Sous Chef
Core
Managing and overseeing production, operation, and sanitation of culinary operations for food concessions and banquet events at a convention center.
Role type
Senior Sous Chef (Food Service Operations)
Builds
Food concessions menus, banquet meals, and concession stand service
Domain
Hospitality / Food Service
Required skills
Kitchen sanitation compliance, menu planning and cost analysis, staff supervision and training, inventory management, vendor relations, food quality control
Preferred skills
Culinary arts degree or ACF certification, experience in high-volume concessions, Microsoft Excel proficiency
Technologies
Microsoft Office (Excel), Maintenance Manager software
Responsibilities
Manage culinary and stewarding personnel, ensure recipe compliance and quality control, oversee sanitation standards, plan innovative menus, manage prep cooks and temp labor, perform inventory management, maintain vendor relationships
Seniority
Senior, hands-on IC
