Sous Chef - Mississippi State University

PROOF OF THE PUDDING•Mississippi State, MS

3d•$21 - $25•Onsite

About The Position

Proof of the Pudding is a chef-led hospitality company delivering food and beverage experiences at some of North America’s most complex sports, entertainment, cultural, and live-event venues. Founded in Atlanta in 1979, Proof has built a national reputation for doing hospitality differently — from-scratch cooking at scale, hyper-local sourcing, and a partnership-first approach that treats clients as collaborators, not contracts. The company serves professional and collegiate sports venues, convention centers, cultural institutions, and large-scale destination events across the United States and Internationally. We are seeking a seasoned Sous Chef to help lead the student’s athletes training table program at Mississippi State University. The Sous Chef will be a point person in all culinary aspects in the kitchen, will attend all events to ensure efficiency, and assist the Executive Chef with scheduling, purchasing, and invoice management.

Requirements

2+ years of experience in a lead culinary role.
Experience in Sports & Entertainment, Large Scale Events, or Stadium Catering preferred.
Strong leadership qualities and passion for the culinary field.
Creativity, customer satisfaction focus, and strong flavor profile development.
Impeccable integrity in business, community, and team interactions.
Professional appearance, personal hygiene, and respectful conduct at all times.
Exhibit cooking skills, knowledge, and food handling skills consistent with contemporary training and requirements of similar position in industry
Demonstrate understanding of good general business practices and the application of same to position requirements
Possess the necessary qualities of self- motivation, interest and enthusiasm for working in a fast-paced, demanding collaborative environment
Commitment to maintaining a safe, equitable, and inclusive work environment.
Excellent communication and listening skills.
Non-slip shoes are necessary.
Prolonged periods of moving through an event space, and traveling throughout the stadium
Bending, lifting, scooping, and carrying miscellaneous equipment and food items
Manual dexterity able to operate cutting tools and kitchen utensils.
Must be able to lift up-to 40 pounds at times.
Business Acumen - Demonstrate comprehension of the job, including policies, practices, and relationships. Possess the expertise and skill levels required of the job and perform with quality.
Dedication - Dependable, reliable and follows through on projects from inception to completion. Willing to put in as much time as necessary to complete tasks. Demonstrate a win-win attitude: “see it, own it, solve it.”
Ethics and Integrity - Acts with integrity, honesty and knowledge that promote the company’s culture, values and beliefs while maintaining the highest standards of professional conduct.
Safety & Security - Observe safety and security standards. Use equipment and materials properly. Comply with safety standards and personal protective equipment requirements. Report potential unsafe conditions or practices to appropriate person immediately. Promote restaurant safety, cleanliness and security compliance at all times.
Teamwork - Cooperate and be willing to work as a team player to achieve goals and tasks accurately, efficiently and timely.
Communication - Communicate clearly and effectively with mutual respect, understanding and trust to fellow associates, managers, supervisors and guests. Listen carefully to opinions and views of others; state understanding of what has been heard.
Initiative - Contribute new ideas and suggestions to enhance productivity and efficiency. Be proactive in troubleshooting problems or issues and take action to mitigate potential problems.
Adaptability & Planning - Possess the ability to learn new tasks and adjusts well to new situations. Perform well under tight time schedules and pressures to change direction quickly.
Service Orientation - Demonstrates a sense of urgency. Is welcoming, friendly and smiles when visible to guests.

Responsibilities

Responsible for all culinary aspects of the business center.
Maintaining the highest level of food quality through your culinary team.
Capable of producing a consistent product in a timely manner.
Maintains the physical facilities under charge in a sanitary and orderly manner at all times in accordance with good business practices and Health Department requirements.
Provides creative input for menu/ event ideas by staying current with industry trends and events at other POP functions.
Maintaining the highest level of service through the GM at your facility.
Working with sales team to drive sales for the company and expertly, flawlessly execute each event.
Complete knowledge of the financials through the accounting team at your facility
Keeping employee/team morale at the highest level.
Schedules Staff and food production in accordance with the demands of business, the direction of Executive Chef and Company policies.
Requisitions supplies, foodstuffs and other needs in accordance to business demands.
Demonstrates good business practices in labor and cost controls, utilization of product and inventory controls to ensure highest quality of product in cost effective manner.
Assists Executive Chef with logistical planning and execution of events as directed.
Assists in other locations in accordance to business demands at the stadium or other POP locations.
Effectively manage the entire stewarding department.