Job Overview
Employment Type
Full-time
Compensation
Salary
Range $60,000.00 - $65,000.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Health savings account
Flexible spending account
Life insurance
Disability insurance
accident insurance
critical illness insurance
Hospital Indemnity coverage
Identity Theft Protection
Adoption assistance
Job Description
Sodexo Live! is a leading global provider of tailored food services and facilities management, renowned for creating exceptional experiences at some of the world's most prestigious venues. With a strong commitment to delivering unparalleled service quality, Sodexo Live! specializes in hosting large-scale events, from world-class concerts and sports events to high-profile conventions and exhibitions. The company's mission is to craft unforgettable moments for guests while fostering a supportive and dynamic workplace for its team members. At Sodexo Live!, the work environment thrives on diversity, creativity, and a passion for excellence, making every day unique and rewarding for all employees.
The position offered is for a Sous Chef I (Retail) at Huntington Place, an iconic convention center located in downtown Detroit, Michigan. Huntington Place is recognized as one of the premier venues in the region, spanning 2.4 million square feet and featuring expansive exhibit spaces, banquet rooms, and a grand ballroom. Hosting renowned events such as the North American International Auto Show, it serves millions of visitors annually, ensuring a fast-paced and vibrant culinary landscape.
The Sous Chef I role is pivotal in supporting the Executive Chef in managing kitchen operations, with a particular focus on retail culinary services. The ideal candidate will play an integral role in leading culinary staff, ensuring adherence to quality standards, and maintaining efficient kitchen workflows. The role demands a blend of operational expertise, leadership, and creativity to consistently deliver high-quality food products that meet customer expectations in a dynamic event-driven environment.
Key responsibilities include supervising kitchen personnel, overseeing food preparation and presentation, and ensuring compliance with health and safety regulations such as HACCP and ServSafe standards. Additionally, the Sous Chef I will contribute to menu development, monitor food and labor costs, and maintain kitchen cleanliness and equipment maintenance schedules. This is an exceptional opportunity for culinary professionals seeking to expand their experience within a world-class venue and make a significant impact on the guests' dining experience.
Sodexo Live! offers a career path that goes beyond traditional culinary roles, fostering personal growth and professional development. The company places strong emphasis on employee well-being, offering comprehensive benefits and a supportive work culture. The Sous Chef I position provides a chance to be part of a passionate team committed to creating exceptional dining and event experiences while advancing one's culinary career in a vibrant and challenging setting.
The position offered is for a Sous Chef I (Retail) at Huntington Place, an iconic convention center located in downtown Detroit, Michigan. Huntington Place is recognized as one of the premier venues in the region, spanning 2.4 million square feet and featuring expansive exhibit spaces, banquet rooms, and a grand ballroom. Hosting renowned events such as the North American International Auto Show, it serves millions of visitors annually, ensuring a fast-paced and vibrant culinary landscape.
The Sous Chef I role is pivotal in supporting the Executive Chef in managing kitchen operations, with a particular focus on retail culinary services. The ideal candidate will play an integral role in leading culinary staff, ensuring adherence to quality standards, and maintaining efficient kitchen workflows. The role demands a blend of operational expertise, leadership, and creativity to consistently deliver high-quality food products that meet customer expectations in a dynamic event-driven environment.
Key responsibilities include supervising kitchen personnel, overseeing food preparation and presentation, and ensuring compliance with health and safety regulations such as HACCP and ServSafe standards. Additionally, the Sous Chef I will contribute to menu development, monitor food and labor costs, and maintain kitchen cleanliness and equipment maintenance schedules. This is an exceptional opportunity for culinary professionals seeking to expand their experience within a world-class venue and make a significant impact on the guests' dining experience.
Sodexo Live! offers a career path that goes beyond traditional culinary roles, fostering personal growth and professional development. The company places strong emphasis on employee well-being, offering comprehensive benefits and a supportive work culture. The Sous Chef I position provides a chance to be part of a passionate team committed to creating exceptional dining and event experiences while advancing one's culinary career in a vibrant and challenging setting.
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
- 3+ years of professional kitchen experience, with at least 1 year in a supervisory role
- culinary degree or equivalent experience strongly preferred
- strong knowledge of food safety, kitchen operations, and production in high-volume environments
- ability to lead and mentor staff with professionalism and accountability
- experience in catering and retail is strongly preferred
- flexible availability including evenings, weekends, holidays, and event days
Job Duties
- assist the Executive Chef with daily kitchen operations
- 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 retail menu development, specials, and seasonal offerings
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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