Banquet Sous Chef | Full-Time | Sharonville Convention Center-Spectra Experiences

Cincinnati, OH
February 17, 2025
Full Time
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Average Pay*: 20 - 25
*average hourly rate for this position in your area
Deadline date:
$21 - $11

Job Description

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

Company: Spectra Experiences

Location: Cincinnati, OH

Pay: $21 – 23 per hour

AI Pay Analysis: The hourly rate of $21 to $23 for a Banquet Sous Chef position at the Sharonville Convention Center in Cincinnati, OH, is somewhat competitive but on the lower end relative to industry standards for similar roles in the region. According to data from various culinary pay scales, the median hourly wage for a Sous Chef typically ranges from $25 to $30 per hour, depending on experience and specific job requirements. Given the demands of a banquet setting, which often involves managing large-scale food preparation and staff coordination, this compensation may not fully reflect the skill set and responsibilities expected of a Sous Chef. Overall, while the offered rate may appeal to entry-level candidates or those with less experience, it may be less attractive to seasoned professionals in the culinary field.

Job description:

The Oak View Group is a global leader in venue development, management, and premium hospitality services for the live event industry, offering a comprehensive array of solutions across a collection of world-class venues. Our esteemed client roster includes some of the most influential and well-attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions worldwide.

Position Summary
The Banquet Sous Chef will play a pivotal role in the Club Culinary operations, with a primary focus on private events, catering, and special occasions. Key responsibilities include providing leadership and management for kitchen staff, cultivating and enhancing product offerings and menus, and overseeing the profitability of food items. This position offers an hourly rate ranging from $21 to $23.

Benefits for Full-Time Roles:
We offer a comprehensive benefits package that includes health, dental, and vision insurance, a 401(k) savings plan with matching contributions, as well as paid time off, including vacation days, sick days, and 11 holidays. This position will remain open until May 16, 2025.

Responsibilities

  • Provide guidance and direction for day-to-day event operations.
  • Assist in the hiring, training, coaching, and development of banquet culinary staff.
  • Plan and manage the procurement, production, preparation, and presentation of food.
  • Ensure that all back-of-house (BOH) operations comply with safety and sanitation standards.
  • Operate within established cost guidelines and targets.
  • Maintain complete knowledge of and adherence to departmental policies, procedures, and brand standards.
  • Collaborate with the front-of-house team to ensure seamless event execution.
  • Organize and assist in the service of all food-related activities, including ala carte, employee meals, and private dining.
  • Oversee the ordering, receiving, and proper rotation of food and kitchen supplies.
  • Ensure cleanliness and sanitation in individual work areas and the kitchen as a whole, including equipment and waste areas.
  • Consistently prepare and present menu items according to established standards and portion sizes defined by the Executive Chef.
  • Complete daily, weekly, and monthly administrative tasks, including operations reports, financial documentation, standard operating procedures, safety and sanitation checklists, and inventory records.
  • Assist in menu design and oversee food presentation and control for various events, including breakfasts, lunches, dinners, weddings, and special occasions.
  • Control labor and operating expenses through strategic planning, recipe management, purchasing decisions, and revenue-generating initiatives.
  • Provide coaching and hands-on training to team members as needed.
  • Support Employee Partners and actively participate in management meetings.
  • Adapt to the dynamic demands of the operations by performing various functions as required, fostering a collaborative environment.
  • Adhere to all company, club, and departmental operational standards, policies, and procedures.

Qualifications
About You:

  • 2-3 years of experience as a line cook.
  • Culinary training is preferred.
  • Health & Sanitation Certification.
  • Strong communication skills and the ability to follow instructions.
  • Experience working in a fast-paced indoor environment.

Physical Requirements:
Candidates must be able to stand, walk, and perform tasks that may involve exposure to varying temperatures and physical demands such as squatting, kneeling, reaching, lifting, carrying, and pushing/pulling items weighing up to 100 lbs on occasion.

The position may require manipulating equipment and materials weighing between 10 to 50 lbs.

Commitment to Diversity and Inclusion
At OVG, we recognize that innovation is driven by a diverse team. We are committed to creating an inclusive environment that reflects and celebrates the diverse communities we serve. Our success is rooted in empowering voices from all backgrounds.

Equal Opportunity Employer
Oak View Group is devoted to equal employment opportunities and does not discriminate against employees or applicants based on any legally recognized characteristic, 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 as defined by federal, state, or local law.

Job Posting Date: Sun, 16 Feb 2025 00:51:01 GMT

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