Sous Chef

ASM Global•Tucson, AZ

32d•Onsite

About The Position

The Tucson Convention Center, including the Tucson Arena, Linda Ronstadt Music Hall, and Leo Rich Theater, has an opening for a skilled Sous Chef to join the culinary team. This sous chef position is responsible for managing/overseeing the production, operation, and sanitation aspects of all culinary and stewarding operations, primarily for Food Concessions. Responsibilities include, but are not limited, to the following: Maintain and manage culinary and stewarding personnel to meet labor and production objectives. Ensure recipe compliance and quality control are met throughout the production process. Oversee the sanitation standards of all kitchens, concession stands, equipment, and portables to ensure compliance with local health department standards and company standards. Ensure staff compliance with all standards, policies and procedures. Implement and enforce all departmental and organizational policies and procedures. Inspect all locations to observe quality of food preparation and service, food appearance, and cleanliness and sanitation of production and service areas. Assist Executive Chef, Director of Food and Beverage, and other culinary leadership to plan innovative menus for both concessions that maintain financial responsibility for the menu mix. Analyze menu and food costs and the preparation of cost and quality efficient menus/specials. Assist Executive Chef and culinary team, as needed, for banquet menu development, food and recipe preparation, and kitchen operation oversight for banquet culinary events. Hands-on management of day-to-day culinary operations of all concession food outlet kitchens, concession stands, and portables. Assist with banquet culinary operations management as needed. Manage prep cooks and temp labor through planning and scheduling of work assignments and performance development. Administer corrective counseling processes, training and development, appraisals, and payroll accountability. Oversees inventory management to ensure all outlets are always adequately supplied. Perform periodic inventory. Track waste and spoilage. Maintain effective vendor relationships. Assist with product receiving and stocking, as needed. Perform related duties as assigned by Management.

Requirements

At least two (2) to four (4) years of experience as a sous chef in a high-volume food industry, preferably in a food concessions or similar environment.
Proven track record in maintaining kitchen efficiencies, food quality, and production timeliness.
Must have excellent managerial, team building, and communication skills/customer service.
Must have knowledge of kitchen sanitation, operation and maintenance of kitchen equipment.
Excellent organizational skills.
Ability to prioritize and to manage multiple projects simultaneously.
Good written, verbal, and interpersonal skills required; ability to interact with all levels of staff including management.
Ability to effectively supervise staff.
Professional presentation, appearance, and work ethic.
Knowledge of Microsoft Office, including Excel and must be able to learn Maintenance Manager software program.
Must be detail-oriented and extremely organized with the ability to learn new programs and procedures quickly.
Ability to work with limited supervision and as a team member.
Requires ability to work flexible and extended hours, including nights, weekends, and holidays, in addition to normal business hours.

Nice To Haves

A degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation.

Responsibilities

Maintain and manage culinary and stewarding personnel to meet labor and production objectives.
Ensure recipe compliance and quality control are met throughout the production process.
Oversee the sanitation standards of all kitchens, concession stands, equipment, and portables to ensure compliance with local health department standards and company standards.
Ensure staff compliance with all standards, policies and procedures.
Implement and enforce all departmental and organizational policies and procedures.
Inspect all locations to observe quality of food preparation and service, food appearance, and cleanliness and sanitation of production and service areas.
Assist Executive Chef, Director of Food and Beverage, and other culinary leadership to plan innovative menus for both concessions that maintain financial responsibility for the menu mix. Analyze menu and food costs and the preparation of cost and quality efficient menus/specials.
Assist Executive Chef and culinary team, as needed, for banquet menu development, food and recipe preparation, and kitchen operation oversight for banquet culinary events.
Hands-on management of day-to-day culinary operations of all concession food outlet kitchens, concession stands, and portables. Assist with banquet culinary operations management as needed.
Manage prep cooks and temp labor through planning and scheduling of work assignments and performance development. Administer corrective counseling processes, training and development, appraisals, and payroll accountability.
Oversees inventory management to ensure all outlets are always adequately supplied. Perform periodic inventory. Track waste and spoilage.
Maintain effective vendor relationships. Assist with product receiving and stocking, as needed.
Perform related duties as assigned by Management.