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

Job Description

Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. The company offers a comprehensive, 360-degree solution set that encompasses a collection of world-class owned venues and an impressive client roster, including some of the most influential and highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions worldwide. Oak View Group's expertise extends beyond venue management to include the delivery of top-tier hospitality and culinary services, making it a major player in shaping the modern live entertainment experience.

The Executive Sous Chef role at O... 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 by state or local government
Ability to work a flexible schedule including nights, weekends and long hours
Professional appearance and presentation
Knowledge of and skill in using computer software including MS Word, Excel and Outlook
Ability to obtain and maintain certification in a nationally recognized sanitation program

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
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 meet objectives and achieve desired results
Ability to recognize problems and find creative, expeditious solutions
Ability to set priorities, use initiative and make solid decisions
Detail-oriented with ability to multi-task and prioritize effectively in a changing environment
Ability to be self-directed while working in a team-oriented environment
Ability to work a flexible schedule including 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
Knowledge of and skill in using computer software including MS Word, Excel and 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

Ensure 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
Control labor costs through effective scheduling of Public Foods kitchen staff, cross-training and development of employees
Ensure that purchasing and preparation of all food products meet OVG standards of quality and consistency
Develop menus ensuring quality, consistency and style of concept are maintained
Monitor production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met
Monitor all food served relative to appearance, temperature, sanitary and quality standards
Supervise all line set-up, prep and breakdown activities
Delegate tasks to line personnel during service
Coordinate the storage, maintenance and repair of all kitchen equipment to ensure operational readiness
Assist with the delivery and set-up of catered services and food service areas as needed
Provide training and development including departmental orientation of new employees
Provide leadership and support to the kitchen staff, build morale and encourage empowerment
Maintain a positive and compliant employee relations climate
Responsible for staffing, training, evaluation and counseling of Public Foods kitchen staff
Promote support and communication within staff and front of house
Rapidly solve operational problems
Ensure compliance with health, sanitation, safety and employment regulations by communicating and reinforcing standards and procedures
Assist the Executive Chef in kitchen recordkeeping including food inventories and invoicing
Organize employee work schedules ensuring appropriate coverage for all kitchen areas
Promote teamwork through effective communication, follow-through and goal setting
Lead by example to effectively manage quality of product, service and philosophy of the 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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