Executive Sous Chef | Full-Time | Inter & Co Stadium

Oak View Group•Orlando, FL

4d•$60,000 - $70,000•Onsite

About The Position

Oak View Group (OVG) is the global leader in premium live entertainment infrastructure and services, with a platform spanning venue development and end-to-end capabilities across venue management, hospitality, and sponsorship sales. Founded in 2015, the company serves a collection of seven world-class owned venues and a client roster of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions, spanning four continents. Position Summary Under the leadership of the Executive Chef and acting in his/her absence, the Executive Sous Chef is in charge and runs the operation being entrusted with substantive leadership and management responsibilities, including responsibility on a daily basis for planning meals, procurement of food supplies and kitchen equipment, production of meals, supervising and coordinating the work of the kitchen personnel, assuring that food preparation is economical and complying with all ClubCorp quality standards. The Executive Sous Chef should have working knowledge of applicable health, sanitation, and licensing ordinances. He/she is also responsible for the profitable operation of the Food Preparation Department. The relationship between the Chef and the Executive Sous Chef is one of shared leadership and, through this developmental assignment, the Executive Sous Chef acquires the knowledge and problem-solving abilities to be promoted to an Executive Chef position. The Executive Sous Chef directly Supervises several kitchen personnel including cooks, prep cooks & dishwashers. About the Venue Opened in March 2017, Inter&Co Stadium is home to Orlando City of Major League Soccer (MLS) and Orlando Pride of the National Women’s Soccer League (NWSL). The soccer-specific stadium is located in the heart of Downtown Orlando and was the first MLS stadium to open with five consecutive victories. To date, the stadium has hosted U.S. Men’s National Team’s 2018 & 22 World Cup Qualifiers, the U.S. Women’s National Team in the 2018, 2020, & 2023 SheBelieves Cup and a host of other world-class events.

Requirements

High school diploma or equivalent GED.
Minimum of 3-5 years in similar position in a sports venue, hotel or convention center setting with prior supervisory experience.
State issued Health Certificate and immunizations are required.
Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods.
Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills.
Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance.
Ability to positively distribute responsibility to others to meet objectives and achieve desired results.
Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker.
Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment.
Ability to be self-directed while working in a team-oriented environment.
Ability to work a flexible schedule; able and willing to work nights, weekends and long hours.
Must be able to stand for extended periods of time.
Ability to speak clearly so that listeners may understand.
Must be able to lift, push, pull or carry heavy objects.
Must be Serve Safe certified.
Knowledge of and skill in using computer software, including MS Word/ Excel/ Outlook.
Ability to work closely with kitchen staff, but also spend time alone cooking.
Must be able to supervise, coach, and train employees.
General knowledge for the health and safety of patrons and staff.
Must be constantly aware of frequently changing events in cooking processes.
Must be able to multi-task.
Knowledge of the rules and uses of numbers in mathematics.

Nice To Haves

Knowledge of US Foods Menu Profit Pro a plus.

Responsibilities

Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel.
Supervises all buffet, beverage, break, and carving table set-up and breakdown.
Responsible for set-up of all equipment necessary for above mentioned areas, including but not limited to: chaffing dishes, sternos, china, serving ware, silverware, bowls and platters, heating lamps, and cutting boards
Assists Executive Chef with fulfilling kitchen record keeping and administrative requirements including food inventories and ordering of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas.
Measure, mix and cook ingredients according to recipes
Use a variety of pots, pans, knives and other equipment to prepare and serve food.
Maintain a clean kitchen. At the end of the day there should be NO food debris on the floor, walls, equipment, work tables, ceilings or any other surface located with-in the kitchen area. This same standard must be maintained in all food production areas outside of the main kitchen.
Ensures kitchen staff are aware of work place expectations by providing on-going assistance, training and mentoring to kitchen staff.
Promote a positive, enthusiastic and cooperative workplace environment by working side by side with staff.
Assists Executive Chef to ensure quality, consistency and concept are maintained.
Monitors 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.
Monitor events, materials and surroundings.
Guide, direct and motivate kitchen employees.
Ensure that all food safety standards are followed.
Communicate with supervisors, peers and subordinates.
Make decisions and solve problems. Organize, plan and prioritize work.
Evaluate information against standards.
Carry out ideas, programs, systems or products.
Document and record all personnel discipline information. Work with Human resources for personnel discipline issues.
Other duties as assigned by Executive Chef.