Sous Chef | Full-Time | University of Southern California (USC) Athletics
Job Overview
Employment Type
Hourly
Full-time
Compensation
Type:
Hourly
Rate:
Range $29.00 - $32.00
Work Schedule
Standard Hours
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Vision Insurance
401(k) savings plan
401(k) matching
Paid Time Off
Holiday pay
Job Description
Oak View Group is a global leader in venue development, management, and premium hospitality services for the live event industry. The company offers an unmatched, 360-degree solution set for a portfolio of world-class owned venues and serves a client roster that includes some of the most influential and highly attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions worldwide. Oak View Group's commitment to innovation, excellence, and inclusivity has positioned it as a pioneer in the sports and live entertainment sectors, continually shaping memorable experiences for audiences and guests. The company's dedication to diversity and equal employment... Show More
Job Requirements
- High school diploma or equivalent
- 2-3 years of relevant cooking experience
- Culinary training preferred
- Valid health and sanitation certification
- Ability to stand, walk, lift up to 100 pounds, and perform physical kitchen tasks
- Effective communication skills
- Ability to follow detailed instructions
- Availability to work weekends, holidays and extra hours as needed
- Commitment to maintaining a clean and safe kitchen environment
- Ability to work efficiently under pressure
- Basic computer skills for scheduling and reporting
Job Qualifications
- 2-3 years as line cook
- Prefer culinary training
- Health and sanitation card
- Ability to communicate and follow instructions
- Experience working in an indoor, fast-paced environment
Job Duties
- Responsible for proper preparation, excellence of product, profit and labor cost
- Organize and help in the service of all activities concerning a la carte, employee meals and private dining rooms
- Consistent preparation and presentation based on overall standards, including portion size, of daily special, salads, entrees, etc., as designated by Executive Chef
- To train, supervise, direct and/or performance manage employees when needed
- Attend food and beverage meetings, banquet meetings, and line up
- Prepare work schedules for the kitchen crew, monitor payroll costs and Kronos reports
- Ordering, receiving and proper rotation of food and kitchen goods
- Menu development for ala carte and banquet menus including special requests
- Responsible for the expediting at any meal period ensuring proper quality, portioning and presentation
- Adhere to all cleaning schedules and duties set up by the Executive Chef
- Maintain cleanliness and sanitation of work area, kitchen, equipment, counters, tools, and waste areas
- Assist employees, members and guests to ensure delivery of service steps without being directed
- Notify supervisor of member/guest complaints and practice service recovery
- Interact professionally with members/guests assisting with changes and last minute requests
- Perform other tasks as needed or directed as part of the company’s fluctuating operational demands
- Adhere to all company, club and department standards, policies and procedures
- Work efficiently to meet business needs while multitasking
- Follow supervisor instructions and corporate guidelines
- Maintain safe working habits and ensure safety compliance among all kitchen staff
- Participate in daily line-ups and wear a clean, neat uniform that meets company standards.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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