Who are we hiring?

The Madison Square Garden Company (MSG) is a world leader in live sports and entertainment with a portfolio of legacy sports teams, exclusive entertainment productions and celebrated venues. The Executive Sous Chef is responsible for overseeing the daily culinary operations, ensuring the consistent execution of high quality food and service standards across all assigned operations. Reporting to the Executive Chef, this position provides leadership and direction to culinary staff, supports the planning and execution of menus and events, and ensures that kitchen operations are efficient, organized, and compliant with established standards and procedures. The Executive Sous Chef serves as a key member of the culinary leadership team, working collaboratively with the Executive Chef and other departments to maintain operational excellence.

What will you do?

•  Collaborates to design and implement menu planning and execution for suites, clubs and catering.
• Manage kitchen operations and daily activities.
• Partner with Executive Chef and culinary team to find efficiencies, when possible, with food presentation and execution.
• Develop recipes and standards for back of the house operations
• Responsible for the cleaning and sanitation process within the kitchen and surrounding back of the house areas.
• Assist with the inventory, ordering and receiving of all Food & Beverage items.
• Complete daily, weekly, monthly, and quarterly reports as required (inventory, food costs, etc.)
• Maintain and enforce sanitation laws and safety standards with individuals entering kitchen area.
• Ensure consistency in the preparation of all food items according to recipes and standards.
• Maintain and enhance the food products through creative menu development and presentation.
• Collaborate with other team members and provide support to management team.
• Assist Executive chef with budgets, forecasts and operational planning.
• Partner with concessions team to support day to day operations and assist the concessions team in developing new concepts and strategies.
• Troubleshoot operational issues and make sound decisions
• Assume leadership of culinary operations when Executive Chef is unavailable.
• Provide exceptional experiences for our guests, partners, and team members, including by adhering to our appearance and presentation guidelines while on-site.

What do you need to succeed?: 

• Minimum 7-10 years of prior supervisory experience in a large volume culinary or catering operation with multiple outlets required.
• Experience with menu design, planning, culinary instruction, and presentation is desirable.
• Certified in (DOH) Department of Health regulatory standards is required.
• Candidates who have completed a minimum of 60 credit hours of college-level coursework (representing 2 years), or have shown similar self-development through certifications, trade school coursework, etc. are preferred. Educational requirements may differ from job to job based on the role.
• Excellent verbal & written communication, organizational and time management skills required
• Excellent communication and interpersonal skills.
• Must be adaptable and flexible to any possible schedule changes and or kitchen needs.
• Familiarity of working within a union environment a plus.
• PC skills including MS Word, Excel, Outlook and PowerPoint
• Possess exceptional attention to detail and strong follow-up skills necessary
• Experience in managing cross-functional teams and building relationships
• Successful track record of measuring improvements in customer satisfaction and loyalty
• Demonstrates integrity, tact, diplomacy and a commitment to company values, and principles while ensuring the upmost consistency
• Skilled at working collaboratively and in a team environment
• Adept at maintaining a positive, open, approachable, and professional relationship with a diverse group
• Problem solving, reasoning, motivational and organizational abilities are used often
• Strong interpersonal/customer service skills
• Able to work under pressure and meet deadlines, while managing multiple tasks.

SPECIAL REQUIREMENTS OF THE JOB:

• Frequent lifting and carrying of up to 30 pounds
• Occasional kneeling, pushing, pulling, and lifting required
• Constant standing and walking throughout shift
• Ability to work a flexible schedule including nights, have split days off, work weekends and holidays in a 24 X 7 environment

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