Senior Venue Sous Chef - Lead High-Volume Event Kitchen

Crva; Charlotte (NC); On-site; USD 60,000 - 85,000; Full time

Benefits offered by this job

Education Reimbursement

Comprehensive medical, dental, and vis

457 Plan

NC Retirement System plan

CRVA University

Employee Assistance Programs

Employee 1st Culture

CORE Values

Job summary

The CRVA is seeking a Venue Sous Chef in Charlotte to oversee culinary production for all events at CRVA venues, especially Bojangles Entertainment Complex and Red Line Club. You will organize production lists, supervise kitchen staff, and ensure high quality food for events.

With at least three years in culinary supervision and five years cooking experience, you will help manage costs, develop menus, and coordinate between concessions, catering and kitchen teams during events.

Qualifications

• Minimum three years of culinary supervisory experience.
• Five years of professional cooking experience.
• Arena or large-volume event culinary experience preferred.
• High school diploma or GED required.
• Five to ten years related experience in a high-volume facility and/or training; or equivalent.

Responsibilities

• Supervise up to 10 part-time staff and full-time kitchen staff.
• Coordinate with Venue Chef on Red Line Club development and execution.
• Manage food cost percentages to align with forecasted budgets.
• Plan menus for events and assist in purchasing food and catering supplies.
• Inspect received food for quantity and quality.
• Develop food presentation concepts and ensure accurate presentation.
• Participate in the creative process of event menus and pricing.
• Coordinate communications between concessions, catering and kitchen during events.
• Oversee food production and direct kitchen staff during events.
• Train culinary staff with a hands-on approach.
• Ensure proper handling, rotation and inventory of products.
• Develop seasonal menus with Concessions.
• Prepare staff schedules and payroll records for approval.

Skills

Culinary supervision

Professional cooking

Large-volume events

Education

High school diploma or GED

Job description

The CRVA is seeking a Venue Sous Chef in Charlotte to oversee culinary production for all events at CRVA venues, especially Bojangles Entertainment Complex and Red Line Club. You will organize production lists, supervise kitchen staff, and ensure high quality food for events.

With at least three years in culinary supervision and five years cooking experience, you will help manage costs, develop menus, and coordinate between concessions, catering and kitchen teams during events.