Sous Chef | Full-Time | The Baylor Club

Waco, TX, USA|

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $55,000.00 - $60,000.00

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 a global leader in premium live entertainment infrastructure and services. Established in 2015, OVG’s comprehensive platform spans venue development as well as end-to-end capabilities across venue management, hospitality, and sponsorship sales. The company owns and operates seven world-class venues and partners with many of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions across four continents. OVG has earned its reputation by providing innovative and customer-focused services that elevate the live entertainment experience worldwide. Their dedication to excellence and innovation makes them one of the most influential players in the entertainment infrastructure space, consistently delivering memorable event experiences for audiences and clients alike.

The role of Sous Chef at Oak View Group offers a unique opportunity to join a dynamic team within a global entertainment leader focused on premium hospitality. The Sous Chef will work collaboratively with the Executive Chef to oversee all kitchen operations in the main, grill, and banquet kitchens. This position plays a critical role in ensuring that food preparation, quality, and presentation meet OVG’s high standards while also managing operational elements such as ordering, scheduling, sanitation, employee training, and performance review. With a salary range of $55,000 to $60,000 annually, this full-time role delivers competitive compensation and excellent benefits including health, dental, and vision insurance, a 401(k) savings plan with matching contributions, and generous paid time off that includes vacation, sick days, and 11 holidays.

This position is integral to maintaining smooth kitchen operations and ensuring customer satisfaction by delivering consistently excellent food and service. The Sous Chef will have hands-on responsibilities encompassing food preparation, menu development, inventory management, and maintaining cleanliness and safety standards. Additionally, the role requires strong leadership capabilities to mentor kitchen staff, implement training, and foster a positive work environment. The ideal candidate will thrive in a fast-paced, upscale hospitality setting such as banquet, hotel, or convention center environments and possess a blend of technical culinary skills, supervisory experience, and exceptional interpersonal abilities. The Sous Chef will also be instrumental in service recovery efforts, addressing guest concerns promptly and professionally to uphold OVG’s commitment to excellence.

Oak View Group values diversity and inclusivity as a key element of their continued success and industry impact. They are dedicated to creating a workplace culture that reflects the diverse communities they serve. This role represents an opportunity to contribute to a team united by a passion for live entertainment and exceptional hospitality, where innovation, service excellence, and collaboration are paramount. The position remains open until October 16, 2026, inviting qualified candidates to apply and become part of a leading organization recognized for shaping the future of live entertainment globally.

Job Requirements

3-5+ years of relevant experience
supervisory experience in banquet, hotel, or convention center kitchens
current state-issued Health Certificate
required immunizations
ServSafe certification
ability to work nights, weekends, holidays, and extended shifts
physical ability to lift heavy objects
proficiency with Microsoft Office
knowledge of food safety and sanitation standards

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
capable of delegating responsibilities effectively
strong problem-solving and decision-making skills
highly organized with the ability to prioritize tasks and manage multiple responsibilities
self-motivated and capable of working independently and in a team environment
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 as well as alongside kitchen staff
working knowledge of food safety, sanitation, and health regulations
skilled at identifying issues and implementing practical solutions
basic mathematical knowledge including arithmetic and calculations related to kitchen operations
experience with US Foods Menu Profit Pro is preferred

Job Duties

Responsible for proper preparation, excellence of product, profit, and labor cost
organize and help in the service of all activities concerning à la carte, employee meals, and private dining rooms
consistent preparation and presentation based on overall standards, including portion size, of daily specials, salads, entrees, etc., as applicable per work assignment and as designated by the Executive Chef, which are produced within ClubCorp’s quality standards guidelines
train, supervise, direct, and/or performance manage employees when needed
attend F&B meetings, banquet meetings, and line-ups
prepare work schedules for the kitchen crew and monitor payroll costs and Kronos reports as requested
ordering, receiving, and proper rotation of food and kitchen goods
menu development for the à la carte and banquet menus and any other special request by a member or the Executive Chef
responsible for expediting at any meal period and ensuring proper quality, portioning, and presentation
adhere to all cleaning schedules and duties set up by the executive chef
responsible for cleanliness and sanitation of individual work area and kitchens, including equipment, counters, tools, waste areas, etc.
assist fellow employees, members, and guests to ensure delivery of the 3 steps of service without being directed
notify leadership of member/guest complaints at the time they occur and rectify them, practicing service recovery
interact with members/guests professionally, helping with changes and last-minute requests as needed
perform other tasks as needed or directed
adhere to all company, club, and department policies and procedures
multi-task and work efficiently to keep up with business needs
follow instructions as directed
follow all service department, club, and corporate guidelines and policies
maintain good conduct and safe working habits in all areas
attend daily lineup and participate as requested
wear a clean and neat uniform that follows ClubCorp and property’s standards daily