Job Overview
Employment Type
Part-time
Compensation
Hourly
Range $18.00 - $22.00
Benefits
401(k) savings plan
401(k) matching
Job Description
Oak View Group is a prominent and dynamic organization dedicated to the development and management of world-class venues and entertainment districts. With a significant presence in the live event and hospitality industry, Oak View Group has built a strong reputation for excellence, innovation, and commitment to creating unforgettable experiences for attendees and partners alike. The company operates a diverse portfolio of venues and provides top-tier services that encompass event management, venue operations, culinary services, and guest relations. Based in Greenville, South Carolina, Oak View Group's Greenville SC Convention Center stands as a premier destination for conferences, banquets, and a wide array of events, making it a vital hub for community and business gatherings in the region.
The part-time Sous Chef role at Oak View Group's Greenville SC Convention Center is a critical position within the culinary team, reporting directly to the Executive Chef. This position offers an excellent opportunity for culinary professionals passionate about delivering top-notch food quality and exceptional kitchen operations management in a fast-paced, dynamic environment. The Sous Chef will assist in managing main, grill, and banquet kitchens, ensuring the highest standards in food preparation, safety, and presentation are consistently met. This role demands a comprehensive skill set that includes ordering and inventory management, staff scheduling, sanitation and maintenance oversight, employee development, performance reviews, and active participation in menu development.
This part-time position pays an hourly wage of $18.00 to $22.00 and includes benefits such as a 401(k) savings plan with a matching component, which is notable for part-time roles. The Sous Chef will collaborate with a team to maintain operational excellence, contribute to team spirit, and ensure the delivery of outstanding service in all food and beverage functions. The candidate must be adaptable and prepared for the fluctuating demands typical of the hospitality and event management industry, which often requires taking on multiple roles and supporting kitchen partners as needed.
The successful Sous Chef candidate will demonstrate leadership by training, supervising, and managing kitchen staff while also directly engaging in food preparation to uphold quality standards. They will be responsible for the consistent presentation of meals according to established portion sizes and quality guidelines, as well as coordinating food service activities, private dining functions, and employee meal provisions. The role also requires careful monitoring of food costs, payroll, and schedules to optimize kitchen efficiency and profitability.
With an emphasis on fostering a positive work environment, the Sous Chef will enhance the kitchen team's knowledge base and adherence to the three steps of service to ensure every guest's experience is exceptional. The position involves attending food and beverage meetings, banquet meetings, and daily line-ups to stay aligned with operational goals and policies. The Sous Chef must also maintain cleanliness and sanitation throughout the kitchen and work areas, manage inventory correctly, and help resolve guest complaints promptly and professionally.
This position will remain open until July 24, 2026, providing ample opportunity for qualified candidates to apply and secure a rewarding role within Oak View Group's esteemed culinary team. It is an ideal position for culinary school graduates or experienced line cooks aspiring to grow their skills in kitchen leadership and operations management within a reputable and innovative company dedicated to excellence in hospitality and event services.
The part-time Sous Chef role at Oak View Group's Greenville SC Convention Center is a critical position within the culinary team, reporting directly to the Executive Chef. This position offers an excellent opportunity for culinary professionals passionate about delivering top-notch food quality and exceptional kitchen operations management in a fast-paced, dynamic environment. The Sous Chef will assist in managing main, grill, and banquet kitchens, ensuring the highest standards in food preparation, safety, and presentation are consistently met. This role demands a comprehensive skill set that includes ordering and inventory management, staff scheduling, sanitation and maintenance oversight, employee development, performance reviews, and active participation in menu development.
This part-time position pays an hourly wage of $18.00 to $22.00 and includes benefits such as a 401(k) savings plan with a matching component, which is notable for part-time roles. The Sous Chef will collaborate with a team to maintain operational excellence, contribute to team spirit, and ensure the delivery of outstanding service in all food and beverage functions. The candidate must be adaptable and prepared for the fluctuating demands typical of the hospitality and event management industry, which often requires taking on multiple roles and supporting kitchen partners as needed.
The successful Sous Chef candidate will demonstrate leadership by training, supervising, and managing kitchen staff while also directly engaging in food preparation to uphold quality standards. They will be responsible for the consistent presentation of meals according to established portion sizes and quality guidelines, as well as coordinating food service activities, private dining functions, and employee meal provisions. The role also requires careful monitoring of food costs, payroll, and schedules to optimize kitchen efficiency and profitability.
With an emphasis on fostering a positive work environment, the Sous Chef will enhance the kitchen team's knowledge base and adherence to the three steps of service to ensure every guest's experience is exceptional. The position involves attending food and beverage meetings, banquet meetings, and daily line-ups to stay aligned with operational goals and policies. The Sous Chef must also maintain cleanliness and sanitation throughout the kitchen and work areas, manage inventory correctly, and help resolve guest complaints promptly and professionally.
This position will remain open until July 24, 2026, providing ample opportunity for qualified candidates to apply and secure a rewarding role within Oak View Group's esteemed culinary team. It is an ideal position for culinary school graduates or experienced line cooks aspiring to grow their skills in kitchen leadership and operations management within a reputable and innovative company dedicated to excellence in hospitality and event services.
Job Requirements
- High school diploma or equivalent
- 2-3 years of experience as lead line cook
- valid health & sanitation card
- ability to communicate clearly and follow directions
- ability to work in a fast-paced indoor environment
- availability for part-time hours
- ability to multi-task efficiently
- willingness to follow instructions accurately
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
- may be expected to perform other tasks as needed or as directed
- adhere to all various 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, policies, and manuals
- 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
Mid Level (3-7 years)
Job Location
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