The Madison Square Garden Company (MSG) is a world leader in live sports and entertainment experiences. The company presents or hosts a broad array of premier events in its diverse collection of iconic venues: New York’s Madison Square Garden, The Theater at Madison Square Garden, Radio City Music Hall and Beacon Theatre; the Forum in Inglewood, CA; The Chicago Theatre; and the Wang Theatre in Boston. Other MSG properties include legendary sports franchises: the New York Knicks (NBA), the New York Rangers (NHL) and the New York Liberty (WNBA); two development league teams -- the Westchester Knicks (NBAGL) and the Hartford Wolf Pack (AHL); and one of the leading North American esports organizations, Counter Logic Gaming. In addition, the Company features popular original entertainment productions -- the Christmas Spectacular and New York Spectacular – both starring the Radio City Rockettes, and through Boston Calling Events, produces outdoor festivals, including New England’s preeminent Boston Calling Music Festival. Also under the MSG umbrella is TAO Group, a world-class hospitality group with globally-recognized entertainment dining and nightlife brands: Tao, Marquee, Lavo, Avenue, The Stanton Social, Beauty & Essex and Vandal. More information is available at www.themadisonsquaregardencompany.com
The Sous Chef/Kitchen Manager is responsible for establishing and maintaining MSG Standards of operation in the areas of food quality, profitability, timeliness of food, guest service, cleanliness, maintenance, performance of staff and daily operations. Maintains food safety standards in accordance with NYS Department of Health. Ensures all food received from warehouse meets MSG specifications. Orders food products to correct par levels, while maintaining proper rotation of food. Prepares food products and maintains all department of health standards. Manages multiple locations to ensure correct temperatures and presentation while managing waste within MSG guidelines.Must be able to follow identified recipes as specified. Special projects and duties as assigned.
The ideal candidate will have at least 2 to 3 years high volume quality experience. Culinary School degree along with 2 to 3 years Sous Chef experience is preferred. Must be able to obtain a NYC Food Handling Department of Health certification. Must have the ability to execute multiple tasks in a high pressured environment along with the ability to oversee multiple projects and ensure the highest quality standards. Must be available to work nights, weekends, and holidays.