Job Overview
Employment Type
Full-time
Compensation
Salary
Range $80,000.00 - $90,000.00
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Vision Insurance
401(k) savings plan
401(k) matching
Paid Time Off
Holiday pay
Job Description
Oak View Group (OVG) is a global leader in premium live entertainment infrastructure and services. Founded in 2015, OVG is known for its comprehensive platform that includes venue development, venue management, hospitality, and sponsorship sales. The company manages a portfolio of seven world-class owned venues, including some of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions across four continents. With its innovative approach and commitment to excellence, OVG provides unparalleled experiences to audiences worldwide, making it a front-runner in the live entertainment industry.
One of the crown jewels of OVG’s venue portfolio is the Moody Center located in Austin, Texas. The Moody Center is a premier 15,000+ seat arena, serving as a top destination for sports, entertainment, and cultural events in the region. Known for its state-of-the-art design and world-class facilities, the Moody Center hosts major concerts, University of Texas Women’s and Men’s basketball games, family shows, and a wide variety of community events. The venue enjoys strong partnerships with Live Nation/C3 Presents, The University of Texas at Austin, and cultural icons such as Matthew McConaughey, which help to position it as a flagship entertainment destination. The Moody Center has earned prestigious recognitions, including being named Arena of the Year by both Pollstar and the Academy of Country Music.
The Executive Sous Chef role at Moody Center is a full-time position offering an annual salary range of $80,000 to $90,000. This position plays a vital role in ensuring the smooth daily operation of the kitchen by supporting the Executive Chef and adhering to Oak View Group’s policies and objectives. The Executive Sous Chef is responsible for overseeing food preparation, labor and food cost control, employee training and supervision, compliance with food safety and sanitation policies, and maintaining a positive and productive work environment. This leadership position requires hands-on involvement with food production, kitchen operations, event planning, and collaboration with both culinary and front-of-house teams to deliver exceptional guest experiences.
In this role, the Executive Sous Chef manages all kitchen staff and operations to uphold high standards of quality, consistency, and safety. The position involves budgeting and cost control through strict portion control, inventory management, and scheduling while maintaining top-tier food service and presentation standards. The role demands strong leadership skills to train, develop, and motivate kitchen teams, while fostering a cooperative and enthusiastic workplace culture. The Executive Sous Chef ensures compliance with all health, sanitation, and safety regulations and supports administrative responsibilities such as record-keeping and reporting. This role requires the ability to thrive in a fast-paced, dynamic environment with a flexible schedule including nights, weekends, and holidays. Overall, the position offers an exciting opportunity to lead culinary operations in a renowned venue dedicated to delivering world-class entertainment and hospitality experiences.
One of the crown jewels of OVG’s venue portfolio is the Moody Center located in Austin, Texas. The Moody Center is a premier 15,000+ seat arena, serving as a top destination for sports, entertainment, and cultural events in the region. Known for its state-of-the-art design and world-class facilities, the Moody Center hosts major concerts, University of Texas Women’s and Men’s basketball games, family shows, and a wide variety of community events. The venue enjoys strong partnerships with Live Nation/C3 Presents, The University of Texas at Austin, and cultural icons such as Matthew McConaughey, which help to position it as a flagship entertainment destination. The Moody Center has earned prestigious recognitions, including being named Arena of the Year by both Pollstar and the Academy of Country Music.
The Executive Sous Chef role at Moody Center is a full-time position offering an annual salary range of $80,000 to $90,000. This position plays a vital role in ensuring the smooth daily operation of the kitchen by supporting the Executive Chef and adhering to Oak View Group’s policies and objectives. The Executive Sous Chef is responsible for overseeing food preparation, labor and food cost control, employee training and supervision, compliance with food safety and sanitation policies, and maintaining a positive and productive work environment. This leadership position requires hands-on involvement with food production, kitchen operations, event planning, and collaboration with both culinary and front-of-house teams to deliver exceptional guest experiences.
In this role, the Executive Sous Chef manages all kitchen staff and operations to uphold high standards of quality, consistency, and safety. The position involves budgeting and cost control through strict portion control, inventory management, and scheduling while maintaining top-tier food service and presentation standards. The role demands strong leadership skills to train, develop, and motivate kitchen teams, while fostering a cooperative and enthusiastic workplace culture. The Executive Sous Chef ensures compliance with all health, sanitation, and safety regulations and supports administrative responsibilities such as record-keeping and reporting. This role requires the ability to thrive in a fast-paced, dynamic environment with a flexible schedule including nights, weekends, and holidays. Overall, the position offers an exciting opportunity to lead culinary operations in a renowned venue dedicated to delivering world-class entertainment and hospitality experiences.
Job Requirements
- Minimum 3-4 years of kitchen management experience
- Associates degree in science or culinary arts preferred
- Technical proficiency in food preparation methods
- Effective communication and interpersonal skills
- Ability to motivate and train staff
- Detail-oriented and able to multitask
- Self-directed with team collaboration skills
- Flexible schedule including nights and weekends
- Track record of cost control
- Professional appearance
- Computer literacy in MS Office
- Current Food Handler's card
- Scheduling knowledge
- Sanitation certification or ability to obtain
- Ability to work in noisy environment
- Physical stamina including lifting and standing for extended periods
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 knowledge of food preparation methods
- Ability to interact positively with diverse personalities including co-workers, guests, and purveyors
- Effective listening and communication skills
- Ability to develop staff through training, evaluation, coaching, and counseling
- Detail-oriented with multitasking and prioritization skills
- Self-directed while working in team-oriented environments
- Ability to work flexible schedule including nights and weekends
- Demonstrated track record of meeting projected costs
- Professional appearance and presentation
- Proficient in computer software including MS Word, Excel, Outlook
- Maintains current Food Handler's card and alcohol service permit if required
- Working knowledge of employee scheduling in hospitality
- Ability to obtain and maintain sanitation certification
- Comfortable working around moderate to loud noise levels
- Physical ability to lift, stand, walk, and handle heavy objects
Job Duties
- Ensures budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation, receiving and food storage, inventory controls, purchasing procedures, kitchen security, and waste control
- Controls labor costs through scheduling, cross-training, and development of kitchen staff
- Ensures purchasing and preparation of all food products meet OVG standards of quality and consistency
- Develops menus ensuring quality, consistency, and style of concept
- Supervises line set-up, prep, and breakdown activities
- Coordinates storage, maintenance, and repair of kitchen equipment
- Assists with delivery and set-up of catered services
- Trains and develops part-time staff and new employees
- Provides leadership and support to kitchen staff, building morale and empowerment
- Ensures kitchen staff compliance with workplace expectations through training and mentoring
- Maintains positive employee relations and resolves problems
- Ensures compliance with health, sanitation, safety, and employment regulations
- Assists Executive Chef with kitchen record keeping and administrative duties including food inventories and invoicing
- Organizes employee work schedules to ensure coverage
- Promotes teamwork through communication, follow-through, and goal setting
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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