Executive Sous Chef | Full-Time | Moody Center

Austin, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $80,000.00 - $90,000.00

Work Schedule

Flexible

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 renowned global leader specializing in premium live entertainment infrastructure and services. Established in 2015, OVG boasts a comprehensive platform that integrates various aspects of the live entertainment industry, including venue development, venue management, hospitality, and sponsorship sales. The company’s portfolio spans seven world-class owned venues and a prestigious client roster, which encompasses iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions across four continents. This broad reach positions OVG at the forefront of the entertainment sector, facilitating unforgettable experiences for millions of guests worldwide. OVG operates with a strong commitment to excellence, innovation, and inclusivity, fostering environments that celebrate diversity and the unique contributions of its workforce. The company’s dedication to creating a positive and collaborative culture ensures not only superior service quality but also a workplace where employees feel valued and empowered to grow professionally.

The Executive Sous Chef position at Oak View Group is a pivotal culinary leadership role, designed for a professional who excels in managing high-volume kitchen operations while delivering exceptional guest satisfaction. Reporting directly to the Executive Chef, the Executive Sous Chef is responsible for overseeing daily kitchen activities in alignment with OVG’s policies and strategic objectives. This role demands a highly organized, detail-oriented individual capable of balancing creativity, operational efficiency, and team leadership to maintain top-tier food quality and safety standards across OVG’s premier venues.

The Executive Sous Chef will play a crucial role in managing food and labor costs, enforcing rigorous portion control methods, and ensuring compliance with all health, sanitation, and safety regulations. A significant aspect of the role involves supervising and mentoring the culinary team, including scheduling, training, and developing staff to achieve maximum performance and promote a positive, cooperative workplace environment. The successful candidate will demonstrate unwavering commitment to quality control from menu development to event execution, ensuring that every culinary offering meets OVG’s rigorous standards for consistency, taste, and presentation. This position also involves logistical oversight such as inventory management, kitchen equipment maintenance, and coordination of catered events, contributing to the seamless delivery of services during live entertainment and private functions.

Offering an annual salary ranging from $80,000 to $90,000, this full-time position comes with a comprehensive benefits package that includes health, dental, and vision insurance, a 401(k) savings plan with company matching, as well as paid time off covering vacation, sick days, and 11 holidays. Oak View Group provides an inclusive work environment that values diversity and actively supports career development opportunities. The Executive Sous Chef is expected to uphold OVG’s high standards of professionalism and presentation, working effectively under pressure in a fast-paced, dynamic setting.

By joining OVG as the Executive Sous Chef, culinary professionals can expect to be part of a globally respected organization known for its innovation, dedication to excellence, and strong community values. The role offers a unique opportunity to contribute to world-class entertainment experiences, collaborating with a diverse team committed to making a lasting impact on the live event industry. This position remains open until September 11, 2026, inviting qualified candidates to help shape the future of premium culinary services in live entertainment venues.

Job Requirements

Minimum of 3-4 years of kitchen management experience in a full-service restaurant or events venue
Associates of Science or Culinary Arts degree preferred
Technical proficiency and experience demonstrating knowledge of food preparation methods
Ability to positively interact with diverse personalities including co-workers subordinates guests and purveyors
Active listening and effective communication skills
Ability to develop results-oriented staff through training evaluation motivation coaching and counseling
Ability to multitask and prioritize in a changing environment
Ability to be self-directed and work in a team environment
Flexible schedule with ability to work nights weekends and long hours
Proven track record of meeting projected costs
Professional appearance and presentation
Knowledge of computer software including MS Word Excel Outlook
Current Food Handler’s card and alcohol service permit if required
Working knowledge of employee scheduling in hospitality
Ability to obtain and maintain sanitation certification
Ability to work in noisy environment
Ability to move and lift heavy objects
Ability to stand or walk for extended periods

Job Qualifications

Minimum of 3-4 years of kitchen management experience in a full-service restaurant or events venue
Associates of Science or Culinary Arts degree preferred
Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods
Ability to positively interact with diverse personalities including co-workers subordinates guests and purveyors in a variety of work situations
Must have active listening and effective communication skills
Ability to develop results-oriented staff through effective training evaluation motivation coaching and counseling
Ability to assist others in developing needed skills for effective job performance
Ability to be detail-oriented multitask and effectively prioritize in a continuously changing environment
Ability to be self-directed while working in a team-oriented environment
Ability to work a flexible schedule able and willing to work nights weekends and long hours
Demonstrated and verifiable track record of meeting projected costs
Professional appearance and presentation required
Knowledge of and skill in using computer software including MS Word Excel Outlook
Maintains a current Food Handler’s card and alcohol service permit if required by state or local government
Working knowledge of employee scheduling in a hospitality environment
Ability to obtain and maintain certification in a nationally recognized sanitation program
Will be working around moderate to loud noises
Must be able to move bend lift carry push pull and place heavy objects without assistance
Must be able to stand or walk for an extended period or for an entire work shift

Job Duties

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
Controls labor costs through effective scheduling of kitchen staff cross-training and development of employees
Ensures that the purchasing and preparation of all food products meet OVG standards of quality and consistency
Responsible for the development of menus ensuring quality consistency and style of concept are maintained
Monitors production of food preparation ensuring recipe specifications portion controls and kitchen timings are met
Monitors all food served relative to appearance temperature sanitary and quality standards
Supervises all line set-up prep and breakdown activities
Responsible for in-service delegation of tasks to line personnel
Coordinates the storage maintenance and repair of all kitchen equipment to ensure operational readiness
Assists with the delivery and set-up of catered services and food service areas as needed
Trains and develops the part-time staff including departmental orientation of new employees
Provides leadership and support to the entire kitchen staff builds morale and encourages empowerment of staff
Ensures kitchen staff are aware of workplace expectations by providing ongoing assistance training and mentoring to kitchen staff
Promote a positive enthusiastic and cooperative workplace environment by working side by side with staff
Assists Executive Chef to ensure quality consistency and concept are maintained
Maintains a positive and compliant employee relations climate
Responsible for staffing training evaluation and counseling of kitchen staff
Promotes support and communication with entire staff
Positively interacts with front of house staff
Rapidly solves problems
Ensures compliance with health sanitation safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff
Assists the Executive Chef in 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
Promotes teamwork among staff through effective communication follow-through and goal setting
Leads by example and thorough instruction to effectively obtain quality management of product service and philosophy of concept