Executive Sous Chef

About the role

The Executive Sous Chef is responsible for overseeing culinary operations at a sports arena.

Responsibilities

• Train, manage, and supervise kitchen staff and culinary activities
• Estimate food needs and oversee procurement
• Develop and standardize recipes to ensure quality and consistency
• Set presentation standards, plan menus, and oversee pricing
• Maintain equipment, safety, and sanitation standards
• Manage catering events and provide culinary instruction or demonstrations

Qualifications

• 2-3 years of relevant experience
• Post-high school education or equivalent; culinary degree preferred

Skills

• Advanced knowledge of food principles and management skills
• Strong communication skills (oral, reading, writing)