Restaurant Sous Chef | Full-Time | Lucas Museum of Narrative Art

Oak View Group (OVG) is a globally recognized leader in the premium live entertainment infrastructure and services industry. Established in 2015, OVG has built a substantial platform that encompasses venue development alongside comprehensive capabilities in venue management, hospitality, and sponsorship sales. The company proudly manages a portfolio of seven world-class owned venues and boasts a prestigious client roster that includes some of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions across four continents. This extensive reach allows OVG to maintain a robust presence in the entertainment sector, consistently delivering high-quality experiences to audiences worldwide.

Oak View Group is dedicated to excellence, innovation, and inclusion, continuously striving to create environments that reflect and celebrate the diverse communities in which it operates. The company values its diverse team, understanding that inclusivity drives innovation, enhances service quality, and raises overall standards of excellence. OVG's commitment to equality and fairness ensures that it remains an employer of choice within the live entertainment industry.

The Restaurant Sous Chef position at Oak View Group is a critical role within its vibrant hospitality division. This full-time role offers an annual salary range of $75,000 to $85,000 and comes with comprehensive benefits including health, dental, and vision insurance, a 401(k) savings plan with matching contributions, and paid time off encompassing vacation days, sick days, and 11 holidays.

As a Restaurant Sous Chef, you will play a pivotal role in supporting the Executive Chef in managing the daily operations of a full-service restaurant kitchen. The position demands hands-on leadership to ensure the consistent preparation of high-quality food, adherence to exceptional culinary standards, and the efficient execution of all kitchen activities. You will supervise kitchen staff across various roles including line cooks, prep cooks, pastry team members, and dishwashers, fostering a collaborative and respectful kitchen environment.

Your responsibilities will cover supervising all phases of food preparation from cooking and plating to presentation, ensuring that every dish meets the restaurant's exacting standards. You will assist with menu development, recipe testing, and the creation of daily specials and seasonal offerings, continuously driving culinary innovation. Operations management is also a crucial aspect of this role, requiring you to oversee kitchen workflows, manage inventory and food costs, maintain compliance with food safety and sanitation regulations, and support budgeting goals through cost control measures.

In addition to operational duties, the Sous Chef at OVG will provide coaching, mentorship, and performance feedback to the culinary team, contributing significantly to team development and professional growth. The role includes facilitating pre-shift meetings to communicate priorities and ensure seamless coordination between kitchen and front-of-house teams. The Sous Chef will also be involved with recruitment, onboarding, and training of new culinary personnel.

Overall, this role offers an exciting opportunity for a culinary professional passionate about hospitality, quality, and continuous improvement. The position requires balancing creativity with operational excellence in a fast-paced kitchen environment, and it offers the chance to be part of a leading company that values innovation, diversity, and superior guest experiences.