Centerplate, powered by Sodexo, and our partner venues have been defining extraordinary experiences through thoughtful hospitality, expertly delivered, for more than 80 years at gathering places across North America and the United Kingdom. As the pioneer and leader in live event hospitality, we are committed to making the time that people spend together more rewarding and more valuable. "Making it better to be there since 1929."TM
We are seeking a Sous Chef II for the Kay Bailey Hutchinson Convention Center located in Dallas, TX.
The center is over 2,000,000 square feet in size and contains over 1,000,000 square feet of exhibit space. The largest contiguous exhibit-space in the structure is 726,726 square feet. A 203,000-square-foot column-free exhibit hall in the center is the largest of its kind in the United States.
The east side of the structure contains the original element of the Dallas Memorial Auditorium, a 9,816-seat arena. The complex also houses a 1,740-person theater, 105 meeting rooms, and 2 gigantic ballrooms. In terms of accessibility, the world's largest heliport/vertiport sits atop the structure and 75 truck berths line its docks.
In May 2009, voters approved construction of the Omni Dallas Convention Center Hotel, a 1,000 room hotel that is attached to the Convention Center. It opened in late 2011, under budget and ahead of schedule.
The Sous Chef II position is typically found in a medium to large size business unit, and reports to the Sous Chef I or Executive Chef. It is the first level of management within a Centerplate commercial kitchen, performing functions and responsibilities that require a moderate level of difficulty and a more sophisticated level of detail, experience and expertise than Sous Chef III, but not as complex as Sous Chef I. The Sous Chef II assures that foods are prepared using fundamental cooking techniques, seasoned for maximum taste and flavor, and served in an aesthetically pleasing manner.
The Sous Chef II directs all aspects of foodservice production and service, ensuring that approved food safety and sanitation guidelines are followed. The Sous Chef II directly supervises the preparation and production of the unit's menus and manages a shift or station in the hot kitchen, the cold kitchen and/or the bakery and pastry shop.
The Sous Chef II 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.
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 Centerplate, 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.
Minimum of 2 years in a food preparation position.
Ability to promote and participate in a team environment.
Ability to understand written and oral direction and to communicate same with others.
Other requirements include but are not limited to:
Subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight (pots, pans, etc.); must be able to maneuver in an often tightly-quartered environment.
Hours are often extended or irregular to include nights, weekends and holidays.
Thank you for expressing interest in employment with Centerplate. While only those candidates considered for this position will be contacted, your resume will remain on file for 90 days.
Centerplate is an Equal Opportunity Employer.
Centerplate Catering Hospitality Services