Garde Sous Chef @ Indiana Convention Center
Job Description
Transparency Notice: The Indiana Convention Center does not offer parking to Sodexo assciates. Candidates must agree to find their own parking to work.
Nothing beats the power of being at a live event. That's why we're proud to announce the launch of Sodexo Live!, our brand dedicated to the sports, events and hospitality industry. We concentrate all of our skills, insight, and experience into one brand that instinctively knows how to make the most of every moment. Let's go Live! together.
Location: We are seeking a Garde Sous Chef for the Indiana Convention Center located in Indianapolis, Indiana.
The Indiana Convention Center is located in the heart of the 12th largest city in the U.S., Indianapolis, Indiana. The state capital, Indianapolis ranks in the top 25 most visited cities in the country, with 18 million annual visitors. Indianapolis International Airport accommodates 150 flights each day, carrying 7.4 million yearly passengers to and from the Circle City.
The Garde Sous Chef assures that cold foods are prepared using fundamental garde manger techniques, properly seasoned for maximum taste and flavor, and presented in an aesthetically pleasing manner. The Garde Sous Chef directs all aspects of cold food production and service, ensuring that approved food safety and sanitation guidelines are strictly followed.
The Garde Sous Chef directly supervises the preparation and production of the unit's cold kitchen menus, including salads, composed dishes, charcuterie, cold appetizers, plated desserts (as applicable), sauces, dressings, and specialty presentations. This position manages daily operations of the garde manger station and ensures quality, consistency, and timeliness of service.
The Garde Sous Chef is responsible for training, mentoring, and developing culinary team members within the cold kitchen, while monitoring and organizing workflow in a way that complements and supports overall kitchen operations.
Duties and Responsibilities
Participate as part of the Culinary Leadership Team to manage the culinary department in preparing cold foods in a consistent and timely manner.
Supervise daily set-up and mise en place of the garde manger station; ensure work areas are properly stocked and organized.
Maintain product consistency through continuous inspection and tasting of seasonings, portions, and presentation.
Ensure consistent adherence to company standards for food quality and presentation.
Train and coach kitchen staff to strengthen cold kitchen culinary skills and maintain overall kitchen safety.
Ensure food quality standards are consistently met; foods are attractively presented and delivered on time.
Monitor freshness, rotation, and proper storage of perishable products.
Ensure kitchen safety and sanitation conform to company, OSHA, regulatory, and governmental standards to provide a safe work environment.
Lead cleaning and sanitizing procedures for cold prep equipment and facilities.
Conduct daily inspections of facilities and equipment to identify and eliminate hazards.
Maintain accurate time and temperature records and guard against cross-contamination.
Contribute to the goal of 100% customer satisfaction through personal commitment to service and leading by example.
Foster teamwork, build strong team relationships, and promote attention to detail.
Prioritize daily workflow and meet production schedules.
Prepare cold foods to the proper taste, flavor, texture, consistency, and presentation standards.
Execute food preparation tasks in a logical order to ensure completion on schedule.
Determine quantities of food to be prepared based on production needs.
Manage proper disposition of waste and minimize product loss.
Assist with development and presentation of cold menu items, seasonal concepts, and special event displays.
Job Qualifications / Skills
Required:
Minimum of 2 years of experience in a food preparation position, preferably with cold kitchen or garde manger experience.
Strong knowledge of cold food preparation techniques, knife skills, plating, and sanitation standards.
Ability to promote and participate in a team environment.
Ability to understand written and oral directions and communicate effectively with others.
Strong organizational skills and attention to detail.
Preferred:
Degree from a postsecondary culinary arts training program.
ACF Professional Certification.
Previous supervisory experience in a high-volume environment.
Other Requirements
Subject to wet floors, temperature extremes, and excessive noise.
Must be able to lift up to 50 pounds (pots, pans, food containers).
Must be able to maneuver in often tightly-quartered environments.
Hours may be extended or irregular, including nights, weekends, and holidays.
Must be able to meet the following requirements with reasonable accommodation:
Regularly required to stand; use hands to handle, feel, reach; taste or smell.
Occasionally required to stoop, kneel, or crouch.
Regularly lift and/or move up to 50 pounds and carry approximately 20 feet.
Walk approximately one-fourth (¼) mile and the circumference of the unit several times daily.
Specific vision abilities required include close vision, color vision, depth perception, and ability to adjust focus.
Frequently exposed to moving mechanical parts and cold temperatures.
Must perform repetitive motions.
Occasionally exposed to wet and/or humid conditions.
Must be able to work in cold environments, including walk-in refrigerators.
Frequently has hands in soapy water and/or cleaning and sanitizing chemicals.
Must apply common sense understanding to carry out detailed written or oral instructions.
Must be able to operate in a moderate noise environment.
Must wear non-skid shoes at all times.