Banquet Sous Chef|Part-time| Ocean Center

1 month ago

Daytona Beach, United States Oak View Group Full time

Oak View Group

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.

Position Summary

The Banquet Sous Chef is involved with all aspects of the 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 will pay an hourly wage of $19 to $22. 

Benefits for PT roles: 401(k) savings plan and 401(k) matching. Also, OVG provides part-time, seasonal, and internship employees with one hour of accrued paid leave per 30 hours worked, up to 48 hours per year.

This position will remain open until August 31, 2024

Responsibilities

• Provide guidance and direction for all day-to-day event operations
• Assist in the hiring, training, coaching, and development of kitchen 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 OVG 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, 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.• Adhere to all of 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.

Qualifications

About you:
• 3-5 years with Sous Chef/Kitchen management experience • Prefer culinary training/education/convention center/banquet experience 
• Health & Sanitation Card - Servsafe Manager Certification 
• Ability to communicate and follow instructions.
• Indoor environment, fast pace, 12 hour shifts that can be several days in a row when busy. 

Clear a criminal background check Open availability during holidays weekends early morning and late night Focus on culinary talent, plating, food presentation Flexible with small parties, large banquets, plated meal, cold prep, in mass production Familiar with grill, oven, combi oven, fryers, tilt skillets, hot boxes, range, and smoker. Strong food safety knowledge and overall kitchen cleanliness Assist with putting truck away and inventory Strong understanding of Banquet Event Orders, portion control, creating prep lists, and communication

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 , chaffers (30 - 50 , boxes (30 - 50 , Carts (10 - 50

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