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.
Centerplate is the food and beverage services provider for Raleigh Convention Center Complex. Raleigh Convention Center is a state of the art, award winning facility located in the Raleigh Downtown District. We proudly provide hospitality for a wide variety of events including large volume conferences, stunning Galas, Celebrations, community events and many others.
We currently seek an innovative, talented and dedicated Sous Chef for Raleigh to play a vital, hands-on role in creating extraordinary cuisine and creating exceptional dining experiences for the clientele of our banquets, specials events and concessions outlets.
The Sous Chef is a vital member of management within a Centerplate commercial kitchen. They will always ensure that foods are expertly prepared using both fundamental and advanced cooking techniques, that it is seasoned for maximum taste and flavor and served in an aesthetically pleasing manner. The Sous Chef directs all foodservice production and coordinates service, while following approved guidelines for safe food handling and sanitation. The Sous Chef directly supervises the preparation and production of the menus and manages a shift or station in the hot kitchen, the cold kitchen and/or the bakery and pastry shop. They will lead, train and mentor other culinarians in the kitchen while instilling a sense of pride in our product and services.
Contribute in a hands-on manner to our core goal of 100' customer satisfaction through personal commitment to quality and service, and by leading the culinary team by example.
Direct and manage the culinary team and ensure compliance with standards for sanitation, food safety, product handling, equipment utilization and general workplace safety.
Work with the Executive Chef in preparation of innovative and high quality menu items.
Direct and monitor all aspects of food preparation, production and presentation to ensure the absolute highest levels of quality.
Directly supervise culinary and employees; Execute responsibilities for hiring, training, scheduling, performance coaching, discipline, assessment and initiating pay increases, as directed by Executive Chef.
Hcareers.com - 30+ days ago