Comcast Spectacor

  • Sous Chef

    Location US-IA-Des Moines
    Job ID
    Spectra - Food Services & Hospitality
    Location Name
    Spectra FH - Iowa Events Center & Wells Fargo Arena
    Regular Full-Time
  • Overview

    To oversee the kitchen’s daily activities in accordance with Spectra Food Service & Hospitality and Iowa Events Center (IEC) policies and objectives to ensure guest satisfaction, profitability, and a positive, productive and compliant work environment.  This position is responsible for effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision and any other tasks assigned by the Executive Sous Chef or Assistant General Manager.  This roll requires the employee maintain excellent attendance and be available to work a variable event-driven schedule including evenings and weekends.  Open availability, professional presentation, outstanding interpersonal skills and self-direction required.  


    Spectra, an industry leader in sports, entertainment and venue management, is dedicated to recruiting and developing individuals with the skills, experience, desire, and values to contribute to the continued growth and success of our organization.  Together, with our 250+ sports & entertainment venue partners, we transform events into experiences! These experiences create excitement, turn heads, and make memories.  Come Join Us!  You can learn more about Spectra at




    • Responsible for managing, developing and mentoring a large staff of culinary and stewarding employees, including initiating employment actions such as interviewing, hiring, coaching, disciplining and terminating.
    • Ensures event staff is aware of work place expectations; provides on-going assistance, training and mentoring to event staff; promotes a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff; reinforce procedures and practices through repetition; lead by example and provides on-going constructive feedback.
    • Ensures that the purchasing and preparation of all food products meet IEC standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained.  Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met.  Monitors all food served relative to appearance, temperature, sanitary and quality standards.
    • Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel.
    • Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness.
    • Assists with the delivery and set-up of catered services and food service areas as needed.
    • Assists the Executive Chef and Executive Sous Chef in overall kitchen staff skills training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff.
    • Maintains a positive and compliant employee relations climate. Promotes support and communication with entire staff.  Positively interacts with front of house staff.  Rapidly solves problems.
    • Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff.
    • Positively distribute responsibility to others to meet objectives and achieve desired results.
    • Responsible for fulfilling kitchen record keeping and administrative requirements including food inventories Promotes teamwork among staff through effective communication, follow through and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept.



    • High school diploma or equivalent preferred.
    • Two or more years’ kitchen management experience in a full-service restaurant or events venue
    • Technical proficiency, demonstrated experience, and verifiable knowledge of food preparation methods.
    • Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have effective listening and communication skills. 
    • Ability to recognize problems and to creatively and expeditiously find solutions.
    • Ability to set priorities and use initiative, make decisions.
    • Experience with computers and typing ability in a Windows format including MS Word, Outlook, Excel.
    • Experience with employee scheduling in a hospitality environment preferred.
    • Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling.
    • Ability to be self-directed while working in a team-oriented environment.
    • Professional appearance and presentation
    • Ability to work a flexible schedule including nights, weekends and long hours.



    The intellectual/social, physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.


    Intellectual/Social demands:

    While performing duties of this job, the employee is frequently required to multi-task and quickly prioritize work under time limits and in high pressure situations.  Position requires constant attention to details and accuracy of specified standards or directions including:  following simple to complex (more than 3 steps) instructions and concentration which frequently extends beyond 30 minutes at a time.  Position requires constant use of interpersonal, communication skill with employees and other management staff. Ability to direct the work / productivity of a large staff.  Position requires frequent ability to work on a task independently and frequently work as a part of a team for a variety of tasks.  Ability to direct and execute proper sanitation and cleaning techniques.


    Physical demands:

    While performing duties of the job, the employee will constantly be required to grasp, fingering manipulation of product,

    feeling, and lifting.  Employee will frequently push, pull carts of dishes and climb, stoop, kneel to reach supplies and product. 

    Exposure to loud environment including loud food production machinery in a crowded workspace.  Exposure to hot plates,

    dishes and sharp objects.  Exposure to wet floors. Employees will frequently be required to lift up to 50 pounds, and

    push/pull 150 pounds.  Vision requires ability to constantly adjust focus, peripheral vision and close vision to stock product

    and operate equipment. Ability to frequently hear communication of others is a loud food production environment.


    Work environment:

    The duties of this position are performed primarily indoors.  The noise level in the work environment is usually moderate to loud depending on daily work load of catered events, especially when kitchen equipment is in operation.  Job requires extensive and continuous standing and walking on concrete floors. 







    Sorry the Share function is not working properly at this moment. Please refresh the page and try again later.
    Share on your newsfeed

    Connect With Us!

    Not ready to apply? Connect with us for general consideration.