Junior Sous Chef | Full-Time | Events by RHC NY

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.

In conjunction with the Executive Chef & Chef Team the Jr.Sous Chef is a key position for the profitable and effective operation of the culinary department. The Jr. Sous Chef will work in conjunction with the Sous Chef & Chef Team in executing production of menu items in the commissary kitchen. Jr. Sous Chef will be tasked with managing/supervising team within the kitchen during daily preparation of high-quality products while maintaining budgeted food cost by tracking inventory and raw materials. The job of Jr. Sous Chef requires open availability professional presentation outstanding interpersonal skills self-direction and strong management and independent decision-making skills are .

This role pays an hourly rate of $35.00-$38.00.

Benefits for Full-Time 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 22 2025.

• 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 ensuringappropriate coveragefor all kitchen areas.
• In conjunction with Executive Chefassistsin completion of all employee schedules and attendance documentation within budgeted expectations
• Ensures kitchen staff are aware ofwork placeexpectations by providing on-goingassistancetrainingand mentoring to kitchen staff.
• Promote a positiveenthusiasticand cooperative workplace environment by working side by side with staff.
• Assists to ensure quality consistency and concept are maintained.
• Monitors production of food preparation ensuring recipe specificationsportioncontrols and kitchen timings are met.
• Monitors all food servedrelativeto appearance temperature sanitary and quality standards.
• Ensuresall team members and back of house areasmaintainproper workplace safety sanitation and health standards.
• Monitors the overall effective and successful operation of all back of house functions by supporting the Executive Chef when it comes to planning execution and completion of all events and services.
• Assistsin the completion of inventory control as required ensuring that menu planning and execution as well as product selection and rotation is continuouslymonitoredand successfully followed.
• Other duties as assigned by Executive Chef.

Qualifications

• Minimumof 3yearsculinary experience in fast paced kitchen.
• Minimum of2 years in a similar position with prior experience in managing team members.
• High school diploma or equivalent GEDand prior culinary education preferred but not.
• Ability tomaintainany health department requirements and alcohol requirements by the state and/or county.
• Technicalproficiencyand experiencedemonstratingverifiable knowledge of food preparation methods.
• Ability to positively interact with diverse personalities including co-workers subordinates guests andpurveyorsin 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 toassistothers in developing needed skills for effective job performance.
• Ability to positively distribute responsibility to others to meetobjectivesand achieve desired results.
• Ability to recognize problems and tocreatively and expeditiously find solutions.
• Ability to set priorities and use initiative; solid decision-maker.
• Ability to be detail-oriented multi-task and effectivelyprioritizein 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 nightsweekendsand long hours.
• Knowledge of and skill in using computer software including MS Word/ Excel/ Outlook.

Education and Experience:

• Minimum of2-3 years in a similar position with prior experience in managing team members.
• High school diploma or equivalent GEDand prior culinary education preferred but not.
• Ability tomaintainany health department requirements and alcohol requirements by the state and/or county.
• Ability to obtain a national recognized sanitation training achievement.

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.