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 to $23 for the “Banquet Sous Chef” position at the Sharonville Convention Center in Cincinnati, OH, falls within a competitive range, especially considering the local cost of living and the specific demands of the role. According to industry standards, sous chefs in Cincinnati typically earn between $20 and $28 per hour, depending on experience and the complexity of the establishment. Therefore, this pay rate is aligned with the lower to mid-range of the market for similar positions in the area, suggesting it is reasonable but may not be highly competitive for attracting top talent, particularly those with significant experience or specialized skills.

Job description:

The Oak View Group is the leading global authority in venue development, management, and premium hospitality services within the live event industry. We deliver an unparalleled, comprehensive solution set for an extensive portfolio of world-class venues, alongside a clientele that encompasses some of the most prominent and well-attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions globally.

The Banquet Sous Chef plays a vital role in overseeing all facets of the Club Culinary operations, with a particular emphasis on private events, catering, and special occasions. Key responsibilities include leading and managing the kitchen staff, developing innovative product offerings and menus, and ensuring profitability within food operations.

This position offers an hourly wage ranging from $21 to $23. For full-time roles, we provide an array of benefits, including health, dental, and vision insurance, a 401(k) savings plan with matching contributions, as well as paid time off encompassing vacation days, sick leave, and 11 holidays. This position will remain open for applications until May 16, 2025.

Responsibilities:

• Provide leadership and direction for all daily event operations.
• Assist in the hiring, training, coaching, and development of banquet culinary staff.
• Plan, manage, and oversee the procurement, production, preparation, and presentation of food.
• Ensure compliance with safety and sanitation standards in all back-of-house operations.
• Operate within established cost guidelines and targets.
• Maintain comprehensive knowledge of and adherence to departmental policies, procedures, and brand standards.
• Collaborate with the front-of-house team to ensure seamless execution of events.
• Organize and facilitate service for all activities related to a la carte, employee meals, and private dining areas.
• Oversee the ordering, receiving, and proper rotation of food and kitchen supplies.
• Uphold cleanliness and sanitation standards throughout individual work areas and the kitchen as a whole, including all equipment and tools.
• Consistently prepare and present dishes in alignment with established standards, including portion sizes for daily specials, salads, and entrees, as designated by the Executive Chef and consistent with ClubCorp’s guidelines.
• Complete daily, weekly, and monthly administrative tasks including operational reports, financial documentation, standard operating procedures, safety and sanitation checklists, and inventory records.
• Contribute to menu design and oversee food presentation, production, and quality control for all events.
• Manage labor and operating expenses through effective planning, recipe management, purchasing strategies, and initiatives to generate revenue.
• Educate and mentor kitchen staff by collaborating with them directly to teach new techniques and prepare novel items.
• Support Employee Partners and take part in daily and weekly management meetings.
• Adapt to the fluctuating demands of the organization by performing a range of tasks as required and supporting colleagues when needed.
• Adhere to all company, club, and departmental mandatory operational standards, policies, and procedures as part of fulfilling your role.

Qualifications:
About You:

• 2-3 years of experience as a line cook.
• Culinary training is preferred.
• Must possess a Health & Sanitation Card.
• Strong communication skills and ability to follow instructions.
• Adaptability to a fast-paced indoor environment.

Physical Requirements:
Position necessitates standing, walking, exposure to temperature fluctuations, dust, fumes, or gases, as well as activities such as climbing, squatting, kneeling, reaching, grasping, pushing/pulling, twisting/bending, and lifting/carrying/pushing/pulling items weighing up to 100 lbs occasionally.

Equipment Utilization:
Primary tools and equipment utilized in this role weigh between 30-50 lbs (e.g., equipment, chaffers, boxes) and carts weighing 10-50 lbs.

Commitment to Diversity and Inclusion:
At OVG, we acknowledge that ongoing positive disruption within the sports and live entertainment sector requires a diverse team. We believe that inclusivity fosters innovation, strengthens our workforce, enhances service quality, and elevates excellence. Our success is firmly established in cultivating environments that reflect and celebrate the diverse communities we serve, driving our commitment to amplifying voices from varied backgrounds.

Equal Opportunity Employer:
Oak View Group is dedicated to ensuring equal employment opportunities. We will not discriminate against employees or job applicants 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 class protected under federal, state, or local law.

Job Posting Date: Sun, 16 Feb 2025 02:28:35 GMT

Apply now!