Job Overview
Employment Type
Part-time
Compensation
Hourly
Range $25.00 - $30.00
Work Schedule
Flexible
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, well-known for its comprehensive platform that includes venue development, venue management, hospitality, and sponsorship sales. Established in 2015, the company boasts ownership and management of seven world-class venues and maintains a prestigious client roster featuring iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions spread across four continents. OVG’s commitment to excellence, innovation, and exceptional guest experiences has made it a key player in the live entertainment industry, delivering unforgettable moments for audiences and performers alike. \n\nThe Palm Springs Convention Center, managed by OVG, is a premier venue located in the heart of the Coachella Valley, offering a dynamic setting for conventions, trade shows, corporate meetings, galas, and special events. With a strong focus on innovative culinary programming and exceptional hospitality, the center provides a wide range of food and beverage offerings, including convention concessions, premium catering, banquet services, and customized event dining. The venue serves thousands of guests annually and prides itself on creating memorable experiences by maintaining high standards of service quality and team collaboration. \n\nThe Sous Chef position at the Palm Springs Convention Center is a key culinary leadership role supporting the Executive Chef and Executive Sous Chef in managing day-to-day kitchen operations. This part-time role offers an hourly wage ranging from $25.00 to $30.00. Responsibilities include overseeing food preparation, banquet and buffet execution, supervising staff, scheduling, maintaining sanitation, and managing inventory. The Sous Chef ensures consistently high standards of food quality, presentation, safety, and cleanliness. This role demands strong organizational, communication, problem-solving, and multitasking abilities to thrive in a fast-paced hospitality setting, with work schedules including nights, weekends, and holidays as needed. \n\nThe Sous Chef is tasked with preparing and presenting daily specials, salads, and entrees that meet specified quality standards, as well as training, mentoring, and motivating kitchen staff to foster a positive and team-oriented work environment. Duties include cost and labor control, menu development for special requests, ordering, receiving, inventory management, and maintaining kitchen cleanliness and sanitation. The role requires attention to service excellence, adherence to company policies, and participation in meetings and line-ups to ensure seamless kitchen operations. This position not only demands technical culinary skills but also leadership qualities to guide the team through fluctuating operational demands and customer needs, enhancing overall team spirit and service delivery. \n\nOak View Group champions diversity, inclusion, and equal employment opportunities, believe that a diverse team drives innovation and excellence. Under OVG’s culture, the Sous Chef has the opportunity to be part of a collaborative and inclusive workplace dedicated to positively disrupting the live entertainment and hospitality industries. Benefits for this part-time position include a 401(k) savings plan with matching contributions. This opportunity remains open until October 9, 2026, inviting candidates passionate about culinary arts and hospitality management to apply and join a leading entertainment company with a global footprint.
Job Requirements
- 2-3+ years of experience in a similar role within an upscale banquet, hotel, or convention center environment
- health & 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
- culinary training preferred
- culinary school graduates preferred
- prior supervisory experience preferred
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, etc.
- 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, 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 and rectify any complaints practicing service recovery
- interact with members/guests professionally, helping them with changes and last-minute requests as needed
- perform a multitude of different functions as needed or directed
- adhere to all company and department written mandatory standards of operations, policies and procedures, manuals, memos, oral instructions, etc.
- follow all service department and corporate guidelines and policies as instructed by supervisor
- 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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