Overview

The Executive Sous Chef plays a pivotal role in the culinary operations of the convention center, assisting the Executive Chef in managing kitchen staff, overseeing food preparation, and ensuring the highest standards of quality and presentation. This position is essential for delivering exceptional dining experiences for events, banquets, and catering services.

The Executive 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.

This role will pay an annual salary of $70,000-$80,000

Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays).

This position will remain open until August 22, 2025.

Responsibilities

• Assist the Executive Chef in developing and executing creative and diverse menu options for various events and functions.
• Supervise daily kitchen operations, including food preparation, cooking, and plating.
• Train, mentor, and supervise kitchen staff, including line cooks and kitchen assistants.
• Maintain high standards of food quality, presentation, and taste, ensuring consistency across all dishes.
• Conduct regular inspections of food preparation and storage areas to ensure compliance with health and safety regulations.
• Collaborate with the Executive Chef to create seasonal and special event menus that reflect current culinary trends and client preferences.
• Oversee the execution of food service during events, ensuring timely and efficient service.
• Address any issues that arise during events and make on-the-spot decisions to ensure guest satisfaction.
• Monitor food costs and labor expenses to ensure adherence to budgetary guidelines.
• Collaborate with the Executive Chef to analyze food costs and implement strategies for improvement.

Qualifications

• Culinary degree or equivalent experience preferred.
• 5+ years of experience in a high-volume kitchen environment, with at least 2 years in a supervisory role.
• Strong knowledge of food preparation techniques and kitchen safety standards.
• Excellent leadership and communication skills.
• Ability to work well under pressure and adapt to changing situations.
• Proficiency in inventory management and kitchen software.
• Able to work effectively and safely while subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight; must be able to maneuver in an often tightly-quartered environment.
• Hours may be extended or irregular to include nights, weekends and holidays.