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 to work at the Peoria Civic Center in downtown Peoria, Illinois.

The Peoria Civic Center is the largest downstate Illinois meeting and events facility, featuring a 12,000 seat Arena, 2200 seat Theater, 110,000 sq. ft. Exhibit Hall, 27,000 sq. ft. Ballroom and 17,000 sq. ft. of additional meeting rooms.

The ideal candidate will be professional, and possess excellent organizational skills as well as verbal and written skills.

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.   

ESSENTIAL RESPONSIBILITIES:

• Provide a safe and sanitary work environment.
• Create competitive quality products.
• Supervise and participate in production.
• Produce high quality and anesthetically pleasing products.
• Ensure consistent quality of products.
• Monitor production schedule to determine variety and quantity of goods.
• Assist in menu pricing and preparation.
• Estimate food consumption for events.
• Request necessary food products for events.
• Demonstrate new cooking techniques.
• Inspect supplies, equipment and work areas to ensure conformance to established standards.
• Train, coach, counsel, and resolve problems.
• Perform specialty projects as assigned by the Executive Chef.
• 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.

QUALIFICATIONS/SKILLS:
Required:

• Minimum of 3 years in a food preparation position of sous chef or higher with high volume experience emphasizing quality.
• Ability to promote and participate in a team environment.
• Ability to understand written and oral direction and to communicate same with others.
• 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 50 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.

This position is accompanied by a competitive salary and benefits package.
Please send resume to bill.woosley@centerplate.com
 **Please include salary requirements when applying.**
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.