Executive Sous Chef | Full-Time | University of Illinois Athletics

Oak View Group•Champaign, IL

About The Position

The Executive Sous Chef manages and operates the public food culinary team at University of Illinois Athletics. The role supports event planning and execution, kitchen scheduling, food preparation and production, food and labor cost control, food safety and sanitation, cleaning, kitchen safety, and employee training and supervision. The Executive Sous Chef directs daily kitchen activities in accordance with Oak View Group policies and objectives to support guest satisfaction, profitability, and a positive, productive, compliant work environment. Working with the Executive Chef, this position supports overall kitchen operations and provides oversight and resolution for employee performance issues. The Executive Sous Chef provides culinary and operational leadership for assigned events, mentors and trains employees, and helps the team meet company quality standards. The position pays an annual salary of $70,000–$75,000 and will remain open until December 31, 2026.

Requirements

3–5 years of kitchen management experience in a full-service restaurant or events venue.
Technical proficiency and verifiable knowledge of food preparation methods.
Ability to interact positively with diverse personalities, including coworkers, subordinates, guests, and purveyors in varied work situations.
Capacity to develop results-oriented staff through training, evaluation, motivation, coaching, and counseling.
Experience supporting others in developing skills for effective job performance.
Ability to delegate responsibility to meet objectives and achieve desired results.
Problem-solving skills, including identifying issues and implementing creative, timely solutions.
Strong organizational skills; ability to set priorities, take initiative, and make sound decisions.
Attention to detail and ability to multitask and prioritize in a continuously changing environment.
Ability to work independently while contributing to a team-oriented environment.
Flexibility to work varied schedules, including nights, weekends, and extended hours as needed.
Eligibility to obtain and maintain certification in a nationally recognized sanitation program.
Active listening and effective communication skills.
Verifiable track record of meeting projected costs.
Professional appearance and presentation.
Knowledge of and skill in using computer software, including MS Word, Excel, and Outlook.
Current food handler's card and alcohol service permit if required by state or local government.
Working knowledge of employee scheduling in a hospitality environment.

Responsibilities

Achieve budgeted food percentages through controls for portions, kitchen timings, inventory rotation, receiving, storage, purchasing, kitchen security, and waste.
Control labor costs through effective scheduling, cross-training, and employee development.
Ensure food purchasing and preparation meet Oak View Group quality and consistency standards.
Develop menus while maintaining the quality, consistency, and style of the concept.
Monitor food preparation to ensure recipe specifications, portion controls, and kitchen timings are met.
Monitor food served for appearance, temperature, sanitary conditions, and quality.
Manage and supervise line setup, preparation, and breakdown activities, and delegate tasks to line personnel during service.
Coordinate kitchen equipment storage, maintenance, and repair to ensure operational readiness.
Assist with delivery and setup of catered services and food service areas as needed.
Train and develop employees, including providing departmental orientation to new employees.
Lead and support kitchen staff, build morale, encourage empowerment, and promote a positive and compliant employee relations climate.
Staff, train, evaluate, and counsel public food kitchen employees.
Promote communication and teamwork among staff, and interact positively with front-of-house staff to resolve problems promptly.
Ensure compliance with health, sanitation, safety, and employment regulations by communicating and reinforcing standards and procedures.
Assist the Executive Chef with kitchen records and administrative requirements, including food inventories and food-product invoicing.
Organize employee work schedules and ensure appropriate coverage across kitchen areas.
Lead by example and provide thorough instruction to achieve quality management of products, service, and the concept's philosophy.