Banquet Sous Chef | Part-Time | Stormont Vail Events Center

Oak View Group is the global leader in venue development management and premium hospitality services for the live event industry. Offering an unmatched 360-degree solution set for a collection of world-class 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 Banquet Sous Chef is involved with all aspects of the Club Culinary operations focusing on private events catering and special events. Operational duties and responsibilities include providing leadership and management of kitchen staff growing and developing product offerings and menus and managing profitability of food items.

This role will pay an hourly rate of $18.00 and is tip eligible

Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching

This position will remain open until October 10 2025.

• Provide guidance and direction for all day-to-day event operations
• Assist in the hiring training coaching and development of banquet Culinary staff
• Plan and manage the procurement production preparation and presentation of food
• Ensure that all BOH operations adhere to proper safety and sanitations standards
• Understand and operate within cost guidelines and targets
• Maintain complete knowledge of and comply with all departmental policies procedures and brand standards
• Work with the front of house team to ensure proper execution of events
• Organize and help in the service of all activities concerning ala carte employee meals and private dining rooms
• Ordering receiving and proper rotation of food and kitchen goods.
• Responsible for cleanliness and sanitation of individual work area and kitchen as a whole including equipment counters tools waste areas etc.
• Consistent preparation and presentation based on overall standards including portion size of daily special salads entrees etc. as applicable per work assignment and as designated by Executive Chef which are produced within ClubCorps quality standards guidelines.
• Complete daily weekly and monthly management administrative duties including operations reports financial documentation standard operating procedures safety and sanitation checklists and ordering and inventory documentation
• Assist in menu design and direct food presentation production and control including all food for all events which may include breakfast lunch and dinner events private events weddings amenities and special events etc.
• Control labor and operating expenses through effective planning recipe management
• purchasing decisions and revenue generation solutions
• Coach and teach the team by working side-by-side with them as needed to teach different techniques prepare new items etc.
• Supporting Employee Partners and participating in daily and weekly management meetings
• Because of the fluctuating demands of the companys operation it may be necessary that each Employee Partner perform a multitude of different functions; therefore as an essential part of your position you will be expected to help others when the occasion arises just as other Employee Partners are expected to help you. Accordingly you may be expected to perform other tasks as needed or as directed.
• Adhere to all of the various company club and department written mandatory standards of operations policies and procedures manuals memos oral instructions etc. all of which go to make up the essential functions of the job

About you:

• 2-3 years as line cook
• Prefer culinary training
• Health & Sanitation Card
• Ability to communicate and follow instructions.
• Indoor environment fast pace

Physical Requirements:
Standing walking exposure to temperature changes dust fumes or gases climbing/ladders squatting/kneeling reaching grasping pushing/pulling twisting/bending lifting/carrying/pushing/pulling up to 100 lbs on occasion folding/unfolding talking hearing and seeing.

Primary tools/equipment used in this position and approximate weight:
Equipment (30 - 50 lbs.) chaffers (30 - 50 lbs.) boxes (30 - 50 lbs.) Carts (10 - 50 lbs.)

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.