Title Sous Chef |Part-Time| Greenville SC Convention Center
Job Overview
Employment Type
Part-time
Compensation
Hourly
Range $18.00 - $22.00
Work Schedule
Day Shifts
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, OVG operates across multiple continents with a platform that encompasses venue development, venue management, hospitality, and sponsorship sales. The company manages a portfolio of seven world-class owned venues and works with some of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions around the world. At the heart of OVG's mission is the commitment to delivering outstanding experiences for guests, members, and patrons through exceptional service and world-class facilities.
The Greenville SC Convention Center, a key venue within OVG's network, is currently seeking a part-time Sous Chef to join their culinary team. This position offers an hourly wage between $18.00 and $22.00 and provides key part-time employee benefits including a 401(k) savings plan with matching contributions. The position will remain open until July 24, 2026.
As a part-time Sous Chef at the Greenville SC Convention Center, you will play a critical role in supporting the Executive Chef and overseeing all kitchen operations across main, grill, and banquet kitchens. This involves responsibilities such as ordering supplies, scheduling staff, maintaining sanitation standards, and assisting in employee development through training and performance reviews. The role requires meticulous attention to detail in food preparation and presentation, ensuring that all dishes and specials meet established quality and portion size standards. A core aspect of the position is fostering a team environment that enhances knowledge sharing and promotes excellent service following the three steps of service.
This role demands the ability to organize and oversee the service of all culinary activities, including employee meals and private dining. The Sous Chef will also attend food and beverage meetings and banquet team meetings to stay aligned with operational goals and service standards. Managing costs through payroll monitoring and schedule preparation will be integral to this role, along with inventory management including ordering, receiving, and rotating kitchen goods effectively.
The position involves hands-on kitchen work including expediting orders and ensuring that meals meet the highest level of quality and presentation. Maintaining cleanliness and sanitation across all kitchen spaces and equipment is emphasized to comply with health and safety regulations. Interacting professionally with members and guests, addressing their requests and resolving any complaints promptly, is essential to uphold OVG's commitment to customer satisfaction.
Due to the dynamic nature of the hospitality industry, versatility is key. The Sous Chef should be prepared to perform a variety of tasks beyond their standard duties, contributing flexibly to support colleagues and meet operational demands. Adherence to company policies, standards of operation, and safety procedures is mandatory. Participation in daily team line-ups and commitment to a professional appearance in accordance with venue uniform standards are also expected.
This opportunity at OVG offers culinary professionals a chance to be part of a respected and innovative organization known for excellence in live entertainment and hospitality. The part-time Sous Chef role is ideal for someone with keen culinary skills, leadership ability, and a passion for delivering exceptional guest experiences in a fast-paced kitchen environment.
The Greenville SC Convention Center, a key venue within OVG's network, is currently seeking a part-time Sous Chef to join their culinary team. This position offers an hourly wage between $18.00 and $22.00 and provides key part-time employee benefits including a 401(k) savings plan with matching contributions. The position will remain open until July 24, 2026.
As a part-time Sous Chef at the Greenville SC Convention Center, you will play a critical role in supporting the Executive Chef and overseeing all kitchen operations across main, grill, and banquet kitchens. This involves responsibilities such as ordering supplies, scheduling staff, maintaining sanitation standards, and assisting in employee development through training and performance reviews. The role requires meticulous attention to detail in food preparation and presentation, ensuring that all dishes and specials meet established quality and portion size standards. A core aspect of the position is fostering a team environment that enhances knowledge sharing and promotes excellent service following the three steps of service.
This role demands the ability to organize and oversee the service of all culinary activities, including employee meals and private dining. The Sous Chef will also attend food and beverage meetings and banquet team meetings to stay aligned with operational goals and service standards. Managing costs through payroll monitoring and schedule preparation will be integral to this role, along with inventory management including ordering, receiving, and rotating kitchen goods effectively.
The position involves hands-on kitchen work including expediting orders and ensuring that meals meet the highest level of quality and presentation. Maintaining cleanliness and sanitation across all kitchen spaces and equipment is emphasized to comply with health and safety regulations. Interacting professionally with members and guests, addressing their requests and resolving any complaints promptly, is essential to uphold OVG's commitment to customer satisfaction.
Due to the dynamic nature of the hospitality industry, versatility is key. The Sous Chef should be prepared to perform a variety of tasks beyond their standard duties, contributing flexibly to support colleagues and meet operational demands. Adherence to company policies, standards of operation, and safety procedures is mandatory. Participation in daily team line-ups and commitment to a professional appearance in accordance with venue uniform standards are also expected.
This opportunity at OVG offers culinary professionals a chance to be part of a respected and innovative organization known for excellence in live entertainment and hospitality. The part-time Sous Chef role is ideal for someone with keen culinary skills, leadership ability, and a passion for delivering exceptional guest experiences in a fast-paced kitchen environment.
Job Requirements
- High school diploma or equivalent
- 2-3 years as lead line cook
- culinary training preferred
- health and sanitation card
- ability to communicate and follow instructions
- ability to multi-task and work in a fast-paced indoor environment
- ability to work efficiently to keep up with business needs
- ability to follow instructions well
Job Qualifications
- 2-3 years as lead line cook
- culinary training preferred
- health and sanitation card
- ability to communicate and follow instructions
- 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 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
- notify supervisor of member/guest complaints at the time they occur and practice service recovery
- interact with members/guests professionally, helping them with changes and last-minute requests
- may perform a multitude of different functions as needed or as directed
- adhere to all company and department mandatory standards of operations, policies, procedures, and manuals
- follow all service department and corporate guidelines and policies
- 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
Mid Level (3-7 years)
Job Location
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