Title Sous Chef | Full-Time | Ocean Center

Palm Coast, FL, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Hourly

Range $22.00 - $24.00

Work Schedule

Flexible

Weekend Shifts

Benefits

Health Insurance

Dental Insurance

Vision Insurance

401(k) savings plan

401(k) matching

Paid Time Off

vacation days

sick days

Holidays

Job Description

Oak View Group (OVG) is a distinguished global leader in premium live entertainment infrastructure and services. Founded in 2015, the company has grown to operate seven world-class owned venues and provides comprehensive capabilities across venue management, hospitality, and sponsorship sales. OVG's portfolio encompasses iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions across four continents, reflecting its expansive reach and influence in the live entertainment industry. With a focus on innovation and operational excellence, Oak View Group is committed to delivering memorable experiences to visitors and patrons worldwide, creating environments that are safe, inclusive, and engaging.
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Job Requirements

High school diploma or equivalent GED
2-3 years of supervisory experience in upscale banquet, hotel, or convention center settings
State-issued Health Certificate and required immunizations
Must have ServSafe certification
Strong knowledge of food preparation methods
Ability to manage and lead kitchen staff effectively
Excellent interpersonal and communication skills
Ability to work flexible, event-driven schedules including nights and weekends
Physical capability to lift heavy objects
Proficiency with MS Office software
Ability to maintain kitchen cleanliness and safety standards
Must demonstrate leadership and mentoring skills
Knowledge of workplace health and safety regulations
Ability to organize, prioritize, and problem solve
Must be detail-oriented and able to multitask
Ability to work independently and as part of a team
Must maintain professional presentation
Must be available with open availability

Job Qualifications

High school diploma or equivalent GED
2-3 years in a similar position in an upscale banquet, hotel, or convention center setting with prior supervisory experience
State-issued Health Certificate and immunizations required
Technical proficiency in food preparation methods
Ability to interact positively with diverse personalities
Active listening and effective communication skills
Ability to develop staff through training, evaluation, motivation, coaching, and counseling
Ability to assist others in developing effective job performance skills
Ability to delegate responsibility to meet objectives
Problem-solving and decision-making skills
Detail-oriented, multitasking, and prioritization skills in a dynamic environment
Self-directed while working in a team
Ability to work a flexible schedule including nights, weekends, and long hours
Physical ability to lift, push, pull, or carry heavy objects
ServSafe certification
Computer proficiency in MS Word, Excel, and Outlook
Ability to supervise, coach, and train employees
Knowledge of health and safety for patrons and staff
Problem identification and information review skills
Awareness of changing events in cooking
Ability to multitask
Knowledge of mathematics including arithmetic, algebra, geometry, and statistics
Knowledge of US Foods Menu Profit Pro is a plus

Job Duties

Supervises all line setup, prep, and breakdown activities
Supervises all buffet, beverage, break, and carving table set-up and breakdown
Assists Executive Chef with fulfilling kitchen record-keeping and administrative requirements, including food inventories and ordering of food products
Organizes employee work schedules, ensuring appropriate coverage for all kitchen areas
Measure, mix and cook ingredients according to recipes
Use a variety of pots, pans, knives, and other equipment to prepare and serve food
Maintain a clean kitchen with no food debris on any surface
Provide ongoing assistance, training, and mentoring to kitchen staff
Promote a positive, enthusiastic, and cooperative workplace environment by working side by side with staff
Ensure quality, consistency, and concept are maintained in food preparation
Monitor food appearance, temperature, sanitation, and quality standards
Monitor events, materials, and surroundings
Guide, direct, and motivate kitchen employees
Ensure all food safety standards are followed
Communicate with supervisors, peers, and subordinates
Make decisions, solve problems, organize, plan, and prioritize work
Document and record all personnel discipline information
Work with Human Resources for personnel discipline issues
Perform other duties as assigned