Sous Chef

ASM Global-SMG; Irving (TX); On-site; USD 50,000 - 70,000; Full time

Job summary

ASM Global-SMG is looking for a Sous Chef at the ASM Irving Convention Center. The ideal candidate will have at least four years of culinary experience in high-volume banquet facilities, leading a team of cooks to maintain food quality and costs. Responsibilities include supervising staff, menu creation, and collaborating with the Food and Beverage team to ensure excellent dining experiences.

Qualifications include strong culinary skills, team leadership, and the ability to meet ASM Global standards.

Qualifications

• At least four years of culinary experience in a high-volume banquet facility producing meals for large events.
• Ability to perform each essential duty satisfactorily.
• Reasonable accommodations may be made for individuals with disabilities.

Responsibilities

• Lead a staff of 10 or more cooks, maintaining food costs and creating menu ideas.
• Assess front‑of‑house and back‑of‑house needs for an excellent dining experience.
• Maintain food quality and consistency.
• Supervise kitchen and stewarding staff in absence of the Executive Chef.
• Assist the Executive Chef with staffing and employee relations.

Skills

Culinary experience in high-volume environments

Team leadership

Menu creation

Food quality maintenance

Job description

Summary

ASM Global, the leader in privately managed public assembly facilities, has an immediate opening for a Sous Chef at the ASM Irving Convention Center.

Responsibilities

• Lead a staff of 10 or more cooks, maintaining food costs and creating menu ideas.
• Assess front‑of‑house and back‑of‑house needs and collaborate with other Food and Beverage staff to ensure guests have an excellent dining experience.
• Maintain food quality and consistency.
• Supervise all kitchen and stewarding staff in the absence of the Executive Chef.
• Assist the Executive Chef with staffing and employee relations, including performance reviews and disciplinary documentation.
• Touch tables and ensure each line cook is producing food to ASM Global standards.

Qualifications

• At least four years of culinary experience in a high‑volume banquet facility producing meals for large events.
• Ability to perform each essential duty satisfactorily.
• Reasonable accommodations may be made for individuals with disabilities.