Venue Manager

The Executive Sous Chef, Venue Hospitality will oversee all training, development, and implementation of culinary programming at all Venue Hospitality locations. This position will liaise with various members of Culinary, Operations, and Training teams to ensure overall excellence and innovation in culinary production. The Executive Sous Chef will assist in creating experiences that exceed the guests’ expectations, and provide strong leadership, while maintaining the core principles of Union Square Events’ culture of Enlightened Hospitality.

Skills/Requirements
Other Skills/Requirements/Experience:

Strong computer skills (Microsoft Office, Delphi, CaterXpert preferred)
6 years restaurant/catering experience and 4 years BOH management experience
Excellent and extensive knowledge and technical mastery of cooking, Fine Dining, High End Catering (Large Scale Production,) Regional and International Cuisines, and Off Site Event Execution
Certifications:

TIPS Certification
NYC Food Handler's Certificate
Skills:

Advanced Knife Handling
Commissary
Culinary Menu / Recipe Development
Enforcement of Safety / Sanitation Standards
Equipment Maintenance
Food Budgeting
Food Cost Optimization
Food Safety Knowledge
Inventory
Kitchen Cleaning / Sanitation
Menu Development
Off-site Event Management
Ordering / Purchasing
Ordering / Receiving
Receiving / Organizing
Staff Education / Motivation
Ticket Management
Up to 300 covers a night

The Executive Sous Chef, Venue Hospitality will oversee all training, development, and implementation of culinary programming at all Venue Hospitality locations. This position will liaise with various members of Culinary, Operations, and Training teams to ensure overall excellence and innovation in culinary production. The Executive Sous Chef will assist in creating experiences that exceed the guests’ expectations, and provide strong leadership, while maintaining the core principles of Union Square Events’ culture of Enlightened Hospitality.

Skills/Requirements
Other Skills/Requirements/Experience:

Strong computer skills (Microsoft Office, Delphi, CaterXpert preferred)
6 years restaurant/catering experience and 4 years BOH management experience
Excellent and extensive knowledge and technical mastery of cooking, Fine Dining, High End Catering (Large Scale Production,) Regional and International Cuisines, and Off Site Event Execution
Certifications:

TIPS Certification
NYC Food Handler's Certificate
Skills:

Advanced Knife Handling
Commissary
Culinary Menu / Recipe Development
Enforcement of Safety / Sanitation Standards
Equipment Maintenance
Food Budgeting
Food Cost Optimization
Food Safety Knowledge
Inventory
Kitchen Cleaning / Sanitation
Menu Development
Off-site Event Management
Ordering / Purchasing
Ordering / Receiving
Receiving / Organizing
Staff Education / Motivation
Ticket Management
Up to 300 covers a night