Concession / Catering Sous Chef

ASM Global•Fort Lauderdale, FL

1d•Onsite

About The Position

The Concession/Catering Sous Chef is responsible for supporting the Executive Chef in the overall management of culinary operations, with a focus on quality, innovation, and cost control. This role assists in menu development, production planning, and staff supervision to ensure the delivery of exceptional food service across banquets, concessions, and special events. The Executive Sous Chef plays a key leadership role in maintaining food safety standards, training staff, and managing kitchen operations in alignment with departmental goals.

Requirements

Associate or bachelor’s degree in culinary arts or a related field preferred. A combination of education and experience will be considered.
Minimum of 8 years of culinary experience in high volume facility producing meals for large events.
Minimum of 3 years in a supervisory or sous chef role.
Strong knowledge of culinary techniques, food trends, and large-scale production best practices.
Proven ability to manage food and labor costs while delivering high-quality menu offerings.
Serve-safe certified/Food Handlers Certificate
Exceptional leadership, communication, and team development skills.
Must maintain local Health Codes and sanitation HACCP.
Excellent organizational and planning skills.
Excellent communication and interpersonal skills.
Strong customer service orientation.
Ability to work with limited supervision.
Ability to interact with all levels of staff, including management.
Basic computer skills including Microsoft Word, Excel, and Outlook.
Proficient in kitchen management software.

Responsibilities

Research, develop, and test innovative menu items using seasonal and local ingredients to meet evolving client and guest preferences.
Oversee recipe compliance and enforce quality control standards throughout all stages of food production.
Maintain health department score of 90 or above and Legends Hospitality 3rd party audit score of 95 or above.
Develop and manage daily and event-based production schedules in coordination with the culinary and stewarding teams.
Monitor departmental budgets to maintain and exceed targets related to labor, food cost, and supply expenditures.
Foster strong relationships with local hospitality networks and remain engaged with culinary industry associations.
Manage maintenance and cleanliness of all kitchen equipment and ensure annual service is completed.
Continuously evaluate and optimize labor usage to reduce costs and enhance food production efficiency and guest satisfaction.
Lead the hiring, onboarding, and training of all kitchen personnel, ensuring compliance with ServeSafe and other regulatory requirements.
Supervise culinary staff to meet labor allocation, production goals, and service quality standards.
Collaborate with the Executive Chef on planning and execution for high-profile events and VIP services.
Participate in inventory management, purchasing decisions, and vendor relations to ensure quality and consistency of ingredients.
Other duties as assigned.