Job Overview
Employment Type
Hourly
Compensation
Type:
Hourly
Rate:
Exact $22.00
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 in venue development, management, and premium hospitality services within the live event industry. The company offers an unmatched 360-degree solution set for a collection of world-class owned venues and boasts an impressive client roster that includes the most influential and highly attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions worldwide. With its comprehensive expertise and dedication to excellence, Oak View Group has solidified its position at the forefront of the live entertainment sector by delivering superior venue services and unforgettable guest experiences.
The role of Sous Che... Show More
The role of Sous Che... Show More
Job Requirements
- High school diploma or equivalent GED
- Minimum of 3 years of supervisory experience in upscale banquet, hotel or convention center food service
- State issued Health Certificate and immunizations
- Serve Safe certification
- Ability to work flexible and event-driven schedules including nights and weekends
- Physical ability to stand for extended periods and perform repetitive tasks
- Strong communication and interpersonal skills
- Proficiency in food preparation methods and kitchen management
- Knowledge of computer software such as MS Word, Excel, and Outlook
- Ability to maintain kitchen cleanliness and food safety standards
- Must be able to mentor and train staff
- Ability to handle multiple priorities and solve problems independently
- Good sense of taste and smell
- Must be self-directed and work well in a team environment
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 verifiable knowledge of food preparation methods
- Ability to positively interact with diverse personalities and communicate effectively
- Ability to train, evaluate, motivate, coach and counsel staff
- Ability to allocate responsibilities to meet objectives
- Problem-solving skills and solid decision-making ability
- Detail-oriented and able to multi-task in a dynamic environment
- Self-directed work ethic within a team environment
- Flexibility to work nights, weekends and long hours
- Physical stamina to stand for extended periods
- Clear communication skills
- Ability to perform fast, repetitive movements and physically demanding tasks
- Serve Safe certification
- Computer skills including MS Word, Excel, and Outlook
- Ability to supervise, coach and train employees
- Excellent customer service skills
- Understanding of health and safety standards
- Strong verbal and written communication skills
- Ability to maintain high concentration and multi-task
- Knowledge of mathematics including arithmetic, algebra, geometry and statistics
- Familiarity with 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 food inventory ordering
- Organizes employee work schedules ensuring appropriate coverage
- Measures, mixes and cooks ingredients according to recipes
- Maintains a clean kitchen and food production areas
- Provides ongoing assistance, training, and mentoring to kitchen staff
- Ensures quality, consistency, and concept standards are maintained
- Monitors food preparation relative to 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 effectively with supervisors, peers, and subordinates
- Makes decisions and solves problems
- Organizes, plans and prioritizes work
- Documents and records personnel discipline information
- Works with Human Resources on discipline issues
- Performs other duties as assigned by Executive Chef
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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