Banquet Sous Chef | Part-Time | Jungle Island

Oak View Group•Miami, FL

7d•$28 - $30

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 . Position Summary The part-time Banquet Sous Chef is involved with all aspects of the Banquet & Retail 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 This role will pay an hourly rate of $28.00 to $30.00. Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching This position will remain open until May 1, 2026. About the Venue Jungle Island , Miami’s premier entertainment destination, combines the beauty of Miami’s tropical landscape with a jungle full of extraordinary animals from around the globe. Building upon its rich 80-year history, today’s Jungle Island is a contemporary theme park, featuring numerous wildlife such as lemurs, wallabies, capybaras and much more! Jungle Island lives up to its name with unusual flora, from the extraordinary African sausage tree to a collection of rare cycads. Visitors to Jungle Island can stroll along the 1.35 miles of winding, covered trails while enjoying the many special exhibits, attractions and tours that are available. As Miami’s brightest and most unique destination, Jungle Island continues to delight the thousands of people who visit Miami each year.

Requirements

Previous Sous Chef experience
Previous Banquet Culinary and/or Concessions xperience
Previous Leadership and Team Management Experience
ServeSafe Food Handler Certification required
Ability to communicate and follow instructions
Flexible schedule and ability to work mornings, evenings, and nights as needed based on the events schedule

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, andbrand 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 andevents
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, ofdaily special, salads, entrees, etc. as applicable per work assignment and as designated byExecutive Chef which are produced within ClubCorp's quality standards guidelines.
Complete daily, weekly, and monthly management administrative duties including operationsreports, financial documentation, standard operating procedures, safety and sanitationchecklists, and ordering and inventory documentation
Assist in menu design and direct food presentation, production, and control including all foodfor 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 differenttechniques, prepare new items, etc.
Supporting Employee Partners and participating in daily and weekly management meetings
Accordingly, you may be expected to perform other tasks as needed or as directed.
Adhere to all of the various company, club and department 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.