Job Overview
Employment Type
Part-time
Compensation
Hourly
Range $25.00 - $30.00
Benefits
401(k) savings plan
401(k) matching
Job Description
Oak View Group (OVG) is a global leader specializing in premium live entertainment infrastructure and services. Founded in 2015, the company excels in managing venue development, hospitality, and sponsorship sales across a diverse portfolio of iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions across four continents. OVG is known for delivering exceptional experiences to millions of guests worldwide by combining state-of-the-art facility management with innovative service solutions. Among its premier managed venues is the Palm Springs Convention Center, a key facility in the Coachella Valley renowned for hosting conventions, trade shows, corporate meetings, galas, and special events. This venue is central to the region’s cultural and business activities and is a hub for large-scale and high-profile events.
The Palm Springs Convention Center offers a wide array of food and beverage services including convention concessions, premium catering, banquet services, and customized event dining, serving thousands of guests each year. Oak View Group aims to create memorable culinary and hospitality experiences through innovative programs and committed team service excellence. The company fosters a positive, inclusive work environment that values diversity and teamwork, encouraging employees to contribute to a culture of innovation and excellence.
The Sous Chef position at the Palm Springs Convention Center is a dynamic and vital role supporting the Executive Chef and Executive Sous Chef in daily kitchen operations. This part-time role pays between $25.00 and $30.00 per hour and involves oversight of food preparation, banquet and buffet execution, staff supervision, scheduling, sanitation, and inventory management. The Sous Chef ensures consistent high standards for food quality, presentation, safety, and cleanliness are met while monitoring kitchen production, portion control, and recipe adherence.
This position requires strong organizational, communication, multitasking, and problem-solving skills to manage a fast-paced hospitality environment that includes nights, weekends, and holiday shifts as necessary. The Sous Chef also provides leadership by training, mentoring, and motivating kitchen staff to promote a positive and team-oriented workplace. Responsibilities include preparing appetizing daily specials, organizing service activities, scheduling and managing payroll, ordering and rotating food supplies, promoting food safety, and maintaining cleanliness standards.
Additionally, the role demands active participation in meetings, menu development, guest interaction, complaint resolution, and supporting team members to ensure smooth and efficient kitchen operations. The successful candidate will be comfortable working in a fast-moving environment, demonstrating multitasking ability and adherence to company policies and safety standards. This position is an excellent opportunity for culinary professionals eager to advance their careers within a prestigious company focused on delivering world-class live entertainment and hospitality experiences.
The Palm Springs Convention Center offers a wide array of food and beverage services including convention concessions, premium catering, banquet services, and customized event dining, serving thousands of guests each year. Oak View Group aims to create memorable culinary and hospitality experiences through innovative programs and committed team service excellence. The company fosters a positive, inclusive work environment that values diversity and teamwork, encouraging employees to contribute to a culture of innovation and excellence.
The Sous Chef position at the Palm Springs Convention Center is a dynamic and vital role supporting the Executive Chef and Executive Sous Chef in daily kitchen operations. This part-time role pays between $25.00 and $30.00 per hour and involves oversight of food preparation, banquet and buffet execution, staff supervision, scheduling, sanitation, and inventory management. The Sous Chef ensures consistent high standards for food quality, presentation, safety, and cleanliness are met while monitoring kitchen production, portion control, and recipe adherence.
This position requires strong organizational, communication, multitasking, and problem-solving skills to manage a fast-paced hospitality environment that includes nights, weekends, and holiday shifts as necessary. The Sous Chef also provides leadership by training, mentoring, and motivating kitchen staff to promote a positive and team-oriented workplace. Responsibilities include preparing appetizing daily specials, organizing service activities, scheduling and managing payroll, ordering and rotating food supplies, promoting food safety, and maintaining cleanliness standards.
Additionally, the role demands active participation in meetings, menu development, guest interaction, complaint resolution, and supporting team members to ensure smooth and efficient kitchen operations. The successful candidate will be comfortable working in a fast-moving environment, demonstrating multitasking ability and adherence to company policies and safety standards. This position is an excellent opportunity for culinary professionals eager to advance their careers within a prestigious company focused on delivering world-class live entertainment and hospitality experiences.
Job Requirements
- 2-3+ years of experience in a similar role within an upscale banquet, hotel, or convention center environment
- prior supervisory experience preferred
- culinary training preferred
- health & sanitation card
- ability to communicate and follow instructions
- comfortable working in a fast-paced indoor environment
- culinary school graduates preferred
- ability to multi-task and work at an efficient pace to keep up with business needs
- ability to follow instructions well as directed
Job Qualifications
- 2-3+ years of experience in a similar role within an upscale banquet, hotel, or convention center environment
- prior supervisory experience preferred
- culinary training preferred
- health & sanitation card
- ability to communicate and follow instructions
- comfortable working in a fast-paced indoor environment
- culinary school graduates preferred
- ability to multi-task and work at an efficient pace to keep up with business needs
- ability to follow instructions well as directed
Job Duties
- Responsible for proper preparation, excellence of product, profit, and labor cost
- organize and help in the service of all activities, employee meals, and private dining rooms
- consistent preparation and presentation based on overall standards, including portion size, of daily specials, salads, entrees
- to train, supervise, and/or performance manage employees when needed
- enhance the overall knowledge and team spirit of the kitchen staff
- provide the 3 steps of service
- attend F&B meetings, banquet meetings, and line-ups
- prepare work schedules for the kitchen crew and monitor payroll costs and Kronos reports as requested
- ordering, receiving, and proper rotation of food and kitchen goods
- menu development for special requests by a member or the Executive Chef
- responsible for expediting at any meal period and ensuring proper quality, portioning, and presentation
- adhere to all cleaning schedules and duties set up by the Executive Chef
- responsible for cleanliness and sanitation of individual work area and kitchens, including equipment, counters, tools, waste areas
- assist fellow employees, members, and guests to ensure delivery of the 3 steps of service without being directed
- be aware of team members and the environment and participate as a member of the team
- notify supervisor of member/guest complaints at the time they occur
- rectify, practicing service recovery, any complaints as soon as possible
- interact with members/guests professionally, helping them with changes and last-minute requests as needed
- perform other tasks as needed or as directed
- adhere to all company and department written mandatory standards of operations, policies and procedures, manuals, memos, oral instructions
- follow all service department and corporate guidelines and policies as instructed
- responsible for maintaining good conduct and safe working habits in all areas, including attending daily line-ups and participating as requested
- wearing a clean and neat uniform that follows venue uniform standards daily
Job Criteria
Experience
No experience required
Job Location
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