Sous Chef | Full-Time | Mayo Civic Center

Spectra; Rochester (MN); On-site; USD 60,000 - 80,000; Full time

Job summary

An established industry player in venue management seeks a dedicated Sous Chef to lead kitchen operations. This role involves supervising food preparation, maintaining high standards of cleanliness, and ensuring compliance with health regulations. The ideal candidate will have at least three years of experience in a similar upscale setting, demonstrating strong leadership and interpersonal skills. This position offers a competitive hourly wage and a comprehensive benefits package, including health insurance and a 401(k) plan. Join a team that celebrates diversity and fosters an inclusive work environment, where your contributions can make a significant impact on live events.

Benefits

Health Insurance

Dental Insurance

Vision Insurance

401(k) Savings Plan

401(k) Matching

Paid Time Off

Qualifications

• 3+ years of experience in upscale banquet or hotel settings.
• State-issued Health Certificate and Serve Safe certification required.
• Ability to supervise and train kitchen staff effectively.

Responsibilities

• Supervise line set-up and delegate tasks to staff during service.
• Maintain cleanliness standards and ensure food safety.
• Assist Executive Chef with kitchen record keeping and inventory.

Skills

Food Preparation

Interpersonal Skills

Problem Solving

Time Management

Customer Service

Education

High School Diploma or GED

Tools

MS Word

Excel

Outlook

US Foods Menu Profit Pro

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.

Position Summary

The Sous Chef will actively supervise, coach, counsel, direct, train, and mentor employees to meet company standards. The Sous Chef will 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, including evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, self-direction, and strong management and decision-making skills are required.

This role pays an hourly rate of $26.50-$28.00.

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 25, 2025.

Responsibilities

• Supervise line set-up, prep, and breakdown activities.
• Delegate tasks to line personnel during service.
• Oversee buffet, beverage, break, and carving table set-up and breakdown.
• Ensure all equipment needed for these areas is set up properly.
• Assist Executive Chef with kitchen record keeping, including food inventories and orders.
• Organize employee work schedules to ensure proper coverage.
• Measure, mix, and cook ingredients according to recipes.
• Use various kitchen equipment to prepare and serve food.
• Maintain cleanliness standards in the kitchen and food production areas.
• Provide ongoing training, assistance, and mentorship to kitchen staff.
• Assist in maintaining quality, consistency, and concept standards.
• Monitor food production and service to ensure standards are met.
• Ensure all food safety standards are followed.
• Communicate effectively with team members and supervisors.
• Make decisions, solve problems, and organize work efficiently.
• Document personnel discipline issues and collaborate with HR as needed.
• Perform other duties as assigned by the Executive Chef.

Qualifications

• High school diploma or GED.
• At least 3 years of experience in a similar upscale banquet, hotel, or convention center setting with supervisory responsibilities.
• State-issued Health Certificate and immunizations required.
• Proven knowledge of food preparation methods.
• Excellent interpersonal and communication skills.
• Ability to develop and lead results-oriented staff through training and motivation.
• Strong problem-solving skills and ability to prioritize tasks.
• Detail-oriented, able to multitask, and adaptable to changing environments.
• Flexible schedule, willing to work nights, weekends, and long hours.
• Physical ability to stand for extended periods, lift heavy objects, and perform physical activities.
• Serve Safe certification required.
• Proficiency in MS Word, Excel, Outlook.
• Ability to supervise, coach, and train staff, and provide excellent customer service.
• Knowledge of health and safety standards.
• Strong reading, writing, and comprehension skills.
• Mathematical skills including arithmetic, algebra, geometry, and statistics.
• Knowledge of US Foods Menu Profit Pro is a plus.

At OVG, we celebrate diversity and are committed to creating an inclusive environment for all employees.

Oak View Group is an Equal Opportunity Employer. We do not discriminate on any protected basis.