Banquet Sous Chef | The Texas Tech Club

Oak View Group; Lubbock, White Bear Township (TX, MN); On-site; USD 60,000 - 80,000; Full time

Job summary

Join a dynamic team in a leading venue management company as a Banquet Sous Chef. This role involves overseeing culinary operations for private and special events, ensuring high standards of food quality and safety. You will lead a passionate kitchen staff, contribute to menu development, and manage food procurement and presentation. With a focus on inclusivity and innovation, this position offers a unique opportunity to make a difference in the live event industry while enjoying comprehensive benefits including health insurance and a 401(k) plan. If you're ready to take your culinary career to the next level, this is the perfect opportunity for you!

Benefits

Health Insurance

Dental Insurance

Vision Insurance

401(k) Savings Plan

401(k) Matching

Paid Time Off

Qualifications

• 3-5 years as line cook with 1-2 years in leadership.
• Ability to communicate and follow instructions effectively.

Responsibilities

• Guide day-to-day event operations and manage kitchen staff.
• Ensure compliance with safety and sanitation standards.
• Assist in menu design and manage food presentation.

Skills

Leadership

Communication

Culinary Skills

Sanitation Standards

Education

Culinary Training

Tools

Kitchen Equipment

Chaffers

Carts

Job description

Oak View Group

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.

Overview

The Banquet Sous Chef is involved with all aspects of the Club Culinary operations focusing on private events, catering, and special events. Operational duties and responsibilities include providing leadership and management of kitchen staff, growing, and developing product offerings and menus, and managing profitability of food items.

This role pays an hourly rate of $18 to $22.

Benefits for FT roles: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays).

Responsibilities

• Provide guidance and direction for all day-to-day event operations.
• Assist in the hiring, training, coaching, and development of banquet Culinary staff.
• Plan and manage the procurement, production, preparation, and presentation of food.
• Ensure that all BOH operations adhere to proper safety and sanitation standards.
• Understand and operate within cost guidelines and targets.
• Maintain complete knowledge of and comply with all departmental policies, procedures, and brand standards.
• Work with the front of house team to ensure proper execution of events.
• Organize and help in the service of all activities concerning ala carte, employee meals, and private dining rooms.
• Ordering, receiving and proper rotation of food and kitchen goods.
• Responsible for cleanliness and sanitation of individual work area and kitchen as a whole, including equipment, counters, tools, waste areas, etc.
• Consistent preparation and presentation based on overall standards, including portion size, of daily special, salads, entrees, etc. as applicable per work assignment and as designated by Executive Chef which are produced within ClubCorp's quality standards guidelines.
• Complete daily, weekly, and monthly management administrative duties including operations reports, financial documentation, standard operating procedures, safety and sanitation checklists, and ordering and inventory documentation.
• Assist in menu design and direct food presentation, production, and control including all food for all events which may include breakfast, lunch, and dinner events, private events, weddings, amenities, and special events, etc.
• Control labor and operating expenses through effective planning, recipe management, purchasing decisions, and revenue generation solutions.
• Coach and teach the team by working side-by-side with them as needed to teach different techniques, prepare new items, etc.
• Supporting Employee Partners and participating in daily and weekly management meetings.
• Because of the fluctuating demands of the company's operation, it may be necessary that each Employee Partner 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 Partners 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, club and department 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.

Qualifications

About you:

• 3-5 years as line cook with 1-2 in a leadership role.
• Prefer culinary training.
• Health & Sanitation Card.
• Ability to communicate and follow instructions.
• Indoor environment, fast pace.

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.)

Strengthened by our Differences. United to Make a Difference

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 our people, improves our service, and raises our excellence. 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.

Equal Opportunity Employer

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.