Sous Chef | Full-Time | Penn State University Athletics

Oak View Group; University Park (TX); On-site; USD 65,000 - 75,000; Full time

Job summary

An established industry player is seeking a dynamic Sous Chef to lead kitchen operations and ensure exceptional food quality and safety. This role requires strong supervisory skills, excellent interpersonal abilities, and a commitment to maintaining high culinary standards. The ideal candidate will have a proven track record in an upscale environment, showcasing their ability to mentor and motivate staff while managing a busy kitchen. With a competitive salary and comprehensive benefits, this opportunity offers a chance to thrive in a collaborative and vibrant culinary setting. Join a team that values innovation and excellence in food service!

Benefits

Health Insurance

Dental Insurance

Vision Insurance

401(k) Savings Plan

401(k) Matching

Paid Time Off

Qualifications

• 3+ years experience in a similar role with supervisory experience.
• State-issued Health Certificate and immunizations required.
• Serve Safe certification is a must.

Responsibilities

• Supervise kitchen staff and ensure food quality and safety standards.
• Organize employee schedules for adequate coverage.
• Train and mentor kitchen staff to maintain high standards.

Skills

Food Preparation

Supervisory Skills

Interpersonal Skills

Problem-Solving

Communication Skills

Customer Service

Attention to Detail

Time Management

Education

High School Diploma or GED

Tools

MS Word

MS Excel

MS Outlook

Job description

Overview

The Sous Chef will actively supervise, coach, counsel, direct, train, and mentor employees to meet company quality standards. They will independently manage all aspects of employee relations to ensure a positive, harmonious, compliant, and cooperative work environment.

This key position is vital 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 offers an annual salary of $65,000-$75,000.

Benefits for Full-Time roles include: Health, Dental, and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation, sick days, and 11 holidays).

This position remains open until August 1, 2025.

Responsibilities

• Supervise all 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 proper setup of all equipment, including chafing dishes, sternos, china, serving ware, silverware, bowls, platters, heating lamps, and cutting boards.
• Assist the Executive Chef with kitchen record keeping, including food inventories and ordering.
• Organize employee work schedules to ensure adequate coverage.
• Measure, mix, and cook ingredients according to recipes.
• Use various kitchen equipment to prepare and serve food.
• Maintain a clean kitchen environment.
• Ensure no food debris remains on surfaces at day's end, maintaining high cleanliness standards in all food production areas.
• Provide ongoing training and mentoring to kitchen staff to promote workplace expectations.
• Foster a positive, enthusiastic, and cooperative environment by working alongside staff.
• Assist in maintaining quality, consistency, and culinary concept standards.
• Monitor food production to meet recipe specifications, portion control, and timing.
• Ensure all served food meets appearance, temperature, sanitary, and quality standards.
• Monitor event materials and surroundings for safety and quality.
• Guide, direct, and motivate kitchen employees.
• Ensure compliance with food safety standards.
• Communicate effectively with supervisors, peers, and subordinates.
• Make decisions and solve problems efficiently.
• Organize, plan, and prioritize work tasks.
• Evaluate information against standards.
• Document personnel discipline issues and collaborate with Human Resources as needed.
• Perform other duties as assigned by the Executive Chef.

Qualifications

• High school diploma or equivalent GED.
• At least 3 years of experience in a similar role within an upscale banquet, hotel, or convention center, with supervisory experience.
• State-issued Health Certificate and immunizations are required.
• Proven technical knowledge of food preparation methods.
• Ability to interact positively with diverse personalities, including co-workers, guests, and vendors.
• Effective listening and communication skills.
• Experience in training, evaluating, motivating, coaching, and counseling staff.
• Ability to develop results-oriented staff and distribute responsibilities effectively.
• Strong problem-solving skills and creative thinking.
• Ability to prioritize and make decisions in a dynamic environment.
• Attention to detail, multitasking ability, and self-direction within a team environment.
• Flexibility to work nights, weekends, and long hours.
• Physical ability to stand for extended periods, lift, push, pull, and perform physical activities.
• Good sense of taste and smell.
• Serve Safe certification.
• Proficiency in MS Word, Excel, Outlook, and relevant computer software.
• Ability to supervise, coach, and train employees effectively.
• Commitment to providing excellent customer service.
• Knowledge of health and safety standards for patrons and staff.
• Clear communication skills, both spoken and written.
• Ability to read and understand written information and identify problems.
• Awareness of cooking processes and ability to maintain concentration and multitask.
• Basic knowledge of mathematics, including arithmetic, algebra, geometry, and statistics.
• Knowledge of US Foods Menu Profit Pro is a plus.

Vaccination Statement

We are committed to safety and highly encourage vaccination and booster against COVID-19. Circumstances may change, and vaccination requirements could be reinstated to ensure the health of employees, guests, performers, athletes, and partners.