Executive Sous Chef| Utah Valley Convention Center

Oak View Group

Oak View Group (OVG) is the world’s leading arena development, management, and hospitality company founded in 2015 by Tim Leiweke and Irving Azoff to disrupt business as usual. As the largest developer of sports and entertainment facilities in the world, OVG prioritizes the way we do business focusing on making long-term investments in our people and our planet. We focus on building a diverse workforce and cultivating an inclusive workplace. Each day our team members around the world and throughout our local communities work together to provide the greatest experience to our fans and partners.

 

We celebrate and support a strong, transparent, authentic and inclusive culture focused around four core values:  

• We treat each other fairly and with respect.
• We act with integrity.
• We have an entrepreneurial spirit.
• We give back to our global community.

 

More information at OakViewGroup.com, and follow OVG on Facebook, Instagram, Twitter, and LinkedIn.

Overview

To oversee the direction of the kitchen’s daily activities in accordance with policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. Responsible to assist in all kitchen operations; including food cost,  labor cost and facility sanitation in all food production areas. Oversees the preparation of food; helps in the planning of meals and developing menus.

Provides daily communication to the Executive Chef & Director of Food and Beverage concerning all culinary 

 

This role will pay a salary of $46,000 to $52,000.

 

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).

 

job closes 3/31/2024

 

About the Venue

Located in historic downtown Provo, Utah the Utah Valley Convention Center opened its doors in 2012 as the premiere meeting space in Utah County. The UVCC boasts the perfect blend of modern architecture, flexible meeting space, and breathtaking interior and exterior views of the nearby Wasatch Mountains. This combined with its functional floor plan makes it the perfect venue to host any event.

Responsibilities

• Ensures budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control. 
• Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel.
• Responsible for fulfilling kitchen record keeping and administrative requirements including food inventories and invoicing of food products.  Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas. 
• Measure, mix and cook ingredients according to recipes
• Use a variety of pots, pans, knives and other equipment to prepare and serve food.
• Regulate temperatures of ovens, broilers, and grills.
• Direct the work of other cooks and kitchen workers. May train cooks and kitchen workers.
• Maintain a clean kitchen. At the end of the day there should be NO food debris on the floor, walls, equipment, work tables, ceilings or any other surface located with-in the kitchen area. This same standard must be maintained in all food production areas outside of the main kitchen. The Chef must maintain this standard. 
• Ensures that health department audits are passed with the highest score possible.
• Keep food production records of quantities of food supplies used..
• Ensure that all HAACP logs are filled out daily and kept on file for inspection.
• Monitor events, materials and surroundings.
• Ability to estimate sizes, quantities, time, cost or materials needed.
• Guide, direct and motivate kitchen employees.
• Follow all safety policies.
• Conduct safety training when need for culinary staff.
• Ensure that all food safety standards are followed.
• Conduct daily safety audits of kitchen to ensure of there is a safe environment.
• Communicate with supervisors, peers and subordinates.
• Make decisions and solve problems.
• Organize, plan and prioritize work.
• Evaluate information against standards.
• Carry out ideas, programs, systems or products.
• Schedule work and activities.
• Control machines and processes.
• Inspect equipment, structures or materials.
• Think creatively.
• Other duties as assigned by Executive Chef.

Qualifications

Qualifications: