The Oasis Hotel & Convention Center is currently seeking career driven individuals who are committed to providing a memorable experience to our guests.

Our award winning hotel is a full service property, offering 173 guest rooms along with over 30,000 square feet of meeting and conference space. Housed within the Oasis, you will find Fire & Ice Restaurant & Bar, featuring Springfield’s only ice bar.

The Oasis Hotel & Convention Center is a property structured upon our core values:

Passion- Passionate about who we are and what we do

Respect- Mutual respect and appreciation for our associates and guests

Extreme Service- We strive to be proactive and go above and beyond for our guests to have a positive and memorable experience.

Family & Community- All associates and guests are in the family. We desire to give back to the community and to each other.

Innovation & Uniqueness- We desire to be a true oasis in the region and embrace our identity.

Honesty & Integrity- We believe in being truthful and transparent, while maintaining professionalism, to our associates and guests in all situations, even when the situation is difficult.

Our Sous Chef is responsible for being a positive mentor and leader for the team. Excellent communication with the Director of F&B, Executive Chef, Sous Chef, Front of House Manager, and BOH associates is vital. The Sous Chef is directly responsible for all aspects of BOH service in accordance with standard recipes and presentations established by the Executive Chef.

Responsibilities:

• Supervises all Fire & Ice Culinary Staff
• Training and developing BOH associates, acting as a mentor, and overseeing the quality of food preparation and presentation.
• Collaborate with the Executive Chef to help develop new menu items, improve existing recipes and create feature.
• Assists in the writing and pricing of menus
• Maintains budgeted Food Cost
• Maintains budgeted Labor Cost
• Maintains consistency of all menu items
• Conducts daily line inspections
• Ensures Health Department laws and regulations are being followed
• Maintains cleanliness of kitchen, maintains the opening and closing check lists
• Maintains kitchen equipment and ensures it is in good working order
• Continually watches for food waste and loss prevention
• Butchering of fresh fish and proteins
• Place food and supply orders, ensures they are property checked in and stored
• Have a firm understanding of all kitchen stations
• Checks BEO’s daily.
• All other assignments asked by the Executive Chef

Requirements:

• Previous culinary management experience required; 3-5 years preferred
• Culinary Degree preferred
• Knowledgeable of Health Department requirements
• Excellent communication, guest service and time management skills
• Must be able to organize, plan ahead and manage workload.
• Ability to work calmly and effectively in a fast-paced and multi-tasked environment.
• Must be dependable and energetic
• Must be flexible regarding scheduling as it is based on business demands
• Must be willing to work in various areas of the properties F&B outlets

Physical Requirements:

• This position requires constant standing and walking. Frequent head turning, bending, reaching, handling and grasping. Must be able to lift and carry 60lbs. Pushing and pulling is minimal.

Miscellaneous Requirements

Candidate must be able to pass a physical through Carr Physical Therapy prior to beginning employment with Prime, Inc.