Executive Sous Chef | Full-Time | Ken Garff (Utah) University Center Club

Salt Lake City, UT, USA|Onsite

Job Overview

Compensation

Type:

Salary

Rate:

Range $60,000.00 - $70,000.00

Benefits

Health Insurance

Dental Insurance

Vision Insurance

401(k) savings plan

401(k) matching

Paid time off including vacation days, sick days, and holidays

Job Description

Oak View Group is a global leader in venue development, management, and premium hospitality services within the live event industry. The company offers a comprehensive, 360-degree solution set that includes world-class owned venues and clients such as some of the highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions worldwide. This impressive portfolio establishes Oak View Group as a pivotal force in delivering exceptional event experiences on the global stage.

As an industry leader specializing in live event venue operation and management, Oak View Group is dedicated to innovation, excellence, and inclusiveness in its operations... Show More

Job Requirements

Minimum of 2-3 years kitchen management experience in a full service restaurant or events venue
Maintains a current Food Handler's card and alcohol service permit if required by state or local government
Ability to work a flexible schedule including nights, weekends and long hours
Professional appearance and presentation required
Knowledge of and skill in using computer software including MS Word, Excel, Outlook
Ability to obtain and maintain certification in a nationally recognized sanitation program

Job Qualifications

Technical proficiency and experience demonstrating 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 active listening and effective communication skills
Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling
Ability to assist others in developing needed skills for effective job performance
Ability to positively distribute responsibility to others to meet objectives and achieve desired results
Ability to recognize problems and to creatively and expeditiously find solutions
Ability to set priorities and use initiative, solid decision-maker
Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment
Ability to be self-directed while working in a team-oriented environment
Ability to work a flexible schedule, able and willing to work nights, weekends and long hours
Minimum of 2-3 years kitchen management experience in a full service restaurant or events venue
Demonstrated and verifiable track record of meeting projected costs
Professional appearance and presentation required
Knowledge of and skill in using computer software, including MS Word, Excel, Outlook
Maintains a current Food Handler's card and alcohol service permit if required by state or local government
Working knowledge of employee scheduling in a hospitality environment
Ability to obtain and maintain certification in a nationally recognized sanitation program

Job Duties

Ensures budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control for all Public Food Events
Controls labor costs through effective scheduling of Public Foods kitchen staff, cross-training and development of employees
Ensures that the purchasing and preparation of all food products meet OVG 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
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
Responsible for staffing, training, evaluation and counseling of Public Foods kitchen staff
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
Assists the Executive Chef in fulfilling kitchen record keeping and administrative requirements including food inventories and invoicing of food products
Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas
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

Job Location

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