Sous Chef | Full-Time | Rio Grande Credit Union Field at Isotopes Park

Oak View Group•Albuquerque, NM

9d•$30 - $40•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 will support the Executive chef in the daily operations of leading a team in meeting company quality standards. 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 $30.00-$40.00 About the Venue Rio Grande Credit Union Field at Isotopes Park is a modern, family-friendly Triple-A ballpark in Albuquerque, known for its vibrant atmosphere and stunning views of the Sandia Mountains beyond the outfield wall. Home to the Albuquerque Isotopes, the park features comfortable seating, open concourses, lively fan areas, and a signature right-field grass berm that creates a relaxed, picnic-style experience. Blending Southwest charm with a fun, energetic game-day environment, it’s one of the most popular and scenic minor-league stadiums in the country.

Requirements

High school diploma or equivalent GED.
Minimum of 3-5 years in similar position in an upscale banquet, 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 make fast, simple, repeated movements of fingers, hands and wrists.
Ability to bend, stretch, twist or reach out with the body, arms and/or legs.
Must be able to lift, push, pull or carry heavy objects.
Must have a good sense of taste and smell.
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.
Provide excellent service to customers.
General knowledge for the health and safety of patrons and staff.
Ability to express ideas clearly when speaking or in writing.
Ability to read and understand written information Identify problems and review information.
Must be constantly aware of frequently changing events in cooking processes.
Ability to repeat the same physical activities.
Must maintain high level of concentration.
Must be able to multi-task.
Knowledge of the rules and uses of numbers in mathematics. Areas of knowledge include arithmetic, algebra, geometry and statistics.

Nice To Haves

Knowledge of US Foods Menu Profit Pro a plus.

Responsibilities

Leads all line set-up, prep and breakdown activities.
Responsible for in-service delegation of tasks to line personnel.
Leads 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.
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.