Overview

The Sous Chef, along with the Executive Chef, will be overseeing 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 for assisting the Executive Chef with the overall kitchen operations, including food and labor cost controls. The Sous Chef assists the Executive Chef in the effective supervision and operation of the culinary team, including event planning support, 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 GM or Executive Chef. 

The Sous Chef will communicate any employee issues to the Executive Chef and GM; however, they will not control any conflict resolution or documentation. The 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 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 Sous Chef must maintain excellent attendance and be available to work a variable event-driven schedule, which is for evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, and self-direction are required. 

This role will pay an hourly rate of $21.00 - $24.00.

Benefits for Part-Time roles: 401(k) savings plan and 401(k) matching.

This position will remain open until December 11, 2026.

Responsibilities

• Responsible for the supervision of the daily activities of all team members in assigned kitchen units.
• Develop and initiate training and ongoing development for all culinary team members.
• Oversight of all culinary operations on event-based days as well as prep days.
• Supervises all line setup, prep, and breakdown activities. Responsible for in-service delegation of tasks to line personnel.
• Supervises all buffet, beverage, break, and carving table set-up and breakdown. Responsible for the setup of all equipment necessary for the above-mentioned areas, including but not limited to chaffing dishes, sternos, china, serving ware, silverware, bowls and platters, heating lamps, and cutting boards
• Assists the Executive Chef with fulfilling kitchen record-keeping and administrative requirements, including food inventories and ordering of food products.
• Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas. 
• Ensures kitchen staff are aware of workplace expectations by providing ongoing assistance, training, and mentoring to kitchen staff.
• Promote a positive, enthusiastic, and cooperative workplace environment by working side by side with staff.
• Assists the Executive Chef to ensure quality, consistency, and concept are maintained.
• Monitors production of food preparation, ensuring recipe specifications, portion controls, and kitchen timings are met.
• Monitors all food served relative to appearance, temperature, sanitary and quality standards.
• Ensure that all food safety standards are followed.
• Communicate effectively with leaders and peers.
• Make decisions and solve problems. Organize, plan, and prioritize work.
• Other duties as assigned by Executive Chef.

Qualifications

• High school diploma or equivalent GED.
• 2-3+ years in a similar position in an upscale banquet, hotel, or convention center.
• State issued Health Certificate and immunizations are required.
• Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods.
• Ability to positively interact with diverse personalities, including co-workers, subordinates, guests, and purveyors in a variety of work situations. Must have active listening and effective communication skills.
• Ability to assist in the development of a results-oriented staff through effective training, evaluation, motivation, coaching, and counseling. Ability to assist others in developing needed skills for effective job performance.
• Ability to positively distribute responsibility to others to meet objectives and achieve desired results.
• Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; strong decision-maker.
• Ability to be detail-oriented, multitask, and effectively prioritize in a continuously changing environment.
• Ability to be self-directed while working in a team-oriented environment.
• Ability to work a flexible schedule; able and willing to work nights, weekends, and long hours.