Sous Chef McCormick Place Convention Center
Sous Chef McCormick Place Convention Center
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$ 55000 - 75000
1 Vacancy
Job Description
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 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.
Position Summary
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 yearly salary of $55000 to $75000.
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 11 holidays).
This position will remain open until April 11 2025
About the Venue
McCormick Place located in downtown Chicago is the largest and most flexible convention center in North America. With over 2.6 million square feet of exhibition space the campus proudly hosts some of the worlds largest and most prestigious conventions meetings and trade shows welcoming approximately 3 million visitors to Chicago every year.
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 units 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 companys 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
- 23 years of previous experience in special events hospitality or catering required
- 23 years of 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.
Strengthened by our Differences. United to Make a Difference
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.
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.
Employment Type
Unclear
