Executive Sous Chef - High-Volume Event Kitchen Lead

Sodexo Live!; Louisville (KY); On-site; USD 70,000 - 100,000; Full time

Job summary

Sodexo Live! in Louisville, KY is seeking an Executive Sous Chef to support the Executive Chef in overseeing culinary operations for daily service and major events.

This role leads kitchen staff, manages menu planning, food prep, and presentation, ensuring top-quality experiences for guests at sports and other events.

You will mentor staff, enforce safety standards, control inventory and costs, and contribute to recipe development and continuous kitchen improvement.

Qualifications

• Culinary leadership with kitchen supervision and cost control.
• Menu planning for banquets, events, high-volume production.
• Strong knowledge of food safety, sanitation, and regulatory compliance.
• Experience with inventory control, ordering, and labor cost management.
• Hands-on cooking, plating, and maintaining quality and presentation.
• Excellent communication with culinary, FOH, and events teams.
• Willingness to work evenings, weekends, and holidays.

Responsibilities

• Oversee daily culinary operations for Louisville Cardinals football team.
• Menu planning, food preparation, and presentation for events.
• Supervise kitchen staff, training, and performance management.
• Manage inventory, ordering, and cost control.
• Ensure food safety and sanitation compliance.
• Coordinate with front-of-house and event staff.
• Contribute to new recipe development and event menus.
• Maintain high-quality, consistent culinary experiences.

Skills

Culinary leadership

Menu planning

Food safety

Inventory control

Hands-on cooking

Communication

Adaptability

Formal culinary training

Education

Formal culinary training

Job description

Sodexo Live! in Louisville, KY is seeking an Executive Sous Chef to support the Executive Chef in overseeing culinary operations for daily service and major events.

This role leads kitchen staff, manages menu planning, food prep, and presentation, ensuring top-quality experiences for guests at sports and other events.

You will mentor staff, enforce safety standards, control inventory and costs, and contribute to recipe development and continuous kitchen improvement.