Title Sous Chef | Part-Time | Macon Centreplex

Macon, GA, USA|Onsite

Job Overview

Employment Type

Part-time

Compensation

Hourly

Range $23.00 - $27.00

Work Schedule

Flexible

Benefits

401(k) savings plan

401(k) matching

Paid Time Off

flexible schedule

Employee Discounts

Training and Development

Career advancement opportunities

Job Description

Oak View Group (OVG) is a global leader in premium live entertainment infrastructure and services. Established in 2015, OVG operates an extensive platform that includes venue development, venue management, hospitality, and sponsorship sales. The company is renowned for managing some of the world’s most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions across four continents. Their comprehensive service offering allows them to consistently deliver exceptional live entertainment experiences, blending state-of-the-art facilities with top-tier operational expertise. The Macon Centreplex, located at 200 Coliseum Drive in Macon, Georgia, is a key venue managed by Oak View Group. It comprises the Macon Coliseum, Macon City Auditorium, and Atrium Health Amphitheater, each hosting a wide range of events including family shows, concerts, trade shows, and sporting events. With capacities ranging from 2,500 to 10,000 seats, these venues attract diverse audiences and a variety of entertainment events that maintain the vibrant cultural atmosphere of the region.

The Sous Chef position at the Macon Centreplex is a part-time opportunity that is essential to the smooth operation of culinary services across multiple venue kitchens and hospitality environments. Reporting directly to the Executive Sous Chef and Executive Chef, this role supports daily culinary operations across concession kitchens, premium hospitality areas, suites, catering services, banquets, and special events hosted within the Amphitheater, Coliseum, and Auditorium venues. It is a hands-on leadership role requiring a highly organized and efficient culinary professional who is passionate about food quality and guest satisfaction. The Sous Chef is responsible for assisting in food production, maintaining quality and safety standards, supervising kitchen staff, and helping orchestrate the successful delivery of culinary services during events that range from intimate banquets to large concerts and community gatherings.

Working in a fast-paced, event-driven environment, the ideal candidate will demonstrate strong organizational and communication skills to manage food preparation timelines and ensure all culinary offerings meet exacting quality, presentation, and safety standards. This position offers an hourly wage between $23.00 and $27.00, along with part-time benefits including 401(k) savings plans and matching contributions. Those taking on this role will contribute significantly to the memorable experience of each guest by ensuring that all food service operations run efficiently and exceed expectations. This opportunity remains open until September 25, 2026, inviting passionate culinary professionals to join a dynamic team dedicated to excellence in hospitality and live entertainment culinary services.

Job Requirements

High school diploma or equivalent
Minimum 1-2 years culinary experience
Previous supervisory or leadership experience
Knowledge of food preparation and safety standards
Ability to work flexible hours including evenings, weekends, and holidays
Strong organizational and communication skills
Ability to work under pressure in a fast-paced environment
ServSafe certification or willingness to obtain
Experience in banquet and catering operations preferred

Job Qualifications

Minimum 1-2 years of culinary experience in restaurants, hotels, catering, stadiums, arenas, entertainment venues, or high-volume food service operations
Some previous supervisory or leadership experience required
Strong knowledge of food preparation techniques, food safety standards, and kitchen operations
Experience with banquet, catering, and large-scale event production preferred
Ability to lead and motivate kitchen staff in a fast-paced environment
Strong organizational, communication, and time-management skills
Proficiency in inventory management, food costing, and kitchen scheduling preferred
ServSafe Food Handlers Certification preferred or required within a specified timeframe
Ability to work evenings, weekends, holidays, and event-driven schedules

Job Duties

Oversee the preparation, cooking, presentation, and service of all food items to ensure consistency, quality, and guest satisfaction
Ensure recipes, portion sizes, presentation standards, and production procedures are followed at all times
Prepare and execute daily specials, banquet menus, catering functions, premium hospitality offerings, employee meals, and special event menus
Assist in planning and executing catering events, banquets, VIP hospitality functions, backstage catering, suites, and premium dining experiences
Coordinate food production timelines to ensure events are executed efficiently and on schedule
Monitor food quality, freshness, taste, appearance, and temperature throughout all stages of production and service
Serve as lead cook and expeditor during meal periods, events, and peak service times to ensure efficient kitchen operations
Assist with training, coaching, supervising, and motivating culinary team members
Promote a positive and productive team environment focused on excellence, accountability, and guest service
Monitor employee performance and provide feedback to support professional development
Assist with performance evaluations and disciplinary actions when necessary
Lead by example in demonstrating professionalism, teamwork, and adherence to company standards
Participate in daily line-ups, pre-event meetings, and operational briefings
Assist with ordering, receiving, and inventory management of food products, supplies, and kitchen equipment
Ensure proper storage, labeling, dating, and rotation of food products using FIFO procedures
Monitor food costs, waste, and labor expenses to support budgetary goals
Assist the Executive Chef in maintaining inventory records and controlling product loss
Attend food and beverage meetings, banquet meetings, planning sessions, and operational reviews
Ensure all kitchen equipment, workstations, storage areas, and preparation surfaces are properly cleaned and maintained