Job Overview
Employment Type
Full-time
Compensation
Salary
Range $55,000.00 - $60,000.00
Benefits
Health Insurance
Dental Insurance
Vision Insurance
401(k) savings plan
401(k) matching
Paid Time Off
vacation days
sick days
Holidays
Job Description
Oak View Group (OVG) is a global leader in premium live entertainment infrastructure and services. Established in 2015, OVG operates a comprehensive platform that spans venue development and offers end-to-end capabilities across venue management, hospitality, and sponsorship sales. The company proudly manages seven world-class owned venues and serves an impressive client roster, comprising iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions located across four continents. With this broad scope, OVG plays a pivotal role in designing, operating, and enhancing live entertainment experiences worldwide.
The Sous Chef position at Oak View Group is a critical role within the culinary team, supporting the Executive Chef in the management and operational excellence of the main, grill, and banquet kitchens. This role involves a broad spectrum of responsibilities including ordering supplies, scheduling staff, maintaining sanitation and kitchen upkeep, employee development, and conducting performance reviews. The Sous Chef will be instrumental in ensuring that food preparation and presentation uphold the high standards of quality and consistency that OVG is known for.
As the Sous Chef, you will work collaboratively with the Executive Chef and kitchen team to drive operational success. You will oversee the proper preparation and presentation of dishes for various dining services, including à la carte offerings, employee meals, and private dining events. This position requires paying close attention to product quality, portion control, and labor cost management to maximize profitability while delivering exceptional culinary experiences.
A key aspect of this role is leadership. The Sous Chef will train, supervise, and manage kitchen staff, fostering a positive team environment and ensuring adherence to service standards. Leadership also extends to participating in food and beverage meetings, monitoring labor costs through payroll reports, and managing inventory and food rotation. Menu development for both à la carte and banquet services is a critical component, requiring creativity, technical knowledge, and collaboration with the Executive Chef to meet special requests and maintain menu innovation.
Sanitation and cleanliness are paramount in this role, with responsibilities including maintaining the hygiene of work areas, kitchen equipment, and waste zones, consistent with health and safety regulations. The Sous Chef will also be expected to support the delivery of excellent guest service by addressing any complaints promptly, assisting guests with special requests, and ensuring adherence to the company's 3 steps of service.
OVG offers a competitive salary ranging from $55,000 to $60,000 annually for this full-time position. Benefits include health, dental, and vision insurance, a 401(k) savings plan with company matching, as well as paid time off including vacation days, sick days, and 11 holidays annually. This role requires a flexible schedule including nights, weekends, holidays, and extended shifts as necessary.
At Oak View Group, diversity and inclusion are foundational to the company’s identity and success. The company strives to foster an inclusive culture that drives innovation and excellence. They are committed to equal employment opportunity and maintain a workplace free from discrimination based on any legally protected class. Joining OVG means being part of a vibrant team dedicated to redefining the live entertainment industry through teamwork, creativity, and respect for diverse perspectives.
The Sous Chef position at Oak View Group is a critical role within the culinary team, supporting the Executive Chef in the management and operational excellence of the main, grill, and banquet kitchens. This role involves a broad spectrum of responsibilities including ordering supplies, scheduling staff, maintaining sanitation and kitchen upkeep, employee development, and conducting performance reviews. The Sous Chef will be instrumental in ensuring that food preparation and presentation uphold the high standards of quality and consistency that OVG is known for.
As the Sous Chef, you will work collaboratively with the Executive Chef and kitchen team to drive operational success. You will oversee the proper preparation and presentation of dishes for various dining services, including à la carte offerings, employee meals, and private dining events. This position requires paying close attention to product quality, portion control, and labor cost management to maximize profitability while delivering exceptional culinary experiences.
A key aspect of this role is leadership. The Sous Chef will train, supervise, and manage kitchen staff, fostering a positive team environment and ensuring adherence to service standards. Leadership also extends to participating in food and beverage meetings, monitoring labor costs through payroll reports, and managing inventory and food rotation. Menu development for both à la carte and banquet services is a critical component, requiring creativity, technical knowledge, and collaboration with the Executive Chef to meet special requests and maintain menu innovation.
Sanitation and cleanliness are paramount in this role, with responsibilities including maintaining the hygiene of work areas, kitchen equipment, and waste zones, consistent with health and safety regulations. The Sous Chef will also be expected to support the delivery of excellent guest service by addressing any complaints promptly, assisting guests with special requests, and ensuring adherence to the company's 3 steps of service.
OVG offers a competitive salary ranging from $55,000 to $60,000 annually for this full-time position. Benefits include health, dental, and vision insurance, a 401(k) savings plan with company matching, as well as paid time off including vacation days, sick days, and 11 holidays annually. This role requires a flexible schedule including nights, weekends, holidays, and extended shifts as necessary.
At Oak View Group, diversity and inclusion are foundational to the company’s identity and success. The company strives to foster an inclusive culture that drives innovation and excellence. They are committed to equal employment opportunity and maintain a workplace free from discrimination based on any legally protected class. Joining OVG means being part of a vibrant team dedicated to redefining the live entertainment industry through teamwork, creativity, and respect for diverse perspectives.
Job Requirements
- 3-5+ years of experience in a similar role within upscale banquet, hotel, or convention center environment
- prior supervisory experience
- current state-issued health certificate and required immunizations
- ServSafe certification
- technical knowledge and hands-on experience with food preparation methods and kitchen operations
- strong interpersonal skills
- excellent verbal communication and customer service skills
- experience training, mentoring, motivating, and evaluating staff
- capable of delegating responsibilities
- strong problem-solving and decision-making skills
- highly organized and able to prioritize tasks
- self-motivated and independent worker
- flexible schedule including nights, weekends, holidays, and extended shifts
- physically able to lift, push, pull, and carry heavy objects
- proficient in Microsoft Word, Excel, and Outlook
- working knowledge of food safety, sanitation, and health regulations
- skilled at identifying issues and implementing solutions
- basic math knowledge including arithmetic and calculations
- US Foods Menu Profit Pro experience 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
- demonstrated technical knowledge and hands-on experience with food preparation methods and kitchen operations
- strong interpersonal skills 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
- self-motivated and able to work independently and as part of a collaborative team
- 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
- 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 and inventory
- experience with US Foods Menu Profit Pro 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
- train, supervise, direct, and/or performance manage employees when needed
- attend food and beverage 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, practicing service recovery, any complaints as soon as possible
- interact with members/guests professionally, helping them with changes and last-minute requests as needed
- may be expected to perform other tasks as needed or as directed
- adhere to all company, club, and department written mandatory standards of operations, policies and procedures, manuals, memos, oral instructions, ensuring all essential job functions are fulfilled
- 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
- responsible for maintaining good conduct and safe working habits in all areas and assure others are acting safely
- attendance at daily lineup and participation as requested
- wearing a clean and neat uniform that follows ClubCorp and property uniform standards daily.
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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