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.
The Banquet Sous Chef is involved with all aspects of the Club Culinary operations focusing on private events, catering, and special events. Operational duties and responsibilities include providing leadership and management of kitchen staff, growing, and developing product offerings and menus, and managing profitability of food items.
This role pays an hourly rate of $22 to $28.
Benefits for FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays).
This position will remain open until May 2, 2025.
Jungle Island began its history in 1936 as Parrot Jungle. Created by Franz Scherr with the idea of an attraction where birds could “fly free,” Parrot Jungle was originally located in south Miami and was known primarily its wide array of exotic birds including Pinky, the high-wire bicycle riding cockatoo, and our world-famous pink flamingos who have been prominently featured in the opening credits of television’s Miami Vice.
The park has evolved over the years under the direction of its current owners who purchased the park in 1988. After Hurricane Andrew, the owners set their sights on continuing to develop the park on Watson Island. After construction was completed in 2003, the Watson Island location opened for business as Parrot Jungle Island.
The evolution of the Jungle has led to the renaming of the park as Jungle Island to better encompass the wide variety of animals, plants and activities available.
Jungle Island lives up to its name with unusual flora, from the extraordinary African sausage tree to a collection of rare cycads. Visitors to Jungle Island can stroll along the 1.35 miles of winding, covered trails while enjoying the many special exhibits, attractions and tours that are available. As Miami’s brightest and most unique destination, Jungle Island continues to delight the thousands of people who visit Miami each year.
• Provide guidance and direction for all day-to-day event operations
• Assist in the hiring, training, coaching, and development of banquet Culinary staff
• Plan and manage the procurement, production, preparation, and presentation of food
• Ensure that all BOH operations adhere to proper safety and sanitations standards
• Understand and operate within cost guidelines and targets
• Maintain complete knowledge of and comply with all departmental policies, procedures, and
brand standards
• Work with the front of house team to ensure proper execution of events
• Organize and help in the service of all activities concerning ala carte, employee meals and
private dining rooms
• Ordering, receiving and proper rotation of food and kitchen goods.
• Responsible for cleanliness and sanitation of individual work area and kitchen as a whole,
including equipment, counters, tools, waste areas, etc.
• 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.
• Complete daily, weekly, and monthly management administrative duties including operations
reports, financial documentation, standard operating procedures, safety and sanitation
checklists, and ordering and inventory documentation
• Assist in menu design and direct food presentation, production, and control including all food
for all events which may include breakfast, lunch, and dinner events, private events, weddings,
amenities, and special events, etc.
• Control labor and operating expenses through effective planning, recipe management,
purchasing decisions, and revenue generation solutions
• Coach and teach the team by working side-by-side with them as needed to teach different
techniques, prepare new items, etc.
• Supporting Employee Partners and participating in daily and weekly management meetings
• 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 of 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.
About you:
• 2-3 years as line cook
• Prefer culinary training
• Health & Sanitation Card
• Ability to communicate and follow instructions.
• Indoor environment, fast pace
Physical Requirements:
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.
Primary tools/equipment used in this position and approximate weight:
Equipment (30 - 50 lbs.), chaffers (30 - 50 lbs.), boxes (30 - 50 lbs.), Carts (10 - 50 lbs.)
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.
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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