Banquet Sous Chef | Full-Time | Sharonville Convention Center-Oak View Group

Job Description

Job Title: Banquet Sous Chef | Full-Time | Sharonville Convention Center

Company: Oak View Group

Location: Cincinnati, OH

Pay: $21 – 23 per hour

AI Pay Analysis: The hourly rate of $21 – $23 for the role of Banquet Sous Chef at Sharonville Convention Center in Cincinnati, OH, is relatively competitive but may vary depending on specific factors such as experience, skill level, and local cost of living. In the Cincinnati area, the average pay for a sous chef typically ranges from $20 to $30 per hour, with more experienced chefs potentially earning higher wages. This pay range is fairly aligned with industry standards, especially for a banquet setting, where staffing needs can fluctuate and may not always require the extensive creative expertise of a high-end restaurant. Overall, the offered rate appears to be in line with market expectations but could potentially be on the lower end for chefs with significant experience or specialized skills.

Job description:
The Oak View Group is a global leader in venue development, management, and premium hospitality services within the live event industry. We offer an unparalleled, comprehensive solution set for a portfolio of world-class venues and serve a distinguished clientele, which includes the most prominent and well-attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions worldwide.

The Banquet Sous Chef will play a key role in all facets of the Club Culinary operations, with a primary focus on private events, catering, and special events. This position entails providing leadership and management for kitchen staff, enhancing and developing menu offerings, and overseeing the profitability of food items. The hourly compensation for this role ranges from $21 to $23.

For full-time positions, we offer a robust benefits package that includes health, dental, and vision insurance, a 401(k) savings plan with matching contributions, and paid time off encompassing vacation days, sick leave, and 11 holidays. The application period for this position will remain open until May 16, 2025.

Key Responsibilities:
– Provide leadership and direction for daily event operations.
– Assist in the recruitment, training, coaching, and development of banquet culinary staff.
– Plan and manage the procurement, production, preparation, and presentation of food.
– Ensure adherence to safety and sanitation standards in all back-of-house operations.
– Understand and operate within established cost guidelines and targets.
– Maintain comprehensive knowledge of and comply with all departmental policies, procedures, and brand standards.
– Collaborate with front-of-house teams to ensure seamless execution of events.
– Organize and assist with service for all activities related to à la carte, employee meals, and private dining rooms.
– Oversee the ordering, receiving, and proper rotation of food and kitchen goods.
– Ensure the cleanliness and sanitation of individual work areas and the kitchen as a whole, including equipment and waste areas.
– Consistently prepare and present dishes according to established standards, including daily specials and menu items, ensuring adherence to ClubCorp’s quality guidelines.
– Complete various management administrative tasks including operational reports, financial documentation, standard operating procedures, safety and sanitation checklists, and inventory management.
– Assist with menu design and oversee food presentation and production for events such as breakfast, lunch, dinner, private gatherings, weddings, and special events.
– Control labor and operational expenses through strategic planning and effective recipe management.
– Coach and mentor team members by demonstrating culinary techniques and preparing new items as needed.
– Support Employee Partners and engage in daily and weekly management meetings.
– Due to the dynamic nature of our operations, staff may be required to perform a wide range of tasks; thus, flexibility and collaboration with colleagues are essential.
– Adhere rigorously to company policies, manuals, and operational procedures that define the essential functions of the role.

Qualifications:

About You:
– 2-3 years of experience as a line cook.
– Culinary training is preferred.
– Hold a valid Health & Sanitation Card.
– Strong communication skills and the ability to follow instructions.
– Capacity to thrive in a fast-paced indoor environment.

Physical Requirements:
– Ability to stand, walk, and adapt to temperature changes, dust, fumes, or gases.
– Capable of climbing, squatting, kneeling, reaching, grasping, twisting, bending, and lifting or carrying weights up to 100 lbs occasionally.
– Proficient in folding, talking, hearing, and seeing.

Tools and Equipment:
– Equipment weight averages between 30-50 lbs., including chaffers, boxes, and carts weighing up to 50 lbs.

Strengthened by our Differences. United to Make a Difference:
At OVG, we recognize that to continue positively disrupting the sports and live entertainment industry, we require a diverse team. We believe inclusivity fosters innovation, strengthens our workforce, enhances our service, and drives excellence. Our success is grounded in creating environments that reflect and celebrate the diverse communities we serve, which is why we are committed to amplifying voices from all backgrounds.

Equal Opportunity Employer:
Oak View Group is dedicated to providing equal employment opportunities. We do not discriminate against employees or applicants for employment on any legally recognized basis, including but not limited to veteran status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information, or any other protected class under applicable laws.

Job Posting Date: Sun, 16 Feb 2025 08:34:42 GMT

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