Venue Sous Chef, Bojangles Entertainment Complex

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

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

BOJANGLES CONCESSIONS Full-Time FT - Regular - avg 40 or more hours/week Charlotte, NC, US

2 days ago Requisition ID: 2002

Who We Are

The CRVA works to deliver experiences that uniquely enrich the lives of our visitors and residents. Through leadership in destination development, marketing and venue management expertise, the CRVA leads efforts to maximize the region’s economic potential through visitor spending, creating jobs and opportunities for the community. Brands supported by the CRVA include the Charlotte Convention Center, Spectrum Center, Bojangles Entertainment Complex, NASCAR Hall of Fame, Charlotte Film Commission, Visit Charlotte and Visitor Info Centers.

Job Summary

The Venue Sous Chef is responsible for assisting with food and beverage procurement and production required for events. The Venue Sous Chef will organize the food production list and oversee the production of food for all events held at CRVA venues with a focus on Bojangles Entertainment Complex (BOplex). Additionally, this role will oversee culinary production for the Red Line Club, which operates mainly throughout the Checkers Hockey season.

• Supports Venue Chef by communicating with subordinate supervisors and other staff the objectives of the department and the most effective way to complete those objectives.
• With coordination with the Venue Chef, will be primary point of contact for development and execution of the Red Line Club.
• Mange to ensure food cost percentages are aligned with forecasted budget.
• Participate in planning meetings to give input and gain an understanding of what is expected for each event’s menu.
• Assist in purchasing food and catering supplies that are necessary for each event.
• Inspects food as it is received to ensure the proper amount is obtained and the quality of the food meets expectations.
• Is involved in the development of food presentation concepts and ensures all food is presented in the manner it was intended.
• Participates in the creative process of developing event menus and prices for the sales staff.
• Manage the communication lines between the Concessions, catering and the kitchen staff during events.
• Oversees the food production process by providing direction to kitchen staff engaged in direct preparation of the food.
• Responsible for the training of culinary staff with hand-on approach.
• Responsible for ensuring the proper handling and rotation of products and accurate inventories are taken.
• Work with Concessions to develop seasonal menus.
• Ensures the staff schedules or completed weekly along with payroll records for approval.
• May perform other duties as required.

Scope of Responsibility

• This job has budgetary responsibilities as it relates to labor and food cost associated with the catering kitchen operation.
• This job will have periodic access to confidential data including financial statements, company records and/or minutes, customer quotes, and company plans, designs, and programs.

Supervisory Responsibility

• Supervises as many as 10 part-time employees and any full-time employees within the kitchen area. Carries out supervisory responsibilities in accordance with the CRVA policies and applicable laws. Responsibilities include training employees; planning, assigning, and directing work; appraising performance; participate in budget preparation, addressing complaints and resolving concerns.

Knowledge and Skill Requirements

• Minimum three years of culinary supervisory experience
• Five years of professional cooking experience
• Arena or large‑volume event culinary experience preferred

Education and Experience

• High school diploma or general education degree (GED); and
• Five to ten years related experience in a high-volume facility and/or training; or equivalent combination of education and experience.

Physical Demands

• The employee must regularly lift and /or move up to 100 pounds.
• Specific vision abilities required by this job include close vision. While performing the duties of this job, the employee is regularly required to sit; use hands to handle or feel and talk or hear.
• The employee is frequently required to stand and walk.
• The noise level in the work environment is usually moderate.

Travel Required

• This job has minimal travel between venues and may travel infrequently for industry-related conference.

What We Offer

• Education Reimbursement
• Comprehensive medical, dental, and vision coverage, plus other great benefits.
• 457 Plan
• NC Retirement System plan
• CRVA University
• Employee Assistance Programs
• Employee 1st Culture
• CORE Values

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Our “employee first” culture requires engagement and engagement can’t happen without the voices of many talented individuals charting our direction.