Concessions Sous Chef; Yankees - Yankee Stadium

YANKEE STADIUM

When the new Yankee Stadium opened in 2009, it was an instant icon. The mission was clear as we had to install all of the traditional elements of the old stadium, but with a modern flare and visionary stadium amenities. The stadium is equipped with multiple private club areas, concessions areas and more than 425 points of sale. This has allowed Legends to define a new standard for the premium ballpark dining experience, deliver the freshest and hottest concessions food and keep lines shorter allowing the Guest to get back to their seats and enjoy the game.

Over 250 culinarians work in 17 kitchens where food is prepared from scratch to provide the freshest quality ingredients and menu selections daily. Menus are rotated every day to enhance guest satisfaction and satisfy even the most discriminating palette. These food and merchandise innovations were coupled with a maniacal focus on the Guest Experience. The front‑line staff is continually trained to deliver the seven pillars of Legends’ Customer Service program.

This training is reinforced with a positive reward and recognition program and bolstered with daily guest satisfaction and secret shoppers’ surveys with feedback delivered real‑time to front line management.

Under the direction of the Executive Chef, and the Director of Concessions, this individual will be responsible for effectively supporting all culinary operations with an emphasis on the Concessions Program which will include the oversight of all production, operation, and sanitation aspects of culinary and stewarding operations throughout the facility.

• People and product focused for hands‑on leadership of day‑to‑day operations of food outlet kitchens as assigned
• Proficient in large batch production, proper storage, HACCP plans and SOP for food distribution and hot and cold storage.
• Possess a high level of multiple outlet management knowledge and experience
• Ability and knowledge to receive and inspect, select and use only the freshest fruits, vegetables, meats, fish and other food products of the highest standard in the preparation of all menu items
• Assists in monitoring proper receiving, storage and rotation of food products so as to comply with Health Department regulations. Including coverage, labeling, dating and placing items in proper storage containers to ensure products freshness
• Participates in the production of all food items necessary for the operation as directed by Executive Chef
• Participates and assists with leading the culinary staff in the sanitation standards of all kitchens to assure compliance with local health department standards and company standards
• Provides efficient service and quality products by maintaining positive customer and client relations through effective communication and prudent financial practices
• Works in tandem with the Director of Concessions to ensure proper preparation timelines and par level standard are established and maintained to be successful
• Hands‑on work with cooks and front‑of‑house employees in all Concessions stands to ensure product quality and consistency is exceeded
• Completes other responsibilities, as assigned
• Works in other Kitchens within the operation as needed

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 made to enable individuals with disabilities to perform the essential functions.

• The ideal team member will have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation
• Minimum three (3) years’ experience in a high‑volume full‑service food operation
• Proven track record of improving kitchen efficiencies, quality and relative costs

• Must have excellent leadership, financial analysis, team building and communication skills/customer service
• Must have knowledge of kitchen sanitation, operation and maintenance of kitchen equipment
• Must be…