Executive Chef

3 weeks ago

Austin Texas, United States Oak View Group Full time
Job Summary

The Oak View Group is seeking a highly skilled and experienced Executive Chef to join our team as a Traveling Chef. This is a key position that requires a strong leader who can effectively supervise, coach, and mentor employees to ensure a positive and harmonious work environment.

Key Responsibilities
  • Supervise all line set-up, prep, and breakdown activities, ensuring that tasks are delegated to line personnel in a timely and efficient manner.
  • Oversee the set-up and breakdown of buffet, beverage, break, and carving table areas, including the preparation of all necessary equipment.
  • Assist the Executive Chef with kitchen record keeping and administrative tasks, including food inventories and ordering.
  • Organize employee work schedules to ensure adequate coverage for all kitchen areas.
  • Measure, mix, and cook ingredients according to recipes, using a variety of pots, pans, knives, and other equipment.
  • Maintain a clean kitchen, ensuring that all food debris is removed from the floor, walls, equipment, work tables, ceilings, and any other surface within the kitchen area.
  • Ensure that kitchen staff are aware of workplace expectations by providing ongoing assistance, training, and mentoring.
  • Monitor production of food preparation, ensuring that recipe specifications, portion controls, and kitchen timings are met.
  • Monitor all food served relative to appearance, temperature, sanitary, and quality standards.
  • Guide, direct, and motivate kitchen employees to ensure a positive and cooperative work environment.
  • Ensure that all food safety standards are followed.
  • Communicate effectively with supervisors, peers, and subordinates.
  • Make decisions and solve problems in a timely and effective manner.
  • Organize, plan, and prioritize work to meet deadlines and ensure quality standards.
  • Evaluate information against standards and make recommendations for improvement.
  • Carry out ideas, programs, systems, or products as assigned by the Executive Chef.
  • Document and record all personnel discipline information, working with Human Resources as needed.
Requirements
  • High school diploma or equivalent GED.
  • Minimum of 5 years of experience as a Sous Chef in an upscale banquet, hotel, stadium, arena, 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.
  • 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 creatively 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, including 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, and 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 of 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 a high level of concentration.
  • Must be able to multi-task.
  • Knowledge of the rules and uses of numbers in mathematics, including arithmetic, algebra, geometry, and statistics.
  • Knowledge of US Foods Menu Profit Pro is a plus.
  • Ability to adjust to rapidly changing environments, remain calm, and assured in such situations.

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