Executive Sous Chef | Full-Time | Missouri State University

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.

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 with the overall kitchen operations including food and labor cost controls. TheExecutive Sous Chefis responsible for the effective management and operation of the Missouri State University 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 General Manager.

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 event-driven schedule which to evenings and weekends. Open availability professional presentation outstanding interpersonal skills and self-direction required.

This role pays an annual salary of $60000-$65000

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 December 31 2025.

At Missouri State University OVG Hospitality fuels the energy behind every game concert and performance across five incredible venues. From the roar of the crowd at Plaster Stadium and Great Southern Bank Arena to the elegance of Juanita K. Hammons Hall and the excitement at the Betty and Bobby Allison North and South Stadiums no two days are the same. Together these venues host everything from Bears athletics and national touring acts to Broadway shows and community celebrations all powered by a passionate team dedicated to creating memorable guest experiences. If you thrive in a fast-paced team-oriented environment where hospitality meets entertainment this is where youll want to be.

Day to Day:

• Executing the creation of menus and meal planning/production based on forecasted guest counts.
• Determining budgetary requirements and controlling the expenses relating to food supplies kitchen equipment and materials.
• Analyzing food and labor production reports or other records including menu engineering for use in supervision and control of expenses.
• Procurement of food supplies and kitchen equipment including organization of inventories and participating in actual inventory counts.
• Analyzing the workplace and implementing policies and ensuring policies are carried out to provide safe workplace practices for employees including resolving all safe workplace practices issues
• Interviewing selecting and hiring of employees.
• Suggestions and recommendations into the training advancement and promotion of employees.
• Planning scheduling and adjusting hours of work and specific responsibilities among employees.
• Handling and resolving employee complaints and issues.
• Implementing company policies and supervising to ensure others properly implement and administer company policies including disciplining employees substance abuse firing etc.
• Customarily and regularly directing the work of at least two or more other half-time employee partners or their equivalent.
• Responsible for cleanliness and sanitation of individual work area and kitchen including equipment counters tools waste areas etc.
• Notify supervisor of Member/Guest complaints at the time they occur. Rectify practicing service recover any complaints as soon as possible.
• Must be able to interact with guests professionally helping them with changes and last-minute requests as needed.

All the other stuff we do:

• Because of the fluctuating demands of the companys operation it may be necessary that each Employee 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 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 and property 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.
• Be able to multi-task and work at an efficient pace to keep up with business needs.
• Be able to follow instructions well as directed.
• Responsible for maintaining good conduct and safe working habits while in all areas including the kitchen and assuring that others are acting safely.
• Attendance at daily line-up and participating as requested.
  

About you:

• Prefer a minimum of 3-5 years as a Sous Chef
• High school diploma or equivalent required. College degree preferred.
• Culinary School graduate preferred.
• Health & Sanitation Card per state requirements
  Foodservice management certification as per state requirements

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.)

Attendance Requirements for this position:
Attendance Requirements for this position as outlined on the weekly schedule. Additional hours are required to meet deadlines of the position including weekends and/or holidays.

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.