Executive Sous Chef | Full-Time | Missouri State University
Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $60,000.00 - $65,000.00
Work Schedule
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Vision Insurance
401(k) savings plan
401(k) matching
Paid Time Off
Employee training programs
Job Description
Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. The company offers an unparalleled, comprehensive solution set for a diverse portfolio of world-class owned venues and a prestigious client roster that includes some of the most influential and highly attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions worldwide. Oak View Group’s commitment to excellence and innovation has positioned it as a key player in shaping the future of live entertainment through strategic partnerships, cutting-edge technologies, and exceptional guest experiences. Known for its dynamic and inclusive... Show More
Job Requirements
- High school diploma or equivalent
- minimum 3-5 years experience as sous chef or similar role
- culinary school graduation preferred
- health and sanitation certification per state requirements
- foodservice management certification per state requirements
- ability to stand, walk, climb, squat, kneel, reach, grasp, push, pull, twist, bend, lift/carry/push/pull up to 100 lbs occasionally
- excellent attendance and availability to work a variable event-driven schedule including evenings and weekends
- professional presentation and outstanding interpersonal skills
- self-direction and ability to multitask
- commitment to teamwork and safety practices
Job Qualifications
- Prefer a minimum of 3-5 years as a sous chef
- high school diploma or equivalent required
- college degree preferred
- culinary school graduate preferred
- health and sanitation card per state requirements
- foodservice management certification as per state requirements
Job Duties
- Executing the creation of menus and meal planning/production based on forecasted guest counts
- determining budgetary requirements and controlling the expenses relating to food supplies, kitchen equipment and materials
- analyzing food and labor production reports or other records, including menu engineering, for use in supervision and control of expenses
- procurement of food supplies and kitchen equipment, including organization of inventories and participating in actual inventory counts
- analyzing the workplace and implementing policies and ensuring policies are carried out to provide safe workplace practices for employees, including resolving all safe workplace practices issues
- interviewing, selecting, and hiring of employees
- suggestions and recommendations into the training, advancement, and promotion of employees
- planning, scheduling, and adjusting hours of work and specific responsibilities among employees
- handling and resolving employee complaints and issues
- implementing company policies and supervising to ensure others properly implement and administer company policies, including disciplining employees, substance abuse, firing, etc
- customarily and regularly directing the work of at least two or more other half-time employee partners or their equivalent
- responsible for cleanliness and sanitation of individual work area and kitchen, including equipment, counters, tools, waste areas, etc
- notify supervisor of Member/Guest complaints at the time they occur
- rectify, practicing service recovery, any complaints as soon as possible
- must be able to interact with guests professionally, helping them with changes and last-minute requests as needed
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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