Executive Pastry Sous Chef

conventions, trade shows and community events that economically benefit the City of San Diego and advance our convention and tourism industry. The 2.6 million-square-foot facility is located on sparkling San Diego Bay in the heart of a vibrant downtown and has consistently been recognized as one of the top convention centers in the world. Abundant, flexible space and five-star service make the San Diego Convention Center the meeting planners' choice for hosting major conventions, trade shows, meetings and special events.

Principal Function:

The Executive Pastry Sous Chef is a position found in large Sodexo Live! Sports/Entertainment venues and Convention Centers within first-tier markets (and in some cases, second-tier markets), with a high business volume and an expansive and complex food and beverage operation. They are the first level of management in a Sodexo Live! commercial kitchen. The Executive Pastry Sous Chef supervises and directs the activities of the pastry team, ensuring that desserts and pastries are prepared using fundamental baking techniques, are aesthetically pleasing, and taste exceptional.

The Executive Pastry Sous Chef directs all aspects of pastry production and service, ensuring that approved food safety and sanitation guidelines are followed. They directly supervise the preparation and production of the unit's pastry menus and manage a shift or station in the bakery and pastry shop.

The Executive Pastry Sous Chef is responsible for training, mentoring, and helping to develop other pastry chefs 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 Sodexo Live!, 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 5 years in a culinary leadership position with increasing levels of responsibility.

• Minimum of 3 years leading a culinary operation with at least 3 revenue centers.

• Minimum of 3 years in a culinary leadership role in an 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 Sous Chef**.**

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.