Sous Chef | Full-Time | McCormick Place Convention Center

Oak View Group•Chicago, IL

21d•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. McCormick Place Convention Center has an immediate opening for a Sous Chef. This position reports to the Executive Chef with responsibilities to include purchasing, inventory control, scheduling and managing culinary staff, food safety program, cost of goods accountability, labor management, food production, and quality control. This role pays an annual salary of $70,000 - $76,000.

Requirements

High School Diploma or equivalent (i.e., GED).
3-5 years as a Sous Chef in a high-volume location and or Culinary Degree
Strong computer literacy (i.e., Word, Excel, PowerPoint, Access).
Must be flexible, have a sense of urgency, and be able to respond quickly and resourcefully to internal and external issues.
Ability to multitask and complete projects according to deadlines.
Strong organizational skills.
Must be able to walk and stand for extended periods.

Nice To Haves

Prior experience in a union environment is a plus.
Prior experience in food ordering processes and systems a plus.

Responsibilities

Create the production schedules to meet business demands.
Create order lists and submit to the Purchasing Department.
Communicate with the purchasing department to ensure the best quality product is utilized
Monitor cooler and freezer inventory on a daily basis to prevent overordering and spending.
Manage, lead, plan, and execute catering operations on a daily basis with the assistance of the other Chefs.
Ongoing recipe development that includes proper recipe scaling and build sheets.
Continually manage, monitor, and seek labor efficiencies to reduce costs, improve product output, and enhance overall guest experience
Maintain and manage Union culinary and stewarding personnel to meet labor and production objectives
Monitor recipe compliance and quality control are met throughout the production process by the Union Cooks.
Maintain a health department score of 90 or above and OVG's 3rd party audit score of 95 or above.
Maintain food costs and budget goals and report any inconsistencies to the Executive Chef immediately.
Attend internal event-related meetings and relay immediate changes to other internal departments.
Carry out management responsibilities in accordance with company policies and applicable laws.
Maintain brand standards for all food services in accordance with the company’s vision.
Support, train, and implement the company's sustainability objective and goals. To include usage of local and minority vendors as well as carbon-neutral/negative products.
Develop a solid understanding and comply with the unit's Collective Bargaining Agreements.