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
Flexible
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Vision Insurance
401(k) savings plan
401(k) matching
Paid Time Off
vacation days
sick days
Holidays
Job Description
Oak View Group (OVG) stands as the global leader in venue development, management, and premium hospitality services tailored specifically for the live event industry. With a reputation for offering an unmatched, 360-degree solution that encompasses world-class venues, the company manages a broad portfolio that includes some of the most influential and highly attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions worldwide. OVG is synonymous with excellence in creating immersive experiences and delivering top-tier hospitality services that elevate live events to unforgettable moments for guests and patrons alike.
OVG Hospitality plays a pivotal role at Missouri Stat... Show More
OVG Hospitality plays a pivotal role at Missouri Stat... Show More
Job Requirements
- Minimum 3-5 years experience as a sous chef
- high school diploma or equivalent
- culinary school graduate preferred
- health and sanitation card per state requirements
- foodservice management certification as per state requirements
- ability to work flexible hours including evenings and weekends
- strong leadership and interpersonal skills
- ability to handle physically demanding tasks including lifting up to 100 lbs
- excellent attendance and reliability
Job Qualifications
- Minimum 3-5 years experience as a sous chef
- high school diploma or equivalent
- 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 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 recover, 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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