Sous Chef | Full-Time | Ken Garff (Utah) University Center Club

West Valley City, UT, USA|Onsite

Job Overview

Employment Type

Hourly

Full-time

Compensation

Type:

Hourly

Rate:

Range $22.00 - $27.00

Work Schedule

Flexible

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 recognized globally as the leader in venue development, management, and premium hospitality services specifically tailored for the live event industry. The company offers an unmatched, comprehensive 360-degree solution set encompassing a diverse 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. This remarkable breadth and expertise position Oak View Group at the forefront of delivering outstanding event experiences with professionalism and excellence.

The Ken Garff University Club, located within Rice-Eccles Stadium, off... Show More

Job Requirements

High school diploma or equivalent GED
Minimum of 3 years in similar position in an upscale banquet, hotel or convention center setting with prior supervisory experience
State issued health certificate and immunizations are required
Must be Serve Safe certified
Ability to work a flexible schedule including nights, weekends and long hours
Must be able to stand for extended periods
Must have good sense of taste and smell
Must be able to lift, push, pull or carry heavy objects
Must be able to make fast, simple, repeated movements of fingers, hands and wrists
Knowledge of computer software including MS Word, Excel, Outlook
Ability to speak clearly and communicate effectively
Ability to supervise, coach and train employees
Strong interpersonal skills and positive attitude
Ability to work independently and as part of a team

Job Qualifications

High school diploma or equivalent GED
Minimum of 3 years in similar position in an upscale banquet, hotel or convention center setting with prior supervisory experience
State issued health certificate and immunizations
Technical proficiency and knowledge of food preparation methods
Ability to positively interact with diverse personalities including coworkers, subordinates, guests and purveyors
Effective communication and active listening skills
Ability to develop results-oriented staff through training, evaluation, motivation, coaching and counseling
Ability to distribute responsibility to meet objectives and achieve results
Ability to recognize and creatively solve problems
Detail-oriented with ability to multitask and prioritize in a changing environment
Ability to work a flexible schedule including nights, weekends and long hours
Ability to stand for extended periods
Ability to speak clearly
Ability to make fast, repeated movements of fingers, hands and wrists
Ability to bend, stretch, twist or reach with body, arms or legs
Ability to lift, push, pull or carry heavy objects
Good sense of taste and smell
Serve Safe certification
Knowledge of computer software including MS Word, Excel, Outlook
Ability to work closely with kitchen staff and independently
Able to supervise, coach and train employees
Provides excellent service to customers
General knowledge of health and safety for patrons and staff
Strong written and verbal communication skills
Ability to read and understand written information
Awareness of frequently changing cooking processes
Ability to maintain high concentration
Knowledge of arithmetic, algebra, geometry and statistics
Knowledge of US Foods Menu Profit Pro is a plus

Job Duties

Supervises all line set-up, prep and breakdown activities
Supervises all buffet, beverage, break and carving table set-up and breakdown
Assists Executive Chef with fulfilling kitchen record keeping and administrative requirements including food inventories and ordering of food products
Measures, mixes and cooks ingredients according to recipes
Uses a variety of pots, pans, knives and other equipment to prepare and serve food
Maintains a clean kitchen and all food production areas
Ensures kitchen staff are aware of workplace expectations by providing ongoing assistance, training and mentoring
Assists Executive Chef to ensure quality, consistency and concept are maintained
Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met
Ensures all food safety standards are followed
Guides, directs and motivates kitchen employees
Communicates with supervisors, peers and subordinates
Makes decisions and solves problems
Organizes, plans and prioritizes work
Documents and records all personnel discipline information
Works with Human Resources for personnel discipline issues

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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