Sous ChefPart-time Greenville SC Convention Center

Oak View Group is the global leader in venue development management and premium hospitality services for the live event industry. Offering an unmatched 360degree solution set for a collection of worldclass 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.

The PartTime Sous Chefwill actively supervise coach train and mentor employees in meeting with company quality standards. The Sous Chef will actively manage all aspects of employee relations to ensure a positive harmonious compliant and cooperative work environment.

This is a key position for the effective and profitable operation of the business. The employee must maintain excellent attendance and be available to work a variable eventdriven schedule which includes evenings and weekends. Open availability professional presentation outstanding interpersonal skills selfdirection and strong management and independent decisionmaking skills are required.

This role will pay an hourly wage of $18 to $22.

For PT roles: Benefits: 401(k) savings plan and 401(k) matching.

EVERGREEN ROLE: Applications are accepted on an ongoing basis; there is no application deadline.

• Supervises all line setup prep and breakdown activities. Responsible for inservice delegation of tasks to line personnel.
• 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. At the end of the day there should be NO food debris on the floor walls equipment work tables ceilings or any other surface located within the kitchen area. This same standard must be maintained in all food production areas outside of the main kitchen.
• Ensures kitchen staff are aware of work place 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.
• Assists Executive Chef to ensure quality consistency and concept are maintained. Monitors production of food preparation ensuring recipe specifications portion controls and kitchen timings are met. Monitors all food served relative to appearance temperature sanitary and quality standards.
• 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.
• Other duties as assigned by Executive Chef.

• High school diploma or equivalent GED.
• Minimum of 3 years in 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 coworkers subordinates guests and purveyors in a variety of work situations. Must have active listening and effective communication skills.
• Ability to develop resultsoriented 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 decisionmaker.
• Ability to be detailoriented multitask and effectively prioritize in a continuously changing environment.
• Ability to be selfdirected while working in a teamoriented environment.
• Ability to work a flexible schedule; able and willing to work nights weekends and long hours.
• Must be able to stand for extended periods of time.
• 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/ Outlook.
• Ability to work closely with kitchen staff but also spend time alone cooking.
• Provide excellent service to customers.
• General knowledge for the health and safety of patrons and staff.
• Must maintain high level of concentration.
• Must be able to multitask.
• 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.

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 ourpeople improves ourservice and raises ourexcellence. 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.

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.