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Executive Sous Chef

2 months ago

Salt Lake, Utah, United States Oak View Group Full time
Job Summary

We are seeking an experienced Executive Sous Chef to join our team at Oak View Group. As a key member of our culinary team, you will be responsible for overseeing the daily operations of our kitchens, ensuring exceptional guest satisfaction, and maintaining a positive and productive work environment.

Key Responsibilities
  • Food Cost Control: Develop and implement effective measures to achieve budgeted food percentages, including portion controls, kitchen timings, and inventory rotation.
  • Labor Cost Management: Control labor costs through efficient scheduling, cross-training, and development of employees.
  • Menu Development: Collaborate with the Executive Chef to develop menus that meet OVG standards of quality, consistency, and style.
  • Food Preparation and Production: Monitor production to ensure recipe specifications, portion controls, and kitchen timings are met.
  • Staff Supervision: Supervise line staff, delegate tasks, and provide leadership and support to the entire kitchen team.
  • Equipment Maintenance: Coordinate the storage, maintenance, and repair of kitchen equipment to ensure operational readiness.
  • Training and Development: Provide departmental orientation to new employees, train staff on new procedures, and promote a positive and compliant employee relations climate.
  • Compliance and Safety: Ensure compliance with health, sanitation, safety, and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff.
Requirements
  • Technical Proficiency: Demonstrated knowledge of food preparation methods and experience in kitchen management.
  • Leadership and Communication: Ability to positively interact with diverse personalities, including co-workers, subordinates, guests, and purveyors.
  • Problem-Solving and Initiative: Ability to recognize problems and creatively find solutions, set priorities, and use initiative.
  • Flexibility and Availability: Willingness to work a flexible schedule, including nights, weekends, and long hours.
  • Education and Experience: Minimum of 2-3 years of kitchen management experience in a full-service restaurant or events venue.
  • Certifications and Permits: Maintains a current Food Handlers card and alcohol service permit if required by state or local government.