Sous Chef

2 weeks ago

London, Ontario, Canada Oak View Group Full time

About Oak View Group

Oak View Group is a global leader in venue development, management, and premium hospitality services for the live event industry. Our company offers a unique 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.

Job Summary

The Sous Chef will play a key role in supervising, coaching, and mentoring employees to meet company quality standards. This individual will actively manage all aspects of employee relations to ensure a positive, harmonious, compliant, and cooperative work environment.

This is a critical position for the effective and profitable operation of the business. The successful candidate must maintain excellent attendance and be available to work a variable event-driven schedule, including evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, self-direction, and strong management and independent decision-making skills are required.

This role offers a competitive yearly wage of $90,000 to $120,000, plus bonus. Benefits for full-time roles include health, dental, and vision insurance, and paid time off (vacation days, sick days, and holidays).

Responsibilities

  • Supervise all line set-up, prep, and breakdown activities, delegating tasks to line personnel as needed.
  • Oversee buffet, beverage, break, and carving table set-up and breakdown, ensuring all necessary equipment is set up, including chaffing dishes, sternos, china, serving ware, silverware, bowls, and platters.
  • Assist the Executive Chef with fulfilling kitchen record-keeping and administrative requirements, including food inventories and ordering of food products.
  • Measure, mix, and cook ingredients according to recipes.
  • Use a variety of pots, pans, knives, and other equipment to prepare and serve food.
  • Maintain a clean kitchen, ensuring no food debris is present on the floor, walls, equipment, work tables, ceilings, or any other surface within the kitchen area.
  • Ensure kitchen staff are aware of workplace expectations by providing ongoing assistance, training, and mentoring.
  • Assist the Executive Chef in ensuring quality, consistency, and concept are maintained, monitoring production of food preparation, and ensuring recipe specifications, portion controls, and kitchen timings are met.
  • Monitor events, materials, and surroundings.
  • Guide, direct, and motivate kitchen employees.
  • Ensure all food safety standards are followed.
  • Communicate with supervisors, peers, and subordinates.
  • Make decisions and solve problems, organizing, planning, and prioritizing work.
  • Evaluate information against standards.
  • Carry out ideas, programs, systems, or products.
  • Document and record all personnel discipline information, working with Human Resources as needed.
  • Perform other duties as assigned by the Executive Chef.

Qualifications

  • High school diploma or equivalent GED.
  • Minimum of 3 years of experience in a similar position in an upscale banquet, hotel, or convention center setting, with prior supervisory experience.
  • State-issued Health Certificate and immunizations are required.
  • Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods.
  • Ability to positively interact with diverse personalities, including co-workers, subordinates, guests, and purveyors in a variety of work situations.
  • Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching, and counseling.
  • Ability to positively distribute responsibility to others to meet objectives and achieve desired results.
  • Ability to recognize problems and creatively find solutions, set priorities, and use initiative.
  • 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, including nights, weekends, and long hours.
  • Must be able to stand for extended periods.
  • Ability to speak clearly so that listeners may understand.
  • Must be able to make fast, simple, repeated movements of fingers, hands, and wrists.
  • Ability to bend, stretch, twist, or reach out with the body, arms, and/or legs.
  • Must be able to lift, push, pull, or carry heavy objects.
  • Must have a good sense of taste and smell.
  • Must be Serve Safe certified.
  • Knowledge of and skill in using computer software, including MS Word, Excel, and Outlook.
  • Ability to work closely with kitchen staff and spend time alone cooking.
  • Must be able to supervise, coach, and train employees.
  • Provide excellent service to customers.
  • General knowledge of the health and safety of patrons and staff.
  • Ability to express ideas clearly when speaking or in writing.
  • Ability to read and understand written information.
  • Identify problems and review information.
  • Must be constantly aware of frequently changing events in cooking processes.
  • Ability to repeat the same physical activities.
  • Must maintain a high level of concentration.
  • Must be able to multi-task.
  • Knowledge of the rules and uses of numbers in mathematics, including arithmetic, algebra, geometry, and statistics.
  • Knowledge of US Foods Menu Profit Pro is a plus.

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