Executive Chef

4 weeks ago

New Orleans, United States New Orleans Superdome and Smoothie King Center Full time

Job Listing: Executive Chef I

At Sodexo Live, we take pride in crafting exceptional events at the most prestigious venues on the planet and creating lasting memories for fans, visitors, guests and team members. Working with Sodexo Live is more than a job; it's a chance to be part of something greater. Here, you'll build a career where 'everyday' is anything but normal.

Our experiences are unique, and so are our people. Bring your personality, your background and your desire to delight others. In return, we'll give you all you need to thrive. After giving it all, you'll return home knowing that you've played your part in creating a truly unforgettable moment.

Location: We are seeking an experienced Executive Chef I for the Smoothie King Center and Caesars Superdome in New Orleans, Louisiana. 

Located on the threshold of one of America's most exciting cities, the Smoothie King Center is the largest state-of-the-art venue of its size in the region. Adjacent to the Mercedes-Benz Superdome and situated on the 55-acre campus of the Louisiana Stadium and Exposition District, the Smoothie King Center has been a catalyst for live entertainment development in the area. As home of the New Orleans Pelicans, the Smoothie King Center has helped to anchor the sports complex and provide enhanced event programming and opportunities for the City and State. 

The Caesar Superdome is a domed sports and exhibition venue, located at the Central Business District of New Orleans, Louisiana. It is the home stadium of the New Orleans Saints of the National Football League. 

Job Description: 

An Executive Chef I is charged with maximizing the productivity of the culinary staff, as well as managing the executive sous chef and sous chefs who are directly below them in the culinary chain of command. The Executive Chef I will train and manage culinary personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/ maintenance; and ensure proper safety and sanitation in kitchen. 

Essential Responsibilities:

Lead the Culinary Management Team to manage all aspects of Food Preparation, Product Handling, Equipment Utilization and Food Safety.  Analyze Business Volume and Product Usage Daily. Participate in the Development and Implementation of Business Strategies. Contribute to goal of 100% customer satisfaction through personal commitment to customer service and leading the culinary team by example. 

Qualifications/Skills:

7 years in a culinary leadership position with increasing levels of responsibility.  3 years leading a culinary operation with annual revenues in excess of $5mm. Ability to promote and participate in a team environment.  Ability to understand written and oral direction and to communicate same with others.  AOS or higher Degree from a postsecondary culinary arts training program or equivalent professional certification. 

Preferred:

BA/BS Business or Hospitality Degree from an accredited college or university.  ACF Certified Executive Chef I or ACF Certified Culinary Administrator.

Other Requirements:

Able to work effectively and safely while subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight; must be able to maneuver in an often tightly-quartered environment.

Hours may be extended or irregular to include nights, weekends and holidays.

Thank you for expressing interest in employment with Sodexo Live. While only those candidates considered for this position will be contacted, your resume will remain on file for 90 days.

Sodexo Live is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, sex, age, genetic information, status as a protected veteran or status as a qualified individual with a disability, or any other characteristic protected by applicable Federal, State or Local law.

Source: Hospitality Online

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