Senior Sous Chef - Lead High-Volume Event Banquets On-Site

Anaheim Arena Management, LLC (F&B); Anaheim (CA); Presencial; USD 85.000 - 95.000; Jornada completa

Descripción de la vacante

Anaheim Arena Management, LLC (F&B) is seeking a Senior Sous Chef to lead on-site culinary operations for large events at the Honda Center in Anaheim. You’ll supervise the kitchen team, drive menu development for diverse occasions, and ensure top-tier food quality and presentation for high-volume catering.

The ideal candidate has 7+ years of professional culinary experience, strong leadership, and a proven track record in managing food production, labor, and costs in banquet settings.

Formación

• Education – High School Diploma
• Experience Required – 7+ Years
• 7+ years of professional culinary experience
• On-site position

Responsabilidades

• Supervise culinary staff during events and ensure high-quality prep and plating
• Mentor team members and maintain high standards
• Work with Food & Beverage leaders to tailor menus for weddings, corporate events, and special occasions
• Ensure menu items meet client expectations and dietary requirements
• Utilize banquet plating and buffet presentation for large-scale events
• Oversee food production for quality, consistency, and recipe adherence
• Manage food and labor costs to meet budgets
• Monitor inventory and coordinate procurement
• Lead kitchen setup, execution, and breakdown during events
• Address on-site challenges promptly to ensure client satisfaction
• Maintain clean, safe working environment per food safety rules

Conocimientos

Banquet management

Culinary operations

Food cost management

Labor budgeting

Leadership

Educación

High School Diploma

Descripción del empleo

Anaheim Arena Management, LLC (F&B) is seeking a Senior Sous Chef to lead on-site culinary operations for large events at the Honda Center in Anaheim. You’ll supervise the kitchen team, drive menu development for diverse occasions, and ensure top-tier food quality and presentation for high-volume catering.

The ideal candidate has 7+ years of professional culinary experience, strong leadership, and a proven track record in managing food production, labor, and costs in banquet settings.