Lead Cook - One Observatory

Position: Lead Cook - One World Observatory
Location: New York

Legends Global is the premier partner to the world's greatest live events, venues, and brands. We deliver a fully integrated solution of premium services that keeps our partners front and center through our white-label approach.

Our network of 450 venues worldwide, hosting 20,000 events and entertaining 165 million guests each year, is powered by our depth of expertise and level of execution across every component feasibility & consulting, owner’s representation, sales, partnerships, hospitality, merchandise, venue management, and content & booking of world-class live events and venues.

The Legends Global culture is one of respect, ambitious thinking, collaboration, and bold action. We are committed to building an inclusive workplace where everyone can be authentic, make an impact, and grow their career.

Winning is an everyday thing at Legends Global. We have the best team members who understand every win is earned when we come together as one unified team. Sounds like a winning formula for you. Join us!
** 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—evoking 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),
* Trip Advisor* (Top U.S. Trending Summer Attraction), and
* Lonely Planet* (Favorite Online Listing).
** THE ROLE
** The Lead Cook (Tournant), also known as a Station Float or Relief Cook, plays a key role in a professional kitchen by providing support across multiple stations.
** ESSENTIAL DUTIES AND RESPONSIBILITIES
*** Ensure strict adherence to culinary standards, food-safety regulations, and proper food holding/serving temperatures; verify timely service of all products
* Develop and maintain recipe specifications and standards; plan menus with full financial accountability for menu mix and cost controls
* Analyze menu performance, food and labor costs, and contribute to cost- and quality-efficient menu and specials development
* Prepare reports related to food, inventory, and menu analysis as needed
* Personally address guest inquiries, concerns, and special requests
* Design and update Café menu selections based on seasonality, guest demand, and local product availability
* Oversee purchasing of all food products and related supplies while cultivating effective vendor relationships
* Track, record, and replenish inventory to ensure proper par levels and minimize waste
* Ensure first in, first out (FIFO) is strictly adhered to
* Uphold high standards of cleanliness, sanitation, and Health Department compliance; support efforts to maintain the highest possible rating
* Support the daily operations of the Café, including covering shifts when necessary
* Continuously develop, test, and refine recipes and preparation techniques to maintain high quality and consistency
* Ensure consistent food quality in both presentation and preparation across all service periods
* Monitor and support daily maintenance of kitchen equipment and coordinate needs with offsite caterers for events
* Execute other duties/tasks as assigned by leadership
** SUPERVISORY RESPONSIBILITIES
*** Assist with the management of team member scheduling, assignment planning, and ongoing performance development
* Assist in training, safety, sanitation, and accident-prevention practices within the kitchen
* Train new and existing staff on preparation, plating, pricing, and presentation standards
* Identify, document, and report hazardous conditions or unsafe practices in the work environment
* Recommend corrective counseling; participate in staff development, performance appraisals, and payroll oversight
** Q
* ***…