Pastry Sous Chef @ Indiana Convention Center

Job Description

If you are passionate about delivering outstanding service and thrive in a fast-paced, dynamic environment, then we invite you to join our team as Pastry Sous Chef at the Indiana Convention Center.

Our Pastry Sous Chef will report to the Executive Chef. Our Pastry Sous Chef will assure that pastry goods are prepared using fundamental cooking techniques, seasoned for maximum taste and flavor, and served in an aesthetically pleasing manner. Our Pastry Sous Chef directs all aspects of foodservice production and service, ensuring that approved food safety and sanitation guidelines are followed.

Our Pastry Sous Chef directly supervises the preparation and production of the unit's menus and manages a shift or station in the bakery and pastry shop. Our Pastry Sous Chef is responsible for training, mentoring and helping to develop other Culinarians, and for monitoring and organizing the flow of activity within the kitchen in a way that complements and supports the overall operation.

Essential Responsibilities:

• Participate as part of Culinary Leadership Team to manage a culinary department for the preparation of foods served to the customers in a consistent and timely manner.

• Ensure Kitchen Safety and Sanitation conforms to all Sodexo Live!, regulatory, and governmental standards to provide a safe workplace producing high quality food products.

• Contribute to goal of 100% customer satisfaction through personal commitment to customer service and leading the culinary team by example.

Qualifications/Skills:

Required:

• Minimum of 5 years in a culinary leadership position with increasing levels of responsibility.

• Minimum of 3 years leading a culinary operation with at least 3 revenue centers.

• Minimum of 3 years in a culinary leadership role in an operation with annual revenues in excess of $5mm.

• Ability to promote and participate in a team environment.

• Ability to understand written and oral direction and to communicate same with others.

• AOS or higher Degree from a postsecondary culinary arts training program or equivalent professional certification.

Preferred:

• BA/BS Business or Hospitality Degree from an accredited college or university.
• ACF Certified Sous Chef.

Other 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.

Venue Information: The Indiana Convention Center is a major convention center located in Downtown Indianapolis, Indiana, United States. The original structure was completed in 1972 and has undergone five expansions. In total, there are 71 meeting rooms, 11 exhibit halls, and three multi-purpose ballrooms. Now one of the largest convention centers in America, the Indiana Convention Center is connected by skywalks to more hotel rooms than any other city in the nation. Also linked to the center is a four-story urban shopping mall, surrounded by more than 200 restaurants and clubs, well-known sports venues, and a 10-block state park that features top museums, green space and a convenient canal walk.

Sodexo Live! Information: At Sodexo Live!, we take pride in crafting exceptional events at the most prestigious venues on the planet and creating lasting memories for fans, visitors, guests and team members. Working with Sodexo Live! is more than a job; it's a chance to be part of something greater. Here, you'll build a career where 'everyday' is anything but normal. Sodexo Live! is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, sex, age, genetic information, status as a protected veteran or status as a qualified individual with a disability, or any other characteristic protected by applicable Federal, State or Local law.

Application Instructions

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