Title Sous Chef |Part-Time| Worcester Red Sox (Polar Park)

Worcester, MA, USA|Onsite

Job Overview

Employment Type

Part-time

Hourly

Compensation

Hourly

Exact $24.00

Benefits

401(k) savings plan

401(k) matching

Job Description

Oak View Group (OVG) is a global leader in premium live entertainment infrastructure and services. Since its founding in 2015, OVG has established itself as a frontrunner in the industry, managing a wide platform that includes venue development, venue management, hospitality, and sponsorship sales. The company boasts ownership of seven world-class venues and maintains a client roster that includes some of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions across four continents. This breadth of operation underscores OVG's commitment to delivering exceptional experiences in live entertainment and hospitality sectors worldwide.

Polar Park, located in Worcester, Massachusetts, is one of OVG's flagship venues. Opened in May 2021, it serves as the modern downtown baseball stadium and the home of the Worcester Red Sox (WooSox), the Triple-A affiliate of the Boston Red Sox. Polar Park has quickly become a cherished regional sports destination, hosting baseball games as well as year-round community events. As a state-of-the-art facility, it combines the excitement of baseball with a versatile venue environment that facilitates a variety of private and public events, entertainment experiences, and community gatherings.

The part-time Sous Chef position at the Worcester Red Sox (Polar Park) involves supporting the Executive Chef in overseeing the culinary operations including the main kitchen, grill, and banquet services. This role is vital to maintaining the high culinary standards expected at Polar Park and ensuring a memorable dining experience for all guests. The Sous Chef will be responsible for aspects such as ordering supplies, scheduling kitchen staff, maintaining sanitation and kitchen equipment, fostering employee development, and conducting performance reviews. This position offers an hourly wage of $24.00, making it an attractive opportunity for skilled culinary professionals interested in working in a fast-paced, high-profile sports and entertainment venue.

The Sous Chef will manage the preparation and presentation of menu items including daily specials, salads, entrees, and banquet offerings while adhering to the quality standards set by the Executive Chef and Oak View Group. Additional duties include training and supervising kitchen employees, assisting with menu development for both ala carte and banquet options, managing inventory, and ensuring compliance with all health and sanitation regulations. The role requires excellent communication skills, multitasking abilities, and the capacity to work efficiently in a dynamic kitchen environment. The Sous Chef is also expected to deliver excellent customer service, handling guest requests and complaints promptly and professionally.

This position not only demands culinary expertise but also leadership qualities to enhance team spirit and operational excellence. The candidate will work closely with other departments, participate in food and beverage meetings, and contribute to maintaining a clean, safe, and organized kitchen environment. The company emphasizes its commitment to diversity and inclusion, creating a work environment that values different perspectives and backgrounds. Benefits for this part-time role include participation in a 401(k) savings plan with company matching, reflecting Oak View Group's dedication to supporting its employees’ financial futures.

Overall, this part-time Sous Chef role at Polar Park offers a unique opportunity to join a dynamic hospitality team within an exciting sports venue managed by a globally recognized entertainment company. The position not only challenges culinary skills but also rewards leadership, teamwork, and dedication to guest satisfaction in one of the most vibrant community sports environments in Massachusetts.

Job Requirements

high school diploma or equivalent
2-3 years experience as lead line cook
valid health & sanitation card
ability to communicate clearly and effectively
able to work in a fast-paced indoor environment
ability to multi-task efficiently
culinary school graduate preferred
ability to follow instructions accurately

Job Qualifications

2-3 years as lead line cook
prefer culinary training
health & sanitation card
ability to communicate and follow instructions
experience in indoor environment, fast pace
culinary school graduates preferred
ability to multi-task and work at an efficient pace to keep up with business needs
ability to follow instructions well as directed

Job Duties

Responsible for proper preparation, excellence of product, profit and labor cost
organize and help in the service of all activities concerning ala carte, employee meals and private dining rooms
consistent preparation and presentation based on overall standards, including portion size, of daily special, salads, entrees, etc. as applicable per work assignment and as designated by Executive Chef which are produced within ClubCorp's quality standards guidelines
to train, supervise, direct and/or performance manage employees when needed
to enhance the overall knowledge and team spirit of the kitchen staff, providing the 3 Steps of Service
to attend F&B meetings, banquet meetings, and line up
prepare work schedules for the kitchen crew, monitor payroll costs and Kronos reports as requested
ordering, receiving and proper rotation of food and kitchen goods
menu development for the ala carte and banquet menus, and any other special request by a Member or the Executive Chef
responsible for the 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 kitchen, including equipment, counters, tools, waste areas, etc.
assist fellow Employee, Members, and guests to ensure delivery of the 3 steps of service without being directed
be aware of team members and the environment and participate as a member of the team
notify supervisor of Member/Guest complaints at the time they occur
rectify, practicing service recover, any complaints as soon as possible
must be able to interact with Members/Guests professionally, helping them with changes and last-minute requests as needed
perform a multitude of different functions as needed or directed
adhere to all company, club and department mandatory standards of operations, policies, procedures, manuals, memos, oral instructions, etc.
follow all service department, club and corporate guidelines and policies as instructed by supervisor, policies, and manuals
responsible for maintaining good conduct and safe working habits while in all areas, including attendance at daily line-up and participating as requested
wear a clean and neat uniform that follows ClubCorp and your property uniform standards daily