Senior Sous Chef - Arena Event Culinary Lead

ASM Global Group; Bossier City (LA); Vor Ort; USD 85.000 - 110.000; Vollzeit

Zusammenfassung

ASM Global Group is seeking a hands-on Senior Culinary Leader to oversee day-to-day operations for concessions, premium hospitality areas, suites, catering, and events at Brookshire Grocery Arena in Bossier City.

You will assist the Executive Chef, manage high-volume production, enforce HACCP, supervise staff, and collaborate with events teams to ensure top-quality food and guest service. Flexibility for nights, weekends, and holidays is required.

Qualifikationen

• Degree or certification from a culinary arts program or ACF certification.
• Proven track record of improving kitchen efficiency, quality and costs.
• Strong leadership, financial analysis, team building and communication skills.

Aufgaben

• Provide hands-on leadership and oversight of day-to-day culinary operations for concessions, premium hospitality areas, suites, catering, and events.
• Assist Executive Chef in planning, organizing, and executing all food production for arena events and private functions.
• Supervise and develop culinary staff, enforce standards, policies and procedures.
• Lead sanitation, food safety, and HACCP procedures across kitchens and stewarding.
• Monitor receiving, storage, labeling, dating, rotation, and handling of food products.
• Assist with inventory management, product ordering, and food cost controls to minimize waste.
• Collaborate with Operations and Event Management teams to ensure successful event execution.

Kenntnisse

Leadership

Food cost control

Team development

Communication

Inventory management

Ausbildung

Culinary degree or ACF certification

Tools

Microsoft Office

Event management software

Jobbeschreibung

ASM Global Group is seeking a hands-on Senior Culinary Leader to oversee day-to-day operations for concessions, premium hospitality areas, suites, catering, and events at Brookshire Grocery Arena in Bossier City.

You will assist the Executive Chef, manage high-volume production, enforce HACCP, supervise staff, and collaborate with events teams to ensure top-quality food and guest service. Flexibility for nights, weekends, and holidays is required.