Overview

The Sous Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment.  This is a key position for the effective and profitable operation of the business. The employee must maintain excellent attendance and be available to work a variable event-driven schedule which includes evenings and weekends.  Open availability, professional presentation, outstanding interpersonal skills, self-direction and strong management and independent decision-making skills are required.

This role pays an hourly wage of $24 to $27 plus tips

Benefits for FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 12 holidays).

This position will remain open until September 30, 2024

Responsibilities

• • Supervises the BOH setup of the restaurant functions, suites & premium area as well as catering.
  • Provide a high level of oversight and operational expertise resulting in the smooth, efficient and profitable execution of events by working together with FOH Staff in a respectful manner
  • Responsible for overseeing the opening & closing duties of all kitchens and checking out of staff
  • Maintains sanitation, health and safety standards in work areas.
  • Assures that the location equipment is operable and clean prior to start of event:
  • Duties include equipment inspection, training, food production, clean-up, post-event reconciliation, and any other duties as assigned by Managers, Executive Chef, or Supervisors.
  • Provide directions and oversight to Culinary Leads, Cooks & Steward/Dishwashers.
  • Assists with staff placement on event day
  • Properly maintains, labels, and dates inventory levels
  • Willing to cover any open positions to assure location is fully operational and company standards pertaining to speed of service and guest satisfaction are met
  • Must show demonstrated ability to meet the company standard for excellent attendance.
  • Enforces all Oak View Group policies and procedures.
  • Assists Management team with projects including training, inventory and special events.
  • All other duties as assigned by the Managers, Chef, & Supervisors

Qualifications

• • Minimum three years of experience in Supervision
  • Understanding of various cooking methods, ingredients, equipment and procedures
  • Excellent record of kitchen and staff management
  • Accuracy and speed in handling emergency situations and providing solutions.
  • Ability to supervise the work of others.
  • Ability to prep, cook and create new menu ideas.
  • Good knife skills with time management
  • Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment.
  • Ability to speak, read and write in English.
  • Bilingual not required but preferred.
  • Ability to work well in a team-oriented, fast-paced, event-driven environment.
  • Possess a valid food handling certificate or alcohol service permit if required by state or federal regulations.