Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $58,000.00 - $67,000.00
Work Schedule
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 is the global leader in venue development, management, and premium hospitality services for the live event industry. This distinguished company offers an unmatched, 360-degree solution set for a broad collection of world-class owned venues and services an impressive client roster that includes some of the most influential and highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions worldwide. Renowned for its innovation and excellence, Oak View Group uniquely combines venue management expertise with premium hospitality to create unforgettable live event experiences, serving diverse audiences and stakeholders around the planet.
The Sous... Show More
The Sous... Show More
Job Requirements
- 3-5 years culinary experience in high-volume kitchens
- prior line or sous chef experience preferred
- current ServSafe certification or ability to obtain
- knowledge of HACCP guidelines
- ability to work flexible schedules including nights, weekends, and holidays
- reliable transportation
- physical ability to lift 40-50 lbs and stand for extended periods
- excellent communication skills
Job Qualifications
- 3-5 years culinary experience in a high-volume, catering, banquet, resort, stadium, or restaurant kitchen
- prior lead line or Sous Chef experience preferred
- Strong cooking fundamentals (hot/cold prep, butchery, sauces, garde manger, baking/pastry basics)
- Proven ability to lead a team and communicate clearly under pressure
- Working knowledge of inventory, costing, scaling recipes, and production planning
- Current ServSafe (or ability to obtain promptly)
- HACCP knowledge a plus
- Comfort with event-based schedules (nights/weekends/holidays) and variable venues
- Reliable transportation
- ability to lift 40-50 lbs and stand for extended periods
- Bilingual (English/Spanish) a plus
Job Duties
- Lead daily kitchen operations: prep lists, station assignments, production schedules, and service execution
- Ensure food quality, taste, and presentation meet brand and client standards
- Supervise, train, and coach cooks, prep, and dish staff
- model safe, efficient work
- Maintain food safety, sanitation, and labeling per HACCP, ServSafe, and local regulations
- Manage inventory and ordering with accurate pars
- receive and store product to FIFO standards
- Assist with menu planning, costing, and recipe standardization
- scale recipes for volume/events
- Control waste and portioning
- monitor yields and adjust prep to demand
- Expedite during service
- resolve issues quickly to keep ticket times and quality on target
- Set up, break down, and maintain clean, organized kitchen and equipment
- Coordinate with FOH/banquets/catering to time courses and special requests (allergies, VIP, dietary)
- Support staffing, scheduling, and onboarding of new BOH team members
- Enforce compliance with company policies, safety standards, and health codes
- Step in for the Executive Chef when needed (ordering, scheduling, vendor calls, tastings)
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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