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 | Mortgage Matchup Center
Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. The Mortgage Matchup Center is in the heart of downtown Phoenix, home to the Phoenix Suns and Mercury, with a variety of special events and concerts.
This role oversees the direction of 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 Executive Sous Chef assists the Executive Chef with overall kitchen operations, including food and labor cost controls, event planning support, scheduling, food preparation and production, cost control, sanitation, kitchen safety, training and supervision, and other tasks as assigned by the GM or Executive Chef.
Responsibilities
Ensures budgeted food percentages are achieved through control measures including portion controls, kitchen timings, inventory rotation, receiving and storage procedures, inventory controls, purchasing procedures, kitchen security, and waste control for all Public Foods events.
Controls labor costs through effective scheduling of Public Foods kitchen staff, cross-training and development of employees.
Ensures purchasing and preparation of all food products meet Spectra’s standards of quality and consistency.
Develops menus, ensuring quality, consistency and style of concept are maintained.
Monitors production of food preparation to meet recipe specifications, portion controls and kitchen timings.
Monitors all food served for appearance, temperature, sanitary and quality standards.
Supervises line setup, prep and breakdown activities.
Responsible for in-service delegation of tasks to line personnel.
Coordinates storage, maintenance and repair of kitchen equipment to ensure operational readiness.
Assists with delivery and setup of catered services and food service areas as needed.
Provides training and development, including departmental orientation of new employees.
Provides leadership and support to the 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 and ensures compliance with health, sanitation, safety and employment regulations by clearly communicating standards and procedures to kitchen staff.
Assists the Executive Chef with kitchen record keeping and administrative requirements including inventories and invoicing.
Organizes employee work schedules to ensure appropriate coverage for all kitchen areas.
Promotes teamwork through effective communication, follow-through and goal setting.
Leads by example and provides thorough instruction to achieve quality management of product, service and concept philosophy.
Qualifications
Technical proficiency and experience with food preparation methods.
Ability to positively interact with diverse personalities in various work situations.
Active listening and effective communication skills.
Ability to develop results-oriented staff through training, evaluation, motivation, coaching and counseling.
Ability to distribute responsibilities to others to meet objectives and achieve results.
Ability to recognize problems and creatively find solutions.
Strong prioritization, initiative, and decision-making abilities.
Detail-oriented, multi-tasking ability and capacity to adapt to a changing environment.
Self-directed while working in a team environment; flexible schedule including nights, weekends and long hours.
Minimum of 3-5 years kitchen management experience in a full-service restaurant or events venue.
Demonstrated track record of meeting projected costs.
Professional appearance and presentation.
Working knowledge of MS Word/Excel/Outlook.
Maintains a current Food Handler’s card and alcohol service permit if required by state/local law.
Ability to obtain and maintain certification in a nationally recognized sanitation program.
Compensation and Benefits This role pays an annual salary of $75,000 to $85,000.
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).
Equal Opportunity Oak View Group is committed to equal employment opportunity and will not discriminate on any legally protected basis.
Employment type
Full-time
Job function
Management and Manufacturing
Industries
Entertainment Providers
Explicit closing note This description may not include all responsibilities and requirements and is subject to change. It is intended to describe the general nature and level of work performed by employees assigned to this job.
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Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. The Mortgage Matchup Center is in the heart of downtown Phoenix, home to the Phoenix Suns and Mercury, with a variety of special events and concerts.
This role oversees the direction of 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 Executive Sous Chef assists the Executive Chef with overall kitchen operations, including food and labor cost controls, event planning support, scheduling, food preparation and production, cost control, sanitation, kitchen safety, training and supervision, and other tasks as assigned by the GM or Executive Chef.
Responsibilities
Ensures budgeted food percentages are achieved through control measures including portion controls, kitchen timings, inventory rotation, receiving and storage procedures, inventory controls, purchasing procedures, kitchen security, and waste control for all Public Foods events.
Controls labor costs through effective scheduling of Public Foods kitchen staff, cross-training and development of employees.
Ensures purchasing and preparation of all food products meet Spectra’s standards of quality and consistency.
Develops menus, ensuring quality, consistency and style of concept are maintained.
Monitors production of food preparation to meet recipe specifications, portion controls and kitchen timings.
Monitors all food served for appearance, temperature, sanitary and quality standards.
Supervises line setup, prep and breakdown activities.
Responsible for in-service delegation of tasks to line personnel.
Coordinates storage, maintenance and repair of kitchen equipment to ensure operational readiness.
Assists with delivery and setup of catered services and food service areas as needed.
Provides training and development, including departmental orientation of new employees.
Provides leadership and support to the 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 and ensures compliance with health, sanitation, safety and employment regulations by clearly communicating standards and procedures to kitchen staff.
Assists the Executive Chef with kitchen record keeping and administrative requirements including inventories and invoicing.
Organizes employee work schedules to ensure appropriate coverage for all kitchen areas.
Promotes teamwork through effective communication, follow-through and goal setting.
Leads by example and provides thorough instruction to achieve quality management of product, service and concept philosophy.
Qualifications
Technical proficiency and experience with food preparation methods.
Ability to positively interact with diverse personalities in various work situations.
Active listening and effective communication skills.
Ability to develop results-oriented staff through training, evaluation, motivation, coaching and counseling.
Ability to distribute responsibilities to others to meet objectives and achieve results.
Ability to recognize problems and creatively find solutions.
Strong prioritization, initiative, and decision-making abilities.
Detail-oriented, multi-tasking ability and capacity to adapt to a changing environment.
Self-directed while working in a team environment; flexible schedule including nights, weekends and long hours.
Minimum of 3-5 years kitchen management experience in a full-service restaurant or events venue.
Demonstrated track record of meeting projected costs.
Professional appearance and presentation.
Working knowledge of MS Word/Excel/Outlook.
Maintains a current Food Handler’s card and alcohol service permit if required by state/local law.
Ability to obtain and maintain certification in a nationally recognized sanitation program.
Compensation and Benefits This role pays an annual salary of $75,000 to $85,000.
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).
Equal Opportunity Oak View Group is committed to equal employment opportunity and will not discriminate on any legally protected basis.
Employment type
Full-time
Job function
Management and Manufacturing
Industries
Entertainment Providers
Explicit closing note This description may not include all responsibilities and requirements and is subject to change. It is intended to describe the general nature and level of work performed by employees assigned to this job.
#J-18808-Ljbffr