EMPLOYMENT
The Following Part-Time Positions are Open:
Stop by our offices Monday – Friday 9am – 5pm to complete an application
Sous Chef Description
Responsibilities
The Sous Chef is a member of the Food & Beverage production team, supporting the Head Chef and Culinary Team in planning and execution of food production for concession operations and banquet functions. The Sous Chef directs and supervises the work of other food service personnel and ensures that all food items are produced in a timely manner according to specified recipes. The Sous Chef demonstrates leadership in food preparation and presentation, kitchen safety and sanitation, training and customer service.  In conjunction with the Culinary Team the Sous Chef checks in food deliveries and keeps accurate inventory.  The Sous Chef takes part in weekly staff/coordination meetings, food tastings for wedding and special events.  
Qualifications
  • Advanced knowledge of culinary techniques and practices.
  • Knowledge of and ability to exercise creativity in food presentation, idea generation and menu planning.
  • Knowledge of supplies, equipment, and/or services ordering and inventory control.
  • Knowledge of and ability to exercise basic management principles, including leading and training staff.
  • Knowledge of safe food handling practices.
  • Basic knowledge of computers and ability to learn new software.
  • Skilled in planning, production, and presentation of high quality food for meals, concessions and receptions for large quantities.
  • Skilled in reading, mathematics, and written and verbal communication.
  • Ability to effectively communicate verbally and in writing; good math skills.
  • Ability to exercise flexibility and work under pressure to meet deadlines in a fast-paced environment with frequent interruptions.
  • Ability to provide a high level of customer service.
  • Ability to monitor and/or maintain quality control standards.
  • Ability to work flexible schedule including weekends, evenings and holidays
  • Ability to stand for long periods of time, bend and lift up to 50 lbs.
Education & Experience
Operations Staff
Operations Staff

Reports To: Operations Manager/Director of Sales and Events
FLSA Status: Hourly Seasonal Part-Time 

Overview
Immediate opening for Operations Staff members at the Fredericksburg Expo Center. Under general supervision of the Director of Operations, the Operations Staff will be involved in the successful execution of events at the facility by performing the following duties and assignments..

​Responsibilities
Include the following. Other duties may be delegated.
  •       Participate in all aspects of the conversion process for events. Duties may include setting-up and tearing down flooring, portable chairs, barricades, staging, tables, other furnishings and equipment
  •  Work extended and/or irregular hours including nights, weekends and holidays, as needed
  •  Meet the physical demands of this job, which include being able to get in and around the facility (requires personal mobility), lifting, carrying, moving, climbing, working from various heights, and moderate to loud noises
  • Follow oral and written instructions and communicate effectively with other in both oral and written form
  •  Organize and prioritize work to meet deadlines
  • Work effectively under pressure and/or stringent schedule and produce accurate results
  • Maintain an effective working relationship with clients, other employees, and patrons encountered in the course of employment
  • Operate equipment such as pallet jacks, forklifts, scissor lift or other light power driven equipment.  Training and certification provided.
    ​
Click Here to email resume or Feel free to drop off to Fredericksburg Expo and Conference Center