Chef de Cuisine – Oregon Convention Center
NOTE: This job listing has expired and may no longer be relevant!
ARAMARK Sports and Entertainment:
The Sports and Entertainment division within ARAMARK Corporation serves more than 200 premier stadiums, arenas, convention centers and concert venues. Since 1975 we’ve created culinary memories throughout the United States. The secret to our success is that we start with great food and a well managed facility. We understand that ensuring a memorable experience for our customers goes far beyond the food we serve.
We are currently seeking a Executive Sous Chef for the ARAMARK operation at Oregon Convention Center located in Portland, Oregon.
Coordinate, plan, participate, and supervise the production, preparation and presentation of food for a unit within the convention center.
Provide a safe, sanitary work environment, which conforms to all standards and regulations and achieves profitable, competitive quality products.
Supervise and participate in the production, preparation and presentation of all foods for unit as assigned by the ARAMARK Executive Chef to ensure that a consistent quality product is produced which conforms to all established standards.
Interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend discipline as appropriate and perform special projects and other responsibilities as assigned.
Train, manage, and schedule kitchen personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food, conduct regular inventories, 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.
Cook selected items, no more than 20% of the time.
Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques.
The Executive Sous Chef directly supervises kitchen personnel with responsibility for hiring, discipline, performance reviews and initiating pay increases.
This position reports to the Executive Chef.
The ideal candidate will travel to work in multiple locations in support of regional objectives.
Candidate will possess a culinary degree.
3-5 years experience as an Executive Sous Chef or related culinary position is required.
Previous management experience required
Advanced knowledge of the principles and practices within the food profession is required; this includes experiential knowledge required for management of people and/or problems and excellent oral, reading and written communication skills.
Previous high-volume experience from a Casino, Convention Center, Stadium or Arena preferred
Candidate must be willing to be hands on with staff and operations and be willing to work event-based hours that include evenings and weekends.