Overview

To oversee the direction of the kitchen’s daily activities in accordance with OVG policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. Responsible with the overall kitchen operations, including food and labor cost controls. The Executive Sous Chef is responsible for the effective management and operation of the Missouri State University culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the General Manager.

The Executive Sous Chef will provide oversight and resolution responsibility for employee performance issues. The Executive Sous Chef must provide a high level of event oversight, culinary proficiency and operational/personnel support to ensure the smooth running of any assigned event. A critical function of the Executive Sous Chef will be to actively mentor, train and help employees meet company quality standards, and to promote a positive, enthusiastic and cooperative work environment. 

This is a key position for the effective and profitable operation of the business. The Executive Sous Chef must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required. 

This role pays an annual salary of $60,000-$65,000

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 December 31, 2025.

Responsibilities

Day to Day:

• Executing the creation of menus and meal planning/production based on forecasted guest counts.
• Determining budgetary requirements and controlling the expenses relating to food supplies, kitchen equipment and materials.
• Analyzing food and labor production reports or other records, including menu engineering, for use in supervision and control of expenses.                           
• Procurement of food supplies and kitchen equipment, including organization of inventories and participating in actual inventory counts.
• Analyzing the workplace and implementing policies and ensuring policies are carried out to provide safe workplace practices for employees, including resolving all safe workplace practices issues
• Interviewing, selecting, and hiring of employees.
• Suggestions and recommendations into the training, advancement, and promotion of employees.
• Planning, scheduling, and adjusting hours of work and specific responsibilities among employees.
• Handling and resolving employee complaints and issues.
• Implementing company policies and supervising to ensure others properly implement and administer company policies, including disciplining employees, substance abuse, firing, etc.
• Customarily and regularly directing the work of at least two or more other half-time employee partners or their equivalent.
• Responsible for cleanliness and sanitation of individual work area and kitchen, including equipment, counters, tools, waste areas, etc.
• Notify supervisor of Member/Guest complaints at the time they occur. Rectify, practicing service recover, any complaints as soon as possible.
• Must be able to interact with guests professionally, helping them with changes and last-minute requests as needed.

All the other stuff we do:

• Because of the fluctuating demands of the company's operation, it may be necessary that each Employee perform a multitude of different functions; therefore, as an essential part of your position, you will be expected to help others when the occasion arises, just as other Employee are expected to help you. Accordingly, you may be expected to perform other tasks as needed or as directed.
• Adhere to all of the various company and property written mandatory standards of operations, policies and procedures, manuals, memos, oral instructions, etc., all of which go to make up the essential functions of the job.
• Be able to multi-task and work at an efficient pace to keep up with business needs.
• Be able to follow instructions well as directed.
• Responsible for maintaining good conduct and safe working habits while in all areas, including the kitchen, and assuring that others are acting safely.
• Attendance at daily line-up and participating as requested.
  

Qualifications

About you:

• Prefer a minimum of 3-5 years as a Sous Chef
• High school diploma or equivalent required. College degree preferred.
• Culinary School graduate preferred.
• Health & Sanitation Card per state requirements
  Foodservice management certification as per state requirements

Physical Requirements:
Standing, walking, exposure to temperature changes, dust, fumes, or gases, climbing/ladders, squatting/kneeling, reaching, grasping, pushing/pulling, twisting/bending, lifting/carrying/pushing/pulling up to 100 lbs on occasion, folding/unfolding, talking, hearing, and seeing.

Primary tools/equipment used in this position and approximate weight:

• Equipment (30 - 50 lbs.)
• Chaffers (30 - 50 lbs.)
• Boxes (30 - 50 lbs.)
• Carts (10 - 50 lbs.)

Attendance Requirements for this position:
Attendance Requirements for this position as outlined on the weekly schedule. Additional hours are required to meet deadlines of the position, including weekends and/or holidays.