Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $75,000.00 - $85,000.00
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 the global leader in venue development, management, and premium hospitality services tailored for the live event industry. The company offers an unmatched, comprehensive solution set for a collection of world-class venues it owns, along with 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 is recognized for its innovative approach in creating unforgettable live experiences, integrating cutting-edge technology, sustainability practices, and delivering exceptional service that elevates the industry standards.
The Executive Sous Chef rol... Show More
The Executive Sous Chef rol... Show More
Job Requirements
- Minimum of 3-5 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
- Knowledge of and skill in using computer software including MS Word, Excel and Outlook
- Ability to work flexible schedule including nights, weekends and long hours
- Ability to obtain and maintain certification in a nationally recognized sanitation program
- Professional appearance and presentation
- Verifiable track record of meeting projected costs
- Ability to lead, train and develop a diverse kitchen team
- Effective communication and active listening skills
- Ability to solve problems quickly and creatively
- Ability to work well under pressure
- Strong organizational and multitasking skills
- Ability to maintain compliance with health, safety and sanitation regulations
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 3-5 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 Spectra'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
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