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; 2022 Forbes Best Employer for Diversity.' Executive Sous ChefSodexo Live is the Official Supplier of Food and Beverage Services to the Vancouver Convention Centre. As British Columbia's flagship convention centre, the facility hosts more than 500 events and welcomes hundreds of thousands of attendees each year, while generating significant economic activity for the Province. This role involves ensuring the delivery of high-quality food services, leading kitchen staff, and maintaining a safe and efficient kitchen environment. The Executive Sous Chef will play a key role in executing menus for large events, banquets, conventions, and other hospitality services hosted by the center. Support the Executive Chef & District Chef as part of the leadership team, in a fast-paced, quality production kitchen, ensuring successful execution of large-scale production for a variety of banquet and convention events and for our food and beverage outlets. Maximize the productivity of a large culinary team, providing training, coaching and supervision, coordinating all related culinary activities. Estimate the food consumption, select and develop recipes, standardize production recipes to ensure consistent quality; establish presentation technique and quality standards, plan and price menus. Ability to curate menus tailored to guest needs and event objectives, with a strong focus on execution and operational planning. Ability to design unique, interactive food stations with an emphasis on high-end presentation, creativity, and memorable guest experiences. As part of the management team,



strongly and positively influence team collaboration within the Culinary team, between our departments and the Facility. Demonstrate an aptitude in new cooking techniques and international cuisines; help to develop workable, efficient recipes and ensure their effective implementation. Participate with kitchen management in estimating and ordering food products for events, managing food costs closely while maintaining our high quality standard. Contribute to the generation of weekly employee schedules, monitoring kitchen labour costs. Support managing the departmental budget and forecasts within approved parameters, meeting financial goals by controlling costs and maximizing efficiency. Oversee food preparation and presentation for large-scale events, ensuring that food quality meets or exceeds the expectations of clients. Oversee daily kitchen operations, including food preparation, presentation, and service standards. Coordinate with event managers to ensure food service aligns with event schedules. Ensure compliance with health and safety regulations, including food safety standards and cleanliness. Manage the kitchen's budget, helping to control food costs and reduce waste. Train, mentor, and motivate kitchen staff to enhance culinary skills and efficiency. Supervise kitchen staff, ensuring effective communication, organization, and teamwork. front-of-house, catering,



event planning) to ensure a seamless guest experience. Contribute to goal of 100% client and guest satisfaction through personal commitment to customer service and leading the culinary team by example. Work with the Executive Chef & District Chef and Human Resources on employee development and issues as needed. 10+ years' experience in a Management level Culinary position; Demonstrated passion for high-quality culinary practices, with 10+ years of experience in a high-volume hotel or convention centre. Proven experience as an Executive chef, Executives Sous Chef or in a similar senior kitchen role, preferably in a large-scale or high-volume setting (e.
Experience in large Banquet events in a Facility that holds multiple events at once is required. Formal training at an accredited culinary school. Food Safe Certification. Robust leadership and team management skills with the ability to motivate and develop staff. Ability to handle pressure and manage multiple tasks in a fast-paced environment. In-depth knowledge of food safety standards, sanitation practices, and inventory management. Proficient written and spoken English communication skills in order to effectively interact with team members in a busy environment and for safety within the kitchen. Computer proficiency specifically in Outlook, Word and Excel. Ability to work shifts across 7-day opening hours, including mornings, days, evenings and weekends. Must be able to stand and exert fast-paced mobility for entire shift. Must be able to frequently lift and carry food and other items weighing up to 50 pounds and occasionally greater. Hours may be extended or irregular to include nights, weekends and holidays. Great News

📌 Business Development Manager (Winnipeg)
🏢 CO_6 Bird Construction Group
📍 Winnipeg