Sous Chef | Part-Time | Macon Centreplex

Oak View Group•Macon, GA

10d•$18 - $21•Onsite

About The Position

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 Sous Chef Assist the Executive Chef in all aspects of the main, grill, and/or banquet kitchens (ie. ordering, scheduling, sanitation, maintenance, employee development, performance reviews. This is a key position for the effective and profitable operation of the business. The employee must maintain excellent attendance and be available to work a variable event-driven schedule which includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, self-direction and strong management and independent decision-making skills are required. 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 April 24, 2026. About the Venue The Macon Centreplex is comprised of the Macon Coliseum and Macon City Auditorium. The Macon Coliseum is home to tenant hockey team, the Macon Mayhem and sits 9,000 patrons. Family shows, concerts, trade shows, GHSA, among others, are frequent entertainment in the venue. The Macon City Auditorium first opened in 1925 and has hosted iconic greats like Otis Redding, The Allman Brothers, and Little Richard. The venue hosts concerts, weddings, private galas, comedy shows, among other events, in its 2,500 seat space. The 10,000 capacity Amphitheater opened in Spring of 2024 with concerts, comedy shows, graduations, and community events.

Requirements

2-3 years as line cook
Health & Sanitation Card
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.
Attendance Requirements for this position as outlined on the weekly schedule. Additional hours are required to meet deadlines of the position, including weekends and/or holidays.

Nice To Haves

Prefer culinary training

Responsibilities

Responsible for proper preparation, excellence of product, profit and labor cost.
Organize and help in the service of all activities concerning ala carte, employee meals and private dining rooms.
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 ClubCorp's quality standards guidelines.
To train, supervise, direct and/or performance manage employees when needed. To enhance the overall knowledge and team spirit of the kitchen staff, providing the 3 Steps of Service.
To attend F&B meetings, banquet meetings, and line up.
Prepare work schedules for the kitchen crew, monitor payroll costs and Kronos reports as requested.
Ordering, receiving and proper rotation of food and kitchen goods.
Menu development for the ala carte and banquet menus, and any other special request by a Member or the Executive Chef.
Responsible for the expediting at any meal period and ensuring proper quality, portioning and presentation.
Adhere to all cleaning schedules and duties set up by the Executive Chef.
Responsible for cleanliness and sanitation of individual work area and kitchen, including equipment, counters, tools, waste areas, etc.
Assist fellow Employee, Members, and guests to ensure delivery of the 3 steps of service without being directed. Be aware of team members and the environment and participate as a member of the team.
Notify supervisor of Member/Guest complaints at the time they occur. Rectify, practicing service recover, any complaints as soon as possible.
Must be able to interact with Members/Guests professionally, helping them with changes and last- minute requests as needed. 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 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.
Be able to multi-task and work at an efficient pace to keep up with business needs.
Be able to follow instructions well as directed.
Follow all service department, club and corporate guidelines and policies as instructed by supervisor, policies, and manuals.
Responsible for maintaining good conduct and safe working habits while in all areas, including the kitchen, and assuring that others are acting safely.
Attendance at daily line-up and participating as requested.
Wearing a CLEAN and neat uniform that follows ClubCorp and your property uniform standards daily.