Sous Chef |Part-Time| Greenville SC Convention Center

Oak View Group•Greenville, SC

2d•Onsite

About The Position

The part-time Sous Chef will assist the Executive Chef in all aspects of the main, grill, and/or banquet kitchens (i.e., ordering, scheduling, sanitation, maintenance, employee development, and performance reviews). This role pays an hourly rate of $18.00-$22.00.

Requirements

2-3 years as lead line cook.
Health & Sanitation Card.
Ability to communicate and follow instructions.
Ability to multi-task and work at an efficient pace to keep up with business needs.
Ability to follow instructions well as directed.

Nice To Haves

Culinary school graduates preferred.
Prefer culinary training.

Responsibilities

Responsible for proper preparation, excellence of product, profit, and labor cost.
Organize and help in the service of all activities, employee meals, and private dining rooms.
Consistent preparation and presentation based on overall standards, including portion size, of daily specials, salads, entrees, etc., as applicable per work assignment and as designated by Executive Chef which are produced within quality standards guidelines.
To train, supervise, and/or performance manage employees when needed.
Enhance the overall knowledge and team spirit of the kitchen staff; provide the 3 steps of service.
To attend F&B meetings, banquet meetings, and line-ups.
Prepare work schedules for the kitchen crew and monitor payroll costs and Kronos reports as requested.
Ordering, receiving, and proper rotation of food and kitchen goods.
Menu development for special requests by a member or the Executive Chef.
Responsible for 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 kitchens, including equipment, counters, tools, waste areas, etc.
Assist fellow employees, 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 recovery, any complaints as soon as possible.
Interact with members/guests professionally, helping them with changes and last-minute requests as needed.
Perform other tasks as needed or as directed.
Adhere to all the various company 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.
Follow all service department and corporate guidelines and policies as instructed by supervisor, policies, and manuals.
Responsible for maintaining good conduct and safe working habits in all areas, including attending daily line-ups and participating as requested.
Wearing a clean and neat uniform that follows venue uniform standards daily.