Spectra

Executive Sous Chef | The Ranch, Budweiser Event Center

Location US-CO-Loveland
Job ID
2020-5656
Group
Spectra - Food Services & Hospitality
Location Name
Spectra FH - Budweiser Events Center/ The Ranch Events Complex
Category
Food & Beverage Management
Type
Regular Full-Time

Overview

The Executive Sous Chef is responsible for overseeing the direction of the kitchen’s daily activities in accordance with Spectra policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment.  The Executive Sous Chef is responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the Executive Chef or General Manager.  The Executive Sous Chef must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running all food outlets and events.  

 

This is a key position for the effective and profitable operation of the business. The Executive Sous Chef must maintain excellent attendance and be available to work a variable event-driven schedule which includes evenings and weekends.  Open availability, professional presentation, outstanding interpersonal skills and self-direction required.

 

Responsibilities

  • Ensure budgeted food percentages are achieved through effective control measures including portion controls, kitchen timing, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control.
  • Maintain Labor Cost Percentages at budgeted levels.
  • Ensures that the purchasing and preparation of all food products meet Spectra’ standards of quality and consistency.  Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained.  Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met.  Monitors all food served relative to appearance, temperature, sanitary and quality standards.
  • Supervise all set up, preparation and breakdown of culinary activities.
  • Coordinate the storage, maintenance and repair of all kitchen equipment to ensure operational readiness.
  • Coordinate the delivery and set-up of catered services and food services as needed.
  • Training and development of kitchen staff skills and ongoing training of current and new staff.
  • Maintain a positive and compliant employee relations climate. Responsible for staffing, training, evaluation and counseling of kitchen staff.
  • Ensure compliance to health and sanitation and safety regulations.
  • Assist F&B Director in recordkeeping and administration requirements to include work schedules, production lists and HAACP records.
  • Promote teamwork among staff through effective communication, follow through and goal setting.
  • Provide excellent customer service assistance to internal and external clients.

Qualifications

  • Minimum of 2-3 years kitchen management experience in high-volume operation.
  • High school diploma or equivalent GED.
  • Training from a professional technical school, two or four year college, or special culinary school (strongly preferred)
  • Maintain current certification in a state recognized Food Handlers and sanitation program, and alcohol service permit if required by state or local government
  • Experience in culinary training-including menu planning, food preparation, and selection and storage of food.
  • Basic computer proficiency and Microsoft products knowledge, to include: Excel, Word and Outlook.
  • Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods.
  • Ability to work a flexible schedule including days, nights weekends, extended (long) work days and extended number of days.
  • Ability to develop results oriented staff through effective training, evaluation, motivation, coaching and counseling.
  • Ability to positively distribute responsibility to others to meet objectives and achieve desired results.
  • Ability to recognize problems and to creatively and expeditiously find solutions.
  • Must be self- directed.
  • Must be able to supervise, coach, schedule and train employees.
  • Excellent customer service skills.
  • Must be sure that all details of the job are performed and their work is accurate.
  • Must be constantly aware of changing events, such as staff or supply shortages.
  • Must be exact in their work. Errors could cause safety hazards for themselves and other workers.
  • Identify problems and review information.
  • Must be constantly aware of frequently changing events in cooking processes.
  • Knowledge of the rules and uses of numbers in mathematics. Areas of knowledge include arithmetic and algebra.

 

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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