Title Sous Chef | Full-Time | The Baylor Club

Waco, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $55,000.00 - $60,000.00

Benefits

Health Insurance

Dental Insurance

Vision Insurance

401(k) savings plan

401(k) matching

Paid Time Off

vacation days

Job Description

Oak View Group (OVG) is a global leader in premium live entertainment infrastructure and services, known for its comprehensive platform that includes venue development, venue management, hospitality, and sponsorship sales. Established in 2015, OVG manages a diverse portfolio of world-class venues including arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions across four continents. With a commitment to innovation and excellence, OVG delivers superior live entertainment experiences that resonate with and celebrate the diverse communities they serve. The Baylor Club, located in Waco, Texas, is one of the prestigious food and hospitality venues operated under the OVG umbrella, offering exceptional dining and event experiences to its members and guests.

The Sous Chef position at The Baylor Club plays a critical role in supporting the Executive Chef across all kitchen operations including main, grill, and banquet kitchens. This full-time role is perfect for culinary professionals eager to contribute to a high-quality food preparation environment in an upscale banquet, hotel, or convention center setting. The position offers an annual salary ranging from $55,000 to $60,000 and comes with comprehensive benefits including health, dental, and vision insurance, a 401(k) savings plan with matching contributions, and paid time off including vacation days, sick days, and 11 holidays.

As a Sous Chef, you will be directly involved in managing kitchen operations related to ordering, scheduling, sanitation, maintenance, employee development, and performance evaluations. Your responsibilities will ensure that all aspects of food service adhere to ClubCorp's quality standards, with an emphasis on proper preparation, portion control, presentation, and overall product excellence. You'll also lead and train kitchen staff, fostering an environment of teamwork and continuous improvement.

This role demands hands-on involvement in various kitchen functions such as organizing service for a la carte menus, employee meals, and private dining events. You will maintain strict cleanliness, sanitation, and safety standards while monitoring labor and food costs to maximize profitability. Your contribution will extend beyond routine kitchen tasks to include menu development, inventory management, complaint resolution, and ensuring compliance with company policies and government regulations.

This position requires a flexible schedule covering nights, weekends, holidays, and extended shifts to support the dynamic operational needs of The Baylor Club. The ideal candidate will bring strong leadership, organizational, and problem-solving skills to work efficiently in a fast-paced environment while maintaining a high standard of culinary excellence. Proficiency in Microsoft Office applications and knowledge of food safety regulations is essential. Experience with food inventory software like US Foods Menu Profit Pro is a plus.

Joining Oak View Group means becoming part of a diverse and inclusive team dedicated to innovation and delivering unparalleled service in the live entertainment and hospitality industry. The company prides itself on equal employment opportunity and fostering a workplace that honors different backgrounds and perspectives to drive success. If you are passionate about culinary arts and eager to work in a dynamic, upscale setting like The Baylor Club, this Sous Chef opportunity is ideal for you.

Job Requirements

Education equivalent to high school diploma or GED
Minimum 3-5 years of culinary experience in upscale banquet, hotel, or convention center environments
Current state-issued health certificate and immunizations
Valid ServSafe certification
Ability to work nights, weekends, holidays, and extended shifts
Physical ability to lift, push, pull, and carry heavy objects
Proficiency in Microsoft Office applications including Word, Excel, and Outlook
Strong communication and interpersonal skills
Commitment to food safety and sanitation practices
Ability to train, supervise, and manage kitchen staff
Flexible and adaptable to fast-paced work environment

Job Qualifications

3-5+ years of experience in a similar role within an upscale banquet, hotel, or convention center environment, including prior supervisory experience
Current state-issued health certificate and required immunizations
ServSafe certification required
Demonstrated technical knowledge and hands-on experience with food preparation methods and kitchen operations
Strong interpersonal skills with ability to work effectively with co-workers, supervisors, guests, and vendors
Excellent verbal communication, active listening, and customer service skills
Proven experience training, mentoring, motivating, and evaluating staff
Capable of delegating responsibilities effectively to meet operational goals and achieve desired results
Strong problem-solving and decision-making skills
Highly organized with ability to prioritize tasks and manage multiple responsibilities
Self-motivated and capable of working independently while contributing to a team
Flexible schedule availability including nights, weekends, holidays, and extended shifts
Physically able to lift, push, pull, and carry heavy objects
Proficient in Microsoft Word, Excel, and Outlook
Comfortable working independently as well as alongside kitchen staff
Working knowledge of food safety, sanitation, and health regulations
Skilled at identifying issues, reviewing information, and implementing practical solutions
Basic mathematical knowledge related to kitchen operations and food preparation
Experience with US Foods Menu Profit Pro is preferred

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 specials, salads, entrees, etc., as applicable per work assignment and as designated by the Executive Chef
Train, supervise, direct, and/or performance manage employees when needed to enhance overall knowledge and team spirit of the kitchen staff, provide the 3 steps of service
Attend F&B meetings, banquet meetings, and line-ups
Prepare work schedules for the kitchen crew and monitor payroll costs and Kronos reports as requested
Ordering, receiving, and proper rotation of food and kitchen goods
Menu development for the a la carte and banquet menus and any other special requests by a member or the Executive Chef
Responsible for expediting at any meal period and ensuring proper quality, portioning, and presentation
Adhere to all cleaning schedules and duties set up by the Executive Chef
Responsible for cleanliness and sanitation of individual work area and kitchens, including equipment, counters, tools, waste areas, etc.
Assist fellow employees, members, and guests to ensure delivery of the 3 steps of service without being directed
Notify leadership of member/guest complaints at the time they occur and rectify practicing service recovery
Interact with members/guests professionally, helping them with changes and last-minute requests as needed
May be expected to perform other tasks as needed or directed
Adhere to all company, club, and department written mandatory standards of operations, policies and procedures, manuals, memos, oral instructions
Multi-task and work at an efficient pace to keep up with business needs
Follow instructions as directed
Follow all service department, club, and corporate guidelines and policies
Responsible for maintaining good conduct and safe working habits in all areas, including the kitchen
Attendance at daily lineup and participation as requested
Wearing a clean and neat uniform following ClubCorp and property’s uniform standards daily