Executive Sous Chef: High-Volume Event Kitchen Leader

Sodexo; Indianapolis (IN); On-site; USD 56,000 - 73,000; Full time

Benefits offered by this job

Medical, Dental, VisionCare

401(k) Plan with Matching

Paid Time Off

Tuition Reimbursement

Job summary

Sodexo is seeking an Executive Sous Chef to oversee culinary operations at the Indiana Convention Center in Indianapolis. You will lead a small, dynamic team, plan menus, manage the catering process from concept to execution, and work with internal partners and external clients to deliver outstanding food and service.

The role emphasizes kitchen leadership, safety and sanitation, staff development, budget oversight, and alignment with event timelines.

Qualifications

• Associate degree or equivalent experience required.
• Related Experience: 1 year.

Responsibilities

• Lead and mentor the culinary team and oversee kitchen operations in a high-volume setting.
• Manage menu planning, program execution, and staff development.
• Coordinate with internal partners and external clients for catering from concept to execution.
• Support Executive Chef in directing all kitchen operations and ensuring high-quality food and service.
• Ensure health, safety, sanitation standards, and budget oversight.

Skills

Sous Chef experience

Leadership skills

High-volume kitchen

Food safety & sanitation knowledge

Strong communication

Education

Associate degree

Job description

Sodexo is seeking an Executive Sous Chef to oversee culinary operations at the Indiana Convention Center in Indianapolis. You will lead a small, dynamic team, plan menus, manage the catering process from concept to execution, and work with internal partners and external clients to deliver outstanding food and service.

The role emphasizes kitchen leadership, safety and sanitation, staff development, budget oversight, and alignment with event timelines.