Senior Sous Chef

ESSENTIAL FUNCTIONS

• Provide hands-on leadership and oversight of day-to-day culinary operations for concessions, premium hospitality areas, suites, catering, and special events as assigned.
• Assist the Executive Chef in planning, organizing, and executing all food production requirements for arena events, concerts, family shows, sporting events, and private functions.
• Supervise and develop culinary staff to ensure adherence to company standards, policies, and procedures.
• Serve as the senior culinary leader in the absence of the Executive Chef and assume responsibility for kitchen operations and event execution.
• Possess advanced knowledge and experience in managing multiple food service outlets and high-volume production environments simultaneously.
• Ensure all menu items are consistently prepared to established recipes, quality standards, and presentation specifications.
• Receive, inspect, select, and utilize high-quality food products in the preparation of menu offerings.
• Monitor and enforce proper receiving, storage, labeling, dating, rotation, and handling of all food products to maintain freshness and ensure compliance with health department regulations.
• Assist with inventory management, product ordering, and food cost controls to minimize waste and maximize profitability.
• Participate in and oversee food production for all assigned events and service areas.
• Lead and enforce sanitation, food safety, and HACCP procedures throughout all kitchen and stewarding operations.
• Conduct routine inspections of kitchens, storage areas, equipment, and food preparation practices to ensure compliance with company and regulatory standards.
• Assist with scheduling and labor deployment to meet operational demands while maintaining labor cost objectives.
• Collaborate with Operations, Premium Services, Concessions, and Event Management teams to ensure successful event execution.
• Promote positive guest, client, and employee relations through effective communication, leadership, and problem-solving.
• Maintain knowledge of current culinary trends and assist in menu development, recipe standardization, and special event planning.
• Work in and oversee other kitchens or service areas throughout the facility as business needs require.
• Perform other duties as assigned.

QUALIFICATIONS

• The ideal team member will have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation
• Proven track record of improving kitchen efficiencies, quality and relative costs
• Must have excellent leadership, financial analysis, team building and communication skills/customer service
• Demonstrated leadership ability with experience providing direction, coaching, and support to team members.
• Ability to maintain a high level of guest service in a fast-paced, high-volume environment.
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• Strong verbal and interpersonal communication skills.
• Ability to follow oral and written instructions and effectively communicate with employees, management, and guests.
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• Basic mathematical skills required for inventory verification, stand reconciliations, and operational documentation.
• Knowledge of food safety, sanitation procedures, and applicable health regulations preferred.
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• Must be detail-oriented, organized, and capable of managing multiple priorities simultaneously.
• Ability to remain flexible and adapt quickly to changing operational needs.
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• Experience working with Microsoft Office programs and event management systems preferred.
• Must be flexible to work extended hours due to business requirements, including nights, weekends, and holidays.

WORKING CONDITIONS

Location: On Site Brookshire Grocery Arena Bossier City, LA

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

• Ability to stand and walk for extended periods of time, often exceeding 6-10 hours during event days.
• Ability to frequently use hands and fingers to handle products, operate point-of-sale equipment, and complete operational documentation.
• Ability to bend, stoop, kneel, crouch, reach, push, pull, and climb stairs as required during event operations.
• Ability to frequently lift, carry, and move up to 25 pounds and occasionally assist with heavier items using proper equipment or assistance.
• Ability to push and pull carts, product racks, and concession equipment safely.
• Ability to work in varying environmental conditions, including kitchens, storage rooms, coolers, loading areas, concourses, and outdoor spaces.
• Ability to communicate effectively with guests, employees, volunteers, and management in a loud, fast-paced environment.
• Ability to maintain productivity, accuracy, and attention to detail during high-volume events and peak service periods.

NOTE:

The essential responsibilities of this position are described below the above headings. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.