Job Overview
Employment Type
Hourly
Full-time
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
Job Description
Oak View Group is a global leader in venue development, management, and premium hospitality services within the live event industry. Renowned for offering an unmatched 360-degree solution set, Oak View Group manages a collection of world-class owned venues and serves a client roster comprising some of the most influential and highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions worldwide. Rooted in innovation and a commitment to excellence, the company prides itself on delivering exceptional experiences by supporting the operational and hospitality needs of live events.
The role of Sous Chef at Oak Vi... Show More
The role of Sous Chef at Oak Vi... Show More
Job Requirements
- High school diploma or equivalent GED
- Minimum 3 years relevant supervisory experience in banquet, hotel, or convention center
- State issued health certificate and immunizations
- Serve Safe certification
- Ability to work nights, weekends and long hours
- Physically able to stand for extended periods
- Ability to lift, push, pull or carry heavy objects
- Ability to perform fast, repeated hand movements
- Ability to bend, stretch, twist or reach
- Good sense of taste and smell
- Proficiency with MS Word, Excel, Outlook
- Knowledge of food preparation techniques
- Strong interpersonal skills
- Ability to communicate effectively
- Ability to train and mentor staff
- Problem-solving skills
- Ability to multitask and pay attention to detail
- Flexible and self-directed
- Ability to follow health and safety guidelines
Job Qualifications
- High school diploma or equivalent GED
- Minimum of 3 years in similar position in upscale banquet, hotel or convention center with supervisory experience
- State issued health certificate and immunizations required
- Technical proficiency demonstrating knowledge of food preparation methods
- Strong interpersonal and communication skills
- Ability to train, evaluate, motivate and counsel staff
- Ability to distribute responsibility effectively
- Problem-solving and decision-making skills
- Detail-oriented with ability to multitask
- Self-directed while working in a team environment
- Flexible with work schedule including nights and weekends
- Ability to stand for extended periods
- Clear verbal communication
- Fast, repetitive hand movements
- Physical ability to bend, stretch, twist and lift heavy objects
- Good sense of taste and smell
- Serve Safe certification
- Knowledge of MS Word, Excel and Outlook
- Ability to work independently and supervise staff
- Commitment to excellent customer service
- Knowledge of health and safety regulations
- Clear written and spoken communication skills
- Ability to read and understand written materials
- Awareness of cooking process changes
- Ability to perform repeated physical activities
- High level of concentration
- Ability to multitask
- Knowledge of basic math including arithmetic and statistics
- Knowledge of US Foods Menu Profit Pro is 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 kitchen record keeping and food ordering
- Measures, mixes and cooks ingredients according to recipes
- Uses a variety of kitchen equipment to prepare and serve food
- Maintains a clean kitchen and food production areas
- Provides ongoing assistance, training and mentoring to kitchen staff
- Assists Executive Chef to ensure quality, consistency and concept are maintained
- Monitors food preparation according to recipe specifications 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
- Evaluates information against standards
- Documents and records personnel discipline information
- Performs other duties as assigned by Executive Chef
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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