This position requires candidates to have a US work permit. Please do not apply if you are not legally able to work in the United States.
This high volume upscale hot spot is currently seeking a Sous Chef who is creative, highly motivated, eager and enthusiastic to assist in preparing fabulous dishes and quality meals.
Over 2 years Sous Chef experience required in fine-dining and/or high volume catering/hotel kitchens with 5 star standards. Solid references from superiors and co-workers alike.
Culinary graduate preferred.
Position requires professionalism, outstanding communication skills, and organizational abilities.
Distinctive. Sophisticated. Deliciously Organic.
We take pride in using organic, sustainable food from local vendors and bring these components together in dishes that are both delicious and beautiful to behold. Every menu we create is customized to match your taste and style.
At Crushed Ice Events, we match our passion for food with our commitment to expert event production. We assemble the freshest and finest seasonal ingredients, present them with flair and beauty and take care of our clients and guests with gracious, friendly and professional service.
Whether you are hosting an intimate dinner party or a large-scale production, we provide every function we cater with a personal feel through meticulous attention to detail. From Galas and Socials, to Conferences, to Home and Holiday Parties, our progressive attitude is what sets us apart and gives each of our catered events its signature style. Chef Laurence Agnew
Laurence Agnew is originally from Zachary, LA, received his certification as Chef de Cuisine from the Louisiana Culinary & Hotellerie Institute International, followed by experience at several prestigious hotels and restaurants.
Early in his career, Agnew gathered experience in New Orleans, first as Sous Chef at Victor's Restaurant (Triple A 5 Diamond & Mobil 5 Star Restaurant) located within the famed Ritz-Carlton, followed by time as Sous Chef at Restaurant August with acclaimed Chef John Besh.
With the Capella Hotel Group, Agnew worked as Chef de Cuisine at renowned L'Auberge de Sedona. During his time at L'Auberge Restauant he was recognized by Sedona Magazine where he was listed as one of "Sedona's Finest Chefs" in 2006. With Capella Hotel Group, Agnew traveled overseas to his family's native Ireland to accept a position as Executive Chef with the new Capella and Solis hotel brands in Cork and Donegal. Returning to the states, Agnew presently resides as Executive Chef at Crushed Ice Events