Sous Chef - House of Blues Boston

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POST DATE 9/10/2016
END DATE 10/10/2016

Live Nation/Ticketmaster Boston, MA

Boston, MA
AJE Ref #
Job Classification
Full Time
Job Type
Company Ref #
Entry Level (0 - 2 years)


Who are we? Live Nation Entertainment is the worlds leading live entertainment and eCommerce company, comprised of four market leaders:, Live Nation Concerts, Artist Nation and Live Nation Network. is the global event ticketing leader and one of the worlds top five eCommerce sites, with over 27 million monthly unique visitors. Live Nation Concerts produces over 22,000 shows annually for more than 2,300 artists globally. Artist Nation is the worlds top artist management company, representing over 250 artists. These businesses power Live Nation Network, the leading provider of entertainment marketing solutions, enabling over 800 advertisers to tap into the 200 million consumers Live Nation delivers annually through its live event and digital platforms. For additional information, visit HOB Entertainment, a division of Live Nation Entertainment, offers exceptional club venues nationwide. House of Blues Venues provide several genres of live music, from Rock, Hip Hop, Country, Rock en Español, Blues, Jazz, Reggae and Pop. House of Blues venues are also known for their southern-style cuisine, juke-joint inspired atmosphere and the World Famous Gospel Brunch. House of Blues opened its doors on Thanksgiving Day in 1992, serving its first meal to the local shelters. Since opening, House of Blues has been committed to giving back to the community through the International House of Blues Foundation. Come work with us and be part of a family that treats its staff just like it's guest, immerse yourself a new experience everyday, and most importantly enjoy the opportunity to want to come to work everyday because you want to, not because you have to. Who are you? Passionate and motivated. Driven, with an entrepreneurial spirit. Resourceful, innovative, forward thinking and committed. At Live Nation Entertainment, our people embrace these qualities, so if this sounds like you then please read on! The Role: Responsible for all food and food related costs, procedures, quality, and all back of house labor percentage and budgets. Responsibilities: I. Financial Performance of Departments Meets or exceeds budgetary expectation Food & Beverage Cost Labor Cost Operating Accounts Inventory is controlled, monitored and maintained bi-weekly Develop menu engineering program to project and monitor trend and predict cost II. Supervision of the Department Assist and support kitchen management in any of their job functions, as needed Work with Executive Chef to schedule shifts for kitchen staff Ensure that there is no unapproved overtime on shift Check labor daily in Labor Management system Perform all opening and closing kitchen supervisory tasks Ensure positive and creative team environment within department Facilitate open communication with the Executive Chef, supervisors and staff Facilitate proper inter-departmental communications and organization Perform timely staff evaluations (training and annual). Set written development and performance goals for all team members, and monitor progress Assure complete and satisfactory on-going staff training. Ensure appropriate staffing levels. Recruitment and hiring staff/supervisors, ensure that hiring/disciplinary/termination standards follow all HOBE guidelines Maintains open door policy/one on one with staff Decisions are information based and follow up on efficiently Information is gathered, shared, and used appropriately Ensure adherence to safety guidelines Participate in weekly Kitchen Managers meeting III. Maintain Operation Supplies All staff has supplies needed to facilitate job All staff is trained (and signed off) on equipment upon hiring All equipment is maintained in operable condition All events are organized and planned per HOBE specs. All housekeeping standards are maintained in compliance with inspection guidelines / Local Health Code HOBE Specs. Forms are updated and used to insure consistency IV. Maintenance and Update of Micros and Labor Systems All menu item counts are current and maintained weekly V. Food All food standards are met per HOBE Specs. Food portions are monitored and revisions are recommended to Executive Chef New items are recommended to Executive Chef Guest and crew feedback is reported and issues resolved Recipe adherence is 100' EQUAL EMPLOYMENT OPPORTUNITY Live Nation Entertainment strongly supports equal employment opportunity for all applicants regardless of race, color, religion, sex, gender identity, pregnancy, national origin, ancestry, citizenship, age, marital status, physical disability, mental disability, medical condition, sexual orientation, genetic information, or any other characteristic protected by state or federal law. HIRING PRACTICES The preceding job description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and qualifications required of employees assigned to this job. Live Nation Entertainment recruitment policies are designed to place the most highly qualified persons available in a timely and efficient manner. Live Nation Entertainment may pursue all avenues available, including promotion from within, employee referrals, outside advertising, employment agencies, Internet recruiting, job fairs, college recruiting and search firms.