Sous Chef

AEG; Kansas City (KS); On-site; USD 45,000 - 70,000; Full time

Job summary

Join AEG as a Sous Chef at Sporting KC, where you'll lead culinary operations, collaborate with the Executive Chef, and ensure top-notch food quality. Bring your culinary expertise and passion for food to this dynamic environment that celebrates diversity and encourages growth.

Qualifications

• Five years' experience in premium services, catering, and concessions environments.
• Proficiency in Spanish is preferred.
• Must be able to work extended hours, including nights, weekends, and holidays.

Responsibilities

• Manage culinary operations and coordinate with the Executive Chef.
• Develop and test recipes and ensure high food quality.
• Assist in training on safety and sanitation controls.

Skills

Strong organizational skills

Communications skills

Interpersonal skills

Multi-tasking

Detail-oriented

Strong verbal and written communication

Education

Culinary degree or certified apprenticeship program

Tools

Microsoft Office Suite

Job description

The Sporting KC Sous Chef, under the direction of the Executive Chef, will be responsible for managing all culinary operations during regular business and on match days. The main responsibilities will include staffing, supervision, communicating culinary trends, menu creation, and food cost control.

Sporting Kansas City is an equal opportunity employer. We celebrate diversity and equity and are committed to creating an inclusive environment for all associates. All associates are expected to positively collaborate with individuals of diverse backgrounds. All talented individuals looking for a challenge are encouraged to apply.

• ESSENTIAL FUNCTIONS

Work directly with the Executive Chef.

• Help to evaluate the food production as well as the timeliness of all catering and banquet functions on and off-site.
• Assist in maintaining high standards of sanitation and cleanliness.
• Aid the Executive Chef in maintaining the highest possible rating from the Health Department monthly, throughout the year and daily on gameday.
• Assist in the training safety, sanitation and accident prevention controls within the kitchen.
• Help to develop and test recipes as well as techniques for food preparation and presentation to ensure high quality.
• Help ensure that all recipes and methods are being followed.
• Assist in the overseeing of kitchen equipment maintenance.
• Report and document hazardous conditions or unsafe practices within the work environment.
• Contribute to the creation of menu specifications for all food items including all pricing information.
• Work directly with the Executive Chef on food production and menu development.
• Ensures high and consistent food qualities in both presentation and preparation.
• Assist in quality control of all food before events take place.
• Align with the Executive Chef to discuss the client's expectations.
• Ensure agreement of delivery times, amounts and special arrangements. Communicate service needs throughout the function.
• Maintain complete knowledge of service requirements for assigned functions.
• Detailed menu selections, major ingredients, appearance, texture, quality standards, garnish and method of presentation.
• Attend pre-function meeting with Kitchen Staff, and review all information pertinent to event execution.
• Troubleshoot situations that may arise during events to ensure guest satisfaction.
• Ensure all closing duties for kitchen are completed.
• Represent Company in a professional manner at all times.
• Perform other related tasks as assigned.
• PERSONAL ATTRIBUTES

Strong organizational, communications and interpersonal skills.

• Ability to organize work effectively, conceptualize and prioritize objectives and exercise independent judgment based on an understanding of organizational policies and activities.
• Can be trusted to act in a manner that is truthful and values direct, honest communication at all levels of the organization.
• Strong interpersonal skills; can effectively communicate and relate to all levels within and outside the organization; creates and builds positive and productive relationships.
• Ability to manage appropriate steps to get projects completed; a strong ability to multi-task and keep order.
• Detail-oriented.
• Ability to work independently and / or in a team environment.
• Strong verbal and written communication skills.
• SKILLS AND EXPERIENCE

A culinary degree or graduation from a certified apprenticeship program.

• Five (5) years' experience in restaurants, the contract foodservice industry, preferably in premium services, catering and concessions environments.
• Must be able to work extended hours due to business requirements including late nights, weekends and holidays.
• Proficiency in Spanish is preferred.
• Proficient in the Microsoft Office Suite, including Outlook, Word, Excel, PowerPoint and Calendar.

Job Questions :

• Are you legally authorized to work and be paid in the United States?
• Are you able to work non-traditional hours including weekends, evenings, and holidays as necessary to perform the functions of the role?
• Will you now or in the future require sponsorship to work in the United States?