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

401K Savings Plan

401K Matching

Paid Time Off

Job Description

Oak View Group (OVG) is the recognized global leader in venue development, management, and premium hospitality services tailored to the live event industry. Renowned for offering an unmatched 360-degree solution set, OVG manages a collection of world-class owned venues and maintains a prestigious client roster that encompasses some of the most influential and highest-attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions worldwide. With its innovative approach to venue operations and commitment to excellence, Oak View Group has established itself as a pioneer shaping the future of live event experiences globally.

As part of its dyna... 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 organizational, planning, communication and interpersonal skills
Ability to undertake and complete multiple tasks

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 interpersonal 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 HACCP 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

We didn't receive the exact location for this job posting,

please contact the employer.

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