Sous Chef | Part-Time | Palm Springs Convention Center

Indio, CA, USA|Onsite

Job Overview

Employment Type

Part-time

Compensation

Hourly

Range $25.00 - $30.00

Work Schedule

Weekend Shifts

Benefits

401(k) savings plan

401(k) matching

Job Description

Oak View Group (OVG) is a world-renowned leader in the live entertainment industry, offering premium infrastructure and services that span venue development, management, hospitality, and sponsorship sales. Established in 2015, OVG has rapidly grown its footprint across four continents, managing a distinguished portfolio of seven owned venues and servicing iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and other cultural institutions. This global presence underscores the company's commitment to delivering unparalleled experiences through strategic partnerships and expert management. As a dynamic organization, Oak View Group is celebrated for its innovative approaches that consistently elevate the live event landscape worldwide.

Within this expansive framework, the Palm Springs Convention Center stands as a premier destination in the Coachella Valley, hosting conventions, trade shows, corporate meetings, galas, and special events. Oak View Group proudly manages the food and beverage operations at this venue, delivering exceptional culinary and hospitality services to thousands of guests annually. Through a robust offering that ranges from convention concessions to premium catering and bespoke banquet services, the Convention Center exemplifies OVG’s dedication to excellence and guest satisfaction.

The Sous Chef role is a pivotal position supporting the Executive Chef and Executive Sous Chef in ensuring smooth daily kitchen operations that align with the company’s high standards. This part-time position offers an hourly wage between $25.00 and $30.00 and includes important benefits such as a 401(k) Savings Plan with matching, reflecting the company’s investment in its team members. The Sous Chef will take ownership of food preparation, banquet and buffet execution, staff supervision, scheduling, sanitation, and inventory management.

The role demands a thorough commitment to food quality, presentation, safety, and cleanliness, with critical responsibilities including monitoring kitchen production, portion control, and strict adherence to recipe compliance. Beyond operational duties, the Sous Chef plays a leadership role by training, mentoring, and motivating the kitchen staff to foster a positive, team-oriented environment. This includes enforcing the three steps of service and maintaining open communications with culinary and service teams through meetings and line-ups.

Candidates should be prepared for the demands of a fast-paced hospitality environment that requires strong organizational, multitasking, communication, and problem-solving skills, along with flexibility to work nights, weekends, and holidays as needed. The role is perfect for culinary professionals who have 2-3+ years of relevant experience in upscale banquet, hotel, or convention center kitchens and possess a health and sanitation card. Culinary school graduates and those with supervisory experience are preferred, as the position involves significant oversight and leadership.

The Sous Chef will actively contribute to menu development for special requests, manage payroll and scheduling with an eye on labor costs, and ensure the proper ordering, receiving, and rotation of food and kitchen goods. They must also maintain rigorous cleanliness and sanitation standards within individual work areas and the overall kitchen environment.

Oak View Group champions diversity and inclusivity, believing that these core values foster innovation and elevate service and excellence. The company embraces equal employment opportunity and prohibits discrimination on any protected basis, fostering a welcoming environment for talents from all backgrounds. This commitment ensures every employee partner can thrive and contribute meaningfully to the trailblazing success of Oak View Group and its managed venues.

Job Requirements

2-3+ years of experience in a similar role within an upscale banquet, hotel, or convention center environment
prior supervisory experience preferred
culinary training
health & sanitation card
ability to communicate and follow instructions
comfortable working in a fast-paced indoor environment
culinary school graduates preferred
ability to multi-task and work at an efficient pace to keep up with business needs
ability to follow instructions well as directed

Job Qualifications

2-3+ years of experience in a similar role within an upscale banquet, hotel, or convention center environment
prior supervisory experience preferred
culinary training
health & sanitation card
ability to communicate and follow instructions
comfortable working in a fast-paced indoor environment
culinary school graduates preferred
ability to multi-task and work at an efficient pace to keep up with business needs
ability to follow instructions well as directed

Job Duties

Responsible for proper preparation, excellence of product, profit, and labor cost
organize and help in the service of all activities, 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 Executive Chef which are produced within quality standards guidelines
to train, supervise, and or performance manage employees when needed
enhance the overall knowledge and team spirit of the kitchen staff
provide the 3 steps of service
to 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 special requests 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
be aware of team members and the environment and participate as a member of the team
notify supervisor of member/guest complaints at the time they occur
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
because of the fluctuating demands of the company's operation, it may be necessary that each Employee Partner perform a multitude of different functions
therefore, as an essential part of your position, you will be expected to help others when the occasion arises, just as other Employee Partners are expected to help you
accordingly, you may be expected to perform other tasks as needed or as directed
adhere to all the various company and department written mandatory standards of operations, policies and procedures, manuals, memos, oral instructions, etc., all of which go to make up the essential functions of the job
follow all service department and corporate guidelines and policies as instructed by supervisor, policies, and manuals
the kitchen, and assuring that others are acting safely
responsible for maintaining good conduct and safe working habits in all areas, including attending daily line-ups and participating as requested
wearing a clean and neat uniform that follows venue uniform standards daily