Sous Chef | Full-Time | Kentucky Exposition Center

Louisville, KY, USA|Onsite

Job Overview

Employment Type

Hourly

Full-time

Compensation

Type:

Hourly

Rate:

Range $21.00 - $24.00

Work Schedule

Flexible

Weekend Shifts

Benefits

Health Insurance

Dental Insurance

Vision Insurance

401(k) savings plan

401(k) matching

Paid Time Off

vacation days

Job Description

Oak View Group is a global leader specializing in venue development, management, and premium hospitality services for the live event industry. The company offers a comprehensive, 360-degree solution set that caters to a collection of world-class venues it owns as well as an extensive client roster. This roster includes some of the most influential and highly attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions globally. Oak View Group is renowned for delivering exceptional experiences through managing top-tier venues and providing superior services that meet the high expectations of diverse event organizers, exhibitors, and attendees. The company's... Show More

Job Requirements

High school diploma or equivalent GED
minimum of 3 years of experience in similar position with supervisory duties
state issued health certificate and current immunizations
ability to work a variable event-driven schedule including evenings and weekends
serve safe certification
ability to stand for extended periods
ability to lift and carry heavy objects
strong communication and interpersonal skills
proficiency with computer software such as MS Word, Excel, Outlook
must be self-directed and able to work independently and in a team
flexible schedule availability
physical ability to perform kitchen tasks involving bending, twisting and repetitive movements
professional demeanor and presentation

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 are required
technical proficiency and experience demonstrating verifiable knowledge of food preparation methods
ability to positively interact with diverse personalities including co-workers, subordinates, guests and purveyors
active listening and effective communication skills
ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling
ability to positively distribute responsibility to others
ability to recognize problems and to creatively find solutions
ability to be detail-oriented, multi-task and effectively prioritize
ability to be self-directed while working in a team-oriented environment
ability to work a flexible schedule including nights, weekends and long hours
must be able to stand for extended periods
ability to speak clearly
must be able to make fast, simple, repeated movements of fingers, hands and wrists
ability to bend, stretch, twist or reach with body
must be able to lift, push, pull or carry heavy objects
good sense of taste and smell
must be Serve Safe certified
knowledge of computer software including MS Word, Excel, Outlook
ability to work closely with kitchen staff and also independently
must be able to supervise, coach, and train employees
provide excellent service to customers
general knowledge for health and safety of patrons and staff
ability to express ideas clearly
ability to read and understand written information
identify problems and review information
must be aware of frequently changing events in cooking processes
ability to repeat same physical activities
must maintain high level of concentration
must be able to multi-task
knowledge of math including arithmetic, algebra, geometry and statistics
knowledge of US Foods Menu Profit Pro 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
measure, mix and cook ingredients according to recipes
use a variety of pots, pans, knives and other equipment to prepare and serve food
maintain a clean kitchen
provide on-going assistance, training and mentoring to kitchen staff
monitor production of food preparation ensuring recipe specifications, portion controls, and kitchen timings are met
monitor events, materials and surroundings
guide, direct and motivate kitchen employees
ensure that all food safety standards are followed
communicate with supervisors, peers and subordinates
make decisions and solve problems
organize, plan and prioritize work
evaluate information against standards
carry out ideas, programs, systems or products
document and record all personnel discipline information
work with Human Resources for personnel discipline issues
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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