Title Sous Chef | Part-Time | Palm Springs Convention Center

Indio, CA, USA|Onsite

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 globally recognized leader in premium live entertainment infrastructure and services. Since its inception in 2015, the company has excelled in the development and management of world-class venues, spanning arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions across four continents. With a comprehensive platform that covers venue development, management, hospitality, and sponsorship sales, Oak View Group is renowned for delivering exceptional live entertainment experiences. At the heart of its operations lies a commitment to innovation, quality, and community engagement, making it a preferred employer in the entertainment and hospitality industries.

The Palm Springs Convention Center, part of Oak View Group's extensive portfolio of premium venues, is seeking a part-time Sous Chef to join their culinary team. This role is essential to maintaining the high standards of food preparation and service expected by the venue's diverse clientele. The Sous Chef will support the Executive Chef and Executive Sous Chef in managing daily kitchen operations, including food preparation, banquet and buffet execution, staff supervision, scheduling, sanitation, and inventory management. The position requires a dynamic individual who can ensure that food quality, presentation, safety, and cleanliness meet rigorous standards consistently.

Working as a Sous Chef at the Palm Springs Convention Center involves overseeing kitchen production, controlling portions, and ensuring recipe compliance. Leadership is a significant aspect of this role, involving the training, mentoring, and motivation of kitchen staff to foster a positive and team-oriented work atmosphere. The candidate will need excellent organizational, communication, problem-solving, and multitasking skills to thrive in the fast-paced hospitality environment, often working nights, weekends, and holidays as required.

The hourly pay for this part-time role ranges from $25.00 to $30.00 per hour, accompanied by benefits including a 401(k) savings plan with matching contributions. The position offers a unique opportunity to develop professionally within a supportive and innovative company culture that values diversity and inclusion. Oak View Group emphasizes the importance of creating an inclusive workplace that reflects the diverse communities it serves, driving innovation and excellence in every aspect of its operations.

This role is not only about maintaining high-quality culinary standards but also about contributing to a broader mission of delivering exceptional live entertainment and hospitality experiences. The Sous Chef will play a key role in menu development for special requests, managing food orders and inventory, and ensuring all kitchen areas adhere to cleanliness and sanitation protocols. The ideal candidate will have previous supervisory experience in upscale banquet, hotel, or convention center environments and culinary training is preferred.

Oak View Group is committed to equal employment opportunities and embraces diversity in its workforce. The company prohibits discrimination on any legally protected basis and strives to create an environment where all employees can thrive and succeed. This position remains open until October 9, 2026, inviting qualified individuals passionate about culinary excellence and hospitality to apply and become part of a world-class team dedicated to making a difference in the live entertainment industry.

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 required
Ability to communicate and follow instructions
Comfortable working in a fast-paced indoor environment
Ability to multi-task and work efficiently to keep up with business needs

Job Qualifications

2-3+ years of experience in a similar role within an upscale banquet, hotel, or convention center environment
Prior supervisory experience preferred
Prefer culinary training
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, etc., as applicable per work assignment and as designated by Executive Chef which are produced within quality standards guidelines
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
To 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, etc.
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
Because of the fluctuating demands of the company's operation, it may be necessary that each Employee Partner perform a multitude of different functions
therefore, as an essential part of your position, you will be expected to help others when the occasion arises, just as other Employee Partners are expected to help you
Accordingly, you may be expected to perform other tasks as needed or as directed
Adhere to all the various company and department written mandatory standards of operations, policies and procedures, manuals, memos, oral instructions, etc., all of which go to make up the essential functions of the job
Follow all service department and corporate guidelines and policies as instructed by supervisor, policies, and manuals. the kitchen, and assuring that others are acting safely
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