Senior Sous Chef | Full-Time | Kentucky Exposition Center - (Expired Job)
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Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $60,000.00 - $62,500.00
Work Schedule
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 is the global leader in venue development, management, and premium hospitality services for the live event industry. This dynamic company offers an unmatched 360-degree solution set spanning a collection of world-class owned venues, complemented by a prestigious client roster that includes some of the most influential and highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions around the world. Committed to innovation and excellence, Oak View Group sets the standard in managing and enhancing live event experiences with a focus on operational excellence, hospitality, and fan engagement. The company’s forward-thinking vision and comprehensive... Show More
Job Requirements
- High school diploma or GED
- formal culinary training preferred
- Minimum 3-5 years of progressive culinary leadership experience
- Demonstrated experience managing inventory, ordering, scheduling, food cost, and labor control
- Valid State Health Certificate and required immunizations
- Strong leadership skills with experience training and developing teams
- Excellent communication skills
- Strong problem-solving ability
- Highly organized with multi-tasking and prioritization skills
- Ability to stand for long periods and perform physical labor
- Serve Safe certification required
- Proficiency in MS Word, Excel, Outlook
- Commitment to exceptional service and safety
Job Qualifications
- High school diploma or GED
- formal culinary training preferred
- Minimum 3-5 years of progressive culinary leadership experience in upscale banquet, hotel, convention center, or high-volume foodservice environment
- Demonstrated experience managing inventory, ordering, scheduling, food cost, and labor control
- Valid State Health Certificate and required immunizations
- Proven technical proficiency in culinary techniques, production methods, and kitchen equipment
- Strong leadership skills with experience training and motivating teams
- Excellent communication and active listening skills
- Strong problem-solving ability and timely decision-making
- Highly organized with multi-tasking ability
- Ability to stand for long periods and perform physical tasks
- Strong sensory evaluation abilities in taste and smell
- Serve Safe certification
- Proficiency in MS Word, Excel, Outlook
- Experience with menu costing or forecasting software is a plus
- Commitment to service, safety, and operational excellence
Job Duties
- Oversee and supervise all culinary production including line set-up, prep, service execution, and breakdown
- Lead buffet, carving, beverage, and action-station setups ensuring readiness of required equipment
- Uphold exemplary kitchen sanitation standards and maintain cleanliness of all kitchen and production areas
- Manage inventory control processes including weekly counts and waste-reduction strategies
- Oversee ordering of food, supplies, and equipment coordinating with the Executive Chef
- Track and manage food cost, portion control, and yield supporting menu costing and recipe standardization
- Collaborate on menu development and recipe innovation tailored to diverse event needs
- Create and maintain kitchen schedules ensuring appropriate coverage and labor cost control
- Provide coaching, development, and performance feedback to culinary staff
- Lead daily pre-shift meetings and foster a positive work environment
- Ensure consistency and quality of menu items following recipes and portion guidelines
- Monitor plating, temperature, taste, and presentation standards
- Assist with kitchen record-keeping and compliance reporting
- Support operational priorities for seamless service delivery
- Document performance concerns and partner with Human Resources
- Make independent decisions and solve operational problems
- Communicate clearly with team members and management
- Perform other duties as assigned by the Executive Chef
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Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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