as assigned by the Executive Chef include but are not limited to assisting in other Food and Beverage Outlets when operationally necessary. Ensure all closing duties for all involved kitchens / spaces are completed. QUALIFICATIONS The requirements listed below are representative of the knowledge, skill, and/or ability required. Must have a minimum of 5 years of experience executing events ranging from 50 guest - 500 guests. Strong a la carte and fine dining culinary background. Detailed knowledge of menu creation, food trends, ingredients, taste profiles and aesthetics. Complete knowledge of Banquet and Event service requirements and building services for high end event venues. Experienced in leading a staff of 10 or more associates, including managers. Proven track record in improving kitchen efficiencies, product quality, and relative costs. Must have excellent leadership, team building and communication skills/customer service. Must have knowledge of kitchen sanitation, operation, and maintenance of kitchen equipment and be responsible for DOH inspections and preparedness. Must be detail-oriented and extremely organized with the ability to learn new programs and procedures quickly. Adhere to the Legends Uniform and Grooming guidelines. Must be proficient in Microsoft Word, Excel, and PowerPoint / Procurement Software / Inventory Control and Ordering. Must have excellent written and verbal communication skills and the ability to multi-task and prioritize in a deadline-oriented environment. Customer service oriented with the ability to interact with all levels of management. Must have sufficient mobility to perform assigned tasks including constant reaching, bending, stooping, wiping, pushing, and pulling for extended periods of time. Ability to lift and transport food and other items weighing up to 30 pounds, occasionally 50 pounds. Must be proficient in Microsoft Word, Excel, and PowerPoint / Procurement Software / Inventory Control and Ordering. Must have excellent written and verbal communication skills and the ability to multi-task and prioritize in a deadline-oriented environment. Associate degree or higher in Food and Beverage. High School or Culinary Arts Degrees. Preferred The ideal team member will have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation. Required NYC Food Handler's Certificate Preferred ServSafe-Certificate COMPENSATIONCompetitive salary $70,000 - $80,000, commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. WORKING CONDITIONS Location: On Site 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. While performing the duties of this job, the employee is regularly required to sit, talk, hear; use hands to finger, and handle controls. The employee frequently is required to reach with hands and arms. The employee is required to stand, walk, and stoop. Specific vision abilities required by this job include close vision and the ability to adjust focus.Legends is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, national origin, disability, or genetic information.
Oak View Group Oak View Group (OVG) is the world's leading arena development, management, and hospitality company founded in 2015 by Tim Leiweke and Irving Azoff to disrupt business as usual. As the largest developer of sports and entertainment facilities in the world, OVG prioritizes the way we do business focusing on making long-term investments in our people and our planet. We focus on building a diverse workforce and cultivating an inclusive workplace. Each day our team members around the world and throughout our local communities work together to provide the greatest experience to our fans and partners. We celebrate and support a strong, transparent, authentic and inclusive culture focused around four core values: We treat each other fairly and with respect. We act with integrity. We have an entrepreneurial spirit. We give back to our global community. More information at and follow OVG on Facebook, Instagram, Twitter, and LinkedIn. Overview The Executive Chef will report to the VP of Culinary Operations. The Executive Chef is responsible for overseeing the direction of the kitchen's daily activities in accordance with OVG policies and objectives to ensure guest satisfaction, profitability, and a positive, productive and compliant work environment. The Executive Chef is solely responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the VP of Culinary Operations. The Executive Chef must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running of all food outlets and events. The Executive Chef will actively supervisor, coach, counsel, direct, train and mentor employees in meeting company qualify standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer. The Executive Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant, and cooperative work environment. This is a key position for the effective and profitable operation of the business. The Executive Chef must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required. Must have working knowledge of Union CBA. This role will pay a salary of $130,000 to $150,000. For FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays). About the Venue McCormick Place located in downtown Chicago is the largest and most flexible convention center in North America., With over 2.6 million square feet of exhibition space, the campus proudly hosts some of the world's largest and most prestigious conventions, meetings, and trade shows, welcoming approximately 3 million visitors to Chicago every year. Responsibilities Responsible for managing, developing and mentoring staff of full-time and part time culinary employees, including initiating employment actions such as hiring, firing, and disciplining. Ensures event staff are aware of workplace expectations; provide on-going assistance, training and mentoring to event staff; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback. Responsible for ensuring that budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control. Controls labor costs through effective scheduling of kitchen staff, cross-training and development of employees; responsible for monitoring breaks and break documentation for kitchen staff and the daily approval of break documentation. Ensures that the purchasing and preparation of all food products meet OVG' standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained. Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards. Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel. Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness. Coordinates the delivery and set-up of catered services and food service areas as needed. Arranges and manages kitchen staff skills training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff. Maintains a positive and compliant employee relations climate. Responsible for staffing, training, evaluation and counseling of kitchen staff. Promotes support and communication with entire staff. Positively interacts with front of house staff. Rapidly solves problems. Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff. Ensures proper kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas, staff compliance with venue uniform policy. Promotes teamwork among staff through effective communication, follow-through and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept. Responsible for ensuring that the organization sustainability goals are met or exceeded. Responsible for overseeing the production of Staff meals ensuring that they are on time, healthy and substantial per meal calendar. Qualifications Minimum of 5-7 years kitchen management experience in a full-service restaurant or events venue. Demonstrated and verifiable track record of meeting projected costs. Professional appearance and presentation required. Knowledge of and skill in using computer software, including MS Word/Excel/Outlook. Maintains a current Food Handler's card and alcohol service permit if required by state or local government. Working knowledge of employee scheduling in a hospitality environment. Ability to obtain and maintain certification in a nationally recognized sanitation program. Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods. Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills. Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance. Ability to positively distribute responsibility to others to meet objectives and achieve desired results. Ability to recognize problems and to find solutions creatively and expeditiously. Ability to set priorities and use initiative; solid decision-maker. Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment. Ability to be self-directed while working in a team-oriented environment. Strengthened by our Differences. United to Make a Difference. At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. EEO Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis ("protected class") including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.
Sep 29, 2023
Full time
Oak View Group Oak View Group (OVG) is the world's leading arena development, management, and hospitality company founded in 2015 by Tim Leiweke and Irving Azoff to disrupt business as usual. As the largest developer of sports and entertainment facilities in the world, OVG prioritizes the way we do business focusing on making long-term investments in our people and our planet. We focus on building a diverse workforce and cultivating an inclusive workplace. Each day our team members around the world and throughout our local communities work together to provide the greatest experience to our fans and partners. We celebrate and support a strong, transparent, authentic and inclusive culture focused around four core values: We treat each other fairly and with respect. We act with integrity. We have an entrepreneurial spirit. We give back to our global community. More information at and follow OVG on Facebook, Instagram, Twitter, and LinkedIn. Overview The Executive Chef will report to the VP of Culinary Operations. The Executive Chef is responsible for overseeing the direction of the kitchen's daily activities in accordance with OVG policies and objectives to ensure guest satisfaction, profitability, and a positive, productive and compliant work environment. The Executive Chef is solely responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the VP of Culinary Operations. The Executive Chef must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running of all food outlets and events. The Executive Chef will actively supervisor, coach, counsel, direct, train and mentor employees in meeting company qualify standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer. The Executive Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant, and cooperative work environment. This is a key position for the effective and profitable operation of the business. The Executive Chef must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required. Must have working knowledge of Union CBA. This role will pay a salary of $130,000 to $150,000. For FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays). About the Venue McCormick Place located in downtown Chicago is the largest and most flexible convention center in North America., With over 2.6 million square feet of exhibition space, the campus proudly hosts some of the world's largest and most prestigious conventions, meetings, and trade shows, welcoming approximately 3 million visitors to Chicago every year. Responsibilities Responsible for managing, developing and mentoring staff of full-time and part time culinary employees, including initiating employment actions such as hiring, firing, and disciplining. Ensures event staff are aware of workplace expectations; provide on-going assistance, training and mentoring to event staff; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback. Responsible for ensuring that budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control. Controls labor costs through effective scheduling of kitchen staff, cross-training and development of employees; responsible for monitoring breaks and break documentation for kitchen staff and the daily approval of break documentation. Ensures that the purchasing and preparation of all food products meet OVG' standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained. Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards. Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel. Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness. Coordinates the delivery and set-up of catered services and food service areas as needed. Arranges and manages kitchen staff skills training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff. Maintains a positive and compliant employee relations climate. Responsible for staffing, training, evaluation and counseling of kitchen staff. Promotes support and communication with entire staff. Positively interacts with front of house staff. Rapidly solves problems. Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff. Ensures proper kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas, staff compliance with venue uniform policy. Promotes teamwork among staff through effective communication, follow-through and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept. Responsible for ensuring that the organization sustainability goals are met or exceeded. Responsible for overseeing the production of Staff meals ensuring that they are on time, healthy and substantial per meal calendar. Qualifications Minimum of 5-7 years kitchen management experience in a full-service restaurant or events venue. Demonstrated and verifiable track record of meeting projected costs. Professional appearance and presentation required. Knowledge of and skill in using computer software, including MS Word/Excel/Outlook. Maintains a current Food Handler's card and alcohol service permit if required by state or local government. Working knowledge of employee scheduling in a hospitality environment. Ability to obtain and maintain certification in a nationally recognized sanitation program. Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods. Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills. Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance. Ability to positively distribute responsibility to others to meet objectives and achieve desired results. Ability to recognize problems and to find solutions creatively and expeditiously. Ability to set priorities and use initiative; solid decision-maker. Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment. Ability to be self-directed while working in a team-oriented environment. Strengthened by our Differences. United to Make a Difference. At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. EEO Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis ("protected class") including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.
Apply and find out if you qualify in less than 5 minutes! Text “STANS†to 25000 or go to This position is for the Stan's Tacos restaurant located at: 355 Wilson Ave NW Standale, MI 49534 Stan†s Tacos†is hiring To-Go Team Members who live out our value of Uncommon Hospitality! This role is a great opportunity for anyone who has a passion for providing people with incredible dining experiences, is excited by the opportunity to be part of a new concept with a fun work environment, and is looking for anything from a summer job to a career with a large, growing company! The Stan†s Tacos To-Go Team Member role is designed to teach restaurant skills for future growth and is responsible for duties that support Uncommon Hospitality to guests. They assist the Front of House team with entry-level duties that support the guest experience while ensuring efficiency in food delivery and table turns between guests. As a Stan†s Tacos To-Go Team Member, you will play the following role on our team: Treat all guests and teammates with Uncommon Hospitality ensuring every guest has a great experience Take online, call-in and in-person food and drink orders following established restaurant procedures and practices and using the POS system, run assembled food orders from the Back of House and delivers to guests, prepare non-alcoholic and alcoholic beverages and adds to assembled orders, clear and clean tables and table areas in the To Go section quickly between guests, process payments following established restaurant procedures and practices Keep supplies in To Go dining area and counter area stocked and ready for guest and employee use Resolve guest issues with Uncommon Hospitality, partnering with the Management team as needed Strictly follow all federal and state mandated liquor laws by monitoring the number of alcoholic beverages each guest orders and ensuring they aren†t over-served Train new To Go Team Members as directed by leadership team We expect our Stan†s Tacos To-Go Team Member to have the following qualifications: Great customer service skills Excellent listening skills Strong attention to detail and organization Ability to effectively communicate and be a great team player in a fast pace, sometimes stressful environment Ability to lift and carry up to 25 lbs at a time Ability to work nights, weekends, and holidays as needed As a To-Go Team Member at Stan†s Tacos, you will enjoy: A fun work environment Flexible scheduling Competitive pay Opportunities for career growth in multiple locations for a growing company 401k and other benefits for eligible employees If this sounds like a job you would excel in and you meet the qualifications for the role, we'd love to meet you and see how you might fit into our team. Stan†s Tacos is a new concept from Meritage Hospitality Group, one of the nation†s premier restaurant operators headquartered in Grand Rapids, Michigan. We own and operate over 340 restaurants across 16 states with approximately 10,000 employees. Our concepts include Grand Rapids area favorites, Morning Belle and Stan†s Tacos, along with more than 330 Wendy†s restaurants. We are extremely excited about this new concept that will be a focus of growth going forward and are looking for team members who are inspired by opportunity and will help us achieve success through service as we add more locations. We value the growth and development of our people and have created roles at Stan†s Tacos that will help facilitate the career growth and success of anyone who desires to grow with us. We will provide you with the training and work environment you need to be successful at Stan†s Tacos. We also offer competitive pay, flexible schedules, meal discounts, 401k, benefits for our full-time team members, and management opportunities within a multi-unit hospitality group! Come join our growing team! We are an Equal Opportunity Employer. Inclusion is at the heart of our business. Official applications for employment must be submitted via Paradox or Inspired by Opportunity, Success through Service. In addition to owning over 300 Wendy's Restaurants in 16 states, Meritage Hospitality Group also owns and operates Michigan-based Casual Dining concepts including Morning Belle, Stan's Tacos, Twisted Rooster, and Freighters Eatery & Taproom. Meritage is headquartered in Grand Rapids, Michigan, operating with a workforce of approximately 10,000 employees. We are traded on the OTC market and the company†s public filings can be viewed at , under the stock symbol MHGU.
Sep 27, 2023
Full time
Apply and find out if you qualify in less than 5 minutes! Text “STANS†to 25000 or go to This position is for the Stan's Tacos restaurant located at: 355 Wilson Ave NW Standale, MI 49534 Stan†s Tacos†is hiring To-Go Team Members who live out our value of Uncommon Hospitality! This role is a great opportunity for anyone who has a passion for providing people with incredible dining experiences, is excited by the opportunity to be part of a new concept with a fun work environment, and is looking for anything from a summer job to a career with a large, growing company! The Stan†s Tacos To-Go Team Member role is designed to teach restaurant skills for future growth and is responsible for duties that support Uncommon Hospitality to guests. They assist the Front of House team with entry-level duties that support the guest experience while ensuring efficiency in food delivery and table turns between guests. As a Stan†s Tacos To-Go Team Member, you will play the following role on our team: Treat all guests and teammates with Uncommon Hospitality ensuring every guest has a great experience Take online, call-in and in-person food and drink orders following established restaurant procedures and practices and using the POS system, run assembled food orders from the Back of House and delivers to guests, prepare non-alcoholic and alcoholic beverages and adds to assembled orders, clear and clean tables and table areas in the To Go section quickly between guests, process payments following established restaurant procedures and practices Keep supplies in To Go dining area and counter area stocked and ready for guest and employee use Resolve guest issues with Uncommon Hospitality, partnering with the Management team as needed Strictly follow all federal and state mandated liquor laws by monitoring the number of alcoholic beverages each guest orders and ensuring they aren†t over-served Train new To Go Team Members as directed by leadership team We expect our Stan†s Tacos To-Go Team Member to have the following qualifications: Great customer service skills Excellent listening skills Strong attention to detail and organization Ability to effectively communicate and be a great team player in a fast pace, sometimes stressful environment Ability to lift and carry up to 25 lbs at a time Ability to work nights, weekends, and holidays as needed As a To-Go Team Member at Stan†s Tacos, you will enjoy: A fun work environment Flexible scheduling Competitive pay Opportunities for career growth in multiple locations for a growing company 401k and other benefits for eligible employees If this sounds like a job you would excel in and you meet the qualifications for the role, we'd love to meet you and see how you might fit into our team. Stan†s Tacos is a new concept from Meritage Hospitality Group, one of the nation†s premier restaurant operators headquartered in Grand Rapids, Michigan. We own and operate over 340 restaurants across 16 states with approximately 10,000 employees. Our concepts include Grand Rapids area favorites, Morning Belle and Stan†s Tacos, along with more than 330 Wendy†s restaurants. We are extremely excited about this new concept that will be a focus of growth going forward and are looking for team members who are inspired by opportunity and will help us achieve success through service as we add more locations. We value the growth and development of our people and have created roles at Stan†s Tacos that will help facilitate the career growth and success of anyone who desires to grow with us. We will provide you with the training and work environment you need to be successful at Stan†s Tacos. We also offer competitive pay, flexible schedules, meal discounts, 401k, benefits for our full-time team members, and management opportunities within a multi-unit hospitality group! Come join our growing team! We are an Equal Opportunity Employer. Inclusion is at the heart of our business. Official applications for employment must be submitted via Paradox or Inspired by Opportunity, Success through Service. In addition to owning over 300 Wendy's Restaurants in 16 states, Meritage Hospitality Group also owns and operates Michigan-based Casual Dining concepts including Morning Belle, Stan's Tacos, Twisted Rooster, and Freighters Eatery & Taproom. Meritage is headquartered in Grand Rapids, Michigan, operating with a workforce of approximately 10,000 employees. We are traded on the OTC market and the company†s public filings can be viewed at , under the stock symbol MHGU.
