Centerplate is one of North America's largest providers of quality food and beverage, catering, merchandise and facility management services for many of America's best-known sports, convention and entertainment venues. As our singular goal is to be #1 in Event Hospitality, all of our managers, chefs and employees are “Hospitality Ambassadors.”

”Craveable Experiences. Raveable Results.” ™

We are currently seeking an Executive Sous Chef at the Mercedes Benz Superdome home of the Saints and the New Orleans Arena home of the Hornets in New Orleans, LA.

At Centerplate, we pride ourselves on having a diverse team that’s in a league of its own. From our front-line servers to our culinary personnel, our team members combine their own special talents with unrivaled enthusiasm in the pursuit of our promise to E3 Execute Extraordinary Experience.

PRINCIPAL FUNCTION:
This position is responsible for food production and ensures that all employees involved in food production are performing their duties as prescribed by the quality standards established by the Executive Chef.  In a large establishment, the Executive Sous Chef may be in charge of food production for one kitchen.  In a smaller operation, the Executive Sous Chef is in charge of food production in all kitchens.    The Executive Sous Chef assumes all the duties of the Executive Chef in the Chef’s absence.

ESSENTIAL RESPONSIBILITIES:

• Establish menu forecasts based on house counts, business forecast, previous experiences, etc.
• Train kitchen personnel in food production principles and practices.
• Lead and coach a team of hourly team members.
• Verify that all sanitation and nutrition practices are maintained by kitchen employees.
• Supervise the production of all food items.
• Train kitchen personnel in safe operating procedures of all equipment, utensils and machinery.
• Request necessary supplies and maintain inventory of supplies for production.
• Ensure all kitchens provide nutritious, safe, eye-appealing, properly flavored food.
• Ensure all food production workers are performing their duties as prescribed by the quality standards established by the Executive Chef.
• Assume all the duties of the Executive Chef in the chef's absence.
• Implement and enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and/or dining areas.
• Ensure compliance with all applicable health and safety regulations.
• Perform other related duties, tasks and responsibilities as required from time to time.
• We are looking for individuals with vast culinary knowledge on menu development, inventory control, costing and kitchen management.
• Support other regional accounts when needed.

QUALIFICATIONS/SKILLS:
Required:

• Degree from a postsecondary culinary arts training program.
• Minimum 4 years in a food preparation position.
• General knowledge of food, beverage and service procedures.
• Ability to promote and participate in a team environment.
• Ability to understand written and oral direction and to communicate same with others.
• Computer skills essential.
• Servesafe certification

OTHER REQUIREMENTS:
Subject to wet floors, temperature extremes and excessive noise.  Must be able to lift up to 50 pounds in weight (pots, pans, etc.).  Must be able to maneuver in an often tightly-quartered environment.  Hours are often extended or irregular to include nights, weekends and holidays.

This position is accompanied by a competitive salary and benefits package.
**Include salary requirements when applying.** Resumes without salary requirements will not be considered.**

Go to www.hcareers.com to apply.
Only those that meet the minimal qualifications will be considered for this position.
Thank you for expressing interest in employment with Centerplate. While only those candidates considered for this position will be contacted, your resume will remain on file for 90 days.
Centerplate is an Equal Opportunity Employer.