Executive Sous Chef (Superdome New Orleans)

About the role

This individual will support all culinary operations, including overseeing production, operations, and sanitation. They will assist in maintaining high standards of sanitation and cleanliness, assisting in training, safety, sanitation, and accident prevention controls. They will help develop and test recipes and techniques for food preparation and presentation to ensure high quality, and assist in the planning and development of Kosher menu items.

Responsibilities

• Aids the Executive Chef in maintaining the highest possible rating from the Health Department
• Aids in the training, safety, sanitation, and accident prevention controls within the kitchen
• Develops and tests recipes and techniques for food preparation and presentation to ensure high quality
• Assists in the planning and development of Kosher menu items
• Affirms consistency in food qualities in both presentation and preparation
• Controls labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control while working within budget guidelines
• Ensures adherence to recipes and methods
• Ensures the maintenance of kitchen equipment
• Reports and documents hazardous conditions or unsafe practices within the work environment
• Contributes to the creation of menu specifications for all food items including all pricing information
• Works directly with the Executive Chef on food production and menu development
• Ensures high and consistent food qualities in both presentation and preparation
• Aids in the checking and tasting all food before events take place
• Conducts meetings/pre-shifts to update staff on daily goals and objectives
• Works to make sure all products go out in a timely manner and stay within required temps
• Must be the "Last Person" out of the kitchen and ensure proper closing
• Reports to the Shift supervisor before departing the building
• Ensures all closing duties for kitchen are completed
• Conducts training of staff as assigned

Qualifications

• The ideal candidate will have a culinary degree or have graduated from a certified apprenticeship program with a minimum of 2-3 years management experience in high-volume venues or the contract foodservice industry for a sports and entertainment venue
• Excellent written and verbal communication skills and the ability to multi-task and prioritize in a deadline-oriented environment
• Experience managing Kosher supply chains
• Experience cooking in Kosher kitchens
• Experience training and coaching staff in Kosher food preparation and practices
• Strong commitment to delivering a high level of customer and client service with demonstrated initiative, leadership, and management skills
• Experience managing in a union environment a plus
• Customer service oriented with the ability to interact with all levels of management
• Able to work in a team environment
• Proficiency in Microsoft Word and Excel
• High level of attention to detail and organization
• Strong leadership skills

Benefits

Competitive salary range commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan.