What are the responsibilities and job description for the Sous Chef - Indiana Convention Center position at Sodexo Live?
Job Listing: Sous Chef
Nothing beats the power of being at a live event. That's why we're proud to announce the launch of Sodexo Live!, our brand dedicated to the sports, events and hospitality industry. We concentrate all of our skills, insight, and experience into one brand that instinctively knows how to make the most of every moment. Let's go Live! together.
Location: We are seeking an experienced Sous Chef - Cold Side - Indiana Convention Center for the Indiana Convention Center
The Indiana Convention Center is located in the heart of the 12th largest city in the U.S., Indianapolis, Indiana. The state capital, Indianapolis ranks in the top 25 most visited cities in the country, with 18 million annual visitors. Indianapolis International Airport accommodates 150 flights each day, carrying 7.4 million yearly passengers to and from the Circle City.
Now one of the largest convention centers in America, the Indiana Convention Center is connected by skywalks to more hotel rooms than any other city in the nation. Also linked to the center is a four-story urban shopping mall, surrounded by more than 200 restaurants and clubs, well-known sports venues, and a 10-block state park that features top museums, green space and a convenient canal walk. It's the reason Sports Illustrated's Peter King calls Indianapolis "the most walkable downtown in America."
Principal Function:
The Sous Chef is the first level of management in a Sodexo Live! commercial kitchen. The Sous Chef I assures that foods are prepared using fundamental cooking techniques, seasoned for maximum taste and flavor, and served in an aesthetically pleasing manner. The Sous Chef directs all aspects of foodservice production and service, ensuring that approved food safety and sanitation guidelines are followed.
The Sous Chef directly supervises the preparation and production of the unit's menus and manages a shift or station in the hot kitchen, the cold kitchen and/or the bakery and pastry shop. The Sous Chef is responsible for training, mentoring and helping to develop other Culinarians, and for monitoring and organizing the flow of activity within the kitchen in a way that complements and supports the overall operation.
Essential Responsibilities:
- Participate as part of Culinary Leadership Team to manage a culinary department for the preparation of foods served to the customers in a consistent and timely manner.
- Ensure Kitchen Safety and Sanitation conforms to all Sodexo Live!, OSHA, regulatory and governmental standards to provide a safe work environment in which high quality food is produced.
- Contribute to goal of 100% customer satisfaction through personal commitment to customer service and leading the culinary team by example.
Qualifications/Skills: Required:
- Minimum of 2 years in a food preparation position
- Ability to promote and participate in a team environment.
- Ability to understand written and oral direction and to communicate same with others.
Preferred:
- Degree from a postsecondary culinary arts training program.
- ACF Professional Certification.
Other Requirements:
Subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight (pots, pans, etc.); must be able to maneuver in an often tightly-quartered environment.
Hours may be extended or irregular to include nights, weekends and holidays.
Thank you for expressing interest in employment with Sodexo Live!. While only those candidates considered for this position will be contacted, your resume will remain on file for 90 days.
Sodexo Live! is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, sex, age, genetic information, status as a protected veteran or status as a qualified individual with a disability, or any other characteristic protected by applicable Federal, State or Local law.
