Title Sous Chef |Part-Time| Greenville SC Convention Center

Greenville, SC, USA|Onsite

Job Overview

Employment Type

Part-time

Hourly

Compensation

Hourly

Range $18.00 - $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, established in 2015. The company specializes in venue development and comprehensive management services, including hospitality and sponsorship sales across a wide portfolio. This portfolio includes seven world-class owned venues and an extensive client roster comprising iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions operating across four continents. The company prides itself on creating innovative and memorable experiences for guests, fans, and members alike, driven by a commitment to excellence and inclusivity.

The Greenville SC Convention Center, located at 1 Exposition Drive in Greenville, South Carolina, is one of the premier venues managed by Oak View Group. Serving as a hub for conventions, exhibitions, and live events, this location demands a talented and dedicated culinary team to deliver exceptional food and service quality to its diverse clientele.

The part-time Sous Chef position at the Greenville SC Convention Center is a critical role assisting the Executive Chef in overseeing daily culinary operations within the main, grill, and banquet kitchens. This position offers an attractive hourly wage ranging from $18.00 to $22.00. The role is designed for culinary professionals seeking to contribute their skills in a dynamic, fast-paced environment, with the added benefit of a 401(k) savings plan including employer matching, even for part-time employees.

The Sous Chef supports all kitchen functions including ordering, scheduling, sanitation, maintenance, employee development, and performance evaluations. This role ensures the highest standards of food preparation, presentation, and quality while managing labor and profit margins effectively. Key responsibilities include organizing meal services for various functions, maintaining consistent product excellence, training and supervising kitchen staff, participating in food and beverage meetings, and assisting with menu development for special events.

This position demands a hands-on leader capable of maintaining cleanliness and sanitation, enforcing safety standards, and fostering a team environment committed to the three steps of service—engage, serve, and satisfy. The Sous Chef also plays a vital role in service recovery by promptly addressing member and guest concerns. The ability to communicate effectively, multi-task, and work efficiently under pressure is essential for success in this position.

Candidates with prior experience as a lead line cook, culinary training, or as graduates from culinary schools will find this role aligns well with their skill sets. The role also requires compliance with health and safety regulations and the ability to work in an indoor, fast-paced kitchen environment. The Greenville SC Convention Center’s commitment to diversity and inclusivity is integral to its workplace culture, valuing the unique perspectives and contributions of every team member.

Overall, this part-time Sous Chef opportunity with Oak View Group at Greenville SC Convention Center offers a rewarding career path for culinary professionals passionate about excellence in live entertainment hospitality and eager to grow within a supportive and progressive company.

Job Requirements

High school diploma or equivalent
2-3 years of experience as a lead line cook
Culinary training or education preferred
Possession of valid Health & Sanitation Card
Strong communication skills
Ability to work in a fast-paced indoor kitchen environment
Ability to multi-task effectively
Ability to adhere to safety and sanitation standards
Willingness to work part-time
Ability to follow directions accurately

Job Qualifications

2-3 years as lead line cook
Prefer culinary training
Health & Sanitation Card
Ability to communicate and follow instructions
Experience in indoor, fast-paced kitchen environments
Culinary school graduates preferred
Ability to multi-task and work at an efficient pace
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., as applicable
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 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 ensuring proper quality, portioning, and presentation
Adhere to all cleaning schedules and duties set by Executive Chef
Responsible for cleanliness and sanitation of work areas and kitchens
Assist employees, members, and guests to ensure delivery of the 3 steps of service without direction
Be aware of team members and participate as a member of the team
Notify supervisor of member/guest complaints and resolve promptly
Interact professionally with members/guests for changes and last-minute requests
Perform additional tasks as needed or directed
Adhere to all company and department standards, policies, and procedures
Follow all service department and corporate guidelines
Maintain good conduct and safe working habits including attendance at daily line-ups
Wear a clean and neat uniform daily according to venue standards