Sous Chef | Part-Time | Steven Tanger Center for the Performing Arts
Job Overview
Employment Type
Part-time
Compensation
Hourly
Range $19.00 - $22.00
Benefits
401(k) savings plan
401(k) matching
Job Description
Oak View Group (OVG) is recognized globally as a leader in premium live entertainment infrastructure and services. Founded in 2015, OVG's expansive platform extends across multiple areas including venue development, management, hospitality, and sponsorship sales. The company oversees a diverse portfolio of seven world-class owned venues in addition to serving a prestigious client roster comprising iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions spanning four continents. OVG's commitment to innovation and superior quality positions it at the forefront of the sports and live entertainment industry, continuously enhancing the experiences of fans and guests worldwide.
The position available is for a part-time Sous Chef who will play a crucial role in ensuring the smooth operations of the kitchen environments under the guidance of the Executive Chef. The hourly compensation for this role ranges from $19.00 to $22.00. As a pivotal member of the culinary team, the Sous Chef will assist in managing various kitchen operations including ordering supplies, scheduling shifts, sanitation, equipment maintenance, employee development, and conducting performance reviews. This role demands a hands-on approach to support the main, grill, or banquet kitchens, ensuring that food preparation and presentation maintain the highest standards of quality and consistency.
The Sous Chef will also be responsible for organizing and aiding in the service of activities such as employee meals and private dining events. This role enhances team spirit and knowledge among kitchen staff through training and supervising tasks, performance management, and providing exemplary service. The Sous Chef will attend food and beverage meetings, banquet meetings, and line-ups, taking part actively in menu development, ordering, receiving, and food rotation to maintain kitchen efficiency. Ensuring cleanliness, sanitation, and adherence to company policies constitutes a significant part of the job. The candidate must handle member and guest interactions professionally, manage complaints with service recovery techniques, and collaborate with team members to maintain optimal functioning of the kitchen. Flexibility and willingness to assist in various functions as needed are essential to this role, reflecting OVG's dynamic and evolving work environment.
OVG fosters an inclusive workplace, embracing diverse backgrounds and encouraging innovation, excellence, and exemplary service through a team-oriented approach. The company is committed to equal employment opportunities, upholding fair treatment in all hiring and employment practices. This role’s part-time benefits include access to a 401(k) savings plan and matching contributions, reinforcing OVG's investment in its employees' future. The position will remain open until October 16, 2026, inviting qualified culinary professionals to join a transformative team in the live entertainment industry.
The position available is for a part-time Sous Chef who will play a crucial role in ensuring the smooth operations of the kitchen environments under the guidance of the Executive Chef. The hourly compensation for this role ranges from $19.00 to $22.00. As a pivotal member of the culinary team, the Sous Chef will assist in managing various kitchen operations including ordering supplies, scheduling shifts, sanitation, equipment maintenance, employee development, and conducting performance reviews. This role demands a hands-on approach to support the main, grill, or banquet kitchens, ensuring that food preparation and presentation maintain the highest standards of quality and consistency.
The Sous Chef will also be responsible for organizing and aiding in the service of activities such as employee meals and private dining events. This role enhances team spirit and knowledge among kitchen staff through training and supervising tasks, performance management, and providing exemplary service. The Sous Chef will attend food and beverage meetings, banquet meetings, and line-ups, taking part actively in menu development, ordering, receiving, and food rotation to maintain kitchen efficiency. Ensuring cleanliness, sanitation, and adherence to company policies constitutes a significant part of the job. The candidate must handle member and guest interactions professionally, manage complaints with service recovery techniques, and collaborate with team members to maintain optimal functioning of the kitchen. Flexibility and willingness to assist in various functions as needed are essential to this role, reflecting OVG's dynamic and evolving work environment.
OVG fosters an inclusive workplace, embracing diverse backgrounds and encouraging innovation, excellence, and exemplary service through a team-oriented approach. The company is committed to equal employment opportunities, upholding fair treatment in all hiring and employment practices. This role’s part-time benefits include access to a 401(k) savings plan and matching contributions, reinforcing OVG's investment in its employees' future. The position will remain open until October 16, 2026, inviting qualified culinary professionals to join a transformative team in the live entertainment industry.
Job Requirements
- 2-3 years as lead line cook
- Prefer culinary training
- Health & 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 Qualifications
- 2-3 years as lead line cook
- Culinary training preferred
- Health & Sanitation Card
- Ability to communicate and follow instructions
- Experience working in an indoor, fast-paced 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
- 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
- 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 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
- Perform a multitude of different functions as needed or directed
- Adhere to all company and department written mandatory standards of operations, policies and procedures, manuals, memos, oral instructions, etc.
- Follow all service department and corporate guidelines and policies as instructed by supervisor
- Maintain good conduct and safe working habits in all areas
- Attend daily line-ups and participate as requested
- Wear a clean and neat uniform that follows venue uniform standards daily
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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