Sous Chef | Full-Time | Santander Arena

Oak View Group; Reading, Penn Street; On-site; USD 49,000 - 55,000; Full time

Job summary

A leading company is seeking a Sous Chef to assist the Executive Chef in managing kitchen operations. The role requires strong leadership skills and culinary experience to ensure quality and efficiency in food preparation. The ideal candidate will have a proven track record in a fast-paced environment and be able to work flexible hours, including evenings and weekends. Benefits include health insurance and a 401(k) savings plan.

Benefits

Health Insurance

Dental Insurance

Vision Insurance

401(k) savings plan

401(k) matching

Paid time off

Qualifications

• Minimum of 3 years culinary experience in fast paced kitchen.
• Prior experience managing team members required.

Responsibilities

• Assists Executive Chef with kitchen record keeping and employee scheduling.
• Monitors food quality and safety standards in the kitchen.

Skills

Communication

Team Management

Problem Solving

Attention to Detail

Education

High school diploma or equivalent GED

Tools

MS Word

Excel

Outlook

Job description

Overview

The Sous Chef is responsible for assisting the Executive Chef in effectively managing the back-of-house operations and will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards. The Sous Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment.

This is a key position for the effective and profitable operation of the business. The employee must maintain excellent attendance and be available to work a variable event-driven schedule which includes evenings, holidays, and weekends. Open availability, professional presentation, outstanding interpersonal skills, self-direction and strong management and independent decision-making skills are required.

This role will pay an annual salary of $49,000-$55,000.

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 July 31, 2025.

Responsibilities

• 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, ensuring appropriate coverage for all kitchen areas.

• In conjunction with Executive Chef, assists in completion of all employee schedules and attendance documentation within budgeted expectations

• Ensures kitchen staff are aware of work place expectations by providing on-going assistance, training and mentoring to kitchen staff. Promote a positive, enthusiastic and cooperative workplace environment by working side by side with staff.

• Assists Executive Chef to ensure quality, consistency and concept are maintained.
• Monitors production of food preparation, ensuring recipe specifications, portion controls, and kitchen timings are met.
• Monitors all food served relative to appearance, temperature, sanitary and quality standards.

• Ensures all team members and back of house areas maintain proper 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 .

• Assists in the completion of inventory control as required ensuring that menu planning and execution as well as product selection and rotation is continuously monitored and successfully followed.

• Other duties as assigned by Executive Chef.

Qualifications

• Minimum of 3 years culinary experience in fast paced kitchen.

• Minimum of 2 years in a similar position with prior experience in managing team members.

• High school diploma or equivalent GED required, and prior culinary education preferred but not required.

• Ability to maintain any health department requirements and alcohol requirements by the state and/or county.

• Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods.

• Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in 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 to assist others in developing needed skills for effective job performance.

• Ability to positively distribute responsibility to others to meet objectives and achieve desired results.

• Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker.

• Ability to be detail-oriented, multi-task and effectively prioritize in 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 nights, weekends and long hours.

• Knowledge of and skill in using computer software, including MS Word/ Excel/ Outlook.

Education and Experience:

• Minimum of 2-3 years in a similar position with prior experience in managing team members.

• High school diploma or equivalent GED required and prior culinary education preferred but not required.

• Ability to maintain any health department requirements and alcohol requirements by the state and/or county.

• Ability to obtain a national recognized sanitation training achievement.

Vaccination Statement

We are committed to ensuring all our buildings and office locations are the safest in the world for artists, teams, employees, and fans. Based on recent encouraging trends in the U.S. and Canada. We highly encourage our employees to continue to get vaccinate and boosted against COVID-19. Should circumstances change, we may need to reinstate vaccination requirements, in whole or in part, to safeguard the health of our employees, guests, performers, athletes, and partners.