Sous Chef| Subaru Park

Oak View Group:

Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet.

Position Summary:

Open availability, a professional appearance, strong interpersonal skills, self-motivation, and sound independent decision-making are essential.

This role pays an hourly rate of $25 to $27.

Benefits for FT roles: Benefits: 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 May 2, 2025.

About the Venue:

The 2025 MLS Home Opener will take place on March 1st, and the season runs through October/November of this year. Working at Subaru Park provides a unique opportunity to be part of the action and support the Philadelphia Union, all while delivering exceptional service to fans in the vibrant, energetic atmosphere of the stadium.

Responsibilities:

• Supervise all line set-up, prep, and breakdown activities, delegating tasks to line personnel during service.
• Oversee buffet, beverage, break, and carving table set-up and breakdown, ensuring all necessary equipment (chafing dishes, sternos, china, silverware, heating lamps, cutting boards, etc.) is in place.
• Assist Executive Chef with kitchen record-keeping, including food inventories and ordering food products
• Organize employee work schedules to ensure proper coverage in all kitchen areas
• Measure, mix, and cook ingredients according to recipes
• Use various kitchen equipment (pans, pots, knives, etc.) to prepare and serve food
• Maintain a clean kitchen, ensuring no food debris on floors, walls, equipment, or surfaces, and maintaining cleanliness in all food production areas
• Provide ongoing assistance, training, and mentoring to kitchen staff, ensuring awareness of workplace expectations
• Promote a positive, enthusiastic, and cooperative work environment by working alongside staff
• Assist Executive Chef in ensuring food quality, consistency, and adherence to concept, including monitoring recipe specifications, portion controls, and kitchen timings
• Monitor food appearance, temperature, sanitation, and quality standards
• Guide and motivate kitchen employees, ensuring effective communication within the team
• Ensure all food safety standards are strictly followed
• Communicate effectively with supervisors, peers, and subordinates
• Make decisions, solve problems, and organize, plan, and prioritize work
• Evaluate work against standards to ensure quality
• Document personnel discipline and collaborate with Human Resources for disciplinary actions
• Perform additional duties as assigned by the Executive Chef

Qualifications:

• High school diploma or equivalent GED
• Minimum of 3 years in a similar position in an upscale banquet, hotel, or convention center setting with prior supervisory experience
• State-issued Health Certificate and immunizations required
• Technical proficiency and experience in food preparation methods
• Ability to interact positively with diverse personalities (co-workers, subordinates, guests, purveyors)
• Strong active listening and communication skills
• Ability to develop staff through effective training, evaluation, motivation, coaching, and counseling
• Ability to delegate responsibility to meet objectives and achieve results
• Strong problem-solving skills and ability to prioritize effectively
• Detail-oriented with the ability to multitask and adapt to a changing environment
• Self-directed and able to work in a team-oriented setting
• Flexible schedule, including availability for nights, weekends, and long hours
• Ability to stand for extended periods
• Clear and effective speech for communication
• Good sense of taste and smell
• Proficiency in MS Word, Excel, Outlook
• Ability to collaborate with kitchen staff and work independently
• Strong supervisory, coaching, and training skills
• Commitment to excellent customer service
• Knowledge of health and safety protocols for patrons and staff
• Strong written and verbal communication skills
• Ability to read, understand, and analyze written information
• Awareness of changing cooking processes
• Ability to repeat physical tasks with focus and concentration
• Proficient in basic math, including arithmetic, algebra, geometry, and statistics
• Knowledge of US Foods Menu Profit Pro (a plus)
• Professional appearance and demeanor
• ServSafe Certification required
• Knowledge of employee scheduling in a hospitality setting
• Ability to maintain certification in a nationally recognized sanitation program
• Strict adherence to sanitation standards
• Ability to perform repetitive physical movements with hands, fingers, and wrists
• Ability to bend, stretch, twist, and reach with body, arms, and/or legs
• Physical ability to stand, walk, lift, push, pull up to 50 lbs, and work in various weather conditions (including outdoor stadiums)

Strengthened by our Differences. United to Make a Difference:

Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds.

Equal Opportunity Employer:

Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.