Job Overview
Employment Type
Hourly
Compensation
Hourly
Range $20.00 - $25.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
Equal opportunity employer
Job Description
Sodexo Live! is a leading provider of live event hospitality and catering services, known for creating exceptional dining experiences across a variety of venues including stadiums, convention centers, and entertainment arenas. The company prides itself on delivering consistently high quality food and service, fostering environments where guests can enjoy memorable culinary moments. Operating with a commitment to innovation, sustainability, and customer satisfaction, Sodexo Live! supports diverse culinary talents and offers opportunities for career advancement within its dynamic hospitality operations.
The North Charleston Coliseum, a prominent venue that hosts a multitude of concerts, sporting events, and exhibitions, is currently seeking a qualified Sous Chef III to join its culinary team. This hourly position offers a pay range of $20.00 to $25.00 per hour and reports to a more senior Sous Chef or Executive Chef. The Sous Chef III plays a critical role as the first level of supervision within Sodexo Live!'s commercial kitchen, managing food preparation and kitchen operations with an emphasis on fundamental cooking techniques, food safety, and presentation standards.
In this role, the Sous Chef III is responsible for ensuring that the food served is prepared to Sodexo Live!'s quality and safety specifications, consistently seasoned for maximum flavor, and presented in an appealing manner. The position requires managing a shift or station within the hot kitchen, cold kitchen, or bakery and pastry shop, and the Sous Chef III is instrumental in supervising culinary production, coordinating workflow, and maintaining high food quality standards. The Sous Chef III also contributes to training, mentoring, and developing junior culinary staff to foster a supportive and skilled team environment.
Key responsibilities include supervising daily setup and stocking of kitchen stations, monitoring food portions and appearance through continuous quality checks and tastings, and ensuring adherence to established standards for food safety and quality. The role demands proactive engagement with the culinary leadership team to uphold consistent service delivery and enhance team satisfaction and retention. The Sous Chef III is expected to help create an E3 experience for guests, a hallmark of Sodexo Live!'s customer service philosophy that emphasizes quality, efficiency, and exceptional engagement.
As an equal opportunity employer, Sodexo Live! values diversity and inclusion and encourages candidates from all backgrounds to apply. Employment decisions are made without regard to race, religion, color, national origin, sex, age, genetic information, veteran status, disability, or any other protected characteristic under applicable laws. Candidates selected for the position will be contacted promptly, and all applications remain on file for 90 days. This opportunity offers not only competitive pay but a pathway for culinary professionals eager to grow in a vibrant and fast-paced hospitality setting.
The North Charleston Coliseum, a prominent venue that hosts a multitude of concerts, sporting events, and exhibitions, is currently seeking a qualified Sous Chef III to join its culinary team. This hourly position offers a pay range of $20.00 to $25.00 per hour and reports to a more senior Sous Chef or Executive Chef. The Sous Chef III plays a critical role as the first level of supervision within Sodexo Live!'s commercial kitchen, managing food preparation and kitchen operations with an emphasis on fundamental cooking techniques, food safety, and presentation standards.
In this role, the Sous Chef III is responsible for ensuring that the food served is prepared to Sodexo Live!'s quality and safety specifications, consistently seasoned for maximum flavor, and presented in an appealing manner. The position requires managing a shift or station within the hot kitchen, cold kitchen, or bakery and pastry shop, and the Sous Chef III is instrumental in supervising culinary production, coordinating workflow, and maintaining high food quality standards. The Sous Chef III also contributes to training, mentoring, and developing junior culinary staff to foster a supportive and skilled team environment.
Key responsibilities include supervising daily setup and stocking of kitchen stations, monitoring food portions and appearance through continuous quality checks and tastings, and ensuring adherence to established standards for food safety and quality. The role demands proactive engagement with the culinary leadership team to uphold consistent service delivery and enhance team satisfaction and retention. The Sous Chef III is expected to help create an E3 experience for guests, a hallmark of Sodexo Live!'s customer service philosophy that emphasizes quality, efficiency, and exceptional engagement.
As an equal opportunity employer, Sodexo Live! values diversity and inclusion and encourages candidates from all backgrounds to apply. Employment decisions are made without regard to race, religion, color, national origin, sex, age, genetic information, veteran status, disability, or any other protected characteristic under applicable laws. Candidates selected for the position will be contacted promptly, and all applications remain on file for 90 days. This opportunity offers not only competitive pay but a pathway for culinary professionals eager to grow in a vibrant and fast-paced hospitality setting.
Job Requirements
- high school diploma or equivalent
- minimum of 2 years culinary experience
- demonstrated supervisory skills
- ability to work flexible hours including nights and weekends
- physical ability to stand for extended periods
- capacity to follow detailed instructions and recipes
Job Qualifications
- culinary training or equivalent experience
- prior kitchen supervisory experience
- knowledge of food safety and sanitation standards
- ability to manage multiple kitchen stations
- strong communication and leadership skills
- experience working in a high-volume kitchen environment
- proficiency in fundamental cooking techniques
Job Duties
- supervise the daily set-up of the department's stations
- ensure work areas are stocked accordingly
- maintain product consistency by continuous inspection and tasting of seasonings, portions and appearance of food
- ensure consistent adherence to Sodexo Live! standards for food quality
- train kitchen staff to strengthen the team's culinary skills and to maintain overall kitchen safety
- participate as part of culinary leadership team to supervise culinary department
- assist in mentoring and developing other culinarians
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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