Sous Chef I - Colorado Convention Center

Job Listing: Sous Chef I

At Sodexo Live!, we take pride in crafting exceptional events at the most prestigious venues on the planet and creating lasting memories for fans, visitors, guests and team members. Working with Sodexo Live! is more than a job; it's a chance to be part of something greater. Here, you'll build a career where 'everyday' is anything but normal.

Our experiences are unique, and so are our people. Bring your personality, your background and your desire to delight others. In return, we'll give you all you need to thrive. After giving it all, you'll return home knowing that you've played your part in creating a truly unforgettable moment.

Location: We are seeking an experienced Sous Chef I for the Colorado Convention Center located in Denver, CO.

Unit Description:

Well-known as one of the most practical and "user friendly" meeting facilities, the Colorado Convention Center is now home to over 250+ events annually. The Colorado Convention Center is located within easy walking distance of over 8,400 hotel rooms, 300 restaurants, and 9 theatres of the Denver Performing Arts Complex.

Job Overview:

The Colorado Convention Center team is seeking a passionate and skilled Sous Chef I to join our culinary team. This position is responsible for assisting with the supervision of kitchen operations and preparing high-quality food for catering. The Sous Chef I will lead culinary staff to ensure consistency and maintain culinary excellence in a fast-paced convention center environment.

Essential Responsibilities:

• Assist the Executive Chef with daily kitchen operations.
• Supervise and train union line cooks, prep staff, and utility workers.
• Ensure all food is prepared to specifications, portion control, and presentation standards.
• Maintain compliance with health, sanitation, and safety standards (HACCP, ServSafe, etc.).
• Monitor food and labor costs to align with budgetary goals.
• Oversee kitchen cleaning schedules, equipment maintenance, and inventory management.
• Provide input on menu development, specials, and seasonal offerings.

• 3+ years of professional kitchen experience, with at least 1 year in a supervisory role.
• Experience managing high-volume catering events with more than 500 attendees.
• Culinary degree or equivalent experience strongly preferred.
• Previous management experience in a unionized food and beverage environment is preferred.
• Strong knowledge of food safety, kitchen operations, and production in high-volume environments.
• Ability to lead and mentor staff with professionalism and accountability.
• Flexible availability including evenings, weekends, holidays, and event days.

• 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.

• Health Savings and Flexible Spending Accounts
• Life and Disability Insurance
• Accident, Critical Illness, and Hospital Indemnity Coverage
• Identity Theft Protection
• Adoption Assistance