Title Sous Chef | Part-Time | Steven Tanger Center for the Performing Arts
Job Overview
Employment Type
Part-time
Compensation
Hourly
Range $19.00 - $22.00
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, known for its comprehensive platform that spans venue development, management, hospitality, and sponsorship sales. Established in 2015, OVG manages a prestigious portfolio of seven world-class owned venues and collaborates with an esteemed client roster consisting of iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions across four continents. The company's commitment to excellence and innovation positions it at the forefront of the live entertainment industry, continuously enhancing the experiences of audiences worldwide.
The Steven Tanger Center for the Performing Arts in Greensboro, North Carolina, operated under the Oak View Group umbrella, is a distinguished venue dedicated to delivering exceptional performing arts experiences. Situated at 300 N Elm St, Greensboro, the center represents a vibrant hub for cultural and artistic events. The opportunity exists for a Part-Time Sous Chef role at this venue, offering a competitive hourly wage ranging from $19.00 to $22.00 and participation in a 401(k) Savings Plan with matching benefits.
The Part-Time Sous Chef position plays a vital role in supporting the Executive Chef by overseeing multiple kitchen operations including the main, grill, and banquet kitchens. This role is integral in maintaining high standards of food quality, preparation excellence, and overall operational efficiency. The Sous Chef assists with ordering supplies, scheduling staff, ensuring sanitation and maintenance, and fostering employee development through training and performance management. By stepping in to manage the kitchen during various meal services, the Sous Chef guarantees consistency in food presentation and portion control aligned with the Executive Chef’s standards.
This position entails proactive coordination of kitchen activities such as organizing service, managing employee meals, and supervising private dining events. The Sous Chef is also responsible for menu development especially for special requests and helps conduct financial oversight by monitoring payroll costs and handling inventory control. Additionally, this role requires adhering to rigorous cleanliness and safety protocols to uphold an exemplary work environment.
As a critical member of the kitchen team, the Sous Chef participates in Food and Beverage meetings and banquets, ensures compliance with all departmental guidelines, and actively engages in service recovery by addressing guest complaints promptly and professionally. The environment at Steven Tanger Center is fast-paced and dynamic, requiring the ability to multitask efficiently, communicate clearly, and contribute positively to team morale.
Working under the Oak View Group banner, the Sous Chef benefits from a company culture that values diversity and inclusivity, fostering an innovative atmosphere where every team member's voice is heard and celebrated. This role demands a balance of culinary skill, leadership, and operational acumen, making it a key position for individuals passionate about culinary arts and live entertainment hospitality. The position remains open until October 16, 2026, providing candidates ample time to apply for this rewarding opportunity.
The Steven Tanger Center for the Performing Arts in Greensboro, North Carolina, operated under the Oak View Group umbrella, is a distinguished venue dedicated to delivering exceptional performing arts experiences. Situated at 300 N Elm St, Greensboro, the center represents a vibrant hub for cultural and artistic events. The opportunity exists for a Part-Time Sous Chef role at this venue, offering a competitive hourly wage ranging from $19.00 to $22.00 and participation in a 401(k) Savings Plan with matching benefits.
The Part-Time Sous Chef position plays a vital role in supporting the Executive Chef by overseeing multiple kitchen operations including the main, grill, and banquet kitchens. This role is integral in maintaining high standards of food quality, preparation excellence, and overall operational efficiency. The Sous Chef assists with ordering supplies, scheduling staff, ensuring sanitation and maintenance, and fostering employee development through training and performance management. By stepping in to manage the kitchen during various meal services, the Sous Chef guarantees consistency in food presentation and portion control aligned with the Executive Chef’s standards.
This position entails proactive coordination of kitchen activities such as organizing service, managing employee meals, and supervising private dining events. The Sous Chef is also responsible for menu development especially for special requests and helps conduct financial oversight by monitoring payroll costs and handling inventory control. Additionally, this role requires adhering to rigorous cleanliness and safety protocols to uphold an exemplary work environment.
As a critical member of the kitchen team, the Sous Chef participates in Food and Beverage meetings and banquets, ensures compliance with all departmental guidelines, and actively engages in service recovery by addressing guest complaints promptly and professionally. The environment at Steven Tanger Center is fast-paced and dynamic, requiring the ability to multitask efficiently, communicate clearly, and contribute positively to team morale.
Working under the Oak View Group banner, the Sous Chef benefits from a company culture that values diversity and inclusivity, fostering an innovative atmosphere where every team member's voice is heard and celebrated. This role demands a balance of culinary skill, leadership, and operational acumen, making it a key position for individuals passionate about culinary arts and live entertainment hospitality. The position remains open until October 16, 2026, providing candidates ample time to apply for this rewarding opportunity.
Job Requirements
- High school diploma or equivalent
- 2-3 years of experience as a lead line cook
- culinary training preferred
- possession of a health and sanitation card
- strong communication skills
- ability to work in a fast-paced indoor environment
- capable of multitasking and managing efficient work pace
- ability to follow instructions accurately
Job Qualifications
- 2-3 years as lead line cook
- culinary training preferred
- health and sanitation card
- ability to communicate and follow instructions
- experience in an indoor, fast-paced environment
- culinary school graduates preferred
- ability to multi-task and work efficiently to meet business needs
- ability to follow instructions well
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
- attend Food and Beverage meetings, banquet meetings, and line-ups
- prepare work schedules for the kitchen crew and monitor payroll costs and Kronos reports
- 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 and rectify any complaints practicing service recovery
- interact with members/guests professionally, helping them with changes and last-minute requests
- perform a multitude of functions as needed or directed
- adhere to all company and department mandatory standards of operations, policies, and procedures
- follow all service department and corporate guidelines as instructed by supervisor
- responsible for maintaining good conduct and safe working habits, attend daily line-ups and participate as requested
- wear a clean and neat uniform that follows venue uniform standards daily
Job Criteria
Experience
No experience required
Job Location
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