Centerplate
  • 02-Aug-2017 to 30-Oct-2017 (PST)
  • Music City Center
  • Nashville, TN, USA
  • Full-Time Salary Year Round

Apply Now Using Our Quick 5 Minute Application!

Centerplate and our partner venues have been defining extraordinary experiences through thoughtful hospitality, expertly delivered, for more than 80 years at gathering places across North America and the United Kingdom.  As the pioneer and leader in live event hospitality, we are committed to making the time that people spend together more rewarding and more valuable.  "Making it better to be there since 1929."

We are seeking a Sous Chef II (two) for the Music City Center.

 

Principal Function

Centerplate is exclusive food and beverage provider for the Music City Center. The Music City Center is Nashville's newest premier convention center located in the heart of downtown, surrounded by incomparable museums, hotels, stores, theaters, restaurants and other entertainment venues. The 2.1 million square foot facility opened in 2013 and was built so that Nashville could host large, city-wide conventions in the downtown area. Nashville has become the popular destination for both conventions and talent looking to serve them. The Music City Center enjoys an unsurpassed reputation and is recognized for excellence throughout the industry. Centerplate and our partner venues have been defining extraordinary experiences through thoughtful hospitality, expertly delivered, for more than 80 years at gathering places across North America and the United Kingdom. As the pioneer and leader in live event hospitality, we are committed to making the time that people spend together more rewarding and more valuable. "Making it better to be there since 1929."TM

Principal Function

The Sous Chef II position is typically found in a medium to large size business unit, and reports to the

Sous Chef I or Executive Chef. It is the first level of management within a Centerplate commercial

kitchen, performing functions and responsibilities that require a moderate level of difficulty and a more

sophisticated level of detail, experience and expertise than Sous Chef III, but not as complex as Sous

Chef I. The Sous Chef II assures that foods are prepared using fundamental cooking techniques,

seasoned for maximum taste and flavor, and served in an aesthetically pleasing manner.

 The Sous Chef II directs all aspects of foodservice production and service, ensuring that approved food

safety and sanitation guidelines are followed. The Sous Chef II directly supervises the preparation and

production of the unit's menus and manages a shift or station in the hot kitchen, the cold kitchen and/or

the bakery and pastry shop.

 Lastly, the Sous Chef II is responsible for training, mentoring and helping to develop other Culinarians, and for monitoring and organizing the flow of activity within the kitchen in a way that complements and supports the overall operation.

 Essential Responsibilities:

  • Participate as part of Culinary Leadership Team to manage a culinary department for the

  preparation of foods served to the customers in a consistent and timely manner.

  •  Ensure Kitchen Safety and Sanitation conforms to all Centerplate, regulatory, and governmental

  standards to provide a safe workplace producing high quality food products.

  •  Contribute to goal of 100% customer satisfaction through personal commitment to customer

   service and leading the culinary team by example.

 Qualifications/Skills Required:

 Minimum of 2 years of Culinary Management experience in food preparation & production in a fast paced environment.

  • Culinary degree from an accredited college or university preferred.
  • Knowledge of food cost and inventory.
  • Ability to promote and participate in a team environment.
  • Ability to understand written and oral direction and to communicate professionally with others.
  • Strong working knowledge of food safety, sanitation, and general workplace safety standards with knowledge of Health Department requirements.
  • Demonstrated financial acumen; P&L accountability and/or contract-managed service experience is highly desirable
  • Technologically savvy, with high proficiency in all Microsoft Office programs.
  • Demonstrated success in interfacing with a variety of organizational functions and divisions to accomplish tasks.
  • Flexibility, ability to work extended or irregular hours to include nights, weekends and holidays.

 Preferred:

  • Degree from a postsecondary culinary arts training program.
  • ACF Professional Certification.

  Additional Requirements:

  • Proven ability to work effectively with all levels of staff and management; Ability to promote and participate in team environment concepts.
  • Self-starter who can work independently and on several tasks/projects simultaneously, and who can contribute to functional areas of the business outside of retail operations.
  • Ability to communicate effectively both orally and in writing.
  • Initiative in identifying and resolving problems timely and effectively.

Other requirements include but are not limited to: 

Subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight (pots, pans, etc.); must be able to maneuver in an often tightly-quartered environment.

Hours are often extended or irregular to include nights, weekends and holidays.

Centerplate 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.

Centerplate
  • Apply Now

  • * Fields Are Required

    What is your full name?

    How can we contact you?

    By clicking the button above, I agree to ApplicantPro's Applicant Information Use Policy.

  • Sign Up For Job Alerts!

  • Share this Page
  • Facebook Twitter LinkedIn Email
.
Logo About The Network The Stories The News