Reports To

The Bar and Catering Manager & Sodexo Live General Manager

Summary

We are seeking an Assistant Catering Manager to join Sodexo Live! at The Keystone Centre. This facility is a central hub in Brandon Manitoba with full-service conference center and Arena to cater to all big or small events.

Join a leadership role overseeing multi-functional food service operations with a focus on client satisfaction, retention, and operational performance. This position supports revenue and profit goals through disciplined execution of programs, safety standards, and daily operational oversight while fostering an engaged and well-supported team.

Job Duties

• Lead diverse food service operations that directly influence client satisfaction and retention.
• Drive operational excellence through execution of standard processes and performance metrics.
• Gain hands-on exposure to purchasing, inventory control, food cost management, and forecasting.
• Champion food safety, sanitation, and workplace safety initiatives.
• Build trusted client relationships while supporting account growth and profitability.
• Develop leadership skills through coaching, delegation, and team engagement initiatives.

Qualifications and Experience

• Food service management experience with focus on purchasing, inventory, and scheduling.
• Experience using automated food inventory, ordering, production, and management systems.
• Knowledge of food safety regulations, sanitation practices, and workplace safety standards.
• Experience supporting quality, patient satisfaction, and service delivery across operations.
• Proven success coaching teams, providing feedback, and supporting compliance and engagement.

Requirements

• Education Requirement: High school diploma or GED
• Related Experience: 0-1 years

Who We Are

At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide.

Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you’re happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, provincial, or local law.

To Apply

To apply for this position, please email your resume, including references to Bailey.Burnell@sodexo.com and Johnathan.lee.ext@sodexo.com

Reports To

Concessions Manager, Executive Chef, Sous Chef

Summary

The Concession/Cook III position serves as a foundational role within the culinary team, supporting essential kitchen and concession operations. Responsibilities may include prep work, grilling, or line cooking, with a focus on consistent execution and teamwork. This role is ideal for individuals developing their culinary skills and gaining experience to grow into more advanced positions such as Cook II or Cook I.

Cook III contributes to Sodexo Live’s success by upholding high culinary standards for food safety, preparation, and presentation. With a focus on quality and consistency, this role helps create memorable dining experiences for guests while supporting overall kitchen excellence.

Job Duties

• Prepare and coordinate orders to ensure they are cooked in a timely, accurate, consistent, and quality manner.
• Comply with all established health, sanitation, and safety procedures.
• Set up and stock station as directed by Concessions Supervisor or Manager.
• Ensure all products are prepared, held, and served at correct temperatures.
• Utilize proper recipes, equipment, tools and utensils.
• Counting stock before and after service.
• Ensure that food is portioned and presented according to standards, as well as guest specifications and preferences.
• Employee must have the ability to always walk with non-skid shoes.
• Work in collaboration with other concessions and culinary team members to achieve operational objectives.
• Adhere to company standards for food quality, taste, flavour and presentation.
• Participate in the flow of work within the concessions department to maximize quality and efficiency.
• Participate in and foster positive team relations with both front and back of the house staff.
• Assist with re-stocking of equipment, supplies, and food items as needed.
• Work multiple stations throughout a shift, as assigned.
• Assist other positions when needed.
• Perform other related duties, tasks, and responsibilities as required from time to time.

Requirements

• Ability to prepare food in a fast-paced environment. (preferred)
• Must be able to interact verbally and listen attentively to co-workers and supervisors.
• Ability to follow written and oral directions.
• Ability to work under pressure and independently.
• Must be able to stand and exert fast-paced mobility for the 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.
• Employee must have ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions.

To Apply

To apply for this position, please email your resume, to victor.sevilla.ext@sodexo.com or krissy.friesen@sodexo.com. 

Reports To

Executive Chef, Sous Chef

Summary

This transitional culinary role is designed for team members who are ready to take the next step in their kitchen journey. Positioned just below Cook I, this role offers the opportunity to gain hands-on experience in more advanced food preparation while learning the flow, standards, and expectations of a professional kitchen. You’ll begin working more closely with senior cooks, supporting the hotline, and sharpening your skills in both technique and efficiency. As you grow in this position, you’ll also begin to understand the informal leadership responsibilities that come with guiding others — all while upholding the highest standards in food safety and kitchen sanitation. It’s a key steppingstone for those committed to building a lasting culinary career with us.

Job Duties

• Comply with all established health, sanitation and safety procedures.
• Apply consistent focus by paying close attention to detail, accommodating special requests and never allowing less than perfect food products to leave the kitchen.
• Participate in and foster positive team relations with both front and back of the house staff.
• Learning proper communication and following kitchen etiquette.
• Assist with re-stocking of equipment, supplies and food items as needed.
• Work multiple stations throughout a shift, as needed.
• Learn and assist in other positions when needed, as directed by Executive Chef or Sous Chef.
• Perform other related duties, tasks and responsibilities as required from time to time.
• Follow sanitary practices for food handling, filling out specific food safety action forms, general cleanliness and maintenance of kitchen and/or dining areas.
• Participate and assist in the Culinary Costs by assisting with counting and tracking inventory/waste.
• Follow all WHMIS guidelines, Workplace Health and Safety guidelines, Food Safe guidelines, and Personal Protective Equipment (PPE) requirements.
• Process ingredients for events in an efficient manner, as directed by the Executive Chef or Sous Chef.
• Utilize proper recipes, equipment, tools and utensils.
• Adhere to Chef(s) standards for food quality, taste, flavor and presentation.
• Ensure that food is portioned and presented according to standards, as well as guest specifications and preferences; Inspect portions and appearance of food prepared by other staff members, as directed by Executive Chef or Sous Chef to ensure consistent adherence to Sodexo Live’s standards for food quality.
• Ensure all products are prepared, held, and served at correct temperatures.
• Work in collaboration with other unit culinary team members to achieve operational objectives.
• Assist in helping fellow kitchen staff members, as needed or directed by Executive Chef or Sous Chef.
• Participate and assist in the flow of work within the culinary department to maximize quality and efficiency. 

Requirements

• Valid Safe Food Handlers Certification.
• Minimum of 3 years’ experience in food preparation in a fast-paced environment.
• Must be able to interact verbally and listen attentively to co-workers and supervisors.
• Ability to follow written and oral directions.
• Ability to work under pressure and independently.
• Culinary degree from an accredited college or university (preferred). 
• Must be able to stand and exert fast-paced mobility for the entire shift.
• Must be able to frequently lift and carry food and other items weighing up to 50 pounds and occasionally greater. Must be able to go from warm to cold climates (workstation to coolers).
• Hours may be extended or irregular to include nights, weekends and holidays.
• The employee must be able to read and comprehend a BEO, diagram and any other documents to ensure that the guests’ needs are met.
• While performing duties of this job, the associate is frequently exposed to moving mechanical parts and extreme temperatures.
• Employee must be able to operate in an environment with moderate to high noise.
• Employee must have the ability to always walk with non-skid shoes.

To Apply

To apply for this position, please email your resume, to krissy.friesen@sodexo.com.