The Sous Chef l will assist, train, and manage culinary personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/maintenance; and ensureproper safety and sanitation in kitchen. The Sous Chef will assist special catering events a... more details
Job Listing: Sous Chef @ Sodexo Live!
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.
Our experiences are unique, and so are our people. Bring your personality, your background and your desire to delight others. In return, we'll give you all you need to thrive. After giving it all, you'll return home knowing that you've played your part in creating a truly unforgettable moment.
Location: We are seeking an experienced Sous Chef for the National Gallery of Art in Washington, DC.
Salary: $65,000 - $75,000 + Health Benefits
Venue Description: The National Gallery of Art serves the nation by welcoming all people to explore and experience art, creativity, and our shared humanity. This National Gallery of Art is open 365 days a year and has two million visitations per year (pre-pandemic). The National Gallery of Art has three cafes, espresso and gelato bar, refectory and host private social events during normal operational hours and after hours. The F&B operation is 70% concessions and 30% catering. The General Manager with lead a staff 60-70 full-time employees
Principal Function
The Sous Chef l will assist, train, and manage culinary personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/maintenance; and ensure
proper safety and sanitation in kitchen. The Sous Chef will assist special catering events and may also offer culinary instruction and/or demonstrate culinary techniques.
Responsibilities:
- Lead the Culinary Management Team to manage all aspects of Food Preparation, Product
Handling, Equipment Utilization and Food Safety. - Analyze Business Volume and Product Usage Daily.
- Participate in the Development and Implementation of Business Strategies.
- Contribute to goal of 100% customer satisfaction through personal commitment to customer
service and leading the culinary team by example.
Qualifications:
- 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 5 revenue centers.
- 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. - BA/BS Business or Hospitality Degree from an accredited college or university
Hours may be extended or irregular to include nights, weekends and holidays.
Thank you for expressing interest in employment with Sodexo Live!. While only those candidates considered for this position will be contacted, your resume will remain on file for 90 days.
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.
