Executive Sous Chef | Full-Time | Atlantic City Convention Center & Boardwalk Hall

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. OverviewThe Executive Sous Chef is responsible for assisting the Executive Chef, maintaining the standards of OVG. 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 September 25, 2026. ResponsibilitiesResponsible for developing and maintaining all menus seasonally, ensuring consistency, quality, and adherence to OVG standards. Food ordering for Concessions as well as Catering as per PARs set per event. Monitors food production to ensure proper recipe execution, portion control, and adherence to kitchen timing standards. Oversees food presentation, temperature, and sanitation to ensure all dishes meet appearance and quality benchmarks. Ensure all BEOs are posted for all events, including prep lists and stations set up. Ensures food cost percentages remain within budget through strict controls on portioning, inventory rotation, waste management, purchasing, and storage procedures. Implements effective kitchen security and food receiving practices. Enforces compliance with all health, sanitation, safety, and labor regulations. Consistently communicates and reinforces operational standards with culinary staff. Manages, mentors, and develops full-time and part-time culinary staff. Oversees staffing decisions to include hiring, coaching, and terminations, written and verbal. Establishes clear workplace expectations and provides continuous training, coaching, and feedback through hands-on leadership and documented performance reviews. Builds a strong understanding of the Union contractManages scheduling and labor tracking through ADP Time Saver for both kitchen and utility departments. Oversee daily and weekly sign-off on schedules to ensure labor efficiency and compliance. Prepares and submits the weekly lights-out schedule to the facilities department weekly as per events. Conducts monthly inventory at both locations and maintains accurate inventory records. Complete forecasted labor reports before every function to ensure budgeted labor cost percentages are met. Creates and tracks purchase orders using the internal PO system, ensuring items are sourced only from approved vendors. Maintains an up-to-date recipe book to ensure cost accuracy per menu item. Cross-Departmental CommunicationCoordinates with the Catering Sales department to align food offerings with event budgets, labor needs, and equipment requirements. Communicates regularly with department heads to maintain a safe and efficient kitchen environment. Reports directly to the Executive Chef and provides regular updates on kitchen operations, staffing, and food and labor costs. QualificationsMinimum of a 2-year Culinary Arts degree is required. Spanish proficiency is an added asset and contributes to stronger team communication and guest interaction in bilingual environments. Strong verbal and written communication skills; must be able to interact professionally with staff, coworkers, management, and guests to promote a positive and cooperative work environment. Valid food handling certification (ServSafe required). Ability to effectively train culinary staff in kitchen techniques, food preparation, safety, and sanitation. Proficient in hot food production, including preparation of stocks, soups, and sauces using standard recipes. Skilled in roasting meats, poultry, and fish to proper temperatures. Solid knowledge of cold food production, including salads, vegetable trays, fruit trays, cheese displays, and Garde Manger techniques. Strong knife skills and knowledge of food presentation standards. Must be able to safely and efficiently operate kitchen equipment, including steamers, kettles, fryers, grills, ovens, and braisers. Ability to read and interpret BEOs (Banquet Event Orders) and assign prep duties accordingly. Ability to read and understand a Profit & Loss (P&L) statement. Thorough understanding of local health codes and HACCP food safety procedures.