Senior Sous Chef

ASM Global • Bossier City, LA

6d • 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. 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, ensures food quality and safety standards, and serves as the senior culinary leader when the Executive Chef is absent.

This position supports inventory management, ordering, food-cost controls, scheduling, labor deployment, menu development, recipe standardization, and special-event planning. It works collaboratively with Operations, Premium Services, Concessions, and Event Management teams to deliver successful events and positive guest, client, and employee experiences. The role is based onsite at Brookshire Grocery Arena in Bossier City, Louisiana, and may involve working in different kitchens and service areas as business needs require.

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.
• Detail-oriented and organized, with the ability to manage multiple priorities simultaneously.
• Ability to remain flexible and adapt quickly to changing operational needs.
• Flexibility to work extended hours as business requires, including nights, weekends, and holidays.

Nice To Haves

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

Responsibilities

• Provide hands-on leadership and oversee day-to-day 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 and develop culinary staff to ensure compliance with company standards, policies, and procedures.
• Lead kitchen operations and event execution in the absence of the Executive Chef.
• Ensure menu items are consistently prepared according to established recipes, quality standards, and presentation specifications.
• Receive, inspect, select, and use high-quality food products in preparing menu offerings.
• 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 reduce waste and improve profitability.
• Participate in and oversee food production for assigned events and service areas.
• Lead and enforce sanitation, food safety, and HACCP procedures across kitchen and stewarding operations.
• Inspect 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 on event execution.
• Promote positive guest, client, and employee relations through communication, leadership, and problem-solving.
• Keep current with 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.

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Education Level: No Education Listed