Oak View Group
Executive Sous Chef | Full-Time | Mortgage Matchup Center
Oak View Group, Phoenix, Arizona, United States, 85003
Overview
Executive Sous Chef | Full-Time | PHX Arena at Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. The Executive Sous Chef oversees the kitchen’s daily activities in accordance with Oak View Group policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. The role assists the Executive Chef with overall kitchen operations, including food and labor cost controls, management of the public food culinary team, event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and other tasks assigned by the GM or Executive Chef. The Executive Sous Chef provides oversight and resolution for employee performance, delivers high-level event oversight, culinary proficiency, and operational/personnel support to ensure smooth event execution. This role mentors, trains and helps employees meet company quality standards, and promotes a positive, enthusiastic and cooperative work environment. This position pays a salary of $70,000 to $75,000. Benefits for Full-Time roles:
Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays). This position will remain open until January 2, 2026. About The Venue
The PHX Arena is in the heart of downtown Phoenix, home to the Phoenix Suns and Mercury professional basketball teams and a variety of events and concerts, making it a premier sports and entertainment destination in the Southwest. Responsibilities
Ensures budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation, receiving and storage procedures, inventory controls, purchasing procedures, kitchen security procedures and waste control for all Public Food Events. Controls labor costs through effective scheduling of Public Foods kitchen staff, cross-training and development of employees. Ensures that the purchasing and preparation of all food products meet Spectra’s 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 kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitation 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. 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 Public Foods kitchen staff. Promotes support and communication with the 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. 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 and expeditiously 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. Demonstrated and verifiable track record of meeting projected costs. Professional appearance and presentation required. Knowledge of and skill in using computer software, including MS Word/Excel/Outlook. Maintains a current Food Handler’s card and alcohol service permit if required by state or local government. Working knowledge of employee scheduling in a hospitality environment. Ability to obtain and maintain certification in a nationally recognized sanitation program. Details
Seniority level: Mid-Senior level Employment type: Full-time Job function: Management and Manufacturing Industries: Entertainment Providers Equal Opportunity
Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis including protected classes such as veteran status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information, or any other protected class under federal, state, or local law.
#J-18808-Ljbffr
Executive Sous Chef | Full-Time | PHX Arena at Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. The Executive Sous Chef oversees the kitchen’s daily activities in accordance with Oak View Group policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. The role assists the Executive Chef with overall kitchen operations, including food and labor cost controls, management of the public food culinary team, event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and other tasks assigned by the GM or Executive Chef. The Executive Sous Chef provides oversight and resolution for employee performance, delivers high-level event oversight, culinary proficiency, and operational/personnel support to ensure smooth event execution. This role mentors, trains and helps employees meet company quality standards, and promotes a positive, enthusiastic and cooperative work environment. This position pays a salary of $70,000 to $75,000. Benefits for Full-Time roles:
Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays). This position will remain open until January 2, 2026. About The Venue
The PHX Arena is in the heart of downtown Phoenix, home to the Phoenix Suns and Mercury professional basketball teams and a variety of events and concerts, making it a premier sports and entertainment destination in the Southwest. Responsibilities
Ensures budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation, receiving and storage procedures, inventory controls, purchasing procedures, kitchen security procedures and waste control for all Public Food Events. Controls labor costs through effective scheduling of Public Foods kitchen staff, cross-training and development of employees. Ensures that the purchasing and preparation of all food products meet Spectra’s 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 kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitation 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. 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 Public Foods kitchen staff. Promotes support and communication with the 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. 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 and expeditiously 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. Demonstrated and verifiable track record of meeting projected costs. Professional appearance and presentation required. Knowledge of and skill in using computer software, including MS Word/Excel/Outlook. Maintains a current Food Handler’s card and alcohol service permit if required by state or local government. Working knowledge of employee scheduling in a hospitality environment. Ability to obtain and maintain certification in a nationally recognized sanitation program. Details
Seniority level: Mid-Senior level Employment type: Full-time Job function: Management and Manufacturing Industries: Entertainment Providers Equal Opportunity
Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis including protected classes such as veteran status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information, or any other protected class under federal, state, or local law.
#J-18808-Ljbffr