Executive Sous Chef | Full-Time | Vanderbilt University Athletics
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
Oak View Group (OVG) is a globally recognized leader in venue development, management, and premium hospitality services within the live event industry. The company offers unparalleled end-to-end solutions for a diverse portfolio of world-class venues it owns, as well as an extensive client roster comprising the most influential and widely attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions worldwide. With a strong commitment to excellence, innovation, and guest satisfaction, OVG has positioned itself as a premier partner for live entertainment event spaces that thrive on operational efficiency and memorable guest experiences.
The Executive Sous... Show More
The Executive Sous... Show More
Job Requirements
- 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
- Ability to work a flexible schedule
- able and willing to work nights, weekends and long hours
- Open availability for event-driven schedules
- Outstanding interpersonal skills
- Self-directed work ethic
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 OVG 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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