Executive Sous Chef (Superdome New Orleans)

ASM Global•New Orleans, LA

3d•Onsite

About The Position

Under the direction of the Executive Chef, this individual will be responsible for effectively supporting all culinary operations including the oversight of all production, operation, and sanitation aspects of culinary and stewarding operations throughout the facility.

Requirements

Must have 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
Customer service oriented with the ability to interact with all levels of management
Must be flexible to work extended hours due to business requirements including late nights, weekends and holidays
Must be able to work in a team environment
Proficiency in Microsoft Word and Excel
High level of attention to detail and organization
Strong leadership skills
Serve-Safe certified.

Nice To Haves

Experience managing in a union environment a plus

Responsibilities

Assists in maintaining high standards of sanitation and cleanliness
Aids the Executive Chef in maintaining the highest possible rating from the Health Department
Assists in the training, safety, sanitation and accident prevention controls within the kitchen
Helps to develop and test recipes as well as techniques for food preparation and presentation to ensure high quality
Assist the Executive Chef in the planning and development of Kosher menu items and recipes for Hawaii Convention Center
Assists in the assurance of consistent food qualities in both presentation and preparation
Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control while working within budget guidelines.
Helps ensure that all recipes and methods are being followed
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
Assists in the checking and tasting all food before events take place
Conduct meetings/pre-shifts to update staff on daily goals and objectives.
Work 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.
Will also report to the Shift supervisor before they depart the building.
Other duties as assigned by Executive Chef
Ensure all closing duties for kitchen are completed
Conduct training of staff as assigned