Sous Chef |Part-Time | PeoplesBank Arena

Hartford, CT, USA|

Job Overview

Employment Type

Part-time

Hourly

Compensation

Hourly

Range $25.00 - $30.00

Benefits

401(k) savings plan

401(k) matching

Job Description

Oak View Group (OVG) is a global leader in premium live entertainment infrastructure and services. Founded in 2015, OVG operates across multiple continents, managing a diverse portfolio that includes seven world-class owned venues along with a distinguished client roster that features iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions. The company is well-known for its comprehensive expertise spanning venue development, management, hospitality, and sponsorship sales, making it a powerhouse in the live entertainment landscape. With a presence across four continents, OVG combines innovation, operational excellence, and a commitment to enhancing live entertainment experiences for millions of fans worldwide.

As a part-time Sous Chef at Oak View Group, you will play a crucial role in supporting the culinary operations across main, grill, and banquet kitchens. Reporting directly to the Executive Chef, you will assist with critical functions such as ordering, scheduling, sanitation, maintenance, employee development, and conducting performance reviews. This position offers an hourly wage between $25.00 and $30.00, reflecting the importance of culinary expertise and leadership in this role.

The Sous Chef is responsible for maintaining the highest quality standards across food preparation and presentation. You will oversee proper portioning, ensure adherence to company recipes, and supervise kitchen staff to deliver an exceptional dining experience. The role demands active involvement in menu development, inventory management, and maintaining sanitation standards. You will manage scheduling and labor costs efficiently to ensure profitability and operational effectiveness.

Your leadership will extend to training and mentoring kitchen employees, fostering a collaborative team environment that emphasizes service excellence in line with OVG's core values. You will also engage with members and guests directly, addressing their needs and managing any service recovery efforts when necessary. The dynamic nature of OVG’s operations requires flexibility and a readiness to assist in various kitchen functions and collaborate across departments.

OVG not only prioritizes operational excellence but also emphasizes inclusivity and diversity within its team. The company is committed to creating environments that celebrate diverse communities and recognises the importance of different voices in driving innovation, service quality, and overall excellence. Oak View Group is an equal opportunity employer, ensuring fair treatment and nondiscrimination for all employees and applicants, further enhancing a positive, supportive workplace culture.

Job Requirements

High school diploma or equivalent
2-3 years as lead line cook
possession of a valid health and sanitation card
ability to communicate and follow instructions effectively
ability to work efficiently in a fast-paced indoor environment
culinary school graduate preferred
ability to multi-task and maintain speed under pressure
willingness to work flexible hours as needed
strong leadership and team collaboration skills
basic knowledge of food safety and sanitation practices
commitment to maintaining cleanliness and adhering to uniform standards

Job Qualifications

2-3 years as lead line cook
prefer culinary training
health and sanitation card
ability to communicate and follow instructions
experience working in an 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
interact with members/guests professionally, helping them with changes and last-minute requests as needed
perform a multitude of different functions as necessary due to fluctuating demands
adhere to all company and department standards, policies, procedures, manuals, and oral instructions
follow all service department and corporate guidelines and ensure safety
maintain good conduct and safe working habits in all areas
attend daily line-ups and participate as requested
wear a clean and neat uniform following venue standards daily