Banquet Sous Chef | Part-Time | McAllen Convention Center

Oak View Group•McAllen, TX

1d•$18 - $21•Onsite

About The Position

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet . Overview The Banquet Sous Chef is involved with all aspects of the Culinary operations focusing on private events, catering, and special events. Operational duties and responsibilities include providing leadership and management of kitchen staff, growing, and developing product offerings and menus, and managing profitability of food items. This role pays an hourly rate of $18.00-$21.00. Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching. This position will remain open until 12/31/2025

Requirements

2-3 years as line cook
Prefer culinary training
Texas Food handlers certificate
Ability to communicate and follow instructions
Indoor environment, fast pace
Standing, walking, exposure to temperature changes, dust, fumes, or gases, climbing/ladders, squatting/kneeling, reaching, grasping, pushing/pulling, twisting/bending, lifting/carrying/pushing/pulling up to 100 lbs on occasion, folding/unfolding, talking, hearing, and seeing
Primary tools/equipment used in this position and approximate weight: Equipment (30 - 50 lbs.), chaffers (30 - 50 lbs.), boxes (30 - 50 lbs.), Carts (10 - 50 lbs.)

Responsibilities

Provide guidance and direction for all day-to-day event operations
Assist in the hiring, training, coaching, and development of banquet Culinary staff
Plan and manage the procurement, production, preparation, and presentation of food
Ensure that all BOH operations adhere to proper safety and sanitations standards
Understand and operate within cost guidelines and targets
Maintain complete knowledge of and comply with all departmental policies, procedures, and brand standards
Work with the front of house team to ensure proper execution of events
Organize and help in the service of all activities concerning ala carte, employee meals and private dining rooms
Ordering, receiving and proper rotation of food and kitchen goods
Responsible for cleanliness and sanitation of individual work area and kitchen as a whole, including equipment, counters, tools, waste areas, etc
Consistent preparation and presentation based on overall standards, including portion size, of daily special, salads, entrees, etc. as applicable per work assignment and as designated by Executive Chef which are produced within quality standards guidelines
Assist in menu design and direct food presentation, production, and control including all food for all events which may include breakfast, lunch, and dinner events, private events, weddings, amenities, and special events, etc
Control labor and operating expenses through effective planning, recipe management, purchasing decisions, and revenue generation solutions
Coach and teach the team by working side-by-side with them as needed to teach different techniques, prepare new items, etc
Supporting Employee Partners and participating in daily and weekly management meetings
Because of the fluctuating demands of the company's operation, it may be necessary that each Employee Partner perform a multitude of different functions; therefore, as an essential part of your position, you will be expected to help others when the occasion arises, just as other Employee Partners are expected to help you
Accordingly, you may be expected to perform other tasks as needed or as directed
Adhere to all of the various company written mandatory standards of operations, policies and procedures, manuals, memos, oral instructions, etc., all of which go to make up the essential functions of the job