Oak View Group

Oak View Group (OVG) is the world’s leading arena development, management, and hospitality company founded in 2015 by Tim Leiweke and Irving Azoff to disrupt business as usual. As the largest developer of sports and entertainment facilities in the world, OVG prioritizes the way we do business focusing on making long-term investments in our people and our planet. We focus on building a diverse workforce and cultivating an inclusive workplace. Each day our team members around the world and throughout our local communities work together to provide the greatest experience to our fans and partners.

We celebrate and support a strong, transparent, authentic and inclusive culture focused around four core values:

• We treat each other fairly and with respect.
• We act with integrity.
• We have an entrepreneurial spirit.
• We give back to our global community.

More information at OakViewGroup.com, and follow OVG on Facebook, Instagram, Twitter, and LinkedIn.

Position Summary

The Sous Chef will actively and independently 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 Sous Chef is responsible for serving guests quality food and beverage following the company’s standard recipes. They will prepare and cook from widely varying menus at the direction of the Executive Chef and supervise all other aspects of the F&B back-of-house operation. The Sous Chef is responsible for supporting the Executive Chef in all aspects of training and performance management of the culinary staff. They must maintain excellent attendance and be available to work a variable event-driven schedule which includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, self-direction, strong management and independent decision-making skills are required.

This role pays an hourly wage of $26 to $32.

Benefits for FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 12 holidays).

This position will remain open until September 17, 2024

About the Venue

Ford Idaho Center is a multi-venue complex consisting of the Arena, Sports Center (Horse Park), Amphitheater and Rodeo Club. Nampa Civic Center is home to the John Brandt performing arts center, ballrooms and meetings rooms. This account boasts a combined 30,000 capacity and can serve up to one million guests per year.

Responsibilities

• Coordinates and supervises the BOH setup and initiates production at the direction of the Executive Chef.
• Displays learned knowledge of and communicates opinions on culinary preparation skills, and teaches others proper execution and presentation.
• Prepares, cooks, tests, portions, plates, arranges and garnishes hot and cold foods, following company recipes and portioning requirements.
• Conducts regular reviews of all locations to ensure the cleanliness, organization and maintenance meets company standards.
• Provides a high level of oversight and operational expertise resulting in the smooth, efficient and profitable execution of events by working together with FOH Staff in a respectful manner.
• Responsible for overseeing the opening & closing duties of all kitchens and ensures staff members demonstrate proper attendance.
• Maintains sanitation, health and safety standards in work areas; is swift to correct failures of staff to adhere to these expectations.
• Assures that the location equipment is operable and clean prior to start of production.
• Provide directions and oversight to Culinary Leads, Cooks & Steward.
• Assists with product ordering, inventory control and monthly inventory counts.
• Assists with scheduling, staff placement on event days and labor cost control.
• Assists with regular kitchen equipment inspections, preventive maintenance and all other forms of BOH asset management.
• Properly maintains, labels, and dates inventory levels (including controlling waste); ensures staff adheres to this and all other standard operating procedures.
• Willing to cover any open positions to assure location is fully operational and company standards pertaining to speed of service and guest satisfaction are met.
• Enforces all applicable city/county/state/federal health and safety regulations and client/corporate policies/procedures.
• Other duties may include menu creation, personally maintaining cleanliness/organization of all kitchens, post-event reconciliation, and more as assigned by the Executive Chef.

Qualifications

• High School Diploma or Equivalent

• 3-5 Years of similar Kitchen Supervision/Management experience required.

• Culinary experience in a high volume event venue highly preferred.

• ServSafe Management certificate a plus. Must be able to obtain.
• Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, professional and courteous manner which fosters a positive, enthusiastic and cooperative work environment
• Ability to mentor all staff members regardless of their experience/education, personality or learning behaviors.
• Understanding of various cooking methods, ingredients, equipment and procedures.
• Demonstrated ability/skill with a variety of commercial kitchen tools and machines.
• Accuracy and speed in handling emergency situations and providing solutions.
• Ability to work well in a team-oriented, fast-paced, event-driven environment.
• Solid working knowledge of computer applications (e.g: Microsoft Office, timekeeping systems, etc.)
• Possess thorough working knowledge of all applicable sanitation requirements, food preparation/service guidelines, workplace safety standards, etc. pertaining to venue concessions/catering operations.
• Ability to calculate basic math functions (addition, subtraction, multiplication, division, percentages) as they relate to food cost analyses and product inventory procedures.
• Ability to speak, read, and write in fluent English.

Physical Dimensions:

Performing the duties of this position involves extensive and continuous standing and walking. Routine activities require the employee to be able to reach with hands and arms, sit, walk, stoop, kneel, crouch and crawl. The employee is frequently required to lift up to 50 pounds. The vision requirements include the ability to adjust focus, peripheral vision and close vision.

Working Conditions & Hazards

• Exposed to weather and non-weather related extreme temperatures
• Wet and slippery floors
• Extremely hot surfaces and sharp tools
• Pinch points and tight working spaces throughout building
• Exposed to high noise levels

Note: The statements herein are intended to describe the general nature and level of work being performed by employees assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified.

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.

EEO

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.