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Food and Beverage: Chef/Cook
Executive Chef - Golden 1 Center (Sacramento, CA)

THE VENUE

Golden 1 Center – Home of the NBA’s Sacramento Kings is the world’s most technologically advanced and environmentally conscientious arena. The 17,608-seat arena is the first indoor arena to be LEED Platinum Certified ranking it in the top three percent of all high-performance buildings in the world. It is the first indoor area to be powered entirely by solar energy. Golden 1 Center is also the only arena in the NBA that’s made a sustainable food sourcing commitment with 90% of the food coming from farms and business within 150 miles of the arena and meets strict quality control standards.

https://www.golden1center.com/

POSITION SUMMARY

The Executive Chef is responsible for directing and administering the planning, preparation, production and control of all culinary operations. This person is expected to uphold the Food & Sustainability Charter as written and continue to support the supply chain of local producers in place.  It is very important that this individual can embrace this which will be critical to their success.

GOLDEN 1 CENTER FOOD & SUSTAINABILITY CHARTER

OUR MISSION: To build a one-of-a-kind, hyper-local food and sustainability program for a world-class sports and entertainment venue.

 OUR PROMISE: We are committed to raising the level of quality, freshness and flavor of food served to the millions of fans who will gather at Golden 1 Center each year.

 OUR PROGRAM: We will achieve our Mission and fulfill our Promise by delivering on the following commitments:

  • AUTHENTIC LOCAL SOURCING: We aim to source 90 percent of our culinary ingredients from growers and producers operating within a 150-mile radius of Golden 1 Center.
  • MENU SEASONALITY: We will embrace seasonality. Our recipes and menus will feature locally and abundantly harvested, ripe ingredients at the peak of flavor and freshness.
  • GOOD, CLEAN & FAIR BUSINESS PRACTICES: We will partner with farmers, growers and producers who produce in a good, clean and fair manner consistent with the Slow Food ethos.
  • POSITIVE ECONOMIC IMPACT: Our program will focus primarily on the priority of providing a positive focus on the priority of providing a positive economic impact. The scale of our work for the community allows us the privilege of making a meaningful impact where we do business by helping create more local jobs and keeping dollars in the Sacramento community.
  • QUANTITY AND SUPPLY MANAGEMENT: We will ensure that our partner producers maintain proper supply and quality levels to meet our demand and we will work with growers to help them plan their business and scale accordingly.
  • SUPPORT OF HUNGER RELIEF: We will donate all allowable leftover food to local food banks and charities.
  • EFFICIENT, SUSTAINABLE WASTE MANAGEMENT: Our concession operations will strive to use only compostable and biodegradable disposable containers along with an onsite biodigester to reduce green waste and the need to transport to landfills or remote composting facilities.
  • SUSTAINABILITY EDUCATION: Golden 1 Center will serve as an education hub for youth and adults to learn about food sustainability.
  • GUIDANCE FROM WORLD SUSTAINABILITY LEADERS AND INNOVATORS: Our advisory board, comprised of leaders and innovators across the food value chain, will guide us in our Mission
  • CONTINUAL GUEST ENGAGEMENT WITH SUSTAINABLE INNOVATION:  Our guests will be active participants in fulfilling our Mission and Promise.

KEY RESPONSIBILITIES

The ideal candidate will be enthusiastic, with a minimum of 7 years of experience as an Executive Chef. He or She must be passionate about innovation and possess the ability to translate the latest culinary trends into high volume service delivery.  The person will be a self-proclaimed “foodie” understands the importance of the culinary experience as it relates to a customer’s overall satisfaction while attending an event.

Preference will be given to candidates having worked in star rated or high concept restaurants. The candidates ideally will have international exposure.  The candidate must be hands on and possess the skills to train and motivate the personnel working with him/her.

Primary responsibilities for the Executive Chef are as follows:

  • People and product focused hands on management of day to day operations of all food outlet kitchens. Implements and enforces all departmental and organizational policies and procedures. Assures staff compliance with all standards, policies and procedures.
  • Managing associates utilizing Sous Chefs and Lead Cooks through planning and scheduling of work assignments and performance development. Administers corrective counseling process, training and development, appraisals, payroll accountability.
  • Plan innovative menus, maintaining fiscal responsibility for the menu mix. Analyze menu and food costs and the preparation of cost and quality efficient menus/specials. Prepare reports regarding food and menu analysis.
  • Prepare cost saving annual budgets and ensure all fiscal responsibilities are met.
  • Oversees inventory management to assure all outlets are adequately supplied at all times. Performs periodic inventory. Requisitioning and Purchasing. Maintains effective vendor relationships.
  • Oversees the sanitation standards of all kitchens to assure compliance with local health department standards and company standards.
  • Responsible for operation of the F&B department in the absence of the Director of Operations.
  • Direct interaction with high-level clients.
  • Responsible for managing/overseeing all production, operation and sanitation aspects of all culinary and stewarding operations throughout property.
  • Oversees all culinary employees to achieve budgetary, food quality and customer service expectations.
  • Creates/develops recipes, dishes, etc. and any additional requirements of the property.
  • Manages the hiring, scheduling, training, mentoring and disciplinary action, if required, for all employees.
  • Assists in ensuring schedules are complete based on a forecast.
  • Regular quality assurance and quality control inspections in order to maintain cleanliness of all back of the house areas; keeps equipment in proper working order.
  • Maintain food, labor and other expenses at budgeted levels.
  • Must communicate and work closely with Director of Operations and VP Operations.
  • Maintain a consistent high-level of food quality kitchen productivity, and line of supply.
  • Cross-train those within your department while encouraging, reinforcing and supporting your peers and team.
  • Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value and integrity.
  • Other duties as assigned.

QUALIFICATIONS

Intellectual & Commercial Competencies:

Commercial Perspective. Has a good appreciation of and is up to date with industry developments. Understands how his/her role and professional function supports the overall needs of the venue. Always maintains an entrepreneurial outlook.

Builds Competitive Advantage: Aligns practices with business strategy, demonstrates financial acumen, manages and redesigns processes for optimum value. 

Data Processing. Quick and accurate when evaluating verbal & numerical information. Uses sound financial analysis to evaluate options. Can draw accurate business conclusions from disparate pieces of information.

Personal Competencies:

As an integral member of the company the candidate must exemplify the highest standards of honesty, integrity and discretion. The individual should be detailed oriented, self-confident and motivated and possess the ability to work diligently and independently. They should have a very positive attitude and drive new ideas.

Integrity. Demonstrates honesty, reliability, ethics & professionalism.  Demonstrates consistency between words & behavior.

Self Confidence. Handles difficult situations with poise and self-assurance.  Demonstrates emotional stability and humility. Calm and controlled under pressure.  Resilient in the face of setbacks. Surrounds self with quality people and values their opinions. 

Self-Motivation. Committed to working extended days and enduring demanding schedules. Willing to let work issues impact on personal activities & time where necessary. Wants to have an impact on the success of the business. 

Interpersonal Competencies:

Professional Interaction.  Able to interact confidently with a wide range of people – Owners, Director of Operations, Customers, internal colleagues, adapting easily to different cultures & personalities. Develops network of contacts. Sensitive and diplomatic in difficult situations. 

Fosters Teamwork.  Works collaboratively with others to achieve common goals, serves effectively in both team leader & team member roles, and promotes collaboration & teamwork in others.

Leads by Example.  Fosters a common vision. Leads by example. Agrees and sets realistic goals with team. Monitors individual performance and gives constructive feedback. Works through others, empowering them to take responsibility for implementation of activities, while coaching & guiding.  Reacts quickly to under-performance. 

Influencing & Communicating.  Able to build support for Change. Open, honest & clear when communicating key messages. Able to persuade others by logical argument, clear presentation of facts, and personal style. Able to produce succinct and fluent written documents.

Attracts & Retains Talent. Attract & retains high-performing individuals, communicating views about performance honestly & directly while consistently recognizing & rewarding good performance.

  • Minimum seven (7) years of experience as an Executive Chef in a high-volume food industry
  • Must have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation.
  • Must be flexible to work extended hours due to business requirements including late nights, weekends and holidays.
  • High Volume Banquet and Fine Dining Experience
  • Excellent Leadership and team development skills
  • Must have experience with P&L and budgeting processes
  • Proven track record of improving kitchen efficiencies, quality, food and labor costs.
  • Must have experience with Menu Development
  • Must have knowledge of kitchen sanitation, operation and maintenance of kitchen equipment.
  • Must be able to work any day of the week and any shift, including holidays and weekends.
  • Participate in weekly meeting schedule with key team members
  • Attend all construction meetings
  • Establish sponsorship relationships with sales team and vendors
  • Coordinate permits with venue leadership and Legends legal department
  • Coordinate HAACP plan for stadium
  • Coordinate food waste program
  • Establish relationships in local chefs’ associations
  • Work with Legends HR department to recruit and hire culinary management team
  • Consult on ongoing construction development
  • Build small-ware specs and orders
  • Maintain supplier relationships
  • Orchestrate menu R&D and tastings

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Food and Beverage: Food/Beverage Management
Director of Concessions - Legends - Angel Stadium of Anaheim (Anaheim, CA)

Who We Are:

Legends is a company that prides itself on providing fans with an exceptional experience each and every time they visit your venue. The fans are our guests and our number one priority. Understanding this concept means that we listen to your fans, understand what they want and customize our service in a way that meets and exceeds their needs. We provide expertise and carefully honed customer service in multiple categories including food and beverage, merchandise, facilities management, design and consulting, hospitality and live entertainment. We are dedicated to delivering a legendary fan experience. Let us show you the success you can achieve with a company that is truly all about the fans.

Position Available: Director of Concessions

Job Descriptions:

The Director of Concessions is responsible for effectively and profitably managing and directing all day to day aspects of the Concessions and Warehouse operations. Specific responsibilities include but are not limited to: 

Responsibilities:

• Responsible for operational budget, manage monthly P&L statements and ensuring that all financial reporting are accurate and are completed in a timely fashion to meet all deadlines.

• Provide leadership, coaching and mentorship to a staff responsible for executing the concessions team business plan. 

• Sustain cost as it pertains to labor and operating supplies, work within budgeted guidelines.

• Provide efficient service and quality products by maintaining positive customer and client relations through effective communication and prudent financial practices.

• Accountability for establishing and maintaining proper safety and sanitation procedures as well as ensuring proper repair and maintenance of food service equipment; create a working relationship with local health officials. 

• Ensure unit compliance with federal, state, local, and Legends regulations regarding sale of alcohol.

• Maintain management staff and ensure proper hiring and promoting of associates per Legends standards in a union environment.

• Work closely with multiple sub-contractors to ensure all needs are met, and terms of the contract are followed. 

• Preserving existing programs and be creative in developing new concepts to ensure the highest possible quality of food service. 

• Oversee monthly inventory for concessions operations and develop yearly operational budgets. 

• Work with the Customer Service Manager to maintain effective programs to ensure excellent customer service during all events.

• Monitor staff performance as it relates to speed of service and guests relations.

• Work with analytic team to analyze sales as well as sales mix.

• Assist General Manager in working with client on any Food & Beverage sponsorships.

• Establish a strong relationship with clients to resolve outstanding issues and work with them in planning of events.

• Perform other related duties, tasks and responsibilities as required.

Qualifications:  

• The ideal candidate will have a Bachelor's degree with a minimum of 5-7 years’ management experience in the high volume foodservice industry, preferably in concessions environment for a sports and entertainment venue.  

• Must have excellent written and verbal communication skills and the ability to multi-task and prioritize in a deadline-oriented environment. 

• Demonstrate leadership and vision in managing staff groups and major projects or initiatives. 

• Experience working in both union and non-union environment is preferred. 

• Customer service oriented with the ability to communicate with employees, vendors, client representatives and guests in a positive and professional manner. 

• Must be flexible to work extend hours due to business requirements including late nights, weekends and holidays.

• Must be able to work in a team environment.

• Knowledge of accounting policy and procedures and POS Systems is preferred.

• Proficiency in Microsoft Word, Excel, and PowerPoint is required.    


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Food and Beverage: Restaurant/Catering Management
Executive Chef - Legends - Los Angeles Football Club (Los Angeles, CA)

Legends Hospitality prides itself on providing fans with an exceptional experience each and every time they visit one of our venues. The fans are our guests and our number one priority. Understanding this concept means that we listen to our fans, understand what they want and customize our service in a way that meets and exceeds their needs. We provide expertise and carefully honed customer service in multiple categories including food and beverage, merchandise, facilities management, design and consulting, hospitality and live entertainment. We are dedicated to delivering a legendary fan experience. Let us show you the success you can achieve with a company that is truly all about the fans.

Legends currently has an opening in our West Region of Sports and Entertainment with our MLS – Banc of California Stadium.

Los Angeles Football Club is Major League Soccer’s newest team in Los Angeles, set to debut in 2018. LAFC is developing a world-class, forward-thinking sports organization to bring the fastest growing professional sport in America to one of the largest and most diverse markets in the world.
 

Department: Culinary, Premium Services

Position Available: EXECUTIVE CHEF

Job Description:
Responsible for managing/overseeing production, operation, and sanitation aspects of all culinary and stewarding operations throughout Facility. Specific responsibilities include but are not limited to:

•             People and product focused hands on management of day to day operations of all food outlet kitchens. Implements and enforces all departmental and organizational policies and procedures. Assures staff compliance with all standards, policies and procedures.

•             Managing associates utilizing Sous Chefs and Lead Cooks through planning and scheduling of work assignments and performance development. Administers corrective counseling process, training and development, appraisals, payroll accountability.

•             Plan innovative menus, maintaining financial responsibility for the menu mix. Analyze menu and food costs and the preparation of cost and quality efficient menus/specials. Prepare reports regarding food and menu analysis.

•             Prepare cost saving annual budgets and ensure all fiscal responsibilities are met.

•             Oversees inventory management to assure all outlets are adequately supplied at all times. Performs periodic inventory. Requisitioning and Purchasing. Maintains effective vendor relationships.

•             Oversees the sanitation standards of all kitchens to assure compliance with local health department standards and company standards.

•             Responsible for operation of the F&B department in the absence of the General Manager.

•             Direct interaction including presentation with high level clients and media.

Qualifications: 

•             Minimum three (3) years as an executive chef in a high-volume food industry.

•             Minimum five (5) years of experience as an executive sous chef in a high-volume full service                 food operation.

•             Proven track record in improving kitchen efficiencies, quality, food and labor costs.

•             Must have a degree or certification from an accredited culinary arts institute, or apprenticeship           certification from the American Culinary Federation.

•             Must have excellent managerial, financial analysis, team building and communication        skills/customer service.

•             Must have knowledge of kitchen sanitation, operation and maintenance of kitchen equipment.

•             Must be detail-oriented and extremely organized with the ability to learn new programs and procedures quickly.

•             Must be proficient on Microsoft Word, Excel, and PowerPoint.   

•             Must be flexible to work extended hours due to business requirements including nights, weekends and holidays.

•             Must be open to providing incidental or short-term support to other facilities to meet Company business needs.

•             Travel maybe required.


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Food and Beverage: Food/Beverage Management
General Manager - Legends at The Gorge Amphitheater (Quincy, WA)

Born from performance and inspired by icons, Legends has created a legacy of success, delivery and results with the icons of global sports, entertainment and business. Our passion for delivering remarkable experiences, at every occasion, has enabled us to redefine the role of a service provider and set a new expectation within the industry.

Legends’ Mission is to supply our partners a best-in-class turnkey solution for their live entertainment venues through innovation and excellence.  We are a different kind of company doing things a different way bringing new ideas and approaches to delight the fan built on a strong partnership with our clients.  As a team’s service partner, Legends is responsible for the vast majority of the direct fan interactions - The Moments of Truth – when lifelong memories are created and experiences are defined.

For that reason, we believe in the honor of service, where no request is unreasonable and going the extra mile isn’t the exception, it’s the expectation.

Legends is currently seeking a General Manager for the Gorge Amphitheatre located in Quincy, WA.

The Role:
The General Manager is responsible for effectively and profitably managing and directing all day-to-day aspects of the venue’s operations including, but not limited to, concessions and premium services.
Specific responsibilities include but are not limited to:
• Upholding Legends’ standards for quality and performance in all phases of the food and beverage operations.
• Constantly innovating the guest experience – food, service, communications, etc.  Balancing creativity with practical implementation.
• Managing the operational budget, monthly P&L statements, ensuring all financial reporting is accurate.
• Maintaining strong, collaborative working relationships with the client and business partners.
• Overseeing management team, including developing talent, promoting from within, coaching, and performance management.
• Developing yearly operational budgets that result in a fiscally sound operation – including product levels and pricing.
• Overseeing monthly inventory for all departments.
• Verifying, preparing and submitting reports/monthly projections as required.
• Working closely with multiple sub contractors to ensure all standards are met and terms of the contract are followed.
• Ensuring unit compliance with federal, state, local, and Legends regulations regarding sale of alcohol, OSHA, payroll, employment and EEO guidelines.
• Performing additional related duties, tasks and responsibilities as required.

Job Requirements

• The ideal candidate will have a Bachelor's degree with a minimum of 5-7 years management experience in the contract food service industry, preferably in for a sports and entertainment venue.
• Ideal candidates must have experience in high volume, food service accounts, preferably in concessions or premium services for a sports and/or entertainment venue, with experience overseeing the sale of alcohol.
• Must have excellent written and verbal communication skills and the ability to multi-task and prioritize in a deadline-oriented environment.
• Previous P&L accountability and/or contract-managed service experience preferred.
• Proficiency in Microsoft Word, Excel, and PowerPoint and POS Systems is required.
• Strong commitment to delivering a high level of customer and client service with demonstrated initiative, leadership, and management skills.
• Must be flexible to work extended hours due to business requirements including late nights, weekends and holidays.


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Food and Beverage: Food/Beverage Management
General Manager - Legends at Toyota Amphitheater (Wheatland, CA)

Born from performance and inspired by icons, Legends has created a legacy of success, delivery and results with the icons of global sports, entertainment and business. Our passion for delivering remarkable experiences, at every occasion, has enabled us to redefine the role of a service provider and set a new expectation within the industry.

Legends’ Mission is to supply our partners a best-in-class turnkey solution for their live entertainment venues through innovation and excellence.  We are a different kind of company doing things a different way bringing new ideas and approaches to delight the fan built on a strong partnership with our clients.  As a team’s service partner, Legends is responsible for the vast majority of the direct fan interactions - The Moments of Truth – when lifelong memories are created and experiences are defined.

For that reason, we believe in the honor of service, where no request is unreasonable and going the extra mile isn’t the exception, it’s the expectation.

Legends is currently seeking a General Manager for Toyota Amphitheatre located in Wheatland, CA.

The Role:
The General Manager is responsible for effectively and profitably managing and directing all day-to-day aspects of the venue’s operations including, but not limited to, concessions and premium services.
Specific responsibilities include but are not limited to:
• Upholding Legends’ standards for quality and performance in all phases of the food and beverage operations.
• Constantly innovating the guest experience – food, service, communications, etc.  Balancing creativity with practical implementation.
• Managing the operational budget, monthly P&L statements, ensuring all financial reporting is accurate.
• Maintaining strong, collaborative working relationships with the client and business partners.
• Overseeing management team, including developing talent, promoting from within, coaching, and performance management.
• Developing yearly operational budgets that result in a fiscally sound operation – including product levels and pricing.
• Overseeing monthly inventory for all departments.
• Verifying, preparing and submitting reports/monthly projections as required.
• Working closely with multiple sub contractors to ensure all standards are met and terms of the contract are followed.
• Ensuring unit compliance with federal, state, local, and Legends regulations regarding sale of alcohol, OSHA, payroll, employment and EEO guidelines.
• Performing additional related duties, tasks and responsibilities as required.

Job Requirements

• The ideal candidate will have a Bachelor's degree with a minimum of 5-7 years management experience in the contract food service industry, preferably in for a sports and entertainment venue.
• Ideal candidates must have experience in high volume, food service accounts, preferably in concessions or premium services for a sports and/or entertainment venue, with experience overseeing the sale of alcohol.
• Must have excellent written and verbal communication skills and the ability to multi-task and prioritize in a deadline-oriented environment.
• Previous P&L accountability and/or contract-managed service experience preferred.
• Proficiency in Microsoft Word, Excel, and PowerPoint and POS Systems is required.
• Strong commitment to delivering a high level of customer and client service with demonstrated initiative, leadership, and management skills.
• Must be flexible to work extended hours due to business requirements including late nights, weekends and holidays.


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