Sous Chef| Subaru Park

Oak View Group

Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet.

Overview

The Sous Chef will oversee, mentor, and guide employees to meet company quality standards. This role includes actively managing all aspects of employee relations to ensure a positive, compliant, and collaborative work environment. As a key position in the efficient and profitable operation of the business, the Sous Chef must maintain excellent attendance and be flexible with a variable, event-driven schedule that includes evenings and weekends. Open availability, a professional appearance, strong interpersonal skills, self-motivation, and sound independent decision-making are essential.

 

This role pays an hourly rate of $25 to $27.

 

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 11 holidays).

 

This position will remain open until May 2, 2025.

Responsibilities

• Supervise all line set-up, prep, and breakdown activities, delegating tasks to line personnel during service.
• Oversee buffet, beverage, break, and carving table set-up and breakdown, ensuring all necessary equipment (chafing dishes, sternos, china, silverware, heating lamps, cutting boards, etc.) is in place.
• Assist Executive Chef with kitchen record-keeping, including food inventories and ordering food products
• Organize employee work schedules to ensure proper coverage in all kitchen areas
• Measure, mix, and cook ingredients according to recipes
• Use various kitchen equipment (pans, pots, knives, etc.) to prepare and serve food
• Maintain a clean kitchen, ensuring no food debris on floors, walls, equipment, or surfaces, and maintaining cleanliness in all food production areas
• Provide ongoing assistance, training, and mentoring to kitchen staff, ensuring awareness of workplace expectations
• Promote a positive, enthusiastic, and cooperative work environment by working alongside staff
• Assist Executive Chef in ensuring food quality, consistency, and adherence to concept, including monitoring recipe specifications, portion controls, and kitchen timings
• Monitor food appearance, temperature, sanitation, and quality standards
• Guide and motivate kitchen employees, ensuring effective communication within the team
• Ensure all food safety standards are strictly followed
• Communicate effectively with supervisors, peers, and subordinates
• Make decisions, solve problems, and organize, plan, and prioritize work
• Evaluate work against standards to ensure quality
• Document personnel discipline and collaborate with Human Resources for disciplinary actions
• Perform additional duties as assigned by the Executive Chef

Qualifications

• High school diploma or equivalent GED
• Minimum of 3 years in a similar position in an upscale banquet, hotel, or convention center setting with prior supervisory experience
• State-issued Health Certificate and immunizations required
• Technical proficiency and experience in food preparation methods
• Ability to interact positively with diverse personalities (co-workers, subordinates, guests, purveyors)
• Strong active listening and communication skills
• Ability to develop staff through effective training, evaluation, motivation, coaching, and counseling
• Ability to delegate responsibility to meet objectives and achieve results
• Strong problem-solving skills and ability to prioritize effectively
• Detail-oriented with the ability to multitask and adapt to a changing environment
• Self-directed and able to work in a team-oriented setting
• Flexible schedule, including availability for nights, weekends, and long hours
• Ability to stand for extended periods
• Clear and effective speech for communication
• Good sense of taste and smell
• Proficiency in MS Word, Excel, Outlook
• Ability to collaborate with kitchen staff and work independently
• Strong supervisory, coaching, and training skills
• Commitment to excellent customer service
• Knowledge of health and safety protocols for patrons and staff
• Strong written and verbal communication skills
• Ability to read, understand, and analyze written information
• Awareness of changing c