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

Salt Lake 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) Plan

401(k) matching

Paid Time Off

sick days

Job Description

Oak View Group (OVG) is the global leader in venue development, management, and premium hospitality services for the live event industry. The company offers an unmatched, 360-degree solution set that spans a collection of world-class owned venues along with a prestigious client roster including influential, high-attendance arenas, convention centers, music festivals, performing arts centers, and cultural institutions worldwide. OVG is renowned for delivering exceptional experiences that connect fans and communities to live events through innovative venue strategies and operational excellence. As a respected organization in the sports and live entertainment sector, OVG prides itself on a culture that embraces diversity,... Show More

Job Requirements

High school diploma or equivalent GED
Minimum of 3 years in a similar position in an upscale banquet, hotel or convention center setting with prior supervisory experience
State issued Health Certificate and immunizations are required
Technical proficiency and experience in food preparation methods
Ability to positively interact with diverse personalities including co-workers, subordinates, guests and purveyors
Strong active listening and communication skills
Ability to train, evaluate, motivate, coach and counsel staff
Ability to delegate responsibility effectively
Strong problem recognition and problem-solving skills
Ability to prioritize and use initiative
Detail-oriented and able to multi-task
Self-directed in a team environment
Flexible to work nights, weekends and long hours
Ability to stand for extended periods
Clear speaking ability
Manual dexterity for fast repeated hand movements
Physical ability to bend, stretch, twist and lift heavy objects
Good sense of taste and smell
Must be Serve Safe certified
Knowledge of computer software including MS Word, Excel, Outlook
Able to supervise, coach and train employees
Ability to provide excellent customer service
General knowledge of health and safety regulations
Strong oral and written communication skills
Ability to read and understand written documentation
Awareness of changing cooking events
Ability to maintain concentration and multi-task
Knowledge of mathematics
Knowledge of US Foods Menu Profit Pro a plus

Job Qualifications

High school diploma or equivalent GED
Minimum of 3 years in a similar position in an upscale banquet, hotel or convention center setting with prior supervisory experience
State issued Health Certificate and immunizations
Technical proficiency in food preparation methods
Ability to positively interact with diverse personalities including co-workers, guests and purveyors
Strong active listening and effective communication skills
Experience developing staff through training, evaluation, motivation, coaching and counseling
Ability to distribute responsibility to meet objectives
Strong problem recognition and creative solution skills
Detail-oriented with multi-tasking and prioritization abilities
Self-directed yet able to work in team environments
Flexible availability for nights, weekends and long hours
Physical ability to stand for extended periods
Clear speech ability
Manual dexterity for fast repeated movements
Ability to bend, stretch, twist or reach
Capable of lifting, pushing or carrying heavy objects
Good sense of taste and smell
Serve Safe certification
Computer software skills including MS Word, Excel, Outlook
Ability to work closely with kitchen staff and spend time alone cooking
Excellent supervisory, coaching and training skills
Customer service excellence
Knowledge of health and safety in food service
Strong written and verbal communication skills
Ability to read and understand written information
Consistent awareness of changing cooking processes
Ability to maintain high concentration and multi-task
Mathematical knowledge including 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
Responsible for in-service delegation of tasks to line personnel
Supervises all buffet, beverage, break, and carving table set-up and breakdown
Responsible for set-up of all necessary equipment including chafing dishes, sternos, china, serving ware, silverware, bowls and platters, heating lamps, and cutting boards
Assists Executive Chef with kitchen record keeping including food inventories and ordering
Organizes employee work schedules ensuring appropriate coverage
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 with no food debris on any surface
Provides ongoing assistance, training and mentoring to kitchen staff
Ensures quality, consistency, and recipe standards are met in food preparation
Monitors food appearance, temperature, sanitary and quality standards
Monitors events, materials and surroundings
Guides, directs and motivates kitchen employees
Ensures all food safety standards are followed
Communicates with supervisors, peers and subordinates
Makes decisions and solves problems
Plans and prioritizes work effectively
Documents and records all personnel discipline information
Works with Human Resources for personnel discipline issues
Performs other duties as assigned by Executive Chef

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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