Comcast Spectacor

  • Sous Chef - Utah Valley Convention Center

    Location US-UT-Provo
    Job ID
    Spectra - Food Services & Hospitality
    Location Name
    Spectra VM - Utah Valley Convention Center
    Regular Full-Time
  • Overview

    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. Responsible to assist in all kitchen operations; including food cost,  labor cost and facility sanitation in all food production areas. Oversees the preparation of food; helps in the planning of meals and developing menus. Provides daily communication to the Executive Chef & Director of Food and Beverage concerning all culinary operations.


    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


    • 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.



    • Minimum of 2 years in similar position in an banquet, hotel or convention center setting with prior supervisory 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.
    • High school diploma or equivalent GED. 
    • Must have completed formal training or completed on-the-job training.
    • Must have a good sense of taste and smell.
    • Training from a professional technical school, two or four year college, or special culinary school.
    • Experience in culinary training-including menu planning, food preparation, and selection and storage of food.
    • Apprenticeship through culinary institute, trade unions or professional association is also acceptable..
    • State issued Health Certificate and immunizations are required.
    • Must be Serve Safe certified.

    Special Characteristics and Knowledge:

    • Have a High level of social contact.  Ability to work closely with kitchen staff, but also spend time alone cooking.
    • Must be able to supervise, coach, and train employees.
    • Provide excellent service to customers.
    • Deal with external customers such as food suppliers.
    • General knowledge for the health and safety of patrons and staff.
    • 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.
    • Ability to express ideas clearly when speaking or in writing.
    • Ability to read and understand written information
    • 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 charging events in cooking processes.
    • Ability to repeat the same physical activities.




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