Sous Chef II - New Orleans Convention Center

Sodexo Live! (Salary)•New Orleans, LA

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. The Sous Chef II supports kitchen operations by preparing high-quality food for banquets and daily service, while helping lead the culinary team to ensure consistency and excellence in a fast-paced convention center environment.

Requirements

2+ years of professional kitchen experience, with at least 1 year in a supervisory role.
Strong knowledge of food safety, kitchen operations, and production in high-volume environments.
Ability to lead and mentor staff with professionalism and accountability.
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.

Nice To Haves

Culinary degree or equivalent experience strongly preferred.
Experience managing culinary operations in a high-volume banquet operation.

Responsibilities

Assist the Sous Chef I with daily kitchen operation and banquets.
Supervise and train union 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.).
Monitor food and labor costs to align with budgetary goals.
Oversee kitchen cleaning schedules, equipment maintenance, and inventory management.
Provide input on menu development, specials, and seasonal offerings.
Uphold and embody the New Orleans Convention Centers commitment to guest experience and service excellence.