Overview

The Sous Chef will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards and ensuring a positive, harmonious, compliant, and cooperative work environment within the kitchen area under the supervision of the Executive Sous Chef.

This is a key position for the effective and profitable operation of the business.  Diverse, creative culinary skills, open availability, professional presentation, outstanding interpersonal skills, self-direction and strong management and independent decision-making skills are required. The employee must maintain excellent attendance and be available to work a variable event-driven schedule, which includes evenings and weekends. 

This role will pay an hourly wage of $28-$32 

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).

job expires 7/30/24

Responsibilities

• Responsible for management of the assigned kitchen operation.
• Ensures training of assigned shift kitchen staff is conducted in a timely manner.
• Communicates with all shift employees to help them understand their job descriptions and company policies.
• Produces day to day production prep lists, order lists, inventory par lists.
• Reviews all sanitation and production charts for the kitchen operation.
• Partners with Culinary leadership team to ensure cost of sale and labor targets are met.
• Responsible for the on-going training, development, mentoring and supervision of hourly employees.
• Produce order lists for kitchens to be purchased by purchasing manager.
• Assist in the development of menus, ensuring quality, consistency and style of concept are maintained.
• Monitors the production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards.
• Coordinates the storage, maintenance, and repair of all kitchen equipment during shift to ensure operational readiness.
• Manages and participates in all line set-up, prep and breakdown activities.

Qualifications

• Apprenticeship and/or 2 years previous experience as a Sous Chef and/or related experience.
• Must have various experience levels in volume feeding, ala carte, fine dining, catering, baking and pastry, and purchasing storage and handling
• Knowledge of 24 hour, seven day a week food and beverage operation.
• Ability to communicate effectively to all levels of staff.
• Up to date knowledge of M.S.D.S. Criteria Procedures, Safety Guidelines, First Aid/C.P.R., Environmental Health Codes, Local, State and Federal Guidelines.
• Must possess excellent organizational and communication skills.
• Skilled to all technical and sanitary aspects of food preparation and presentations.
• Ability to speak, read, and write in English.
• Professional training through a culinary education or working in a fast-paced high-volume fine dining restaurant/catering facility.
• Must have a High School Diploma, G.E.D. or related Food Service Job Experience.
• Must have current Serv Safe certification or nationally recognized Food Handlers certificate

We are committed to ensuring all our buildings and office locations are the safest in the world for artists, teams, employees, and fans. Based on recent encouraging trends in the U.S. and Canada. We highly encourage our employees to continue to get vaccinate and boosted against COVID-19.   Should circumstances change, we may need to reinstate vaccination requirements, in whole or in part, to safeguard the health of our employees, guests, performers, athletes, and partners.