Culinary Leader for High-Volume Event Kitchens

Sodexo; Charleston (WV); On-site; USD 51,000 - 66,000; Full time

Job summary

Sodexo is seeking an Executive Sous Chef to oversee the Charleston Convention Complex in Charleston, WV. You will provide hands-on culinary leadership within a small but dynamic operation, guiding menu planning, program execution, and staff development.

You will work closely with internal partners and external clients, manage the full catering process from concept to execution, support the Executive Chef in directing kitchen operations, and ensure consistent delivery of high-quality food and

Qualifications

• Experience as Sous Chef or similar in a high-volume kitchen.
• Strong culinary knowledge across multiple cuisines and techniques.
• Leadership and staff development experience.
• Excellent organization and time management.
• Knowledge of food safety, sanitation, and inventory practices.
• Ability to work under pressure and manage multiple tasks.
• Clear, effective communication skills.
• Willingness to work nights, weekends, holidays, and extended hours.

Responsibilities

• Oversee menu planning, program execution, and staff development.
• Support Executive Chef in directing all kitchen operations.
• Lead high-volume catering and events including banquets.
• Ensure health, safety, and sanitation standards.
• Train, mentor, and motivate kitchen staff.
• Collaborate with event managers to align with timelines.
• Assist with budget oversight, cost control, and waste reduction.
• Maintain high-quality food preparation and presentation.

Skills

Sous Chef experience

Culinary knowledge

Leadership

Time management

Food safety

Communication skills

Inventory practices

Working under pressure

Flexibility

Education

Associate degree or equivalent experience

Job description

Sodexo is seeking an Executive Sous Chef to oversee the Charleston Convention Complex in Charleston, WV. You will provide hands-on culinary leadership within a small but dynamic operation, guiding menu planning, program execution, and staff development.

You will work closely with internal partners and external clients, manage the full catering process from concept to execution, support the Executive Chef in directing kitchen operations, and ensure consistent delivery of high-quality food and