Executive Sous Chef

Albuquerque, NM, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $63,000.00 - $80,500.00

Benefits

Health Insurance

Dental Insurance

Paid Time Off

retirement savings plan

Employee Discounts

Professional development opportunities

flexible scheduling

Job Description

ASM Global is a global leader in the management of publicly owned assembly facilities. This company specializes in delivering operational excellence and elevating experiences at venues worldwide, including convention centers, stadiums, performing arts centers, and theaters. With a commitment to innovation, community engagement, and exceptional service, ASM Global collaborates with numerous clients to provide seamless and memorable experiences for diverse audiences. The Albuquerque Convention Center, along with its associated venues such as the Kiva Auditorium, Civic Plaza, Jennifer Riordan Spark Kindness Sports Complex, and the Rail Yards, is a part of ASM Global's prestigious portfolio. These venues host a wide array of events ranging from large conventions, cultural festivals, sports events to corporate meetings, requiring a dynamic approach to food and beverage services.Show More

The Executive Sous Chef at ASM Global’s Albuquerque Convention Center plays a pivotal role in ensuring culinary excellence across all venues managed by the company in the area. This full-time, exempt position is responsible for supporting the Executive Chef in the creation and execution of innovative, diverse menus tailored to meet the unique demands of each event and client. The role requires a culinary professional who brings both creativity and technical expertise, capable of adapting to a fast-paced, high-volume environment. The Executive Sous Chef must display strong leadership abilities by training, mentoring, and developing kitchen staff to maintain high standards of quality, presentation, and taste.

In addition to culinary skills, the Executive Sous Chef acts as a key operational manager by overseeing daily kitchen functions, ensuring compliance with health and safety regulations, monitoring inventory and food costs, and making decisions that align with budgetary guidelines. The position demands excellent organizational skills, the ability to work under pressure, and a passionate commitment to delivering superior food service during a diverse range of events. Furthermore, the Executive Sous Chef represents ASM Global within the local hospitality community and professional associations, reinforcing the company’s reputation as a leader in the industry. The role is integral to the successful operation of all food services within the Albuquerque Convention Center complex, covering everything from banquet services to quick concessions and short order kitchens, with responsibilities extending to supervising all kitchen and stewarding staff and stepping in for the Executive Chef when necessary. The Executive Sous Chef must be available to work extended or irregular hours, including nights, weekends, and holidays, ensuring the highest standards are consistently met for every client and guest experience.Show Less

Job Requirements

Culinary certificate or the equivalent
minimum of four years of increasingly responsible kitchen management experience
or equivalent combination of education and experience
ability to work extended or irregular hours including nights, weekends and holidays
strong physical capability to lift up to 50 pounds
capacity to work in challenging kitchen environment conditions
commitment to health and safety standards
effective decision-making skills
strong leadership and mentorship capabilities

Job Qualifications

Four plus years of experience in a high-volume kitchen environment, with at least two years in a supervisory role
advanced knowledge of food preparation techniques and kitchen safety standards
excellent leadership and communication skills
ability to work well under pressure and adapt to changing situations
proficiency in inventory management and kitchen software
able to work effectively and safely in environments subject to wet floors, temperature extremes and excessive noise
must be able to lift up to 50 pounds in weight
able to maneuver within banquet and concessions/short order kitchen environments
results oriented individual with a track record of meeting or exceeding budgetary goals
superior organizational, planning, communication, and interpersonal skills
computer skills to include word processing and spreadsheet programs

Job Duties

Assist the Executive Chef in developing and executing creative and diverse menu options for various events and functions
maintain high standards of food quality, presentation, and taste, ensuring consistency across all dishes
conduct regular inspections of equipment and food preparation and storage areas to ensure compliance with health and safety regulations
collaborate with the Executive Chef to create seasonal and special event menus that reflect current culinary trends and client preferences
assist with monthly inventory, monitoring food costs, and labor expenses to ensure adherence to budgetary guidelines
maintain an active role in local hospitality community and professional associations
responsible for kitchen in absence of Executive Chef
train, mentor, and supervise kitchen staff, including line cooks and kitchen assistants
supervise daily kitchen operations, including ordering, food preparation, cooking, and plating
training of all kitchen and stewarding staff to include serve-safe and health department regulations
oversee the execution of food service during events, ensuring timely and efficient service
address any issues that arise during events and make on-the-spot decisions to ensure guest satisfaction
other duties as assigned

Job Location

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