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Restaurant Executive Sous Chef | Full-Time | Lucas Museum of Narrative Art
Job Overview
Employment Type
Full-time
Compensation
Salary
Range $80,000.00 - $90,000.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Vision Insurance
401(k) savings plan
401(k) matching
Paid Time Off
Job Description
Oak View Group (OVG) stands as a global leader in premium live entertainment infrastructure and services. Established in 2015, this company has quickly ascended to become a pivotal force in the realm of live event venues, bolstered by its comprehensive platform that spans venue development, management, hospitality, and sponsorship sales. OVG's portfolio encompasses seven world-class venues and an elite client list consisting of iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions across four continents. This wide-reaching influence underlines OVG’s commitment to excellence and innovation in the live entertainment industry. As a company, OVG is dedicated... Show More
Job Requirements
- 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
- Active listening and effective communication skills
- Ability to develop results-oriented staff through training evaluation motivation coaching and counseling
- Ability to creatively and expeditiously find solutions
- Ability to set priorities and use initiative
- Detail-oriented multitask and effectively prioritize in a changing environment
- Ability to work a flexible schedule including nights weekends and long hours
- Demonstrated record of meeting projected costs
- Professional appearance and presentation
- Knowledge of using MS Word Excel Outlook
- Maintains food handler's card and alcohol service permit if required
- Working knowledge of employee scheduling
- Ability to obtain and maintain sanitation certification
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
- 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 positively distribute responsibility to others to meet objectives and achieve desired results
- Ability to recognize problems and creatively and expeditiously find solutions
- Ability to set priorities and use initiative solid decision-maker
- 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
Job Duties
- Support and lead all back-of-house operations with a focus on consistency speed and organization
- Act as a key leader during service driving execution managing flow and maintaining standards
- Train coach and develop line cooks and junior kitchen leaders
- Ensure all dishes meet presentation quality and timing standards
- Oversee prep station organization and service readiness daily
- Assist with labor management scheduling and team productivity
- Support ordering inventory and food cost control alongside leadership
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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