Senior Sous Chef

Legends Global•Bossier City, LA

4d•Onsite

About The Position

The Senior Sous Chef provides hands-on leadership and oversight of day-to-day culinary operations across concessions, premium hospitality areas, suites, catering, and special events at Brookshire Grocery Arena in Bossier City, Louisiana. The role assists the Executive Chef with planning, organizing, and executing food production for arena events, concerts, family shows, sporting events, and private functions. The Senior Sous Chef supervises and develops culinary staff and serves as the senior culinary leader when the Executive Chef is absent, taking responsibility for kitchen operations and event execution. The position requires advanced knowledge of managing multiple food-service outlets and high-volume production environments. It ensures consistent preparation, quality, and presentation of menu items; proper handling and storage of food products; effective inventory, ordering, and food-cost practices; and compliance with sanitation, food-safety, HACCP, company, and regulatory standards. The Senior Sous Chef also supports scheduling, labor deployment, menu development, recipe standardization, and event planning, collaborating with other operational teams to support successful events and positive guest, client, and employee relations. The role may work in or oversee other kitchens or service areas as business needs require. This is an onsite position. Work may involve extended hours, including nights, weekends, and holidays. The physical demands include extended standing and walking, frequent hand use, bending and reaching, moving products and equipment, and working in varied environments such as kitchens, coolers, loading areas, concourses, and outdoor spaces.

Requirements

Degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation.
Proven track record of improving kitchen efficiencies, quality, and relative costs.
Excellent leadership, financial analysis, team-building, communication, and customer-service skills.
Demonstrated leadership ability, including experience providing direction, coaching, and support to team members.
Ability to maintain a high level of guest service in a fast-paced, high-volume environment.
Strong verbal and interpersonal communication skills.
Ability to follow oral and written instructions and communicate effectively with employees, management, and guests.
Basic mathematical skills for inventory verification, stand reconciliations, and operational documentation.
Ability to remain detail-oriented and organized while managing multiple priorities.
Ability to remain flexible and adapt quickly to changing operational needs.
Flexibility to work extended hours due to business requirements, including nights, weekends, and holidays.
Ability to stand and walk for extended periods, often exceeding 6–10 hours during event days.
Ability to frequently use hands and fingers to handle products, operate point-of-sale equipment, and complete operational documentation.
Ability to bend, stoop, kneel, crouch, reach, push, pull, and climb stairs as required during event operations.
Ability to frequently lift, carry, and move up to 25 pounds, and occasionally assist with heavier items using proper equipment or assistance.
Ability to safely push and pull carts, product racks, and concession equipment.
Ability to work in varying environmental conditions, including kitchens, storage rooms, coolers, loading areas, concourses, and outdoor spaces.
Ability to communicate effectively in a loud, fast-paced environment and maintain productivity, accuracy, and attention to detail during high-volume events and peak service periods.

Nice To Haves

Knowledge of food-safety and sanitation procedures and applicable health regulations.
Experience working with Microsoft Office programs and event management systems.

Responsibilities

Provide hands-on leadership and oversee daily culinary operations for concessions, premium hospitality areas, suites, catering, and assigned special events.
Assist the Executive Chef in planning, organizing, and executing food production for arena events, concerts, family shows, sporting events, and private functions.
Supervise, develop, coach, and support culinary staff to ensure adherence to company standards, policies, and procedures.
Serve as the senior culinary leader in the Executive Chef’s absence and take responsibility for kitchen operations and event execution.
Ensure menu items meet established recipes, quality standards, and presentation specifications.
Receive, inspect, select, and use high-quality food products in menu preparation.
Monitor and enforce proper receiving, storage, labeling, dating, rotation, and handling of food products.
Assist with inventory management, product ordering, and food-cost controls to minimize waste and maximize profitability.
Participate in and oversee food production for assigned events and service areas.
Lead and enforce sanitation, food-safety, and HACCP procedures throughout kitchen and stewarding operations.
Conduct routine inspections of kitchens, storage areas, equipment, and food-preparation practices for compliance with company and regulatory standards.
Assist with scheduling and labor deployment to meet operational demands and labor-cost objectives.
Collaborate with Operations, Premium Services, Concessions, and Event Management teams to support successful event execution.
Promote positive guest, client, and employee relations through communication, leadership, and problem-solving.
Maintain knowledge of culinary trends and assist with menu development, recipe standardization, and special-event planning.
Work in and oversee other kitchens or service areas throughout the facility as business needs require.
Perform other duties as assigned.