Executive Sous Chef - Premium | Full-Time |Vanderbilt University Athletics

Oak View Group; Nashville (TN); On-site; USD 70,000 - 75,000; Full time

Job summary

Join a leading organization as an Executive Sous Chef overseeing Premium Services in Nashville, where you'll manage food preparation, ensure sanitation standards, and lead the kitchen team. This role offers a competitive salary, comprehensive benefits, and the opportunity to play a vital part in delivering exceptional dining experiences.

Benefits

Health insurance

Dental insurance

Vision insurance

401(k) savings plan

Paid time off

Qualifications

• 3+ years of hands-on experience in kitchens.
• 2+ years of executive-level kitchen management.
• Strong ability to manage food costs.

Responsibilities

• Supervise food preparation and maintain quality standards.
• Ensure compliance with sanitation and safety regulations.
• Manage kitchen staff and maintain inventory controls.

Skills

Organizational skills

Communication skills

Analytical skills

Interpersonal skills

Education

ServSafe Certification

Tools

Food service equipment

Job description

Overview

The Executive Sous Chef - Premium Services is responsible for preparing and overseeing the preparation of all food items for the suites and catering while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen, and storage areas while minimizing waste, maximizing cost/production ratio and following HACCAP guidelines.

This role pays an annual salary of $70,000 - $75,000.

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 August 31, 2025.

Responsibilities

• Provides a two-way line of communication between BOH & FOH during events, expediting food to events

• Assists the Chef with enforcing sanitation and quality controls of food standards for Food & Beverage service

• Assists the chef in enforcing that all kitchen guidelines are being followed by kitchen and service staff at all times

• Maintains proper inventory controls with the Sous Chef, end of month inventory with chef

• Coordinate with the lead steward to ensure maintenance of all kitchen equipment, event set ups & break downs are in line with event needs

• Responsible for the kitchen in the absence of the Executive Chef. No 2 supervisor in the kitchen

• Approach all encounters with guests and employees in a friendly and service-oriented manner

• Always comply with OVG standards and regulations to encourage safe and efficient facility operations

• Have thorough working knowledge of menus and preparation skills required to produce food according to facility standards

• Assist in controlling costs by maintaining food cost within budgeted guidelines as determined by the Executive Chef

• Ensure the completion of necessary food and station preparations prior to events in order to ensure that guests are served promptly and efficiently

• Maintain a high level of kitchen/knife skills to support the needs of the Executive Chef in accordance with the event orders

• Supervises and assists in the food preparation for Banquets, as well as other depts as required, following specifications of Banquet Event Orders
• Ensures banquet items are completed on time and check with Food & Beverage Manager or Banquet Captain for time, cover count or any other changes

• Be familiar with all familiar kitchen tools and equipment to include: Electric slicer, commercial blender, ovens, broilers, range tops, steam kettles, grill, fryer, mixers, food processors, steam table, knives, etc. and have the ability to train on all equipment

• Maintains the “Clean as You Go” policy. Be responsible for maintaining the sanitation and cleaning schedule of the kitchen. Keeps all storage areas neat, orderly, and clean

• Supervise and assist with the breakdown of commissary kitchens / suites pantry spaces, and kitchen line, ensuring proper storage of food and equipment at the end of each meal period following HACCAP regulations

• Performs other duties as requested by management

Qualifications

• 3 or more years of hands-on experience

• 2 or more years of kitchen/culinary management experience at an executive level

• ServSafe Certified

• Must maintain local Health Codes and sanitation HACCP

• Results oriented individual with the ability to meet required budgetary goals

• Excellent organizational, planning, communication and inter-personal skills

• Ability to undertake and complete multiple tasks

• Ability to use and maintain basic food service and kitchen equipment

• Ability to train others in the use of basic food service and kitchen equipment

• Strong analytical and mathematic skills in relation to the culinary profession and Food and Beverage industry

• Ability to interact with all levels of staff Ability to quickly identify problems and resolve them

• Ability to work irregular hours as dictated by the event schedule, including nights, weekends and holidays

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.