Executive Sous Chef| McCormick Place Convention Center

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen.OverviewOVG has an immediate opening for a Sous Chef at Wintrust Arena and McCormick Place Convention Center. This position reports to the Director of Culinary Innovations with responsibilities to include purchasing, inventory control, scheduling and managing culinary staff, food safety program, cost of goods accountability, labor management, food production and quality control.This role will pay a yearly salary of $65,000 to $75,000.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 March 31, 2025.ResponsibilitiesCreate the production schedule to meet business demands.Lead, plan and execute Restaurant and Concession OperationRecipe development Continually manage, monitor and seek labor efficiencies to reduce costs, improve product output and enhance overall guest experience.Maintain and manage Union culinary and stewarding personnel to meet labor and production spect recipe compliance and quality control are met throughout the production process.Maintain health department score of 90 or above and OVG'S party audit score of 95 or above.Maintain food costs and budget goals.Attend internal event-related meetings and relay immediate changes to other internal departments.Coordinate with the Director of Food and Beverage Retail and the Director of WINTRUST Arena to verify and reconcile production and sellable items.Carry out supervisory responsibilities in accordance with company policies and applicable laws.Maintain brand standard for operations to include WINTRUST Arena, LaBrea, Starbucks, 23rd Street Caf and company's internal brands.Support, train and implement company's sustainability objective and goals.Develop a solid understand and comply with unit's Collective Bargaining AgreementsQualificationsHigh School Diploma or equivalent (i.e. GED)Minimum of 4 years as a Sous Chef in a high-volume location and or Culinary DegreePrior experience in a Union environment a plusStrong Computer literate (i.e. Word, Excel, PowerPoint, Access) Must be flexible, have a sense of urgency, be able to respond quickly and resourcefully to internal and external issues.Physical demands including walking and standing 8 to 10 hours.

Created: 2025-02-18