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
Job Description
Oak View Group (OVG) is a global leader in venue development, management, and premium hospitality services dedicated to the live event industry. The company provides a comprehensive, 360-degree suite of solutions for some of the world’s most iconic venues, including arenas, convention centers, music festivals, performing arts centers, and cultural institutions. With a client roster featuring the most influential and highest-attended venues globally, OVG is committed to delivering extraordinary experiences for attendees and stakeholders alike.
Within this esteemed organization, the Senior Sous Chef position plays a vital leadership role in the culinary department. This position acts as the Executive C... Show More
Within this esteemed organization, the Senior Sous Chef position plays a vital leadership role in the culinary department. This position acts as the Executive C... Show More
Job Requirements
- High school diploma or GED required
- 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
- proven technical proficiency in culinary techniques
- strong leadership skills with experience training and developing teams
- excellent communication and active listening skills
- strong problem-solving ability with timely decision-making
- highly organized and able to multi-task
- physical ability to stand for long periods and perform repetitive motions
- must possess strong sensory evaluation abilities
- Serve Safe certification required
- proficiency in MS Word, Excel, Outlook
- commitment to exceptional service, safety, and operational excellence
Job Qualifications
- High school diploma or GED
- formal culinary training preferred
- Minimum 3-5 years progressive culinary leadership in upscale banquet, hotel, convention center, or high-volume foodservice environment
- Demonstrated inventory, ordering, scheduling, food cost, and labor control management experience
- Valid State Health Certificate and required immunizations
- Proven technical proficiency in culinary techniques, production methods, and kitchen equipment
- Strong leadership with experience training and developing diverse teams
- Excellent communication and collaboration skills
- Strong problem-solving and decision-making abilities
- Highly organized with the ability to multi-task and adapt quickly
- Ability to stand long periods and perform physical kitchen tasks
- Serve Safe certification
- Proficiency with 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 all buffet, carving, beverage, and action-station setups ensuring equipment readiness
- Uphold exemplary kitchen sanitation standards and maintain clean kitchen and production areas
- Independently manage inventory control including weekly counts, par levels, and waste-reduction strategies
- Oversee ordering of food, supplies, and equipment coordinating with Executive Chef to control costs and ensure quality
- Track and manage food cost, portion control, and yield supporting menu costing and recipe standardization
- Collaborate on developing new menu items, seasonal menus, and specialty offerings tailored to diverse event needs
- Create and manage kitchen schedules ensuring coverage and labor cost control
- Provide coaching, development, and feedback to culinary staff fostering teamwork and advancement
- Lead daily pre-shift meetings communicating expectations and reinforcing standards
- Ensure quality assurance through monitoring plating, temperature, taste, and presentation
- Assist with kitchen record-keeping including production logs, food safety documentation, and compliance reporting
- Monitor inventory, staffing, equipment needs, and production levels to anticipate and resolve issues
- Document performance concerns and collaborate with Human Resources on disciplinary actions
- Make independent decisions, solve operational problems, and prioritize daily tasks effectively
- Communicate clearly with all kitchen stakeholders to ensure seamless operations
- Perform additional duties as assigned by the Executive Chef
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Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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