Overview

To oversee the direction of the kitchen’s daily activities in accordance with OVG policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. Responsible for assisting the Executive Chef with the overall kitchen operations, including food sanitation, labor cost controls and food quality and cost controls. The Executive Sous Chef is responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the GM or Executive Chef.

The Executive Sous Chef must provide a high level of event oversight, hands-on culinary proficiency and operational/personnel support to ensure the smooth running of any assigned event. A critical function of the Executive Sous Chef will be to actively mentor, train and help employees meet company quality and production standards, and to promote a positive, enthusiastic and cooperative work environment.

This is a key position for the effective and profitable operation of the business. The Executive Sous Chef must maintain excellent attendance and be available to work a variable event-driven schedule. Open availability, professional presentation, outstanding interpersonal skills and self-direction required. 

This role will pay a salary of $58,000 to $65,000.

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).

Responsibilities

• Ensures budgeted food percentages are achieved through effective control measures including portion controls, production timing, accurate food inventory rotation and counting, receiving and food storage procedures, effective purchasing procedures, kitchen security procedures and waste control for all events.
• Controls labor costs through effective scheduling of kitchen staff, cross-training and development of employees.
• Ensures that the purchasing and preparation of all food products meet OVG’ standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained. Monitors production of food preparation ensuring recipe specifications, portion controls and production timing is met. Monitors all food served relative to appearance, temperature, sanitary and quality standards.
• Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel.
• Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness.
• Assists with the delivery and set-up of catered services and food service areas as needed.
• Assists with the supervision of the Stewarding Department ensuring sanitized china, glass ware and silver ware as well as maintenance and storage of all small wares items.
• Training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff.
• Maintains a positive and compliant employee relations climate. Responsible for staffing, training, evaluation and counseling of kitchen staff. Promotes support and communication with entire staff. Positively interacts with front of house staff. Rapidly solves problems.
• Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff.
• Assists the Executive Chef in 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.

Promotes teamwork among staff through effective communication, follow-through and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept.

Qualifications

• Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods.
• Strong ability to use computer software, including MS Word/Excel/Outlook
• Ability to positively interact with diverse personalities, including co-workers, subordinates, guests, and purveyors in a variety of work situations. Must have active listening and effective communication skills.
• Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance.
• Ability to positively distribute responsibility to others to meet objectives and achieve desired results.
• Ability to recognize problems and to creatively find solutions.
• Ability to set priorities and use initiative; solid decision-maker.
• Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment.
• Ability to be self-directed while working in a team-oriented environment.

• Ability to work a flexible schedule; able and willing to work nights, weekends, and long hours.
• Minimum of 2-3 years kitchen management experience in a full-service restaurant or events venue.
• Professional appearance and presentation required.
• Working knowledge of employee scheduling in a hospitality environment.
• Ability to obtain and maintain management level certification in a nationally recognized sanitation program.

Vaccination Statement

We are committed to ensuring all our buildings and office locations are the safest in the world for artists, teams, employees, and fans. Based on recent encouraging trends in the U.S. and Canada. We highly encourage our employees to continue to get vaccinate and boosted against COVID-19. Should circumstances change, we may need to reinstate vaccination requirements, in whole or in part, to safeguard the health of our employees, guests, performers, athletes, and partners.