SOUS CHEF, PREMIUM | FULL-TIME | ENMARKET ARENA Position Available In Chatham, Georgia

Sous Chef, Premium | Full-Time | Enmarket Arena
Oak View Group

• Manager
  Savannah
• GA

Food and Beverage:

Chef/Cook
0
2
days ago In order to be considered for this role, after clicking “Apply Now” above and being redirected, you must fully complete the application process on the follow-up screen. Overview Assist the Executive Chef in all aspects of the main, grill, and/or premium kitchens (ie. ordering, scheduling, sanitation, maintenance, employee development, performance reviews). This role pays an hourly rate of $25.00

• 30.

00.

Benefits for Full-Time roles:

Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays). This position will remain open until August 15, 2025. Responsibilities Responsible for proper preparation, excellence of product, profit and labor cost.
Organize and help in the service of all activities concerning ala carte, employee meals and premium suites.
Consistent preparation and presentation based on overall standards, including portion size, of daily special, salads, entrees, etc. as applicable per work assignment and as designated by Executive Chef which are produced within OVG’s quality standards guidelines.
To train, supervise, direct and/or performance manage employees when needed.
To enhance the overall knowledge and team spirit of the kitchen staff, providing the 3 Steps of Service.
To attend F&B meetings, premium meetings, and line up.
Ordering, receiving and proper rotation of food and kitchen goods
Menu development for the ala carte and premium menus, and any other special request by a Member or the Executive Chef.
Responsible for the expediting at any meal period and ensuring proper quality, portioning and presentation.
Adhere to all cleaning schedules and duties set up by the Executive Chef.
Responsible for cleanliness and sanitation of individual work area and kitchen, including equipment, counters, tools, waste areas, etc.
Assist fellow Employee, Members, and guests to ensure delivery of the 3 steps of service without being directed.
Be aware of team members and the environment and participate as a member of the team.
Notify supervisor of Member/Guest complaints at the time they occur.
Rectify, practicing service recover, any complaints as soon as possible.
Must be able to interact with Members/Guests professionally, helping them with changes and last minute requests as needed.
Adhere to all the various company, club and department written mandatory standards of operations, policies and procedures, manuals, memos, oral instructions, etc., all of which go to make up the essential functions of the job.
Follow all service department, club and corporate guidelines and policies as instructed by supervisor, policies, and manuals.
Responsible for maintaining good conduct and safe working habits while in all areas, including the kitchen, and assuring that others are acting safely. Qualifications 2-3 years as line cook.
Prefer culinary training.
Health & Sanitation Card.
Ability to communicate and follow instructions.
Indoor environment, fast pace.
Standing, walking, exposure to temperature changes, dust, fumes, or gases, climbing/ladders, squatting/kneeling, reaching, grasping, pushing/pulling, twisting/bending, lifting/carrying/pushing/pulling up to 100 lbs on occasion, folding/unfolding, talking, hearing, and seeing.
Primary tools/equipment used in this position and approximate weight: Equipment (30

• 50 lbs.), chaffers (30
• 50 lbs.), boxes (30
• 50 lbs.), Carts (10
• 50 lbs.

)
Attendance Requirements for this position as outlined on the weekly schedule.
Additional hours are required to meet deadlines of the position, including weekends and/or holidays.