Job Overview
Employment Type
Part-time
Hourly
Compensation
Hourly
Range $23.00 - $25.00
Benefits
401(k) savings plan
401(k) matching
Job Description
Oak View Group (OVG) is a global leader specializing in premium live entertainment infrastructure and services. Since its founding in 2015, OVG has expanded its reach and impact across multiple continents, managing a portfolio of world-class venues including arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions. OVG's expertise extends beyond venue development to offering comprehensive solutions in venue management, hospitality, and sponsorship sales, making it a pivotal player in the live entertainment industry. Known for a commitment to innovation and excellence, OVG partners with iconic venues to enhance fan experiences, operational efficiency, and event success through their end-to-end service model.
The part-time Sous Chef role at Oak View Group plays a vital role in supporting the culinary operations within their main, grill, and banquet kitchens. This position reports directly to the Executive Chef and is responsible for assisting with a broad range of duties including ordering supplies, scheduling kitchen staff, ensuring sanitation and maintenance standards, and facilitating employee development through performance management and training. The Sous Chef ensures the highest quality standards in food preparation and presentation while maintaining cost controls on labor and materials. This position is offered as a part-time hourly role with a competitive pay range of $23.00 to $25.00 per hour.
The Sous Chef supports the dynamic, fast-paced environment of OVG’s entertainment venues by managing daily kitchen operations and driving team efficiency and morale. Key responsibilities include supervising food preparation in accordance with established quality and portion standards, coordinating service activities for employee meals and private dining, and overseeing inventory management including ordering and proper rotation of food products. The Sous Chef also actively participates in various meetings such as food and beverage and banquet planning sessions, contributes to menu development for special requests, and ensures all kitchen sanitation protocols are followed.
Employee safety, cleanliness, and service quality are emphasized in this role, with expectations to maintain high standards in work areas and adhere to corporate policies. The Sous Chef facilitates communication among kitchen staff to promote a collaborative team environment aligned with OVG’s commitment to excellence and inclusivity. By resolving member and guest concerns promptly and professionally, the Sous Chef helps enhance the overall guest experience. This role offers the unique opportunity to work within a prestigious global company that values diverse perspectives and innovative contributions in the live entertainment culinary field.
The part-time Sous Chef role at Oak View Group plays a vital role in supporting the culinary operations within their main, grill, and banquet kitchens. This position reports directly to the Executive Chef and is responsible for assisting with a broad range of duties including ordering supplies, scheduling kitchen staff, ensuring sanitation and maintenance standards, and facilitating employee development through performance management and training. The Sous Chef ensures the highest quality standards in food preparation and presentation while maintaining cost controls on labor and materials. This position is offered as a part-time hourly role with a competitive pay range of $23.00 to $25.00 per hour.
The Sous Chef supports the dynamic, fast-paced environment of OVG’s entertainment venues by managing daily kitchen operations and driving team efficiency and morale. Key responsibilities include supervising food preparation in accordance with established quality and portion standards, coordinating service activities for employee meals and private dining, and overseeing inventory management including ordering and proper rotation of food products. The Sous Chef also actively participates in various meetings such as food and beverage and banquet planning sessions, contributes to menu development for special requests, and ensures all kitchen sanitation protocols are followed.
Employee safety, cleanliness, and service quality are emphasized in this role, with expectations to maintain high standards in work areas and adhere to corporate policies. The Sous Chef facilitates communication among kitchen staff to promote a collaborative team environment aligned with OVG’s commitment to excellence and inclusivity. By resolving member and guest concerns promptly and professionally, the Sous Chef helps enhance the overall guest experience. This role offers the unique opportunity to work within a prestigious global company that values diverse perspectives and innovative contributions in the live entertainment culinary field.
Job Requirements
- 2-3 years as lead line cook
- health and sanitation card
- ability to communicate and follow instructions
- ability to multi-task and work at an efficient pace
- ability to follow instructions well
- prefer culinary training
- indoor environment, fast pace
- culinary school graduates preferred
Job Qualifications
- 2-3 years as lead line cook
- prefer culinary training
- health and sanitation card
- ability to communicate and follow instructions
- indoor environment, fast pace
- 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
- train, supervise, and performance manage employees when needed
- enhance the overall knowledge and team spirit of the kitchen staff
- provide the 3 steps of service
- 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 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 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
- follow all service department and corporate guidelines and policies as instructed by supervisor, policies, and manuals
- 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
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
Your Profile Is Visible To Hiring Managers Across OysterLink.
We'll match you with best jobs
Get job offers faster
Search For More Opportunities:
How Candidates Get Hired Faster
Apply to 2–3 similar roles
Complete profile & get best matches
Check new opportunities daily
