Job Overview
Employment Type
Full-time
Compensation
Salary
Range $80,000.00 - $90,000.00
Benefits
Health Insurance
Dental Insurance
Vision Insurance
401(k) savings plan
401(k) matching
Paid Time Off
vacation days
Job Description
Oak View Group (OVG) is a global leader in premium live entertainment infrastructure and services. Founded in 2015, OVG operates a comprehensive platform that spans venue development, management, hospitality, and sponsorship sales. The company manages and owns seven world-class venues and serves a prestigious roster that includes some of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions worldwide, across four continents. OVG's commitment to excellence in live entertainment is demonstrated through its innovative approach and dedication to providing top-tier experiences for guests, clients, and partners alike.
The Executive Sous Chef position is a full-time opportunity located at the Moody Center in Austin, Texas, one of OVG's premier venues. This role offers an annual salary range of $80,000 to $90,000 and comes with extensive benefits including health, dental, and vision insurance, a 401(k) savings plan with matching contributions, and paid time off which covers vacation days, sick days, and eleven holidays. The position remains open until September 11, 2026.
As the Executive Sous Chef at Moody Center, you will oversee the kitchen's daily operations in alignment with OVG's policies and objectives to ensure guest satisfaction, profitability, and a positive, compliant work environment. You will assist the Executive Chef with managing food and labor costs, while also playing a critical role in delivering high-quality culinary experiences for events and regular service. Your responsibilities will include food preparation and production oversight, menu development, staff scheduling, and employee training and supervision. You will ensure all food meets OVG’s standards for consistency, quality, and safety, maintaining excellent sanitation and kitchen safety practices. This role requires leadership skills to motivate and support the culinary team, fostering a cooperative and enthusiastic workplace. You will collaborate closely with front-of-house staff and assist in event planning and catered service deliveries.
In this position, you will be instrumental in controlling food percentages and labor costs through careful inventory management, purchasing, waste control, and optimal staff scheduling. Maintaining kitchen equipment and operational readiness will also be part of your duties, along with enforcing health, safety, and employment regulations. Through your leadership, you will ensure a compliant and positive working climate, contribute to continuous staff development, and promote teamwork and effective communication throughout the kitchen. Your role will be key to maintaining the high standards for which Oak View Group and Moody Center are known, setting the stage for exceptional live entertainment dining experiences.
The Executive Sous Chef position is a full-time opportunity located at the Moody Center in Austin, Texas, one of OVG's premier venues. This role offers an annual salary range of $80,000 to $90,000 and comes with extensive benefits including health, dental, and vision insurance, a 401(k) savings plan with matching contributions, and paid time off which covers vacation days, sick days, and eleven holidays. The position remains open until September 11, 2026.
As the Executive Sous Chef at Moody Center, you will oversee the kitchen's daily operations in alignment with OVG's policies and objectives to ensure guest satisfaction, profitability, and a positive, compliant work environment. You will assist the Executive Chef with managing food and labor costs, while also playing a critical role in delivering high-quality culinary experiences for events and regular service. Your responsibilities will include food preparation and production oversight, menu development, staff scheduling, and employee training and supervision. You will ensure all food meets OVG’s standards for consistency, quality, and safety, maintaining excellent sanitation and kitchen safety practices. This role requires leadership skills to motivate and support the culinary team, fostering a cooperative and enthusiastic workplace. You will collaborate closely with front-of-house staff and assist in event planning and catered service deliveries.
In this position, you will be instrumental in controlling food percentages and labor costs through careful inventory management, purchasing, waste control, and optimal staff scheduling. Maintaining kitchen equipment and operational readiness will also be part of your duties, along with enforcing health, safety, and employment regulations. Through your leadership, you will ensure a compliant and positive working climate, contribute to continuous staff development, and promote teamwork and effective communication throughout the kitchen. Your role will be key to maintaining the high standards for which Oak View Group and Moody Center are known, setting the stage for exceptional live entertainment dining experiences.
Job Requirements
- minimum of 3-4 years of kitchen management experience in a full-service restaurant or events venue
- associates of science or culinary arts degree preferred
- technical proficiency and experience demonstrating verifiable knowledge of food preparation methods
- ability to positively interact with diverse personalities including co-workers subordinates guests and purveyors in a variety of work situations must have active listening and effective communication skills
- ability to develop results-oriented staff through effective training evaluation motivation coaching and counseling ability to assist others in developing needed skills for effective job performance
- ability to be detail-oriented multitask and effectively prioritize in a continuously changing environment
- ability to be self-directed while working in a team-oriented environment
- ability to work a flexible schedule able and willing to work nights weekends and long hours
- demonstrated and verifiable track record of meeting projected costs
- professional appearance and presentation required
- knowledge of and skill in using computer software including ms word excel outlook
- maintains a current food handler's card and alcohol service permit if required by state or local government
- working knowledge of employee scheduling in a hospitality environment
- ability to obtain and maintain certification in a nationally recognized sanitation program
- will be working around moderate to loud noises
- must be able to move bend lift carry push pull and place heavy objects without assistance
- must be able to stand or walk for an extended period or for an entire work shift
Job Qualifications
- minimum of 3-4 years of kitchen management experience in a full-service restaurant or events venue
- associates of science or culinary arts degree preferred
- technical proficiency and experience demonstrating verifiable knowledge of food preparation methods
- ability to positively interact with diverse personalities including co-workers subordinates guests and purveyors in a variety of work situations must have active listening and effective communication skills
- ability to develop results-oriented staff through effective training evaluation motivation coaching and counseling ability to assist others in developing needed skills for effective job performance
- ability to be detail-oriented multitask and effectively prioritize in a continuously changing environment
- ability to be self-directed while working in a team-oriented environment
- ability to work a flexible schedule able and willing to work nights weekends and long hours
- demonstrated and verifiable track record of meeting projected costs
- professional appearance and presentation required
- knowledge of and skill in using computer software including ms word excel outlook
- maintains a current food handler's card and alcohol service permit if required by state or local government
- working knowledge of employee scheduling in a hospitality environment
- ability to obtain and maintain certification in a nationally recognized sanitation program
- will be working around moderate to loud noises
- must be able to move bend lift carry push pull and place heavy objects without assistance
- must be able to stand or walk for an extended period or for an entire work shift
Job Duties
- ensures budgeted food percentages are achieved through effective control measures including portion controls kitchen timings food inventory rotation receiving and food storage procedures inventory controls effective purchasing procedures kitchen security procedures and waste control
- controls labor costs through effective scheduling of kitchen staff cross-training and development of employees
- ensures that the purchasing and preparation of all food products meet ovg standards of quality and consistency
- supervises all line set-up prep and breakdown activities responsible for in-service delegation of tasks to line personnel
- coordinates the storage maintenance and repair of all kitchen equipment to ensure operational readiness
- assists with the delivery and set-up of catered services and food service areas as needed
- trains and develops the part-time staff including departmental orientation of new employees provides leadership and support to the entire kitchen staff builds morale and encourages empowerment of staff
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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