Sous Chef

Centerplate is one of North America's largest providers of quality food and beverage, catering, merchandise and facility management services for many of America's best-known sports, convention and entertainment venues. As our singular goal is to be #1 in Event Hospitality, all of our managers, chefs and employees are "Hospitality Ambassadors."

"Craveable Experiences. Raveable Results." ^TM

We are currently seeking a Sous Chef at Tropicana Field home of the Tampa Bay Rays in St. Petersburg, FL.

PRINCIPAL FUNCTION: 
This position is responsible for food production and ensures that all employees involved in food production are performing their duties as prescribed by the quality standards established by the Executive Chef.  In a large establishment, the Sous Chef may be in charge of food production for one kitchen.  In a smaller operation, the Sous Chef is in charge of food production in all kitchens.    The Sous Chef may assume all the duties of the Executive Chef in the Chef's absence.

ESSENTIAL RESPONSIBILITIES:

• Establish menu forecasts based on house counts, business forecast, previous experiences, etc.
• Train kitchen personnel in food production principles and practices.
• Verify that all sanitation and nutrition practices are maintained by kitchen employees.
• Supervise the production of all food items.
• Train kitchen personnel in safe operating procedures of all equipment, utensils and machinery.
• Request necessary supplies and maintain inventory of supplies for production. 
• Ensure all kitchens provide nutritious, safe, eye-appealing, properly flavored food.
• Ensure all food production workers are performing their duties as prescribed by the quality standards established by the Executive Chef.
• Assume all the duties of the Executive Chef in the chef's absence.
• Implement and enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and/or dining areas.
• Ensure compliance with all applicable health and safety regulations.
• Perform other related duties, tasks and responsibilities as required from time to time.
• We are looking for individuals with vast culinary knowledge on menu development, inventory control, costing and kitchen management.

QUALIFICATIONS/SKILLS:

Required:

• Minimum of 3 years experience in a Supervisory/Management position, preferably working in a high-volume kitchen operation such as a high-end hotel or convention center.
• Food Safe Certification.
• Ability to promote and participate in a team environment.
• Ability to understand written and oral direction and to communicate same with others.
• Ability to work a variety of shifts across 7-day opening hours, including mornings, days, evenings and weekends.
• Computer skills essential.

Preferred:

• Degree from a postsecondary culinary arts training program.

OTHER REQUIREMENTS:
Subject to wet floors, temperature extremes and excessive noise.  Must be able to lift up to 40 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.

Send resume to jody.finzer@centerplate.com

**Include salary requirements when applying.** Resumes without salary requirements will not be considered.**

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.