Executive Sous Chef | Full-Time | Rhode Island Convention Center & Amica Mutual Pavilion

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.

To oversee the direction of the kitchens daily activities in accordance with OVG policies and objectives to ensure guest satisfaction profitability and a positive productive and compliant work environment. Responsible for assisting the Executive Chef with the overall kitchen operations including food and labor cost controls. The Executive Sous Chef is responsible for the effective management and operation of the public food culinary team including event planning support scheduling food preparation and production food cost control compliance with food safety and sanitation policies cleaning kitchen safety employee training and supervision and any other tasks assigned by the GM or Executive Chef.

The Executive Sous Chef will provide oversight and resolution responsibility for employee performance issues. The Executive Sous Chef must provide a high level of event oversight culinary proficiency and operational/personnel support to ensure the smooth running of any assigned event. A critical function of the Executive Sous Chef will be to actively mentor train and help employees meet company quality standards and to promote a positive enthusiastic and cooperative work environment.

This is a key position for the effective and profitable operation of the business. The Executive Sous Chef must maintain excellent attendance and be available to work a variable eventdriven schedule which to evenings and weekends. Open availability professional presentation outstanding interpersonal skills and selfdirection required.

This role pays an annual salary of $78000$83000.

Benefits for FullTime roles: 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 August 1 2025.

Located in the heart of downtown Providence the RICC is within walking distance to restaurants hotels shops art galleries night clubs museums and more. We offer 100000 square feet of exhibition space 20000 square feet of ballroom space 23 meeting rooms 30000 square feet of prefunction space and a superb inhouse catering team. With excellent work rules and regulations the Rhode Island Convention Center is the place to be for your next event. We are connected to the 564 guestroom Omni Providence Hotel. The Omni Providence Hotel offers additional meeting space to our guests with an 8000 sq. ft. ballroom and 20 meeting rooms fully equipped to handle a wide range of services. Offering over 22000 sq. ft. of meeting space they can suit any type of event.

• Ensures budgeted food percentages are achieved through effective control measures including portion controls kitchen timings food inventory rotation measures receiving and food storage procedures inventory controls effective purchasing procedures kitchen security procedures and waste control for all Pubic Food Events.
• Controls labor costs through effective scheduling of Public Foods kitchen staff crosstraining and development of employees.
• Ensures that the purchasing and preparation of all food products meet OVG standards of quality and consistency.
• Responsible for the development of menus ensuring quality consistency and style of 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.
• Supervises all line setup prep and breakdown activities.
• Responsible for inservice delegation of tasks to line personnel.
• Coordinates the storage maintenance and repair of all kitchen equipment to ensure operational readiness.
• Assists with the delivery and setup of catered services and food service areas as needed.
• Training and development including departmental orientation of new employees.
• Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff.
• Maintains a positive and compliant employee relations climate.
• Responsible for staffing training evaluation and counseling of Public Foods kitchen staff.
• Promotes support and communication with entire staff.
• Positively interacts with front of house staff.
• Rapidly solves problems.
• Ensures compliance with health sanitation safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff.
• Assists the Executive Chef in fulfilling kitchen record keeping and administrative requirements including food inventories and invoicing of food products.
• Responsible for organizing employee work schedules ensuring appropriate coverage for all kitchen areas.
• Promotes teamwork among staff through effective communication follow through and goal setting.
• Leads by example and thorough instruction to effectively obtain quality management of product service and philosophy of concept.

• 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.
• Minimum of 23 years kitchen management experience in a full service restaurant or events venue.
• Demonstrated and verifiable track record of meeting projected costs.
• Professional appearance and presentation required.
• Knowledge of and skill in using computer software including MS Word/Excel/Outlook.
• Maintains a current Food Handlers card and alcohol service permit if required by state or local government.
• Working knowledge of employee scheduling in a hospitality environment.
• Ability to obtain and maintain certification in a nationally recognized sanitation program.

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.