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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.