Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $60,000.00 - $80,000.00
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
Allegiant Stadium stands as a premier multi-purpose venue renowned for hosting major sporting events, concerts, and entertainment activities. The stadium boasts state-of-the-art facilities, including exclusive Clubs and Suites that provide an elevated culinary and hospitality experience to guests. Owned and operated by a respected venue management company, Allegiant Stadium combines world-class service with cutting-edge technology to ensure patrons enjoy unforgettable moments. As a hub of high-volume food service operations, the stadium offers a dynamic and fast-paced work environment where culinary excellence and guest satisfaction are paramount. The organization prides itself on fostering a team-oriented culture complemented by growth opportunities and... Show More
Job Requirements
- Minimum of 3-5 years of experience as a Sous Chef or similar role, preferably in a high-volume environment such as a stadium, hotel, or large restaurant
- Culinary degree or equivalent professional experience
- Strong knowledge of culinary techniques, food safety, and sanitation practices
- Proven ability to lead and motivate a team
- Excellent organizational and time-management skills
- Ability to work in a fast-paced and demanding environment
- Strong communication and interpersonal skills
- Proficiency in kitchen management software and point-of-sale systems
- ServSafe certification or equivalent
- Ability to work flexible hours including nights, weekends, and holidays
- Must maintain local health codes and sanitation HACCP
- 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
- Strong communication skills and the ability to read, write, and understand English
- Ability to interact with all levels of staff
- Ability to quickly identify problems and resolve them
- Excellent organizational and planning skills
- Strong customer service orientation
- Ability to work with limited supervision
- Ability to interact with all levels of staff including management
- Ability to work irregular hours as dictated by the event schedule, including nights, weekends and holidays
- Creative and ability to create unique dining experiences
- Ability to be creative with food presentations and maintain a quality product
- Food safety certification, tam alcohol card, sheriffs' card (non-gaming)
- Ability to lift and/or move up to 50 pounds
- Must maintain local health codes and sanitation
Job Qualifications
- Minimum of 3-5 years of experience as a Sous Chef or similar role, preferably in a high-volume environment such as a stadium, hotel, or large restaurant
- Culinary degree or equivalent professional experience
- Strong knowledge of culinary techniques, food safety, and sanitation practices
- Proven ability to lead and motivate a team
- Excellent organizational and time-management skills
- Ability to work in a fast-paced and demanding environment
- Strong communication and interpersonal skills
- Proficiency in kitchen management software and point-of-sale systems
- ServSafe certification or equivalent
- Ability to work flexible hours including nights, weekends, and holidays
- 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
Job Duties
- Provides a two-way line of communication between BOH and FOH during events, expediting food to events
- Enforces sanitation and quality controls of food standards for Club and Suites
- Sets all kitchen guidelines are being followed by staff at all times
- Responsible for delivering food and labor goals set by the General Manager and Executive Chef
- Maintains proper inventory controls
- Coordinate with the lead steward to ensure maintenance of all kitchen equipment, event set ups and break downs are in line with event needs
- 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
- Supervises and assists in the food preparation for Catering, as well as other depts as required, following specifications of Banquet Event Orders
- Ensures banquet items are completed on time and check with Director of Suites or Director of Clubs for time, cover count or any other changes
- 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 / concessions stands / concession spaces and kitchen line, ensuring proper storage of food and equipment at the end of each meal period following HACCAP regulations
- Supervise and coordinate kitchen staff, ensuring efficient workflow and adherence to recipes and standards
- Performs other duties as assigned
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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