Oak View Group

Sous Chef|Part-time| Terre Haute Convention Center

Location US-IN-Terre Haute
Job ID
2024-13991
Location Name
Terre Haute Convention Center
Category
Culinary / Kitchen Management
Type
Regular Part-Time

Oak View Group

Oak View Group (OVG) is the world’s leading arena development, management, and hospitality company founded in 2015 by Tim Leiweke and Irving Azoff to disrupt business as usual. As the largest developer of sports and entertainment facilities in the world, OVG prioritizes the way we do business focusing on making long-term investments in our people and our planet. We focus on building a diverse workforce and cultivating an inclusive workplace. Each day our team members around the world and throughout our local communities work together to provide the greatest experience to our fans and partners.

 

We celebrate and support a strong, transparent, authentic and inclusive culture focused around four core values:  

  • We treat each other fairly and with respect.
  • We act with integrity.
  • We have an entrepreneurial spirit.
  • We give back to our global community.

 

More information at OakViewGroup.com, and follow OVG on Facebook, Instagram, Twitter, and LinkedIn

Overview

The Sous Chef is responsible to assist with overseeing the direction of the kitchen’s daily activities in accordance with current policies and objectives, profitability and a positive work environment. Responsible for assisting Executive Chef with overall kitchen operations, food cost and labor cost.

This role will pay an hourly wage of $16 to $20.00. 

 

For PT roles: Benefits: 401(k) savings plan and 401(k) matching.

job expires 4/30/2024

About the Venue

 The Terre Haute Convention Center opened in the spring of 2022. It offers more than 12,000 sq. ft. of flexible ballroom space with the ability to seat up to 1000 attendees for a large general session or 700 for a formal dinner. With the flexibility of the space, planners have the ability to host a full conference with meals and breakout sessions. The convention center will have on-site catering, audio-visual services, professional event staff and event planning, and first-class service. Attendees from the region and afar will enjoy the convenience of the connected hotels and parking garages, making location and ease for guests more than ideal for conventions.

Responsibilities

ESSENTIAL FUNCTIONS: (including, but not limited to):

  • Ensure budgeted food percentages are achieved through effective control measures including portion controls, kitchen timing, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control.
  • Maintain Labor Cost Percentages at budgeted levels.
  • Ensure purchasing and preparation meet standards.
  • Supervise set up, preparation and breakdown activities, as required by supervisor.
  • Coordinate equipment storage.
  • Assist Executive Sous Chef in training and development of kitchen staff skills and ongoing training of current and new staff.
  • Maintain a positive and compliant employee relations climate.
  • Ensure compliance to health and sanitation and safety regulations.
  • Assist with recordkeeping and administration requirements to include work schedules and production lists.
  • Promote teamwork among staff through effective communication, follow through and goal setting.
  • Provide excellent customer service assistance to internal and external clients.

NON ESSENTIAL FUNCTIONS:

  • Perform other duties as assigned.

Qualifications

KNOWLEDGE, SKILLS AND ABILITIES:

  • Basic computer proficiency and Microsoft products knowledge, to include: Excel, Word and Outlook.
  • Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods.
  • Ability to develop results oriented staff through effective training, evaluation, motivation, coaching and counseling.
  • 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.
  • Must be self- directed.
  • Must be able to supervise, coach, and train employees.
  • Excellent customer service skills.
  • Must be sure that all details of the job are performed and their work is accurate.
  • Must be constantly aware of changing events, such as staff or supply shortages.
  • Must be exact in their work. Errors could cause safety hazards for themselves and other workers.
  • Identify problems and review information.
  • Must be constantly aware of frequently changing events in cooking processes.
  • Knowledge of the rules and uses of numbers in mathematics. Areas of knowledge include arithmetic and algebra.

Strengthened by our Differences. United to Make a Difference.

At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds.

EEO

Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

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