Sous Chef | Full-Time | Saint John Trade

Oak View GroupOak 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.Position SummaryWe are looking for a professional Sous Chef to be the second in command in our kitchen, following our Executive Chef’s specifications and guidelines. The successful candidate will employ culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.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 that 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 annual salary of $45,000-$55,000 CADBenefits for Full-Time roles: Health, Dental and Vision Insurance, Pension matching, and Paid Time Off (vacation days, sick days, and 11 holidays)This position will remain open until November 14, 2025.ResponsibilitiesHelp in the preparation and design of all food and drinks menusProducing high quality plates both design and taste wiseEnsuring that the kitchen operates in a timely way that meets our quality standardsFill in for the Executive Chef in planning and directing food preparation when necessaryResourcefully solve any issues that arise and seize control of any problematic situationManage and train kitchen staff, establish working schedule and assess staff’s performanceOrder supplies to stock inventory appropriatelyComply with and enforce sanitation regulations and safety standardsMaintain a positive and professional approach with coworkers and customersCross-over work at TD Station Arena when help is neededOther duties as assigned by Executive ChefQualifications5 years of experience in a professional kitchen environmentUnderstanding of various cooking methods, ingredients, equipment and proceduresExcellent record of kitchen and staff managementAccuracy and speed in handling emergency situations and providing solutionsFamiliar with industry’s best practicesWorking knowledge of various computer software programs (MS Office, restaurant management software, PO)Technical proficiency and experience demonstrating verifiable knowledge of food preparation methodsAbility to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situationsAbility to develop results-oriented staff through effective training, evaluation, motivation, coaching and counselingAbility to positively distribute responsibility to others to meet objectives and achieve desired resultsAbility to recognize problems and to creatively and expeditiously find solutionsAbility to be detail-oriented, multi-task and effectively prioritize in a continuously changing environmentAbility to be self-directed while working in a team-oriented environmentAbility to work a flexible schedule; able and willing to work nights, weekends and long hoursMust be able to stand for extended periods of timeAbility to speak clearly so that listeners may understandMust be able to make fast, simple, repeated movements of fingers, hands and wristsAbility to bend, stretch, twist or reach out with the body, arms and/or legsMust be able to lift, push, pull or carry heavy objectsMust have a good sense of taste and smellKnowledge of and skill in using computer software, including MS Word/Excel/OutlookAbility to work closely with kitchen staff, but also spend time alone cookingMust be able to supervise, coach, and train employeesProvide excellent service to customersGeneral knowledge for the health and safety of patrons and staffAbility to express ideas clearly when speaking or in writingAbility to read and understand written informationIdentify problems and review informationMust be constantly aware of frequently changing events in cooking processesAbility to repeat the same physical activitiesMust maintain a high level of concentrationMust be able to multi-taskKnowledge of the rules and uses of numbers in mathematics (arithmetic, algebra, geometry and statistics)Equity, Diversity and InclusionStrengthened by our Differences. United to Make a DifferenceAt OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. #J-18808-Ljbffr