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, known for its comprehensive platform that spans venue development, venue management, hospitality, and sponsorship sales. Established in 2015, OVG manages a portfolio of seven world-class owned venues and serves a distinguished client base that includes some of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions across four continents. The company is dedicated to delivering exceptional experiences through its state-of-the-art facilities and innovative operations, making it a prominent name in the live entertainment industry.
The Steven Tanger Center for the Performing Arts, located in Greensboro, North Carolina, is one of the premier venues under the OVG umbrella, offering a diverse slate of performances and events ranging from concerts to theatrical productions. As a part of this dynamic environment, the part-time Sous Chef position plays a crucial role in the culinary operations that support various food service functions within the venue. This role is ideal for culinary professionals seeking to contribute to a vibrant and high-energy atmosphere where excellence in food preparation and service is paramount.
The Sous Chef will work closely with the Executive Chef, assisting in the management of main, grill, and banquet kitchens. The role involves oversight of ordering, scheduling, sanitation, maintenance, and employee development, including performance reviews. The Sous Chef will be responsible for ensuring that food preparation meets established standards of excellence with attention to product quality, presentation, portion size, and consistency. This position requires a hands-on leader who can organize kitchen activities, supervise staff, train and develop team members, and maintain compliance with health and safety regulations.
Pay for this part-time role ranges from $19.00 to $22.00 per hour, offering competitive compensation matched with opportunities to grow within a leading entertainment and hospitality organization. Benefits for part-time employees include participation in the 401(k) savings plan with matching contributions, highlighting the company’s commitment to supporting the financial wellbeing of its team members.
Key responsibilities encompass menu development for special requests, inventory management including ordering and proper rotation of food and kitchen goods, expediting meals to ensure quality and proper presentation, and maintaining cleanliness and sanitation standards throughout kitchen areas. The Sous Chef will also assist in scheduling and payroll monitoring, attend various food and beverage meetings, and actively participate as part of a collaborative team dedicated to delivering outstanding service experiences.
This position demands an individual who can thrive in a fast-paced, indoor environment, adept at multitasking and following detailed instructions. The ability to address guest concerns promptly with professionalism and resolve issues effectively is essential. As a member of Oak View Group, the Sous Chef will be part of a diverse and inclusive team that values innovation, service excellence, and community engagement. The role remains open for applications until October 16, 2026, inviting candidates who are passionate about culinary arts and hospitality management and eager to make a meaningful impact at a prestigious live entertainment venue.
The Steven Tanger Center for the Performing Arts, located in Greensboro, North Carolina, is one of the premier venues under the OVG umbrella, offering a diverse slate of performances and events ranging from concerts to theatrical productions. As a part of this dynamic environment, the part-time Sous Chef position plays a crucial role in the culinary operations that support various food service functions within the venue. This role is ideal for culinary professionals seeking to contribute to a vibrant and high-energy atmosphere where excellence in food preparation and service is paramount.
The Sous Chef will work closely with the Executive Chef, assisting in the management of main, grill, and banquet kitchens. The role involves oversight of ordering, scheduling, sanitation, maintenance, and employee development, including performance reviews. The Sous Chef will be responsible for ensuring that food preparation meets established standards of excellence with attention to product quality, presentation, portion size, and consistency. This position requires a hands-on leader who can organize kitchen activities, supervise staff, train and develop team members, and maintain compliance with health and safety regulations.
Pay for this part-time role ranges from $19.00 to $22.00 per hour, offering competitive compensation matched with opportunities to grow within a leading entertainment and hospitality organization. Benefits for part-time employees include participation in the 401(k) savings plan with matching contributions, highlighting the company’s commitment to supporting the financial wellbeing of its team members.
Key responsibilities encompass menu development for special requests, inventory management including ordering and proper rotation of food and kitchen goods, expediting meals to ensure quality and proper presentation, and maintaining cleanliness and sanitation standards throughout kitchen areas. The Sous Chef will also assist in scheduling and payroll monitoring, attend various food and beverage meetings, and actively participate as part of a collaborative team dedicated to delivering outstanding service experiences.
This position demands an individual who can thrive in a fast-paced, indoor environment, adept at multitasking and following detailed instructions. The ability to address guest concerns promptly with professionalism and resolve issues effectively is essential. As a member of Oak View Group, the Sous Chef will be part of a diverse and inclusive team that values innovation, service excellence, and community engagement. The role remains open for applications until October 16, 2026, inviting candidates who are passionate about culinary arts and hospitality management and eager to make a meaningful impact at a prestigious live entertainment venue.
Job Requirements
- High school diploma or equivalent
- 2-3 years as lead line cook experience
- Culinary training preferred
- Valid health and sanitation card
- Strong communication skills
- Ability to work in fast-paced indoor environment
- Ability to multitask and follow detailed instructions
- Must be able to work part-time hours
- Must maintain professional appearance by wearing a clean uniform daily
Job Qualifications
- 2-3 years as lead line cook
- Prefer culinary training
- Health & sanitation card
- Ability to communicate and follow instructions
- Indoor environment, fast pace
- 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
Job Criteria
Experience
No experience required
Job Location
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