Executive Sous Chef | Full-Time | Vanderbilt University Athletics

Murfreesboro, TN, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $65,000.00 - $75,000.00

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

OVG is a renowned hospitality and events management company known for its commitment to excellence and guest satisfaction. Specializing in managing premier venues, OVG delivers exceptional culinary and event experiences through a dedicated team of professionals. Its reputation for maintaining high standards in operations, food quality, and customer service places it among the top hospitality companies in the industry. As a dynamic and fast-paced environment, OVG fosters a culture of innovation, teamwork, and continuous growth, encouraging employees to develop their skills and advance their careers within the organization.

The Executive Sous Chef position at OVG is a vital leadershi... Show More

Job Requirements

Minimum of 2-3 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
Ability to work flexible schedule including nights, weekends and long hours
Professional appearance and presentation
Knowledge of and skill in using MS Word, Excel, Outlook
Ability to obtain and maintain certification in nationally recognized sanitation program
Working knowledge of employee scheduling in hospitality environment

Job Qualifications

Technical proficiency and verifiable knowledge of food preparation methods
Ability to positively interact with diverse personalities including coworkers, subordinates, guests and purveyors
Active listening and effective communication skills
Ability to develop results-oriented staff through training, evaluation, motivation, coaching and counseling
Ability to assist others in developing skills for effective job performance
Ability to delegate responsibility to meet objectives and achieve results
Ability to recognize problems and find creative and expeditious solutions
Ability to set priorities, use initiative and make decisions
Detail-oriented, able to multitask and prioritize in a changing environment
Self-directed while functioning in a team environment
Ability to maintain a positive and compliant employee relations climate
Demonstrated and verifiable track record of meeting projected costs

Job Duties

Ensure budgeted food percentages are achieved through effective controls including portion control, timing, food inventory rotation, receiving, storage, inventory controls, purchasing, kitchen security, and waste control
Control labor costs through effective scheduling, cross-training and employee development
Ensure purchasing and preparation meet quality and consistency standards
Develop menus maintaining quality, style and consistency
Monitor food production ensuring recipe adherence, portion control, and timing
Supervise line setup, prep, and breakdown activities
Coordinate storage, maintenance and repair of kitchen equipment
Assist with delivery and setup of catered services and food areas
Train and develop employees including orientation
Provide leadership, build morale and empower staff
Maintain positive and compliant employee relations climate
Staff, train, evaluate and counsel kitchen staff
Promote communication and support with entire staff
Ensure compliance with health, sanitation, safety and employment regulations
Assist Executive Chef with record keeping, food inventories and invoicing
Organize employee schedules ensuring coverage
Promote teamwork through communication, follow through and goal setting
Lead by example and instruct for product and service quality management

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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