Ontario Convention Center Sous Chef
Core
Manages kitchen operations, supervises culinary staff, and directs food preparation for events at a convention center.
Role type
Senior Sous Chef (Food & Beverage)
Builds
Culinary services for live events and venue guests
Domain
Hospitality / Event Catering
Required skills
Menu planning, kitchen staff supervision, inventory management, cost analysis, food safety compliance, recipe development, scheduling
Preferred skills
Culinary school certification, TIPS certification, experience with NCR/Quest systems, background check clearance
Technologies
NCR/Quest
Responsibilities
Design creative menus and plan production; Schedule and supervise kitchen employees; Coordinate training of cooks; Estimate food consumption and order supplies; Review menus and analyze recipes for cost control; Conduct monthly inventory counts; Establish sanitation and quality standards; Hire, train, and evaluate culinary personnel; Resolve culinary problems and complaints; Ensure facility readiness for events.
Seniority
Senior, hands-on IC with supervisory duties
