Director of Food & Beverage/ Executive Chef

SummaryLegends Global, the leader in privately managed public assembly facilities has an excellent and immediate opening for a Director of Food and Beverage/Executive Chef at Ithaca Downtown Conference Center This position is responsible for daily management of the Food and Beverage Department to include concessions, mobile carts, general event catering, culinary, catering sales, menu development, financials, and budgets.

This position directs and coordinates the entire food and beverage operation by performing the following duties personally or through subordinate supervisors:

Essential Duties and Responsibilities

Include the following. Other duties may be assigned.

• Daily management of the Food & Beverage departmental operations and personnel.
• Creates Food and Beverage sales projections and budgets for facility events.
• Responsible for daily concession food and beverage compliance and service concerns such as, Health Department regulations, Alcohol beverage service guidelines and standards, menu engineering/development and detailed costing for concessions operation.
• Inspects and tastes prepared food to maintain quality standards and sanitation regulations.
• Is responsible for the overall direction and coordination of Food and Beverage units. Carries out supervisory responsibilities in accordance with LEGENDS GLOBAL's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding; disciplining employees in conjunction with Human Resources; addressing complaints and resolving problems.
• This position will work with limited supervision and will require the ability to interact with all levels of staff including management. Requires ability to work flexible hours, including nights, weekends, and holidays, in addition to normal business hours.

• Ordering, receiving and preparing all food items.
• Maintaining food costs and budget goals.
• Produce required product according to Banquet Event Orders for each event.
• Entertain prospective clients of the Conference Center through Chef’s tables.
• Maintains an active role in local hospitality community and professional associations.
• Attend in-house event-related meetings and relays immediate changes with other departments.
• Maintaining all kitchen equipment cleanliness and annual maintenance.
• Participate in promotional media related events to promote the facility.
• Hiring and Training of all kitchen and stewarding staff to in clued “Serve safe” and any Health department regulations.
• Maintain and manage culinary and stewarding personnel to meet labor and production objectives.
• Give oversight and direction to retail production and deliverability.