Banquet Sous Chef |Full-Time | University of Utah (Ken Garff University Club)
Job Overview
Employment Type
Full-time
Hourly
Compensation
Hourly
Range $22.00 - $28.00
Work Schedule
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Vision Insurance
401(k) savings plan
401(k) matching
Paid Time Off
Job Description
Oak View Group (OVG) is a pioneering leader in the premium live entertainment industry, specializing in comprehensive venue infrastructure and services. Established in 2015, OVG has quickly risen to prominence by managing and developing some of the world's most iconic stadiums, arenas, convention centers, music festivals, and cultural institutions across four continents. The company’s expertise spans a broad spectrum of end-to-end venue management solutions, including hospitality and sponsorship sales, setting an impressive standard in the live entertainment ecosystem. With ownership stakes in seven world-class venues and an expansive client roster, OVG is positioned uniquely in the market to deliver exceptional live experience platforms for audiences worldwide.
The Banquet Sous Chef role at Oak View Group is an integral position within the Club Culinary operations focusing primarily on private events, catering, and special event management. This position demands a dynamic professional who will provide culinary leadership and excel in managing kitchen operations to ensure high-quality food preparation and presentation. The Sous Chef will take an active role in overseeing kitchen staff, guiding culinary teams in daily operations, and developing innovative menus and product offerings that enhance the guest experience. They will also play a pivotal part in managing food cost profitability, ensuring adherence to budget and operational guidelines.
Hired as a full-time employee earning an hourly wage between $22.00 and $28.00, the Sous Chef will contribute substantially to the smooth running of day-to-day banquet operations. Responsibilities include supervising culinary staff, fostering their growth and skills through training and coaching, and ensuring the utmost cleanliness and safety standards throughout all back-of-house activities. The candidate will coordinate with front-of-house teams to guarantee event success, manage inventory and food procurement, and uphold all policy and quality standards set forth by Oak View Group.
Beyond operational duties, this role calls for hands-on involvement in menu planning, recipe management, and food presentation to maintain the company’s commitment to exceptional quality and service. The Sous Chef must be adept at working in a fast-paced, demanding environment that often requires flexibility around nights, weekends, and holiday schedules. This opportunity is well suited to a culinary professional who is passionate about food excellence, team development, and contributing to memorable live event experiences within a respected global entertainment platform.
Joining Oak View Group means becoming part of a diverse and inclusive team that values innovation and excellence. OVG fosters an environment that celebrates different backgrounds and ideas, contributing to their ongoing success in disrupting and elevating the live entertainment space. Employees benefit from a comprehensive suite of health, dental, and vision insurance plans, a 401(k) savings plan with company matching, and paid time off including vacation, sick days, and holidays. This position remains open until September 11, 2026, providing ample opportunity for the right candidate to apply and thrive in a forward-thinking organization rich with opportunity and commitment to employee growth.
The Banquet Sous Chef role at Oak View Group is an integral position within the Club Culinary operations focusing primarily on private events, catering, and special event management. This position demands a dynamic professional who will provide culinary leadership and excel in managing kitchen operations to ensure high-quality food preparation and presentation. The Sous Chef will take an active role in overseeing kitchen staff, guiding culinary teams in daily operations, and developing innovative menus and product offerings that enhance the guest experience. They will also play a pivotal part in managing food cost profitability, ensuring adherence to budget and operational guidelines.
Hired as a full-time employee earning an hourly wage between $22.00 and $28.00, the Sous Chef will contribute substantially to the smooth running of day-to-day banquet operations. Responsibilities include supervising culinary staff, fostering their growth and skills through training and coaching, and ensuring the utmost cleanliness and safety standards throughout all back-of-house activities. The candidate will coordinate with front-of-house teams to guarantee event success, manage inventory and food procurement, and uphold all policy and quality standards set forth by Oak View Group.
Beyond operational duties, this role calls for hands-on involvement in menu planning, recipe management, and food presentation to maintain the company’s commitment to exceptional quality and service. The Sous Chef must be adept at working in a fast-paced, demanding environment that often requires flexibility around nights, weekends, and holiday schedules. This opportunity is well suited to a culinary professional who is passionate about food excellence, team development, and contributing to memorable live event experiences within a respected global entertainment platform.
Joining Oak View Group means becoming part of a diverse and inclusive team that values innovation and excellence. OVG fosters an environment that celebrates different backgrounds and ideas, contributing to their ongoing success in disrupting and elevating the live entertainment space. Employees benefit from a comprehensive suite of health, dental, and vision insurance plans, a 401(k) savings plan with company matching, and paid time off including vacation, sick days, and holidays. This position remains open until September 11, 2026, providing ample opportunity for the right candidate to apply and thrive in a forward-thinking organization rich with opportunity and commitment to employee growth.
Job Requirements
- High school diploma or equivalent
- 2-3 years of previous experience as a lead line cook
- Culinary training preferred
- Possess a Health and Sanitation Card
- Ability to communicate and follow instructions
- Able to work in a fast-paced environment
- Strong attention to detail
- Must be willing to work nights, weekends, and holidays
- Must be able to lift, carry, push, or pull heavy objects on occasion
Job Qualifications
- 2-3 years of previous experience as a lead line cook
- Culinary training preferred
- Possess a Health and Sanitation Card
- Ability to communicate and follow instructions
- Able to work in a fast-paced environment
- Strong attention to detail
- Must be willing to work nights, weekends, and holidays
- Must be able to lift, carry, push, or pull heavy objects on occasion
Job Duties
- Provide guidance and direction for all day-to-day event operations
- Assist in the hiring, training, coaching, and development of banquet culinary staff
- Plan and manage the procurement, production, preparation, and presentation of food
- Ensure that all BOH operations adhere to proper safety and sanitation standards
- Understand and operate within cost guidelines and targets
- Maintain complete knowledge of and comply with all departmental policies, procedures, and brand standards
- Work with the front-of-house team to ensure proper execution of events
- Organize and help in the service of all activities concerning à la carte, employee meals, and private dining rooms
- Ordering, receiving, and proper rotation of food and kitchen goods
- Responsible for cleanliness and sanitation of individual work area and kitchen as a whole, including equipment, counters, tools, waste areas, etc.
- Consistent preparation and presentation based on overall standards, including portion size, of daily specials, salads, entrees, etc., as applicable per work assignment and as designated by Executive Chef which are produced within ClubCorp's quality standards guidelines
- Complete daily, weekly, and monthly management administrative duties, including operations reports, financial documentation, standard operating procedures, safety and sanitation checklists, and ordering and inventory documentation
- Assist in menu design and direct food presentation, production, and control, including all food for all events, which may include breakfast, lunch, and dinner events
- private events
- weddings
- amenities
- special events, etc.
- Control labor and operating expenses through effective planning, recipe management, purchasing decisions, and revenue generation solutions
- Coach and teach the team by working side-by-side with them as needed to teach different techniques, prepare new items, etc.
- Supporting Employee Partners and participating in daily and weekly management meetings
- Perform a multitude of different functions as needed or directed
- Adhere to all company, club, and department operations, policies, procedures, manuals, and instructions
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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