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) savings plan

401(k) matching

Paid Time Off

vacation days

sick days

Holidays

Job Description

Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. With a robust portfolio consisting of owned venues and management contracts for some of the most influential arenas, convention centers, music festivals, performing arts centers, and cultural institutions worldwide, Oak View Group is dedicated to delivering exceptional experiences for live event attendees. Their innovative, 360-degree service solutions encompass everything from venue design and development to day-to-day operations and premium guest services, positioning OVG as a pioneer in the sports and entertainment industry.

The Ken Garff University Club, located ... Show More

Job Requirements

High school diploma or equivalent GED
Minimum 3 years in similar role with supervisory experience
State issued health certificate and immunizations
Technical proficiency in food preparation
Strong interpersonal and communication skills
Ability to train and mentor staff
Problem-solving and decision-making skills
Detail-oriented and able to multitask
Ability to work flexible hours including nights and weekends
Physical ability to stand for long periods
Clear verbal communication
Ability to perform repetitive hand movements
Physical capability to bend, stretch and lift heavy objects
Serve Safe certification
Computer proficiency with MS Office
Ability to supervise and provide excellent customer service
Knowledge of health and safety standards
Ability to read, write and express ideas clearly
Must maintain high concentration and multitasking
Knowledge of mathematics principles
Knowledge of US Foods Menu Profit Pro preferred

Job Qualifications

High school diploma or equivalent GED
Minimum of 3 years in a similar position in upscale banquet, hotel or convention center setting with supervisory experience
State issued Health Certificate and immunizations
Technical proficiency and knowledge of food preparation methods
Strong interpersonal skills including active listening and communication
Ability to train, evaluate, motivate and coach staff
Capability to distribute responsibility to meet objectives
Problem-solving and decision-making abilities
Detail-oriented and able to multitask in a dynamic environment
Ability to work independently and in a team
Flexibility to work nights, weekends and long hours
Ability to stand for extended periods
Clear verbal communication
Proficiency in fast, repeated hand movements
Physical ability to bend, stretch, reach and lift heavy objects
Good sense of taste and smell
Serve Safe certification
Proficient with MS Word, Excel, Outlook
Ability to work closely with staff and independently
Supervisory and coaching skills
Customer service orientation
Knowledge of health and safety standards
Ability to articulate ideas clearly
Ability to read and interpret written information
Awareness of cooking process changes
Ability to perform repetitive physical activities
High concentration and multitasking skills
Knowledge of mathematics 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
Assists Executive Chef with kitchen record keeping and administrative requirements including food inventories and ordering
Organizes employee work schedules ensuring appropriate kitchen coverage
Measures, mixes and cooks ingredients according to recipes
Maintains clean kitchen environments with no food debris
Provides ongoing assistance, training and mentoring to kitchen staff
Promotes a positive and cooperative workplace by working alongside staff
Ensures quality, consistency, and standards in food preparation
Monitors food appearance, temperature, sanitation and quality
Monitors events, materials and surroundings
Guides, directs and motivates kitchen employees
Ensures compliance with all food safety standards
Communicates effectively with supervisors, peers and subordinates
Makes decisions and solves problems
Organizes, plans and prioritizes work
Documents and records personnel discipline information
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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