Sous Chef at Sphere Entertainment Group, LLC

Who are we hiring?

The Sous Chef is responsible for the day-to-day culinary operation such as inventory, kitchen staff management and food preparation. The Sous Chef is responsible for helping to direct and oversee all aspects of the kitchen operation. The Sous Chef will assist in coordinating activities and functions and will provide functional assistance in conjunction with other heads in the Food and Beverage department, especially in the absence of Executive Chef. This position reports to the Executive Chef.

What will you do?

• Collaborates to design and implement menu planning for the teams being mindful of creativity and food allergies.
• Partner with the Executive Chef to lead all kitchen staff responsible for the daily preparation of all food production to ensure that methods of cooking, garnishing, and portion-sizing are as prescribed by standard recipes.
• Partner with Executive Chef to find efficiencies with food presentation; collaborate on menu writing, monthly inventories, pricing, requisitioning, and issuing for food production.
• Oversee daily staff scheduling and labor cost management, including estimating and forecasting labor needs for upcoming events.
• Responsible for the cleaning and sanitation process within the kitchen and surrounding back of the house areas; maintain and enforce sanitation laws and safety standards with individuals entering kitchen area.
• Team up with F&B management to maintain high service standards during event planning, execution and post service.
• Collaborate with Event and Group sales to align food service and event planning.
• Partner with the Procurement team to research, source, and negotiate qualified suppliers for the purchasing of equipment, materials, supplies, goods, and/or services that meet the quantity and quality expectations of the Company.
• Collaborate with Event and Group sales to align food service and event planning.

What do you need to succeed?

• Minimum 5 years of prior supervisory experience in a large volume culinary or catering operation with multiple outlets required.
• Experience with menu design, planning, culinary instruction, and presentation according to company guidelines and/or client preferences, event themes and dietary restrictions.
• Working knowledge and experience in coordinating and execution of Banquet Event Orders, venue set-up and event logistics
• Experience in managing cross functional teams and building relationships.
• Successful track record of measuring improvements in customer satisfaction and loyalty
• Excellent verbal & written communication, strong interpersonal/customer service skills, organizational and time management skills required.
• Proven experience in managing staff withing a unionized environment under a Collective Bargaining Agreement (CBA)

Ideally, you’ll also have:

• Bi-lingual in Spanish is preferred.
• Demonstrates integrity, tact, diplomacy and a commitment to company values, and principles while ensuring the upmost consistency.
• Able to work under pressure and meet deadlines, while managing multiple tasks.

Special Requirements

• Frequent lifting and carrying of up to 30 pounds.
• Occasional kneeling, pushing, pulling, and lifting required.
• Constant standing and walking throughout shift.
• Must be able to work a flexible schedule inclusive of am shifts, pm shifts, weekends, and holidays required.
• Certifications
• Food Handler’s Card

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