Sous Chef II - Indiana Convention Center

Salary•Indianapolis, IN

1d•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 Sous Chef II / Chef Garde Manager for the Indiana Convention Center located in Indianapolis, IN . The Indiana Convention Center is located in the heart of the 12th largest city in the U.S., Indianapolis, Indiana. The state capital, Indianapolis ranks in the top 25 most visited cities in the country, with 18 million annual visitors. Indianapolis International Airport accommodates 150 flights each day, carrying 7.4 million yearly passengers to and from the Circle City. Now one of the largest convention centers in America, the Indiana Convention Center is connected by skywalks to more hotel rooms than any other city in the nation. Also linked to the center is a four-story urban shopping mall, surrounded by more than 200 restaurants and clubs, well-known sports venues, and a 10-block state park that features top museums, green space and a convenient canal walk. It's the reason Sports Illustrated's Peter King calls Indianapolis "the most walkable downtown in America." Job Overview: The Indiana Convention Center is seeking a passionate and skilled Sous Chef II / Chef Garde Manager to join our culinary team. This position is responsible for overseeing the cold side of the kitchen and assisting in the supervision of operations, preparing high-quality food for catering, concessions, and VIP events, and leading culinary staff in maintaining consistency and culinary excellence in a fast-paced convention environment.

Requirements

2+ years of professional kitchen experience, with at least 1 year in a supervisory role.
Culinary degree or equivalent experience strongly preferred.
Strong knowledge of food safety, kitchen operations, and production in high-volume environments.
Ability to lead and mentor staff with professionalism and accountability.
Experience in high volume premium hospitality.
Flexible availability including evenings, weekends, and holidays.
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.

Responsibilities

Oversee and manage the cold side of the kitchen, ensuring quality, consistency, food safety, and timely execution of all cold food offerings
Supervise and train line cooks, prep staff, and utility workers.
Ensure all food is prepared to specifications, portion control, and presentation standards.
Maintain compliance with health, sanitation, and safety standards (HACCP, ServSafe, etc.).
Assist in monitoring food and labor costs to align with budgetary goals.
Help oversee kitchen cleaning schedules, equipment maintenance, and inventory management.
Provide input on menu development, specials, and seasonal offerings.
Uphold and embody the Indiana Convention Center's commitment to guest experience and service excellence.