Overview
The Executive Sous Chef is responsible for preparing and overseeing the preparation of all food items while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen, and storage areas while minimizing waste, maximizing cost/production ratio and following HACCAP guidelines. Must have working knowledge of Union CBA.
This role will pay a salary of $80,000 to $100,000.
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
- Provides a two-way line of communication between BOH & FOH during events, expediting food to events.
- Assists the Chef with enforcing sanitation, quality controls of food standards for Food & Beverage service and sustainability goals.
- Assists the Chef in enforcing that all kitchen guidelines are being always followed by kitchen and service staff.
- Maintains proper inventory controls and conducts inventories.
- Coordinate with the lead steward to ensure maintenance of all kitchen equipment, event set ups & break downs are in line with event needs.
- Responsible for the kitchen in the absence of the Executive Chef. No 2 supervisor in the kitchen.
- Approach all encounters with guests and employees in a friendly and service-oriented manner.
- Always comply with OVG standards and regulations to encourage safe and efficient facility operations.
- Have thorough working knowledge of menus and preparation skills required to produce food according to facility standards.
- Assist in controlling costs by maintaining food cost within budgeted guidelines as determined by the Executive Chef
- Ensure the completion of necessary food and station preparations prior to events to ensure that guests are served promptly and efficiently.
- Maintain a high level of kitchen/knife skills to support the needs of the Executive Chef in accordance with the event orders.
- Supervises and assists in the food preparation for Banquets, retail, concessions, and other depts as required, following specifications of Banquet Event Orders. Ensures banquet items are completed on time and check with Food & Beverage Manager or Banquet Captain for time, cover count or any other changes.
- Be familiar with all kitchen tools and equipment to include Electric slicer, commercial blender, ovens, broilers, range tops, steam kettles, grill, fryer, mixers, food processors, steam table, knives, etc. and have the ability to train on all equipment.
- Maintains the “Clean as You Go” policy. Be responsible for maintaining the sanitation and cleaning schedule of the kitchen. Keeps all storage areas neat, orderly, and clean.
- Supervise and assist with the breakdown of commissary kitchens / concessions stands / club spaces and kitchen line, ensuring proper storage of food and equipment at the end of each meal period following HACCAP regulations.
- Performs other duties as requested by management.
- Must have open availability as this position requires long hours, days, evenings, weekends, and Holidays.
- Supervisory Responsibilities
Carries out supervisory responsibilities in accordance with OVG policies and applicable laws. Responsibilities include interviewing, hiring, and training employees as well as planning, assigning and directing work, appraising performance, rewarding, disciplining employees in conjunction with Human Resources.
Qualifications
Qualifications
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education and/or Experience
- 2 or more years of kitchen/culinary management experience. Hotel or public assembly venue experience preferred.
Physical Demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand and walk. The employee must regularly lift and/or move up to 50 pounds.