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Assistant Culinary Leader
3 months ago
Oak View Group
Oak View Group stands as a premier entity in venue development, management, and exceptional hospitality services within the live event sector. We provide a comprehensive solution for a portfolio of renowned venues and a clientele that encompasses the most significant arenas, convention centers, music festivals, performing arts venues, and cultural establishments globally.
Position Overview
The Sous Chef will play a vital role in overseeing, guiding, mentoring, and training team members to uphold the company's quality benchmarks. This position involves managing employee relations to foster a positive, compliant, and collaborative work atmosphere.
This role is crucial for the successful and profitable functioning of the organization. The individual must demonstrate excellent attendance and be available for a flexible schedule that includes evenings and weekends. Attributes such as open availability, professional demeanor, exceptional interpersonal skills, self-motivation, and strong management capabilities are essential.
The annual compensation for this role ranges from $90,000 to $120,000, in addition to performance bonuses.
Benefits for Full-Time Positions: Health, Dental, and Vision insurance, along with paid time off including vacation days, sick leave, and holidays.
Key Responsibilities
- Oversee all line preparation, setup, and breakdown tasks, delegating responsibilities to kitchen staff.
- Manage buffet, beverage, and carving station setups, ensuring all necessary equipment is prepared.
- Assist the Executive Chef with kitchen record-keeping, including inventory management and food ordering.
- Prepare ingredients according to established recipes.
- Utilize various kitchen tools and equipment for food preparation and service.
- Maintain cleanliness in the kitchen, ensuring no food debris remains at the end of the day.
- Provide ongoing training and support to kitchen staff, fostering a positive work environment.
- Collaborate with the Executive Chef to maintain quality and consistency in food production.
- Monitor events and kitchen operations closely.
- Inspire and motivate kitchen personnel.
- Ensure compliance with food safety regulations.
- Communicate effectively with team members and supervisors.
- Make informed decisions and solve problems efficiently.
- Document personnel-related information and collaborate with Human Resources as needed.
- Perform additional duties as assigned by the Executive Chef.
Required Qualifications
- High school diploma or equivalent GED.
- At least 3 years of experience in a similar role within an upscale banquet, hotel, or convention center environment, including supervisory experience.
- Valid Health Certificate and required immunizations.
- Proven knowledge of food preparation techniques.
- Strong interpersonal skills to interact positively with diverse individuals.
- Ability to develop staff through effective training and motivation.
- Competence in delegating responsibilities to achieve objectives.
- Problem-solving skills and the ability to prioritize tasks effectively.
- Detail-oriented with the ability to multitask in a dynamic environment.
- Flexibility to work varied hours, including nights and weekends.
- Physical stamina to stand for extended periods and perform manual tasks.
- Strong communication skills, both verbal and written.
- Familiarity with computer software, including MS Word, Excel, and Outlook.
- Capability to work independently while collaborating with kitchen staff.
- Commitment to providing excellent customer service.
- General knowledge of health and safety regulations.
- Ability to maintain focus and concentration in a busy kitchen environment.
- Knowledge of mathematical principles relevant to food service operations.
