Executive Sous Chef | Full-Time | Mortgage Matchup Center

Phoenix, AZ, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Exact $75,000.00

Work Schedule

Flexible

Weekend Shifts

Night Shifts

Benefits

Health Insurance

Dental Insurance

Vision Insurance

401(k) savings plan

401(k) matching

Paid Time Off

vacation days

Job Description

Oak View Group is a globally recognized leader specializing in venue development, management, and premium hospitality services tailored for the live event industry. The company offers a comprehensive 360-degree solution set encompassing a diverse portfolio 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. This leadership role in the entertainment and hospitality sector showcases Oak View Group's commitment to excellence in service delivery and operational efficiency.

Oak View Group is currently seeking an Executive Sous Chef ... Show More

Job Requirements

Minimum of 2-3 years kitchen management experience in a full service restaurant or events venue
Technical proficiency in food preparation methods
Strong communication and interpersonal skills
Ability to train, motivate and coach staff effectively
Ability to manage food and labor costs
Knowledge of health and sanitation regulations
Ability to work flexible hours including nights, weekends and holidays
Proficiency with Microsoft Office software
Current Food Handler’s card and any necessary permits
Ability to maintain a positive and compliant employee relations environment
Capability to lead and resolve employee performance issues
Must have professional appearance and presentation
Ability to prioritize and multitask in a fast-paced setting

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 Oak View Group's 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 Qualifications

Experience

Mid Level (3-7 years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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