Sous Chef | Full-Time | McCormick Place Convention Center

Oak View Group; Chicago (IL); On-site; USD 55,000 - 75,000; Full time

Job summary

Join a forward-thinking company as a Sous Chef, where you'll play a vital role in culinary excellence. This position offers the opportunity to lead kitchen operations, ensuring top-notch food quality and service standards. You'll collaborate with a talented culinary team, develop innovative solutions, and maintain compliance with industry regulations. Enjoy a dynamic work environment that values diversity and inclusion, while contributing to memorable live events. If you have a passion for culinary arts and leadership, this role is perfect for you!

Benefits

Health Insurance

Dental Insurance

Vision Insurance

401(k) Savings Plan

401(k) Matching

Paid Time Off

Qualifications

• Culinary degree preferred or 3 years in culinary management required.
• Experience in hospitality or catering is essential.

Responsibilities

• Oversee culinary team and ensure high-quality food preparation.
• Manage kitchen operations and maintain compliance with standards.

Skills

Culinary Management

Communication Skills

Organizational Skills

Team Collaboration

Client Relations

Education

Culinary Degree

3+ Years in Culinary Management

Tools

ServSafe Compliance

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 Sous Chef will be the second in command in our kitchen, following our Director of Culinary Services' 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 culinary and managerial skills 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 an annual salary of $55,000-$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 May 26, 2025.

Responsibilities

• Reports to and supports our Director of Culinary Services in overseeing the culinary team for daily operations and special events.
• Oversees one or more kitchens onsite.
• Ensures that OVG standards are maintained at a superior level daily. Develops and updates policies and manuals related to the division/department for implementation in the kitchen.
• Manages associates, training, and development of all associates to deliver the highest professional culinary standards.
• Develops a solid understanding and complies with the unit’s Collective Bargaining Agreements.
• Maintains and manages Union culinary and stewarding personnel to meet labor and production objectives.
• Oversees and maintains all costs including labor and food cost to ensure they are within budgeted guidelines.
• Supports the OVG philosophy concerning hiring, employee relations, disciplinary action, training, counseling, evaluating, etc.
• Ensures proper culinary standards and techniques are in place for food preparation, including production, presentation, and service standards.
• Coaches employees by creating a shared understanding about what needs to be achieved and how it is to be achieved, rewarding and recognizing employees.
• Collaborates with Human Resources to maintain all staff records including training records, shift opening/closing checklists, and performance data.
• Develops and maintains effective client and guest rapport for mutually beneficial business relationships.
• Aggregates and communicates regional culinary and ingredient trends.
• Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends.
• Supports, trains, and implements the company’s sustainability objectives and goals, including the usage of Local and Minority Vendors as well as Carbon neutral/Negative products.
• Maintains the integrity of the OVG menu; responsible for always maintaining food quality and safety of items.
• Ensures compliance with basic kitchen fundamentals: managing waste, standard menus, recipes, and ingredients through managing customer-driven menus and labor standards.
• Ensures accuracy of estimated food consumption for appropriate requisitions and/or food purchases.
• Ensures proper equipment operation and maintenance.
• Ensures compliance with ServSafe and OVG Culinary standards, occupational and environmental safety policies in all culinary and kitchen operations.
• Complies with all applicable safety, health, and union policies, rules, and regulations.

Qualifications

• Culinary degree preferred or at least 3 years of related experience in a culinary management role required.
• 2-3 years of previous experience in special events, hospitality, or catering required.
• 2-3 years of previous experience overseeing unionized employees in a leadership role preferred.
• Requires advanced knowledge of the principles and practices within the food profession.
• Ability to maintain effective client and customer rapport for mutually beneficial business relationships required.
• Must have excellent communication and organizational skills.
• Must be comfortable working in a collaborative team dynamic.
• Requires occasional lifting, carrying, pushing, and pulling up to 50 lbs. and the ability to stand for extended periods of time.
• Must be able to work a flexible schedule including evenings, weekends, and holidays.

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.