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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $90,000.00 - $95,000.00
Work Schedule
Weekend Shifts
Night Shifts
Benefits
health savings accounts
flexible spending accounts
Life insurance
Disability insurance
accident coverage
critical illness coverage
Hospital Indemnity coverage
Identity Theft Protection
Adoption assistance
Job Description
Sodexo Live! is renowned for delivering exceptional event experiences at some of the world's most prestigious venues. This company excels in creating memorable moments for fans, visitors, guests, and team members alike. Operating at the intersection of hospitality and entertainment, Sodexo Live! transforms everyday events into extraordinary experiences by emphasizing quality, innovation, and service excellence. With a global presence and a deep commitment to community engagement and sustainability, Sodexo Live! stands as a leader in the hospitality industry, driving a culture where personal growth and professional development are highly valued. Joining Sodexo Live! offers more than just a job; it... Show More
Job Requirements
- 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
- hours may be extended or irregular to include nights, weekends and holidays
Job Qualifications
- Associate's or Bachelor's degree in Culinary Arts or related field preferred
- minimum 5-7 years of progressive culinary experience, including 2-5 years in a culinary leadership role in a high-volume or multi-unit operation
- proven experience with menu development, budget management, and team leadership
- strong knowledge of various cuisines, cooking techniques, and food presentation
- ServSafe or equivalent food safety certification required
- proficiency with inventory, scheduling, and kitchen management software is a plus
- high level of creativity and innovation
- ability to work under pressure and handle multiple priorities
- commitment to excellence, quality, and guest satisfaction
Job Duties
- Lead and manage culinary operations
- develop and implement innovative, seasonal menus in line with culinary trends and guest preferences
- supervise, train, and mentor a team of sous chefs, line cooks, and kitchen staff
- ensure consistency in food preparation, quality, taste, and presentation
- manage food and labor costs within budgetary guidelines
- oversee inventory, purchasing, vendor relationships, and cost-effective procurement
- ensure compliance with health, safety, sanitation, and food handling regulations
- collaborate with front-of-house management to ensure seamless service and guest satisfaction
- lead by example to foster a positive, professional, and respectful work environment
- maintain accurate records, including staffing schedules, inventory, and production logs
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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