Sous Chef, Club & Suites | Full-Time | Allegiant Stadium

North Las Vegas, NV, USA|Onsite

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

Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Recognized for providing an unmatched, 360-degree solution set, Oak View Group operates a collection of world-class owned venues and serves 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 worldwide. With a commitment to innovation and excellence, Oak View Group continually aims to elevate the live event experience through strategic partnerships and superior service offerings.

The company is distinguished by its comprehensive approach to ven... Show More

Job Requirements

Minimum of 3-5 years of experience as a Sous Chef or similar role
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 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 related to the culinary and food and beverage industry
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 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
possession of valid SNHD health card, Tam alcohol card, Sherrifs Card

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 planning, communication and inter-personal skills
ability to undertake and complete multiple tasks

Job Duties

Provides a two-way line of communication between back of house and front of house 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 Oak View Group 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 departments as required, following specifications of Banquet Event Orders
maintains the Clean as You Go policy and is responsible for maintaining the sanitation and cleaning schedule of the kitchen
supervise and assist with the breakdown of commissary kitchens, concession stands, concession spaces and kitchen line, ensuring proper storage of food and equipment at the end of each meal period following HACCP regulations
supervise and coordinate kitchen staff ensuring efficient workflow and adherence to recipes and standards
perform other duties as assigned

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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