Sous Chef at The Oncenter

Under the direction of the Executive Chef and Executive Sous Chef, the Sous Chef is responsible for effectively supporting all culinary operations including the oversight of all production, operation, and sanitation aspects of culinary and stewarding operations throughout the facility. This position reports directly to the Executive Chef and Executive Sous Chef.

Responsibilities

Work closely with the Executive Chef and Executive Sous Chef to support and execute daily culinary operations; Lead by example in the preparation, cooking, and execution of menu items in a high-volume, fast-paced, event-driven environment; Execute production schedules, prep lists, and event order timelines to ensure accurate and timely delivery for all events; Maintain full compliance with food safety, sanitation, and health regulations, including proper food handling, temperature control, and storage procedures; Prepare hot boxes, coolers, and appropriate transport between venues ensuring quality and integrity are maintained; Ensure all culinary operations are organized, staffed, and completed on schedule to support seamless event execution; Provide hands-on supervision, coaching, and training to cooks, dishwashers, and culinary staff; support performance management as needed; Assist with inventory management, including weekly counts, ordering, and receiving, while helping to control food cost and minimize waste; Maintain a clean, safe, and organized kitchen environment in accordance with company standards and regulatory requirements; Act as a point of leadership in the absence of the Executive Chef or Executive Sous Chef, helping to direct kitchen operations and troubleshoot issues in real time; Uphold a high standard of quality, consistency, and presentation while contributing to overall guest satisfaction; Perform other duties as assigned

Requirements

Minimum of four (4) years in banquet facility producing meals for large or multiple events; Two-year associate degree in culinary arts, or a combination of education and experience; Ability to work in a high-volume, fast paced, event-driven environment; Ability to work extended and flexible hours due to business requirements including late nights, early mornings, weekends, and holidays; Ability to communicate in a clear, professional, and courteous manner which fosters a positive, enthusiastic and cooperative work environment; Maintain a professional appearance and professional relationship with coworkers at all times; Organize and prioritize work to meet deadlines while multitasking between job functions; Work effectively under pressure and/or stringent schedule to produce accurate results and meet deadlines; Ability to operate industry related equipment; Ability to be creative with food presentations and maintain a quality product; Work with limited supervision, prioritize and handle multiple projects simultaneously while exercising judgment and initiative in addressing complaints and resolving problems

Nice to have

Previous leadership experience; ServSafe certification; TIPS certification

Benefits

medical; dental; vision; life and disability insurance; paid vacation; 401k plan