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 global leader in premium live entertainment infrastructure and services. Founded in 2015, OVG operates a sophisticated platform that covers venue development, management, hospitality, and sponsorship sales. The company manages a portfolio of seven world-class venues and works with iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions across four continents. Known for its commitment to excellence in event hosting and entertainment experiences, Oak View Group blends innovation with passion to deliver memorable experiences to guests and clients alike.

One of the premier destinations managed by Oak View Group is the Palm Springs Convention Center, located in the heart of the Coachella Valley. This venue hosts a variety of high-profile events such as conventions, trade shows, corporate meetings, galas, and special events. The Palm Springs Convention Center serves thousands of guests annually and offers a dynamic working environment focused on providing exceptional food and beverage services through innovative culinary programs and top-tier hospitality. The center focuses on delivering a diverse range of food experiences that include convention concessions, premium catering, banquet services, and customized event dining.

The role of the Sous Chef is an integral part of this vibrant culinary environment. This part-time position, located at the Palm Springs Convention Center, reports to the Executive Chef and the Executive Sous Chef and pays an hourly rate between $25.00 and $30.00. The Sous Chef is responsible for supporting daily kitchen operations, which include food preparation, execution of banquets and buffets, staff supervision, scheduling, sanitation, and inventory management. This role demands a hands-on leader who ensures that food quality, presentation, safety, and cleanliness are consistently maintained to the highest standards. The Sous Chef actively monitors kitchen production, portion control, and recipe adherence to guarantee a seamless culinary operation.

Beyond operational duties, the Sous Chef plays a vital role in mentoring, training, and motivating kitchen staff, fostering a positive and team-oriented work environment. Strong organizational, communication, problem-solving, and multitasking skills are essential, as this position operates in a fast-paced hospitality setting with flexible hours, including nights, weekends, and holidays as required. Additionally, the Sous Chef participates in food and beverage meetings, assists in menu development, manages scheduling and labor costs, and maintains sanitation protocols. Oak View Group offers part-time employees benefits including a 401(k) savings plan and matching contributions. This opportunity is ideal for culinary professionals passionate about delivering outstanding food service within a dynamic event-driven venue setting.

Job Requirements

2-3+ years of experience in a similar role within an upscale banquet, hotel, or convention center environment
prior supervisory experience preferred
health and sanitation card
ability to communicate and follow instructions
comfortable working in a fast-paced indoor environment
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 and 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
train, supervise, and/or performance manage employees when needed
enhance the overall knowledge and team spirit of the kitchen staff and provide the 3 steps of service
attend food and beverage 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 by the Executive Chef
responsible for cleanliness and sanitation of individual work areas 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 team member
notify supervisor of member/guest complaints at the time they occur, and practice service recovery
interact with members/guests professionally, helping with changes and last-minute requests as needed
perform multiple functions as necessary to meet business demands
adhere to company and department mandatory standards, policies, and procedures
follow all service department and corporate guidelines
maintain good conduct and safe working habits including attending daily line-ups and participating as requested
wear a clean and neat uniform that follows venue standards daily