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Sous Chef| Greensboro Coliseum Complex

Location US-NC-Greensboro
Job ID
2024-17420
Location Name
Greensboro Coliseum Complex
Category
Culinary / Kitchen Management
Type
Regular Full-Time

Overview

Assist the Executive Chef in all aspects of the main, grill, and/or banquet kitchens (ie. ordering, scheduling, sanitation, maintenance, employee development, performance reviews).

 

This role pays an hourly wage of $28.00.

 

Benefits 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 12 holidays).

 

This position will remain open until Oct 24, 2024

Responsibilities

  • Coordinates and supervises the BOH setup and initiates production at the direction of the Executive Chef.
  • Displays learned knowledge of and communicates opinions on culinary preparation skills, and teaches others proper execution and presentation.
  • Prepares, cooks, tests, portions, plates, arranges and garnishes hot and cold foods, following company recipes and portioning requirements.
  • Conducts regular reviews of all locations to ensure the cleanliness, organization and maintenance meets company standards.
  • Provides a high level of oversight and operational expertise resulting in the smooth, efficient and profitable execution of events by working together with FOH Staff in a respectful manner.
  • Responsible for overseeing the opening & closing duties of all kitchens and ensures staff members demonstrate proper attendance.
  • Maintains sanitation, health and safety standards in work areas; is swift to correct failures of staff to adhere to these expectations.
  • Assures that the location equipment is operable and clean prior to start of production.
  • Provide directions and oversight to Culinary Leads, Cooks & Steward.
  • Assists with product ordering, inventory control and monthly inventory counts.
  • Assists with scheduling, staff placement on event days and labor cost control.
  • Assists with regular kitchen equipment inspections, preventive maintenance and all other forms of BOH asset management.
  • Properly maintains, labels, and dates inventory levels (including controlling waste); ensures staff adheres to this and all other standard operating procedures.
  • Willing to cover any open positions to assure location is fully operational and company standards pertaining to speed of service and guest satisfaction are met.
  • Enforces all applicable city/county/state/federal health and safety regulations and client/corporate policies/procedures.
  • Other duties may include menu creation, personally maintaining cleanliness/organization of all kitchens, post-event reconciliation, and more as assigned by the Executive Chef



Qualifications

  • High School Diploma or Equivalent
  • 3-5 Years of similar Kitchen Supervision/Management experience required.
  • Culinary experience in a high volume event venue highly preferred.
  • ServSafe Management certificate a plus. Must be able to obtain.
  • Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, professional and courteous manner which fosters a positive, enthusiastic and cooperative work environment
  • Ability to mentor all staff members regardless of their experience/education, personality or learning behaviors.
  • Understanding of various cooking methods, ingredients, equipment and procedures.
  • Demonstrated ability/skill with a variety of commercial kitchen tools and machines.
  • Accuracy and speed in handling emergency situations and providing solutions.
  • Ability to work well in a team-oriented, fast-paced, event-driven environment.
  • Solid working knowledge of computer applications (e.g: Microsoft Office, timekeeping systems, etc.)
  • Possess thorough working knowledge of all applicable sanitation requirements, food preparation/service guidelines, workplace safety standards, etc. pertaining to venue concessions/catering operations.
  • Ability to calculate basic math functions (addition, subtraction, multiplication, division, percentages) as they relate to food cost analyses and product inventory procedures.
  • Ability to speak, read, and write in fluent English.

Physical Dimensions:

 

Performing the duties of this position involves extensive and continuous standing and walking.  Routine activities require the employee to be able to reach with hands and arms, sit, walk, stoop, kneel, crouch and crawl.  The employee is frequently required to lift up to 50 pounds.  The vision requirements include the ability to adjust focus, peripheral vision and close vision.

 

 

 

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