Job Overview
Employment Type
Part-time
Compensation
Hourly
Range $23.00 - $27.00
Benefits
401(k) savings plan
401(k) matching
Job Description
Oak View Group (OVG) is a globally renowned leader in premium live entertainment infrastructure and services. Founded in 2015, OVG operates across multiple facets of the entertainment industry, including venue development, management, hospitality, and sponsorship sales. The company manages an impressive portfolio of seven world-class venues and provides its expertise to iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions across four continents. OVG is known for its innovative approach to creating outstanding experiences in sports and live entertainment, making it a prestigious and exciting workplace for professionals in this field.
Located within the Macon Centreplex in Macon, Georgia, the Sous Chef role is a part-time opportunity offering an hourly rate of $23.00 to $27.00. The Macon Centreplex itself is a notable entertainment complex comprising the Macon Coliseum, Macon City Auditorium, and Atrium Health Amphitheater. Each venue hosts a diverse array of events ranging from hockey games and concerts to trade shows, weddings, and private galas. The Macon Coliseum has a seating capacity of 9,000 and is home to the Macon Mayhem hockey team, while the Macon City Auditorium, dating back to 1925, has a rich history of hosting legendary performers. The newly opened Atrium Health Amphitheater with 10,000 capacity adds a modern and vibrant touch to the complex.
The Sous Chef will support the Executive Sous Chef and Executive Chef in managing daily culinary operations in various dining and catering environments across the Centreplex. This involves overseeing food production in concession kitchens, premium hospitality areas, suites, banquets, catering services, and special events. The role demands a hands-on, dynamic culinary leader capable of maintaining high-quality food standards and flawless execution in fast-paced, event-driven settings.
Key responsibilities include supervising kitchen staff, ensuring adherence to recipes and presentation standards, managing food safety protocols, coordinating food production schedules, and leading food preparation during peak periods. The Sous Chef plays a pivotal role in planning and executing menus for daily specials, banquets, VIP hospitality, backstage catering, and premium dining experiences. The position also involves mentoring and motivating the culinary team, promoting a productive work environment focused on excellence and guest satisfaction.
Additional duties include monitoring inventory, food costs, and waste management, assisting with ordering and receiving supplies, and maintaining kitchen sanitation and equipment. The position requires proficiency in food safety standards, inventory management, and scheduling, as well as the ability to thrive in a high-volume culinary environment. A passion for culinary arts combined with strong organizational and leadership skills will ensure success in this role.
Benefits for part-time employees include a 401(k) savings plan with matching contributions, reflecting OVG's commitment to supporting the financial well-being of its team members. Overall, this part-time Sous Chef position at the Macon Centreplex offers an engaging and rewarding culinary career with a leading live entertainment company, perfect for culinary professionals seeking to develop their skills in a diverse and dynamic environment.
Located within the Macon Centreplex in Macon, Georgia, the Sous Chef role is a part-time opportunity offering an hourly rate of $23.00 to $27.00. The Macon Centreplex itself is a notable entertainment complex comprising the Macon Coliseum, Macon City Auditorium, and Atrium Health Amphitheater. Each venue hosts a diverse array of events ranging from hockey games and concerts to trade shows, weddings, and private galas. The Macon Coliseum has a seating capacity of 9,000 and is home to the Macon Mayhem hockey team, while the Macon City Auditorium, dating back to 1925, has a rich history of hosting legendary performers. The newly opened Atrium Health Amphitheater with 10,000 capacity adds a modern and vibrant touch to the complex.
The Sous Chef will support the Executive Sous Chef and Executive Chef in managing daily culinary operations in various dining and catering environments across the Centreplex. This involves overseeing food production in concession kitchens, premium hospitality areas, suites, banquets, catering services, and special events. The role demands a hands-on, dynamic culinary leader capable of maintaining high-quality food standards and flawless execution in fast-paced, event-driven settings.
Key responsibilities include supervising kitchen staff, ensuring adherence to recipes and presentation standards, managing food safety protocols, coordinating food production schedules, and leading food preparation during peak periods. The Sous Chef plays a pivotal role in planning and executing menus for daily specials, banquets, VIP hospitality, backstage catering, and premium dining experiences. The position also involves mentoring and motivating the culinary team, promoting a productive work environment focused on excellence and guest satisfaction.
Additional duties include monitoring inventory, food costs, and waste management, assisting with ordering and receiving supplies, and maintaining kitchen sanitation and equipment. The position requires proficiency in food safety standards, inventory management, and scheduling, as well as the ability to thrive in a high-volume culinary environment. A passion for culinary arts combined with strong organizational and leadership skills will ensure success in this role.
Benefits for part-time employees include a 401(k) savings plan with matching contributions, reflecting OVG's commitment to supporting the financial well-being of its team members. Overall, this part-time Sous Chef position at the Macon Centreplex offers an engaging and rewarding culinary career with a leading live entertainment company, perfect for culinary professionals seeking to develop their skills in a diverse and dynamic environment.
Job Requirements
- High school diploma or equivalent
- Minimum 1-2 years culinary experience in relevant settings
- Previous supervisory or leadership experience
- Knowledge of food safety and preparation
- Ability to work flexible hours including evenings, weekends, and holidays
- Strong communication and organizational skills
- Ability to manage high-volume food service operations
- Certification in food safety (ServSafe) preferred within a specified timeframe
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
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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