Job Overview
Employment Type
Part-time
Hourly
Compensation
Hourly
Range $23.00 - $27.00
Work Schedule
Flexible
Weekend Shifts
Benefits
401(k) savings plan
401(k) matching
Job Description
Oak View Group (OVG) is a globally recognized leader in premium live entertainment infrastructure and services. Established in 2015, OVG has rapidly expanded its influence by providing comprehensive venue development and management solutions that include hospitality and sponsorship sales. The company proudly manages seven world-class owned venues and collaborates with an impressive portfolio of iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions across four continents. OVG is known for its innovative approach and dedication to enhancing the live entertainment experience, making it a pivotal player in the industry.
As a company, Oak View Group is committed to fostering diversity and inclusivity, recognizing that a varied workforce drives innovation, enhances service quality, and raises overall excellence. The company cultivates an environment where all voices are amplified and respected, reflecting the diverse communities it serves. Oak View Group remains dedicated to equal employment opportunities and maintains a non-discriminatory approach in its hiring practices, ensuring fairness regardless of veteran status, race, color, religion, sex, national origin, age, disability, or any other legally protected characteristic.
The Sous Chef position at Oak View Group is an exciting opportunity to join a dynamic team responsible for culinary excellence across multiple venues including amphitheaters, coliseums, and auditoriums. This role supports the Executive Sous Chef and Executive Chef in managing daily culinary operations across concession kitchens, premium hospitality areas, suites, catering services, banquets, and special events. With an hourly pay range of $23.00 to $27.00, this part-time role offers competitive compensation alongside benefits such as a 401(k) savings plan with matching.
In this hands-on leadership role, the Sous Chef will oversee the preparation, cooking, presentation, and service of food items, ensuring consistency and high-quality guest satisfaction. The position involves maintaining strict adherence to recipes, portion sizes, and production procedures to uphold the company’s culinary standards. Additionally, the Sous Chef will play a critical role in executing daily specials, banquet menus, catering functions, VIP hospitality, and special event menus. Coordinating food production timelines, monitoring food quality, and maintaining compliance with food safety regulations are essential components of this role.
The ideal candidate is a motivated culinary professional with strong organizational and communication skills, capable of thriving in an event-driven, fast-paced environment. Responsibilities include supervising and motivating kitchen staff, serving as the lead cook and expeditor during peak times, and assisting in training and professional development initiatives. The Sous Chef will also assist with ordering and inventory management, ensuring proper storage and rotation of food products, and supporting budget management efforts related to food costs and labor expenses.
Oak View Group offers a supportive and positive work environment that values professionalism, teamwork, and accountability. The company encourages ongoing collaboration through daily briefings, operational meetings, and cross-departmental planning sessions. As part of a global leader in live entertainment, the Sous Chef will contribute to the successful delivery of memorable culinary experiences that complement Oak View Group’s mission of providing exceptional live entertainment infrastructure and services.
As a company, Oak View Group is committed to fostering diversity and inclusivity, recognizing that a varied workforce drives innovation, enhances service quality, and raises overall excellence. The company cultivates an environment where all voices are amplified and respected, reflecting the diverse communities it serves. Oak View Group remains dedicated to equal employment opportunities and maintains a non-discriminatory approach in its hiring practices, ensuring fairness regardless of veteran status, race, color, religion, sex, national origin, age, disability, or any other legally protected characteristic.
The Sous Chef position at Oak View Group is an exciting opportunity to join a dynamic team responsible for culinary excellence across multiple venues including amphitheaters, coliseums, and auditoriums. This role supports the Executive Sous Chef and Executive Chef in managing daily culinary operations across concession kitchens, premium hospitality areas, suites, catering services, banquets, and special events. With an hourly pay range of $23.00 to $27.00, this part-time role offers competitive compensation alongside benefits such as a 401(k) savings plan with matching.
In this hands-on leadership role, the Sous Chef will oversee the preparation, cooking, presentation, and service of food items, ensuring consistency and high-quality guest satisfaction. The position involves maintaining strict adherence to recipes, portion sizes, and production procedures to uphold the company’s culinary standards. Additionally, the Sous Chef will play a critical role in executing daily specials, banquet menus, catering functions, VIP hospitality, and special event menus. Coordinating food production timelines, monitoring food quality, and maintaining compliance with food safety regulations are essential components of this role.
The ideal candidate is a motivated culinary professional with strong organizational and communication skills, capable of thriving in an event-driven, fast-paced environment. Responsibilities include supervising and motivating kitchen staff, serving as the lead cook and expeditor during peak times, and assisting in training and professional development initiatives. The Sous Chef will also assist with ordering and inventory management, ensuring proper storage and rotation of food products, and supporting budget management efforts related to food costs and labor expenses.
Oak View Group offers a supportive and positive work environment that values professionalism, teamwork, and accountability. The company encourages ongoing collaboration through daily briefings, operational meetings, and cross-departmental planning sessions. As part of a global leader in live entertainment, the Sous Chef will contribute to the successful delivery of memorable culinary experiences that complement Oak View Group’s mission of providing exceptional live entertainment infrastructure and services.
Job Requirements
- Minimum high school diploma or equivalent
- 1-2 years of culinary experience in high-volume or event-driven food service
- Previous supervisory or team leadership experience
- Knowledge of food safety regulations and best practices
- Ability to work in a fast-paced, dynamic environment
- Strong communication and interpersonal skills
- Ability to stand for extended periods and lift heavy kitchen equipment
- Flexibility to work evenings, weekends, holidays, and special events
- ServSafe certification or willingness to obtain
- Basic math skills for inventory and food costing management
Job Qualifications
- Minimum 1-2 years of culinary experience in restaurants, hotels, catering, stadiums, arenas, entertainment venues, or high-volume food service operations
- Some previous supervisory or leadership experience required
- Strong knowledge of food preparation techniques, food safety standards, and kitchen operations
- Experience with banquet, catering, and large-scale event production preferred
- Ability to lead and motivate kitchen staff in a fast-paced environment
- Strong organizational, communication, and time-management skills
- Proficiency in inventory management, food costing, and kitchen scheduling preferred
- ServSafe Food Handlers Certification preferred or required within a specified timeframe
- Ability to work evenings, weekends, holidays, and event-driven schedules
Job Duties
- Oversee the preparation, cooking, presentation, and service of all food items to ensure consistency, quality, and guest satisfaction
- Ensure recipes, portion sizes, presentation standards, and production procedures are followed at all times
- Prepare and execute daily specials, banquet menus, catering functions, premium hospitality offerings, employee meals, and special event menus
- Assist in planning and executing catering events, banquets, VIP hospitality functions, backstage catering, suites, and premium dining experiences
- Coordinate food production timelines to ensure events are executed efficiently and on schedule
- Monitor food quality, freshness, taste, appearance, and temperature throughout all stages of production and service
- Serve as lead cook and expeditor during meal periods, events, and peak service times to ensure efficient kitchen operations
- Assist with training, coaching, supervising, and motivating culinary team members
- Promote a positive and productive team environment focused on excellence, accountability, and guest service
- Monitor employee performance and provide feedback to support professional development
- Assist with performance evaluations and disciplinary actions when necessary
- Lead by example in demonstrating professionalism, teamwork, and adherence to company standards
- Participate in daily line-ups, pre-event meetings, and operational briefings
- Assist with ordering, receiving, and inventory management of food products, supplies, and kitchen equipment
- Ensure proper storage, labeling, dating, and rotation of food products using FIFO procedures
- Monitor food costs, waste, and labor expenses to support budgetary goals
- Assist the Executive Chef in maintaining inventory records and controlling product loss
- Attend food and beverage meetings, banquet meetings, planning sessions, and operational reviews
- Ensure all kitchen equipment, workstations, storage areas, and preparation surfaces are properly cleaned and maintained
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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