Spectra

  • Sous Chef | Utah Valley Convention Center

    Location US-UT-Provo
    Job ID
    2020-5529
    Group
    Spectra - Food Services & Hospitality
    Location Name
    Spectra VM - Utah Valley Convention Center
    Category
    Food/Beverage Management
    Type
    Regular Full-Time
  • Overview

    The Sous Chef is responsible to oversee the direction of the kitchen’s daily activities in accordance with policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. The Sous Chef will assist in all aspects of kitchen operations; including monitoring food cost, labor cost, and facility sanitation in all food production areas. This team member oversees the preparation of food; helps in the planning of meals and developing menus, and provides daily communication to the Executive Chef & Director of Food and Beverage concerning all culinary operations.

     

    This position is based at our Utah Valley Convention Center. The Utah Valley Convention Center is located just 45 minutes south of Salt Lake City in the historic Downtown Provo. The Eco-friendly LEED Silver Certified Building offers flexible exhibit and meeting space as well as a first class grand ballroom and roof top garden that offers breathtaking views of the Wasatch Mountains. This state-of-the-art facility is the perfect place to hold any meeting or event. Outside, the building design complements the ambiance of Downtown Provo, while inside, it provides top-notch functional meeting and event space. You can learn more about our venue here: http://www.utahvalleyconventioncenter.com/

    Responsibilities

    • Ensures budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control. 
    • Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel.
    • Responsible for fulfilling kitchen record keeping and administrative requirements including food inventories and invoicing of food products.  Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas. 
    • Measure, mix and cook ingredients according to recipes
    • Use a variety of pots, pans, knives and other equipment to prepare and serve food.
    • Regulate temperatures of ovens, broilers, and grills.
    • Direct the work of other cooks and kitchen workers. May train cooks and kitchen workers.
    • Maintain a clean kitchen. At the end of the day there should be NO food debris on the floor, walls, equipment, work tables, ceilings or any other surface located with-in the kitchen area. This same standard must be maintained in all food production areas outside of the main kitchen. The Chef must maintain this standard. 
    • Ensures that health department audits are passed with the highest score possible.
    • Keep food production records of quantities of food supplies used..
    • Monitor events, materials and surroundings.
    • Ability to estimate sizes, quantities, time, cost or materials needed.
    • Guide, direct and motivate kitchen employees.
    • Follow all safety policies.
    • Conduct safety training when need for culinary staff.
    • Ensure that all food safety standards are followed.
    • Conduct daily safety audits of kitchen to ensure of there is a safe environment.
    • Communicate with supervisors, peers and subordinates.
    • Make decisions and solve problems.
    • Organize, plan and prioritize work.
    • Evaluate information against standards.
    • Carry out ideas, programs, systems or products.
    • Schedule work and activities.
    • Control machines and processes.
    • Inspect equipment, structures or materials.
    • Think creatively.
    • Other duties as assigned by Executive Chef.

    Qualifications

    • Minimum of 2 years in similar position in an banquet, hotel or convention center setting with prior supervisory experience.
    • High school diploma or equivalent GED
    • Training from a professional technical school, two or four year college, or special culinary school (strongly preferred, although will consider commensurate professional experience)
    • Must be able to stand for extended periods of time.
    • Ability to speak clearly so that listeners may understand.
    • Must be able to make fast, simple, repeated movements of fingers, hands and wrists.
    • Ability to bend, stretch, twist or reach out with the body, arms and/or legs.
    • Must be able to lift, push, pull or carry heavy objects.
    • Must have a good sense of taste and smell.
    • Experience in culinary training-including menu planning, food preparation, and selection and storage of food.
    • State issued Health Certificate and immunizations are required.
    • Must be Serve Safe certified.

     

    Spectra, an industry leader in sports, entertainment and venue management, is dedicated to recruiting and developing individuals with the skills, experience, desire, and values to contribute to the continued growth and success of our organization.  Together, with our 250+ sports & entertainment venue partners, we transform events into experiences! These experiences create excitement, turn heads, and make memories.  Come Join Us!  You can learn more about Spectra at www.spectraexperiences.com/

     

    Spectra is an equal opportunity employer and our employment decisions are made without regard to race, color, religion, age, sex, sexual orientation, gender identity, national origin, disability, handicap, marital status, veteran status, or any other status or condition protected by Federal and/or State laws, except where bona fide occupational qualifications apply.

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