Sous Chef - Banquets| McCormick Place Convention Center

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Overview

The Sous Chef to be the second in command in our kitchen, following our Director of Culinary Servces specifications and guidelines. They will be responsible for all managing aspects of the assigned Kitchen and its personnel, ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with OVG standards. The successful candidate will employ its culinary and managerial skills in order to maintain and enhance our customers' satisfaction. The Sous Chef is responsible for developing and executing culinary solutions to meet production, presentation, and service standards.

This role will pay a salary of $55,000 to $75,000.

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 12 holidays).

This position will remain open until Septembe 15, 2024

Responsibilities

• Reports to and supports our Director of Culinary Services in overseeing the culinary team for daily culinary operations and special events
• Oversees one or more kitchens onsite
• Ensure that OVG standards are maintained at a superior level on a daily basis. Develops and updates policies and manuals, as related to the division/department, for implementation in the kitchen
• Manage associates, training, and development of all associates to deliver the highest professional culinary standards.
• Develop a solid understand and comply with unit's Collective Bargaining Agreements
• Maintain and manage Union culinary and stewarding personnel to meet labor and production objectives
• Oversee and maintain all costs including labor and food cost to ensure they are within budgeted guidelines.
• Support the OVG philosophy concerning hiring, employee relations, disciplinary action, training, counseling, evaluating, etc.
• Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards
• Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved, reward and recognize employees
• Collaborate with Human Resources to maintain all staff records including training records, shift opening/closing checklists and performance data
• Develop and maintain effective client and guest rapport for mutually beneficial business relationships.
• Aggregate and communicate regional culinary and ingredient trends
• Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends
• Support, train and implement company's sustainability objective and goals. To include usage of Local and Minority Vendors as well as Carbon neutral/Negative products.
• Maintain integrity of the OVG menu; responsible for always maintaining food quality and safety of items
• Full compliance with basic kitchen fundamentals fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards
• Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase
• Ensure proper equipment operation and maintenance
• Ensure compliance with ServSafe and OVG Culinary standards, occupational and environmental safety policies in all culinary and kitchen operations
• Comply with all applicable safety, health, and union policies, rules and regulations

Qualifications

• • Culinary degree preferred or at least 3 years of related experience in a culinary management role required
  • Previous experience in special events, hospitality, or catering required
  • Previous experience overseeing unionized employees in a leadership role preferred
  • Requires advanced knowledge of the principles and practices within the food profession
  • Ability to maintain effective client and customer rapport for mutually beneficial business relationships required
  • Must have excellent communication and organizational skills
  • Must be comfortable working in a collaborative team dynamic
  • Requires occasional lifting, carrying, pushing, and pulling up to 50 lbs. and ability to stand for extended periods of time
  • Must be able to work a flexible scheulde including eveingins, wekends, and Holidays.

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