The Executive Sous Chef is responsible for overseeing the direction of the kitchen’s daily activities in accordance with Spectra policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. The Executive Sous Chef is responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the Executive Chef or General Manager. The Executive Sous Chef must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running all food outlets and events.
This is a key position for the effective and profitable operation of the business. The Executive Sous Chef must maintain excellent attendance and be available to work a variable event-driven schedule which includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required.
Spectra, an industry leader in sports, entertainment and venue management, is dedicated to recruiting and developing individuals with the skills, experience, desire, and values to contribute to the continued growth and success of our organization. Together, with our 250+ sports & entertainment venue partners, we transform events into experiences! These experiences create excitement, turn heads, and make memories. Come Join Us! You can learn more about Spectra at www.spectraexperiences.com/
Spectra is an equal opportunity employer and our employment decisions are made without regard to race, color, religion, age, sex, sexual orientation, gender identity, national origin, disability, handicap, marital status, veteran status, or any other status or condition protected by Federal and/or State laws, except where bona fide occupational qualifications apply.