Sous Chef | Full-Time | Zoo Tampa at Lowry Park

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.
• Ensure kitchen staff are aware of workplace expectations by providing ongoing assistance, training, and mentoring to kitchen staff.
• Promote a positive, enthusiastic, and cooperative workplace environment by working side by side with staff.
• Assist Executive Chef to ensure quality, consistency, and concept are maintained.
• Monitor production of food preparation, ensuring recipe specifications, portion controls, and kitchen timings are met.
• Monitor all food served relative to appearance, temperature, sanitary, and quality standards.
• Monitor events, materials, and surroundings.
• Guide, direct, and motivate kitchen employees.
• Ensure that all food safety standards are followed.
• Communicate with supervisors, peers, and subordinates.
• Make decisions and solve problems.
• Organize, plan, and prioritize work.
• Evaluate information against standards.
• Carry out ideas, programs, systems, or products.
• Document and record all personnel discipline information.
• Work with human resources for personnel discipline issues.

Qualifications

• High school diploma or equivalent GED.
• Minimum of 3-5 years in a similar position in an upscale banquet, hotel, or convention center setting with prior supervisory experience.
• A 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.
• Ability to work a flexible schedule; able and willing to work nights, weekends, and long hours.
• Must be able to lift, push, pull or carry heavy objects.
• Must be Serve Safe 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.
• 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. Areas of knowledge include arithmetic, algebra, geometry, and statistics.
• Knowledge of US Foods Menu Profit Pro a plus.

Benefits

• Health, dental, and vision insurance.
• 401(k) savings plan.
• 401(k) matching.
• Paid time off (vacation days, sick days, and 11 holidays).

Pay

$22.00 per hour.

Schedule

This role requires a variable event-driven schedule, which includes evenings and weekends.

Company Information

Oak View Group is the global leader in premium live entertainment infrastructure and services, with a platform spanning venue development and end-to-end capabilities across venue management, hospitality, and sponsorship sales. Founded in 2015, the company serves a collection of seven world-class owned venues and a client roster of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions, spanning four continents.

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.