Sous Chef III at New Orleans Convention Center

Sodexo Live is a renowned global leader in event hospitality services, dedicated to delivering exceptional culinary experiences at some of the most prestigious venues around the world. Specializing in creating memorable moments, Sodexo Live prides itself on building a collaborative and dynamic work environment where employees can thrive and grow professionally. With a firm commitment to quality, innovation, and customer satisfaction, Sodexo Live is more than just a workplace—it's a community where passion for food and service excellence come together to craft extraordinary events. The company supports its team members by providing opportunities for career development and encouraging individuality and creativity. This approach creates an engaging atmosphere where employees can truly express themselves while contributing to the company’s mission of delivering unforgettable experiences. The position of Sous Chef III is located at the New Orleans Convention Center, a prominent venue known as the Ernest N. Morial Convention Center in downtown New Orleans, Louisiana. This state-of-the-art facility spans over 1.1 million square feet of contiguous exhibit space and is the sixth largest convention center in the United States. The venue has been consistently recognized as a top workplace multiple times between 2015 and 2022, highlighting its commitment to fostering a positive and supportive work culture. The role is hourly and reports directly to Senior Sous Chefs or Executive Chefs, making it a critical supervisory position within Sodexo Live’s culinary hierarchy. As a Sous Chef III, the selected candidate will engage in managing various aspects of food preparation and kitchen operations, ensuring that culinary standards are met with precision and care. This role demands a strong foundation in fundamental cooking techniques along with an ability to season and present dishes to achieve both outstanding taste and visual appeal. Supervising kitchen staff during shifts, the Sous Chef III oversees stations in the hot kitchen, cold kitchen, and bakery or pastry areas as required. Emphasizing food safety and sanitation, the role ensures compliance with all regulatory standards to maintain a safe working environment and uphold the company’s quality benchmarks. Additionally, this position involves mentoring and assisting in the development of fellow culinary team members. The Sous Chef III helps orchestrate the flow of kitchen activities to optimize productivity and maintain seamless operations during high-volume events. The role is an exciting opportunity for culinary professionals looking to grow their leadership skills within a reputable organization that values teamwork, innovation, and a commitment to excellence. Candidates can expect an environment that challenges them to elevate their culinary craft while contributing directly to creating memorable dining experiences for a wide array of guests and customers.

• Ability 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