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.OverviewThe Sous Chef to be the second in command in our kitchen, following our Director of Culinary Servces specifications and guidelines. They will be responsible for all managing aspects of the assigned Kitchen and its personnel, ensuring the quality preparation of all menu items and proper handling storage of all food items in accordance with OVG standards. The successful candidate will employ its culinary and managerial skills in order to maintain and enhance our customers' satisfaction. The Sous Chef is responsible for developing and executing culinary solutions to meet production, presentation, and service standards.This role will pay a yearly salary of $55,000 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 April 11, 2025ResponsibilitiesReports to and supports our Director of Culinary Services in overseeing the culinary team for daily culinary operations and special eventsOversees one or more kitchens onsiteEnsure that OVG standards are maintained at a superior level on a daily basis. Develops and updates policies and manuals, as related to the divisiondepartment, for implementation in the kitchenManage associates, training, and development of all associates to deliver the highest professional culinary standards.Develop a solid understand and comply with unit's Collective Bargaining AgreementsMaintain and manage Union culinary and stewarding personnel to meet labor and production objectivesOversee and maintain all costs including labor and food cost to ensure they are within budgeted guidelines.Support the OVG philosophy concerning hiring, employee relations, disciplinary action, training, counseling, evaluating, etc.Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standardsCoach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved, reward and recognize employeesCollaborate with Human Resources to maintain all staff records including training records, shift openingclosing checklists and performance dataDevelop and maintain effective client and guest rapport for mutually beneficial business relationships.Aggregate and communicate regional culinary and ingredient trendsConsistent focus on margin improvement; understanding performance metrics, data, order, and inventory trendsSupport, train and implement company's sustainability objective and goals. To include usage of Local and Minority Vendors as well as Carbon neutralNegative products.Maintain integrity of the OVG menu; responsible for always maintaining food quality and safety of itemsFull compliance with basic kitchen fundamentals fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standardsEnsure accuracy of estimated food consumption for appropriate requisitions andor food purchaseEnsure proper equipment operation and maintenanceEnsure compliance with ServSafe and OVG Culinary standards, occupational and environmental safety policies in all culinary and kitchen operationsComply with all applicable safety, health, and union policies, rules and regulationsQualificationsCulinary degree preferred or at least 3 years of related experience in a culinary management role required2-3 years of previous experience in special events, hospitality, or catering required2-3 years of previous experience overseeing unionized employees in a leadership role preferredRequires advanced knowledge of the principles and practices within the food professionAbility to maintain effective client and customer rapport for mutually beneficial business relationships requiredMust have excellent communication and organizational skillsMust be comfortable working in a collaborative team dynamicRequires occasional lifting, carrying, pushing, and pulling up to 50 lbs. and ability to stand for extended periods of timeMust be able to work a flexible scheulde including eveingins, wekends, and Holidays.

Created: 2025-02-04