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

Job Description

Oak View Group is a global leader in venue development, management, and premium hospitality services specially tailored for the live event industry. The company offers an unmatched, 360-degree solution set from a collection of world-class owned venues and serves a client roster that includes some of the most influential and highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions worldwide. With a focus on delivering exceptional live event experiences, Oak View Group blends innovation, operational excellence, and superior guest services to stand out in the entertainment and hospitality sectors.

The Executive Sous Chef rol... Show More

Job Requirements

Minimum of 2-3 years kitchen management experience in a full service restaurant or events venue
Ability to positively interact with diverse personalities including co-workers, subordinates, guests and purveyors
Active listening and effective communication skills
Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling
Ability to distribute responsibility to meet objectives and achieve results
Ability to recognize problems and creatively find solutions
Ability to set priorities and use initiative
Detail-oriented and able to multitask and prioritize in a changing environment
Self-directed and able to work in a team environment
Willing and able to work a flexible schedule including nights, weekends and long hours
Professional appearance and presentation
Knowledge of computer software including MS Word, Excel, Outlook
Maintains current Food Handler's card and alcohol service permit if required
Ability to obtain and maintain certification in a nationally recognized sanitation program
Working knowledge of employee scheduling in a hospitality environment.

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
Active listening and effective communication skills
Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling
Ability to distribute responsibility to meet objectives and achieve results
Ability to recognize problems and creatively find solutions
Ability to set priorities and use initiative
Detail-oriented and able to multitask and prioritize in a changing environment
Self-directed and able to work in a team environment
Willing and able 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 computer software including MS Word, Excel, Outlook
Maintains current Food Handler's card and alcohol service permit if required
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, 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 OVG's standards of quality and consistency, develops menus and monitors production to ensure recipe specifications, portion controls and kitchen timings are met
Supervises all line set-up, prep and breakdown activities and delegates 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
Provides training and development including orientation for new employees, builds morale, encourages staff empowerment and maintains a positive, compliant employee relations climate
Ensures compliance with health, sanitation, safety and employment regulations by communicating standards and procedures to kitchen staff
Assists the Executive Chef in fulfilling kitchen record keeping and administrative duties including food inventories and invoicing
Organizes employee work schedules ensuring appropriate coverage for all kitchen areas
Promotes teamwork and leads by example to achieve quality management of product, service, and concept philosophy.

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.

You may be also interested in: