Executive Sous Chef | Full-Time | University of Utah (Ken Garff University Club)
Job Overview
Employment Type
Full-time
Compensation
Salary
Range $72,000.00 - $82,000.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Vision Insurance
401(k) savings plan
401(k) matching
Paid Time Off
vacation days
Job Description
Oak View Group (OVG) is a leading global force in premium live entertainment infrastructure and services. Founded in 2015, OVG excels across various facets of the entertainment industry, focusing on venue development, comprehensive venue management, hospitality, and sponsorship sales. The company proudly oversees a portfolio of seven world-class owned venues and maintains a client roster that includes some of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions across four continents. OVG’s broad expertise and strategic focus have positioned it as a trusted partner in the live entertainment sector, continuously redefining guest experiences through innovation, superior service, and premium environments.
The Executive Sous Chef role at OVG is a crucial position within the culinary team responsible for managing and operating the public food culinary services. This role demands a blend of culinary prowess, leadership skills, and operational expertise. The Executive Sous Chef supports event planning, scheduling, food preparation and production, food cost control, and adherence to food safety and sanitation standards. They are instrumental in maintaining a productive, compliant, and positive kitchen environment while ensuring guest satisfaction and profitability. The role provides oversight and resolution for employee performance issues and actively mentors and trains employees to align with the company’s quality standards.
The Executive Sous Chef champions kitchen operations daily, aligning with OVG’s policies and goals. Key responsibilities include budget compliance through effective control measures such as portion controls, inventory management, and waste reduction. Managing labor costs through staff scheduling, cross-training, and development forms a significant part of the role. Menu development and maintaining quality, consistency, and culinary standards fall under the Executive Sous Chef’s purview. They ensure that food preparation meets recipe specifications and that all food served adheres to the highest standards of appearance, temperature, and sanitation.
This role also involves supervising kitchen set-up, preparation, and breakdown activities, coordinating kitchen equipment maintenance, and assisting with catered services. The Executive Sous Chef is responsible for staff training, fostering a cooperative work environment, and maintaining positive employee relations. They oversee staffing, evaluations, counseling, and facilitate clear communication across all kitchen areas.
The Executive Sous Chef at OVG must be adaptive, detailed-oriented, and capable of effective multitasking in a fast-paced environment. This role pays an annual salary ranging from $72,000 to $82,000 and is bonus eligible. Benefits include health, dental, and vision insurance, a 401(k) savings plan with matching, and generous paid time off that encompasses vacation days, sick days, and 11 holidays. This full-time position offers the opportunity to work with a passionate and diverse team committed to delivering exceptional live entertainment and culinary experiences. The position is open until September 4, 2026, inviting qualified professionals to bring their expertise to a vibrant, industry-leading company that celebrates diversity and inclusion in all aspects of its operations.
The Executive Sous Chef role at OVG is a crucial position within the culinary team responsible for managing and operating the public food culinary services. This role demands a blend of culinary prowess, leadership skills, and operational expertise. The Executive Sous Chef supports event planning, scheduling, food preparation and production, food cost control, and adherence to food safety and sanitation standards. They are instrumental in maintaining a productive, compliant, and positive kitchen environment while ensuring guest satisfaction and profitability. The role provides oversight and resolution for employee performance issues and actively mentors and trains employees to align with the company’s quality standards.
The Executive Sous Chef champions kitchen operations daily, aligning with OVG’s policies and goals. Key responsibilities include budget compliance through effective control measures such as portion controls, inventory management, and waste reduction. Managing labor costs through staff scheduling, cross-training, and development forms a significant part of the role. Menu development and maintaining quality, consistency, and culinary standards fall under the Executive Sous Chef’s purview. They ensure that food preparation meets recipe specifications and that all food served adheres to the highest standards of appearance, temperature, and sanitation.
This role also involves supervising kitchen set-up, preparation, and breakdown activities, coordinating kitchen equipment maintenance, and assisting with catered services. The Executive Sous Chef is responsible for staff training, fostering a cooperative work environment, and maintaining positive employee relations. They oversee staffing, evaluations, counseling, and facilitate clear communication across all kitchen areas.
The Executive Sous Chef at OVG must be adaptive, detailed-oriented, and capable of effective multitasking in a fast-paced environment. This role pays an annual salary ranging from $72,000 to $82,000 and is bonus eligible. Benefits include health, dental, and vision insurance, a 401(k) savings plan with matching, and generous paid time off that encompasses vacation days, sick days, and 11 holidays. This full-time position offers the opportunity to work with a passionate and diverse team committed to delivering exceptional live entertainment and culinary experiences. The position is open until September 4, 2026, inviting qualified professionals to bring their expertise to a vibrant, industry-leading company that celebrates diversity and inclusion in all aspects of its operations.
Job Requirements
- Minimum of 3 years of kitchen management experience
- Proven knowledge of food preparation methods
- Ability to interact positively with diverse personalities
- Skilled in staff development including training and evaluation
- Strong problem-solving and organizational skills
- Capacity to multitask in a fast-paced environment
- Flexibility to work varied schedules including nights and weekends
- Certification or eligibility for a nationally recognized sanitation program
- Active listening and effective communication skills
- Professional appearance and presentation
- Proficiency in MS Word Excel and Outlook
- Valid food handler's card and alcohol service permit if required
- Ability to lift and move heavy kitchen equipment
- Experience in employee scheduling in hospitality settings
Job Qualifications
- Minimum of 3-5 years of kitchen management experience in a full-service restaurant or events venue
- Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods
- Demonstrated skill in positively interacting with diverse personalities including co-workers subordinates guests and purveyors in a variety of work situations
- Proven capacity to develop results-oriented staff through effective training evaluation motivation coaching and counseling
- Experience supporting others in developing skills for effective job performance
- Strong aptitude for delegating responsibility to meet objectives and achieve desired results
- Proven problem-solving skills with the ability to identify issues and implement creative timely solutions
- Strong organizational skills with the capacity to set priorities take initiative and make sound decisions
- High attention to detail with the ability to multitask and prioritize effectively in a continuously changing environment
- Ability to work independently while contributing within a team-oriented environment
- Flexibility to work varied schedules including nights weekends and extended hours as needed
- Eligibility to obtain and maintain certification in a nationally recognized sanitation program
- Must have active listening and effective communication skills
- 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 lift and move heavy kitchen equipment as needed
Job Duties
- Ensures budgeted food percentages are achieved through effective control measures including portion controls kitchen timings food inventory rotation receiving and food storage procedures inventory controls purchasing procedures kitchen security procedures and waste control for all public food events
- Controls labor costs through effective scheduling of Public Foods kitchen staff cross-training and development of employees
- Ensures that the purchasing and preparation of all food products meet OVG's 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 conditions and quality standards
- Supervises all line setup 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
- Training and development including departmental orientation of new employees
- Provides leadership and support to the entire kitchen staff builds morale and encourages empowerment of staff
- Maintains a positive and compliant employee relations climate
- Responsible for staffing training evaluation and counseling of Public Foods kitchen staff
- Promotes support and communication with the entire staff
- Positively interacts with front-of-house staff and 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
- Other tasks assigned by the Executive Chef and needs of the club
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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