Job Description

Executive Sous Chef, Lucas Oil Stadium

Indianapolis, IN

Culinary Arts

297401

We are currently seeking an Executive Sous Chef at Lucas Oil Stadium & Indiana Convention Center.

The Executive Sous Chef supervises and directs the activities of the Culinary team and assures that foods are prepared using fundamental cooking techniques, seasoned for maximum taste and flavor, and served in an aesthetically pleasing manner.

The Executive Sous Chef directs all aspects of foodservice production and service, ensuring that approved food safety and sanitation guidelines are followed. The Executive Sous Chef directly supervises the preparation and production of the restaurant's menus and manages shifts.

The Executive 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 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.

Qualifications/Skills

Required:

• Minimum of 10 years in a culinary leadership position with increasing levels of responsibility.
• Minimum of 3 years leading a culinary operation with annual revenues in excess of $5 million.
• 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 Executive Chef or ACF Certified Culinary Administrator

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.

***Please include salary requirements when applying.***

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. 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.

About Centerplate: Centerplate is a global leader in live event hospitality, "Making It Better To Be There" for more than 115 million guests each year at more than 350 prominent entertainment, sports and convention venues across North America, Europe and the United Kingdom. Centerplate has provided event hospitality services to 30 official U.S. Presidential Inaugural Balls, 13 Super Bowls, 21 World Series, the 2010 Winter Olympic Games, and the largest plated dinner in history at the Alpha Kappa Alpha Centennial Celebration. Within the last year, Centerplate has added a new division in the United Kingdom, expanded to heritage venues across Scotland, signed a joint venture to serve the new home of Spain's Atletico de Madrid football club, and through its wholly-owned subsidiary Fifth Dining, the food and beverage partner for Saks Fifth Avenue, launched in Chicago the first Sophie's at Saks Fifth Avenue restaurant.

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