Executive Sous Chef - Indiana Convention Center

Sodexo Live! (Salary)•Indianapolis, IN

2d•$80,000 - $90,000•Onsite

About The Position

At Sodexo Live!, we take pride in crafting exceptional events at the most prestigious venues on the planet and creating lasting memories for fans, visitors, guests and team members. Working with Sodexo Live! is more than a job; it's a chance to be part of something greater. Here, you'll build a career where 'everyday' is anything but normal. Our experiences are unique, and so are our people. Bring your personality, your background and your desire to delight others. In return, we'll give you all you need to thrive. After giving it all, you'll return home knowing that you've played your part in creating a truly unforgettable moment. Location: We are seeking an experienced Executive Sous Chef for the Indiana Convention Center. The Executive Sous Chef is responsible for supporting the Executive Chef in overseeing the culinary operations of the convention center while also providing culinary leadership at Sodexo Live! events nationwide. This role ensures the delivery of high-quality food services at the Indiana Convention Center. The Executive Sous Chef will play a key role in executing menus for large events, banquets, conventions, and other hospitality services.

Requirements

Proven experience as a Sous Chef or in a similar senior kitchen role, preferably in a large-scale or high-volume setting (e.g., hotel, convention center, catering facility).
Extensive culinary knowledge with expertise in a wide range of cuisines and cooking techniques.
Strong leadership and team management skills with the ability to motivate and develop staff.
Excellent organizational and time-management abilities.
Ability to handle pressure and manage multiple tasks in a fast-paced environment.
In-depth knowledge of food safety standards, sanitation practices, and inventory management.
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.

Nice To Haves

Culinary degree or certification is preferred.

Responsibilities

Assist the Executive Chef in the creation and modification of menus tailored to client preferences, seasonal offerings, and dietary restrictions.
Oversee food preparation and presentation for large-scale events, ensuring that food quality meets or exceeds the expectations of clients.
Coordinate with event managers to ensure food service aligns with event schedules.
Ensure compliance with health and safety regulations, including food safety standards and cleanliness.
Manage the kitchen's budget, helping to control food costs and reduce waste.
Train, mentor, and motivate kitchen staff to enhance culinary skills and efficiency.
Supervise kitchen staff, ensuring effective communication, organization, and teamwork.
Work closely with other departments (e.g., front-of-house, catering, event planning) to ensure a seamless guest experience.