Sous Chef| Full-Time | University of Kansas Social Club

Responsibilities

• Supervises all line setup, prep, and breakdown activities.
• Responsible for in-service delegation of tasks to line personnel.
• Supervises all buffet, beverage, break, and carving table set-up and breakdown.
• Responsible for set-up of all equipment necessary for the above-mentioned areas, including but not limited to chafing dishes, sternos, china, serving ware, silverware, bowls and platters, heating lamps, and cutting boards.
• Assists Executive Chef with fulfilling kitchen record-keeping and administrative requirements, including food inventories and ordering of food products.
• Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas.
• Measure, mix and cook ingredients according to recipes.
• Use a variety of pots, pans, knives, and other equipment to prepare and serve food.
• Maintain a clean kitchen.

Qualifications

• High school diploma or equivalent GED.
• Minimum of 2-3+ years in a similar position in an upscale banquet, hotel, 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.
• Must have active listening and effective communication skills.
• Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching, and counseling.
• Ability to assist others in developing needed skills for effective job performance.
• Ability to positively distribute responsibility to others to meet objectives and achieve desired results.
• Ability to recognize problems and to creatively and expeditiously find solutions.
• Ability to set priorities and use initiative; solid decision-maker.
• Ability to be detail-oriented, multitask, and effectively prioritize in a continuously changing environment.
• Ability to be self-directed while working in a team-oriented environment.
• Able and willing to work nights, weekends, and long hours.
• Must be able to lift, push, pull, or carry heavy objects.
• Must be ServSafe certified.
• Knowledge of and skill in using computer software, including MS Word/Excel/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 for the health and safety of patrons and staff.
• Identify problems and review information.
• Maintain a high level of concentration.
• Must be able to multi-task.
• Knowledge of the rules and uses of numbers in mathematics. Areas of knowledge include arithmetic, algebra, geometry, and statistics.
• Knowledge of US Foods Menu Profit Pro is a plus.

Benefits

• Health, dental, and vision insurance.
• 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays).

Pay

$22.00 - $30.00 per hour.

Schedule

Open availability, professional presentation, outstanding interpersonal skills, self-direction, strong management, and independent decision-making skills are required. This role pays an hourly rate of $22.00-$30.00 and requires a variable event-driven schedule, which includes evenings and weekends.

Company Culture

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. Equal Opportunity Employer 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.