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 global leader in premium live entertainment infrastructure and services, providing a comprehensive platform that spans venue development, venue management, hospitality, and sponsorship sales. Established in 2015, OVG manages an impressive portfolio that includes seven world-class owned venues and a dynamic client roster featuring some of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions across four continents. The company prides itself on delivering exceptional experiences through its state-of-the-art venues and innovative hospitality services, contributing significantly to the live entertainment industry. The Steven Tanger Center for the Performing Arts located in Greensboro, North Carolina, is a key venue within the OVG portfolio. This performing arts center is renowned for hosting a diverse range of live performances that attract audiences from the local community and beyond, enhancing the cultural vibrancy of the region. It exemplifies OVG's commitment to excellence in venue management and the arts.
The part-time Sous Chef position at the Steven Tanger Center for the Performing Arts plays a vital role in supporting the culinary operations of the venue. Reporting directly to the Executive Chef, the Sous Chef assists in managing the main, grill, and banquet kitchens by overseeing key operational aspects such as food ordering, staff scheduling, sanitation, equipment maintenance, employee development, and performance evaluations. This role demands a high level of culinary skill, leadership, and organizational ability to ensure that food preparation and presentation meet the highest quality and consistency standards. The role involves hands-on involvement in the kitchen environment, including overseeing daily specials, salads, entrees, and banquet service, while adhering to portion control and food safety regulations.
The Sous Chef also contributes to the continuous improvement of the menu by collaborating on special requests and ensuring that all food services operate efficiently and profitably. The position requires excellent communication and teamwork skills to foster a cooperative and motivated kitchen staff while maintaining a safe and sanitary workspace. This role is instrumental in delivering an outstanding dining experience to members and guests, in alignment with the venue's philosophy of exceptional service and quality.
This part-time position offers a competitive hourly wage ranging from $19.00 to $22.00 and includes benefits such as a 401(k) savings plan with matching contributions, reflecting OVG’s dedication to supporting its employees. The opportunity to work in a fast-paced, indoor culinary environment at one of the top performing arts centers provides a unique chance to develop professionally within a respected and innovative company. The position remains open until October 16, 2026, inviting candidates who are passionate about culinary arts and leadership to join a team committed to excellence and diversity. Oak View Group emphasizes inclusivity and equal opportunity employment, providing a workplace that celebrates diverse backgrounds and teamwork to drive innovation and service excellence.
The part-time Sous Chef position at the Steven Tanger Center for the Performing Arts plays a vital role in supporting the culinary operations of the venue. Reporting directly to the Executive Chef, the Sous Chef assists in managing the main, grill, and banquet kitchens by overseeing key operational aspects such as food ordering, staff scheduling, sanitation, equipment maintenance, employee development, and performance evaluations. This role demands a high level of culinary skill, leadership, and organizational ability to ensure that food preparation and presentation meet the highest quality and consistency standards. The role involves hands-on involvement in the kitchen environment, including overseeing daily specials, salads, entrees, and banquet service, while adhering to portion control and food safety regulations.
The Sous Chef also contributes to the continuous improvement of the menu by collaborating on special requests and ensuring that all food services operate efficiently and profitably. The position requires excellent communication and teamwork skills to foster a cooperative and motivated kitchen staff while maintaining a safe and sanitary workspace. This role is instrumental in delivering an outstanding dining experience to members and guests, in alignment with the venue's philosophy of exceptional service and quality.
This part-time position offers a competitive hourly wage ranging from $19.00 to $22.00 and includes benefits such as a 401(k) savings plan with matching contributions, reflecting OVG’s dedication to supporting its employees. The opportunity to work in a fast-paced, indoor culinary environment at one of the top performing arts centers provides a unique chance to develop professionally within a respected and innovative company. The position remains open until October 16, 2026, inviting candidates who are passionate about culinary arts and leadership to join a team committed to excellence and diversity. Oak View Group emphasizes inclusivity and equal opportunity employment, providing a workplace that celebrates diverse backgrounds and teamwork to drive innovation and service excellence.
Job Requirements
- High school diploma or equivalent
- 2-3 years as lead line cook
- Culinary training preferred
- Valid health & sanitation card
- Effective communication skills
- Ability to work in a fast-paced indoor environment
- Capability to multi-task efficiently
- Ability to follow instructions
- Must be available part-time through October 16, 2026
Job Qualifications
- 2-3 years as lead line cook
- Prefer culinary training
- Health & sanitation card
- Ability to communicate and follow instructions
- Ability to multi-task and work at an efficient pace to keep up with business needs
- Ability to follow instructions well as directed
- Culinary school graduates preferred
- Experience working in an indoor, fast-paced environment
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
- 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. 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 a multitude of different functions as required by fluctuating company demands
- 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 by supervisor
- Maintain good conduct and safe working habits in all areas, including attending daily line-ups and participating as requested
- Wear a clean and neat uniform that follows venue uniform standards daily
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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