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
Benefits
Health Insurance
Dental Insurance
Vision Insurance
401(k) savings plan
401(k) matching
Paid Time Off
vacation days
Job Description
Oak View Group (OVG) is the global leader in venue development, management, and premium hospitality services for the live event industry. The company offers an unmatched, 360-degree solution set for a collection of world-class owned venues and an impressive client roster that includes some of the most influential and highly attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions worldwide. With a strong commitment to delivering memorable experiences, OVG seamlessly blends the art and science of hospitality with live entertainment to create vibrant event environments that resonate with diverse audiences and maximize operational excellence.
This particular o... Show More
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Job Requirements
- High school diploma or equivalent
- Minimum 3-5 years experience in a sous chef role
- Culinary school graduation preferred
- Health and sanitation card as required by state law
- Foodservice management certification required
- Ability to stand, walk, and perform physical tasks including lifting up to 100 lbs
- Availability to work evenings, weekends, and holidays as needed
- Professional presentation and excellent interpersonal skills
- Open availability and flexibility to work event-driven schedule
Job Qualifications
- Minimum 3-5 years experience as a Sous Chef
- High school diploma or equivalent required
- College degree preferred
- Culinary School graduate preferred
- Health and sanitation card as 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 expenses related to food supplies, kitchen equipment and materials
- Analyzing food and labor production reports or other records for supervision and control of expenses
- Procuring food supplies and kitchen equipment, organizing inventories and participating in inventory counts
- Implementing and enforcing safe workplace practices and resolving related issues
- Interviewing, selecting, and hiring employees
- Providing training, advancement, and promotion recommendations
- Planning, scheduling, and adjusting work hours and responsibilities among employees
- Handling and resolving employee complaints and issues
- Enforcing company policies including discipline, substance abuse, and termination processes
- Directing the work of multiple employee partners
- Ensuring cleanliness and sanitation of work areas and kitchen
- Addressing guest complaints professionally and promptly
- Interacting with guests and accommodating last-minute requests
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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