Executive Sous Chef, Premium | Full-Time | Vanderbilt University Athletics

Murfreesboro, TN, USA|

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $70,000.00 - $75,000.00

Work Schedule

Flexible

Weekend Shifts

Night Shifts

Benefits

Health Insurance

Dental Insurance

Vision Insurance

401(k) savings plan

401(k) matching

Paid Time Off

Job Description

The organization hiring for the Executive Sous Chef - Premium Services position is dedicated to delivering exceptional culinary experiences within premium suite and catering settings. This establishment places a strong emphasis on maintaining the highest food standards, sanitation protocols, and safety measures to ensure an outstanding guest experience. With a structured operational environment, the company supports professional growth and is committed to health and safety regulations, providing a robust benefits package including health, dental, and vision insurance, a 401(k) savings plan with matching contributions, as well as paid time off covering vacation days, sick days, and holidays. The role offers... Show More

Job Requirements

3 or more years of hands-on experience
2 or more years of kitchen/culinary management experience at an executive level
ServSafe Certified
Must maintain local Health Codes and sanitation HACCP
Ability to work irregular hours as dictated by the event schedule, including nights, weekends and holidays

Job Qualifications

3 or more years of hands-on experience
2 or more years of kitchen/culinary management experience at an executive level
ServSafe Certified
Must maintain local Health Codes and sanitation HACCP
Results oriented individual with the ability to meet required budgetary goals
Excellent organizational, planning, communication and inter-personal skills
Ability to undertake and complete multiple tasks
Ability to use and maintain basic food service and kitchen equipment
Ability to train others in the use of basic food service and kitchen equipment
Strong analytical and mathematic skills in relation to the culinary profession and Food and Beverage industry
Ability to interact with all levels of staff
Ability to quickly identify problems and resolve them
Ability to work irregular hours as dictated by the event schedule, including nights, weekends and holidays

Job Duties

Provides a two-way line of communication between BOH and FOH during events, expediting food to events
Assists the Chef with enforcing sanitation and quality controls of food standards for Food and Beverage service
Assists the chef in enforcing that all kitchen guidelines are being followed by kitchen and service staff at all times
Maintains proper inventory controls with the Sous Chef, end of month inventory with chef
Coordinate with the lead steward to ensure maintenance of all kitchen equipment, event set ups and break downs are in line with event needs
Responsible for the kitchen in the absence of the Executive Chef
No 2 supervisor in the kitchen
Approach all encounters with guests and employees in a friendly and service-oriented manner
Always comply with OVG standards and regulations to encourage safe and efficient facility operations
Have thorough working knowledge of menus and preparation skills required to produce food according to facility standards
Assist in controlling costs by maintaining food cost within budgeted guidelines as determined by the Executive Chef
Ensure the completion of necessary food and station preparations prior to events in order to ensure that guests are served promptly and efficiently
Maintain a high level of kitchen/knife skills to support the needs of the Executive Chef in accordance with the event orders
Supervises and assists in the food preparation for Banquets, as well as other depts as required, following specifications of Banquet Event Orders
Ensures banquet items are completed on time and check with Food and Beverage Manager or Banquet Captain for time, cover count or any other changes
Be familiar with all familiar kitchen tools and equipment to include: Electric slicer, commercial blender, ovens, broilers, range tops, steam kettles, grill, fryer, mixers, food processors, steam table, knives, etc. and have the ability to train on all equipment
Maintains the "Clean as You Go" policy. Be responsible for maintaining the sanitation and cleaning schedule of the kitchen. Keeps all storage areas neat, orderly, and clean
Supervise and assist with the breakdown of commissary kitchens / suites pantry spaces, and kitchen line, ensuring proper storage of food and equipment at the end of each meal period following HACCAP regulations
Performs other duties as requested by 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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