Sous Chef| Full-Time | Moody Center

Austin, TX, USA|Onsite

Job Overview

Employment Type

Hourly

Compensation

Type:

Hourly

Rate:

Range $28.00 - $32.00

Benefits

Health Insurance

Dental Insurance

Vision Insurance

401K Savings Plan

401K Matching

Paid Time Off

Job Description

Oak View Group is the 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 collection of world-class owned venues and a client roster that includes some of the most influential and highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions worldwide. Oak View Group is renowned for its innovative approach to venue management and its commitment to providing outstanding experiences for fans, artists, and partners around the globe.

Moody Center in Austin, Texas, is one of the premier venues o... Show More

Job Requirements

Minimum of 1-2 years kitchen management experience in a full-service restaurant or event venue
Associates of Science or Culinary Arts degree preferred
Technical proficiency and experience in food preparation methods
Effective communication and active listening skills
Ability to train, motivate, and counsel staff
Detail-oriented with strong multitasking and prioritization skills
Ability to work independently and within a team
Flexible to work nights, weekends, and long hours
Proven track record of managing food and labor costs
Professional appearance and presentation
Proficient in MS Word, Excel, and Outlook
Current Food Handler's card and alcohol service permit if applicable
Knowledge of employee scheduling in hospitality
Certification in a nationally recognized sanitation program or ability to obtain

Job Qualifications

Minimum of 1-2 years kitchen management experience in a full-service restaurant or events venue
Associates of Science or Culinary Arts degree preferred
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 in various work situations
Must have active listening and effective communication skills
Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling
Ability to assist others in developing needed skills for effective job performance
Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment
Ability to be self-directed while working in a team-oriented environment
Ability to work a flexible schedule
able and willing to work nights, weekends and long hours
Demonstrated and verifiable track record of meeting projected costs
Professional appearance and presentation required
Knowledge of and skill in using computer software including MS Word, Excel, Outlook
Maintains a current Food Handler's card and alcohol service permit if required by state or local government
Working knowledge of employee scheduling in a hospitality environment
Ability to obtain and maintain certification in a nationally recognized sanitation program

Job Duties

Helps to ensure budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control
Helps controls labor costs through effective scheduling of kitchen staff, cross-training and development of employees
Ensures that the purchasing and preparation of all food products meet OVG360 standards of quality and consistency
Assists with the development of menus, ensuring quality, consistency and style of concept are maintained
Supervises production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met
Supervises all food served relative to appearance, temperature, sanitary and quality standards
Supervises all line set-up, prep and breakdown activities
Responsible for in-service delegation of tasks to line personnel
Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness
Assists with the delivery and set-up of catered services and food service areas as needed
Assists with training and development of part-time kitchen staff, including departmental orientation of new employees
Provides leadership and support to the entire kitchen staff
builds morale and encourages empowerment of staff
Maintains a positive and compliant employee relations climate
Assists with staffing, training, evaluation and counseling of kitchen staff
Promotes support and communication with entire staff
Positively interacts with front of house staff
Rapidly solves problems
Assists with compliance of all health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff
Assists the Executive Chef and Executive Sous Chef(s) in fulfilling kitchen record keeping and administrative requirements including food inventories and invoicing of food products
Assists with part-time employee scheduling, ensuring appropriate coverage for all kitchen areas
Promotes teamwork among staff through effective communication, follow through and goal setting
Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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