Founded in 1929, Centerplate, a Sodexo company, serves as a
leading provider of hospitality services to North America's premier
sports facilities, convention centers, and entertainment venues.
Centerplate's primary services include: food and beverage /
catering services, specialty retail management, and design
services. Serving over 170 venues and 100 million guests annually,
Centerplate is an integral partner to clients across a broad list
of end markers, including: professional sports, convention centers,
college athletics, ski resorts, minor league sports, attractions,
and theaters, among others. "Making it better to be there since
We are seeking a Sous Chef III for Lucas Oil Stadium & Indiana
The Sous Chef III position is an hourly position and reports to
a more senior Sous Chef or Executive Chef. It is the first level of
supervision within a Centerplate commercial kitchen, performing
functions and responsibilities that require a minimal to moderate
level of difficulty and a less sophisticated level of detail,
experience and expertise and complexity than Sous Chef II or Sous
Chef I. The Sous Chef III assures that foods are prepared using
fundamental cooking techniques, seasoned for maximum taste and
flavor, and served in an aesthetically pleasing manner.
The Sous Chef III directs some aspects of food service
production and service, ensuring that approved food safety and
sanitation guidelines are followed. With guidance, the Sous Chef
III supervises the preparation and production of the unit's menus
and manages a shift or station in the hot kitchen, the cold kitchen
and/or the bakery and pastry shop.
The Sous Chef III assists in training, mentoring and helping to
develop other Culinarians, and in monitoring and organizing the
flow of activity within the kitchen in a way that complements and
supports the overall operation.
Participate as part of Culinary Leadership Team to supervise 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
Centerplate, 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.
Minimum of 2 years in a food preparation position.
Ability to promote and participate in a team environment.
Ability to understand written and oral direction and to
communicate same with others.
Degree from a post secondary culinary arts training program.
ACF Professional Certification.
Other requirements include but are not limited to:
Subject to wet floors, temperature extremes and excessive noise;
must be able to lift up to 50 pounds in weight (pots, pans, etc.);
must be able to maneuver in an often tightly-quartered
Hours are often extended or irregular to include nights,
weekends and holidays.
Please include salary requirements when applying.
Thank you for expressing interest in employment with
Centerplate 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.