Job Overview
Employment Type
Hourly
Full-time
Compensation
Type:
Hourly
Rate:
Range $25.00 - $30.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Vision Insurance
401(k) savings plan
401(k) matching
Paid Time Off
vacation days
Job Description
Vanderbilit is a distinguished stadium and event venue known for delivering exceptional dining experiences within its Club and Suite Levels. As a key player in the hospitality and food service industry, Vanderbilit emphasizes quality, efficiency, and customer satisfaction in a high-volume, dynamic setting. With a reputation for excellence, the venue hosts a wide range of events requiring a sophisticated and seamless approach to culinary production and service. Vanderbilit offers an engaging work environment where culinary professionals can thrive and grow, supported by a comprehensive benefits package including health, dental, and vision insurance, a 401(k) savings plan with matching contributions, and... Show More
Job Requirements
- Minimum of 3-5 years of experience as a sous chef or similar role preferably in a high-volume environment such as a stadium, hotel, or large restaurant
- Culinary degree or equivalent professional experience
- Strong knowledge of culinary techniques, food safety, and sanitation practices
- Proven ability to lead and motivate a team
- Excellent organizational and time-management skills
- Ability to work in a fast-paced and demanding environment
- Strong communication and interpersonal skills
- Proficiency in kitchen management software and point-of-sale systems
- ServSafe certification or equivalent
- Ability to work flexible hours including nights, weekends, and holidays
- Must maintain local health codes and sanitation HACCP
- Results oriented individual with the ability to meet required budgetary goals
- Excellent organizational, planning, communication and inter-personal skills
- Ability to undertake and complete multiple tasks
- Ability to use and maintain basic food service and kitchen equipment
- Ability to train others in the use of basic food service and kitchen equipment
- Strong analytical and mathematic skills in relation to the culinary profession and food and beverage industry
- Strong communication skills and the ability to read, write, and understand English
- Ability to interact with all levels of staff
- Ability to quickly identify problems and resolve them
- Excellent organizational and planning skills
- Strong customer service orientation
- Excellent communication and interpersonal skills
- Ability to work with limited supervision
- Ability to interact with all levels of staff including management
- Ability to work irregular hours as dictated by the event schedule including nights, weekends and holidays
- Creative and ability to create unique dining experiences
- Ability to be creative with food presentations and maintain a quality product
- Must maintain local health codes and sanitation
Job Qualifications
- Minimum of 3-5 years of experience as a sous chef or similar role preferably in a high-volume environment such as a stadium, hotel, or large restaurant
- Culinary degree or equivalent professional experience
- Strong knowledge of culinary techniques, food safety, and sanitation practices
- Proven ability to lead and motivate a team
- Excellent organizational and time-management skills
- Ability to work in a fast-paced and demanding environment
- Strong communication and interpersonal skills
- Proficiency in kitchen management software and point-of-sale systems
- ServSafe certification or equivalent
- Ability to work flexible hours including nights, weekends, and holidays
- Must maintain local health codes and sanitation HACCP
- Results oriented individual with the ability to meet required budgetary goals
- Excellent organizational, planning, communication and inter-personal skills
- Ability to undertake and complete multiple tasks
- Ability to use and maintain basic food service and kitchen equipment
- Ability to train others in the use of basic food service and kitchen equipment
- Strong analytical and mathematic skills in relation to the culinary profession and food and beverage industry
- Strong communication skills and the ability to read, write, and understand English
- Ability to interact with all levels of staff
- Ability to quickly identify problems and resolve them
- Excellent organizational and planning skills
- Strong customer service orientation
- Excellent communication and interpersonal skills
- Ability to work with limited supervision
- Ability to interact with all levels of staff including management
- Ability to work irregular hours as dictated by the event schedule including nights, weekends and holidays
- Creative and ability to create unique dining experiences
- Ability to be creative with food presentations and maintain a quality product
- Must maintain local health codes and sanitation
Job Duties
- Provides a two-way line of communication between BOH and FOH during events, expediting food to events
- Enforces sanitation and quality controls of food standards for Club and Suites
- Sets all kitchen guidelines are being followed by staff at all times
- Responsible for delivering food and labor goals set by the General Manager and Executive Chef
- Maintains proper inventory controls
- Coordinates with the lead steward to ensure maintenance of all kitchen equipment, event set ups and break downs are in line with event needs
- Approaches all encounters with guests and employees in a friendly and service-oriented manner
- Always complies with OVG standards and regulations to encourage safe and efficient facility operations
- Has thorough working knowledge of menus and preparation skills required to produce food according to facility standards
- Assists in controlling costs by maintaining food cost within budgeted guidelines as determined by the Executive Chef
- Ensures the completion of necessary food and station preparations prior to events to ensure guests are served promptly and efficiently
- Supervises and assists in the food preparation for catering as well as other departments as required
- Ensures banquet items are completed on time and checks with Director of Suites or Director of Clubs for time, cover count or any other changes
- Maintains the "Clean as You Go" policy and is responsible for maintaining the sanitation and cleaning schedule of the kitchen
- Keeps all storage areas neat, orderly, and clean
- Supervises and assists with breakdown of commissary kitchens, concession stands, concession spaces and kitchen lines, ensuring proper storage of food and equipment at the end of each meal period following HACCP regulations
- Supervises and coordinates kitchen staff, ensuring efficient workflow and adherence to recipes and standards
- Performs other duties as assigned
- Carries out supervisory responsibilities including interviewing, hiring and training employees
- Plans, assigns and directs work
- Appraises performance
- Rewards and disciplines employees in conjunction with Human Resources
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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