Sous Chef | Full-Time | Birmingham Barons (Regions Field)

Birmingham, AL, USA|

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $51,000.00 - $53,000.00

Work Schedule

Flexible

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 the global leader in premium live entertainment infrastructure and services, providing a comprehensive platform that spans venue development and full-spectrum operational capabilities including venue management, hospitality, and sponsorship sales. Established in 2015, OVG has quickly developed an impressive presence with ownership of seven world-class venues and partnerships with a diverse client base that includes iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions across four continents. The company’s commitment to innovation and excellence has positioned it at the forefront of the live entertainment industry, offering unparalleled experiences that connect artists, fans, and communities worldwide.

As an upscale and forward-thinking organization, Oak View Group is dedicated to fostering diverse and inclusive work environments where creativity and collaboration thrive. With a strategic focus on sustainability and technological advancement, OVG continually sets new standards in venue design, environmental stewardship, and fan engagement, making it an exciting and dynamic place for professionals in the live sports and entertainment sectors. Join OVG and be part of a company that is driven by passion for live experiences, dedication to its people, and a clear vision for industry leadership.

The Sous Chef role at Oak View Group is an essential leadership position within the kitchen operations that supports the Executive Chef in managing the daily food preparation and service for large-scale live events and hospitality services. This position is responsible for ensuring that all food served meets the highest standards of quality, safety, and presentation, while also overseeing the execution of banquets, buffets, and other culinary offerings. The Sous Chef plays a critical role in supervising kitchen staff, organizing schedules, managing inventory, and maintaining sanitation and regulatory compliance to uphold a smooth and efficient operation.

This role offers an annual salary ranging from $51,000 to $53,000 and requires a commitment to working nights, weekends, holidays, and extended shifts as needed in a fast-paced, dynamic environment. The Sous Chef is a hands-on leader who not only monitors kitchen production closely but also promotes a positive, team-oriented culture by training, mentoring, and motivating staff. Strong organizational and communication skills are vital for success in this role as it entails decision-making, problem-solving, and the ability to multitask under pressure. If you are passionate about culinary excellence and thrive in a collaborative, high-energy setting, joining Oak View Group as a Sous Chef provides a unique opportunity to advance your career while contributing to world-class live entertainment experiences.

Job Requirements

3-5+ years of experience in a similar role within an upscale banquet, hotel, or convention center environment
Prior supervisory experience
Current state-issued health certificate and required immunizations
ServSafe certification
Demonstrated technical knowledge of food preparation and kitchen operations
Strong interpersonal and communication skills
Ability to train, mentor, and motivate staff
Strong problem-solving and decision-making skills
Highly organized with multitasking ability
Self-motivated and able to work independently
Flexible schedule including nights, weekends, and holidays
Physically able to lift, push, pull, and carry heavy objects
Proficient in Microsoft Word, Excel, and Outlook
Knowledge of food safety and sanitation regulations
Skilled at issue identification and solution implementation
Basic mathematical skills
Experience with US Foods Menu Profit Pro preferred

Job Qualifications

3-5+ years of experience in a similar role within an upscale banquet, hotel, or convention center environment, including prior supervisory experience
Current state-issued health certificate and required immunizations
ServSafe certification required
Demonstrated technical knowledge and hands-on experience with food preparation methods and kitchen operations
Strong interpersonal skills with the ability to work effectively with co-workers, supervisors, guests, and vendors
Excellent verbal communication, active listening, and customer service skills
Proven experience training, mentoring, motivating, and evaluating staff to support strong team performance
Capable of delegating responsibilities effectively to meet operational goals
Strong problem-solving and decision-making skills
Highly organized with the ability to prioritize tasks and manage multiple responsibilities in a changing environment
Self-motivated and able to work independently while contributing to team efforts
Flexible schedule availability including nights, weekends, holidays, and extended shifts
Physically able to lift, push, pull, and carry heavy objects
Proficient in Microsoft Word, Excel, and Outlook
Comfortable working independently and alongside kitchen staff
Working knowledge of food safety, sanitation, and health regulations
Skilled at identifying issues, reviewing information, and implementing solutions
Basic mathematical knowledge relevant to kitchen operations
Experience with US Foods Menu Profit Pro preferred

Job Duties

Supervises all line set-up, prep, and breakdown activities
Supervises all buffet, beverage, break, and carving table set-up and breakdown
Responsible for the setup of all equipment necessary for the above-mentioned areas, including but not limited to chafing dishes, sternos, china, serving ware, silverware, bowls and platters, heating lamps, and cutting boards
Assists Executive Chef with fulfilling kitchen record-keeping and administrative requirements, including food inventories and ordering of food products
Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas
Measure, mix and cook ingredients according to recipes
Use a variety of pots, pans, knives, and other equipment to prepare and serve food
Maintain a clean kitchen with no food debris on any surface in the kitchen area at the end of the day
Provide ongoing assistance, training, and mentoring to kitchen staff to promote a positive and cooperative workplace environment
Assist Executive Chef to ensure quality, consistency, and concept are maintained, monitoring food preparation and recipe specifications
Monitor all food served to ensure appearance, temperature, sanitary, and quality standards
Monitor events, materials, and surroundings
Guide, direct, and motivate kitchen employees
Ensure that all food safety standards are followed
Communicate with supervisors, peers, and subordinates for efficient kitchen operations
Make decisions and solve problems, organizing and prioritizing work effectively
Evaluate information against standards and carry out operational programs
Document and record all personnel discipline information, coordinating with Human Resources
Perform other duties as assigned by the Executive Chef