Sous Chef (Legends x FC Porto) Porto

Sous Chef (Legends x FC Porto)
Porto
Porto, Porto, Portugal

LEGENDS

Founded in 2008, Legends is a premium experiences company with six divisions operating worldwide – Global Planning, Global Sales, Global Partnerships, Hospitality, Global Merchandise, and Global Technology Solutions – offering clients and partners a 360-degree data and analytics fueled service solution platform to elevate their brand and execute their vision. Currently, Legends works with marquee clients across business verticals including professional sports; collegiate; attractions; entertainment; and conventions and leisure.

We are the industry leaders in designing, planning, and realizing exceptional experiences in sports and entertainment. For more information, visit www.Legends. net and follow us on Facebook, Twitter, and Instagram @The
Legends
Way.

FC PORTO

Established in 1893, FC Porto has not stopped growing since. Their DNA is filled with football´s greatest moments and sport milestones.

FC Porto, with more than 80 trophies in their hands, was Portugal Cup’s winner in 2022/2023. Therefore, and to that purpose, they continue fostering excellence as their Estádio do Dragão turns 20 years old.

LEGENDS’ KEY PARTNERSHIP WITH FC PORTO

FC Porto and Legends have recently announced a
- channel partnership. Moreover, Legends will provide their expertise through the 360-degree platform to drive growth and further strengthen the FC Porto brand globally.

Through this partnership Legends is supporting FC Porto in developing revolutionary business model that consists of:

• Transforming the fan experience supporting global partnerships as the Food and Beverage experience at Estádio do Dragão, namely in FC Porto Partner’s Club VIP boxes and seats.
• Collaborate with FC Porto to explore opportunities to improve the overall fan experience at the stadium and enhance commercial opportunities.

THE ROLE

To support the Executive Chef to plan, facilitate and implement a Hospitality food offer that delivers premium experience on match and
- match days alongside ensuring operational quality and excellence is maintained.

Innovation is key to success in this role, and as such you will continually enhance both product and service. Through an in depth understanding of market trends and customer behaviours, you will identify commercial opportunities and will consistently drive revenue.

Whilst directing and motivating the kitchen brigade in conjunction with the Sous Chef, delegating and communicating responsibilities effectively, utilising weekly management meetings, briefings etc. setting goals, deadlines, and training procedures to developing direct reports, and through this team will manage up to 200 casual employees on event days.

ESSENTIAL FUNCTIONS

• To collaborate with the Executive Chef and Culinary team to set and deliver robust standards of operations and service whilst maintaining excellent food, health & safety, and food hygiene standards.
• To assist with the
  -
  - day operations within the culinary team. With emphasis on planning, preparation, and delivery of match day hospitality food to set standards and in line with agreed budget.
• To provide departmental support in the absence of the Executive Chef and ensure operational quality and Company standards are maintained.
• To set Hospitality food specifications with photos and costed recipe cards and assist with M&E specifications in similar manner.
• To assess market trends to identify new commercial opportunities, potential new products, assist with developing business cases and realise benefits.
• To ensure that all menu tariff planning is produced within given time scale and fully costed, ensuring operating targets are met.
• To identif efficiencies within the match day operation that will improve p/l and operational performance.
• To be aware of and ensure that those responsible to you are aware of all legislation that is relevant to your work and ensure that all legal requirements are met including: Health and Safety at Work, COSHH, Environmental Health, Fire Precautions, and any others.
• To react quickly and efficiently to clients/supporter requests and changes in arrangements and to communicate such information to the catering office and kitchen where relevant.
• To maintain departmental food control procedures, ensure wastage is kept to a minimum and recorded on waste control sheets and ensure appropriate compliance paperwork is completed for inspection.
• To prepare all Hospitality culinary rotas in line with the budget and presented to the Executive Chef for sign off.
• To ensure employees follow the company process of clocking in and out and the fire register to ensure payroll has all required information.
• To be able to proactively support departmental administration, recruitment, and training.
• To encourage personal development, passion for food and innovative thought across the Hospitality Culinary team.
• To continually assess the wider match day team ensuring they are trained to a level that enables them to perform their duties according to departmental standards.
• To attend weekly meetings to discuss forthcoming business.
• To have a thorough understanding of ordering systems and be able to navigate your way around the program. To be able to place orders using the purchasing database in line with supplier
  - offs
• To carry
  - match and weekly hygiene checks of kiosks & kitchens to ensure that they are left match ready.
• To manage all weekly, game by game or monthly stock take procedures for the accurate recording of food products on site at the month end to assist in generating accurate accounts.
• Consulting with the Executive Team, to monitor results in all areas of the business, to look at the effectiveness of producers and to discuss and implement any ideas or innovations.
• To communicate with the Executive Chef in respect of personal development, training, appraisals, and
  - term objectives.

QUALIFICATIONS

To perform this job successfully, the candidate must be able to perform each essential duty above at the highest levels. The requirements listed below are representative of the knowledge, skill, and/or ability required.

Education Requirement:

• Culinary qualifications or equivalent experience and/or training; or equivalent combination of education and experience.

Essential Experience:

• Extremely good knowledge of food safety, Allergens and HACCP regulations and legislation.
• You will have a minimum of 5 years' experience in a fast paced, high volume fine dining hospitality restaurant environment such as stadium, arena, or high street chain.
• Project Management experience will be vital to success in this role, and you will demonstrate great planning skills and the ability to work to tight deadlines.
• You will be an inspirational leader, with a successful history of building high performing, engaged teams. You will have a robust people plan and be dedicated to ensuring that your team are trained, prepared, and capable of being the best they can be.
• Willingness to work flexibly, including outside of normal working hours is essential as this is not a Monday – Friday operation.

Legends is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, national origin, disability, or genetic information.