The Sous Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment.  This is a key position for the effective and profitable operation of the business. The employee must maintain excellent attendance and be available to work a variable event-driven schedule which includes evenings and weekends.  Open availability, professional presentation, outstanding interpersonal skills, self-direction and strong management and independent decision-making skills are required.

This role pays an hourly wage of $24 to $27 plus tips

Benefits for FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 12 holidays).

This position will remain open until September 30, 2024

• • Supervises the BOH setup of the restaurant functions, suites & premium area as well as catering.
  • Provide a high level of oversight and operational expertise resulting in the smooth, efficient and profitable execution of events by working together with FOH Staff in a respectful manner
  • Responsible for overseeing the opening & closing duties of all kitchens and checking out of staff
  • Maintains sanitation, health and safety standards in work areas.
  • Assures that the location equipment is operable and clean prior to start of event:
  • Duties include equipment inspection, training, food production, clean-up, post-event reconciliation, and any other duties as assigned by Managers, Executive Chef, or Supervisors.
  • Provide directions and oversight to Culinary Leads, Cooks & Steward/Dishwashers.
  • Assists with staff placement on event day
  • Properly maintains, labels, and dates inventory levels
  • Willing to cover any open positions to assure location is fully operational and company standards pertaining to speed of service and guest satisfaction are met
  • Must show demonstrated ability to meet the company standard for excellent attendance.
  • Enforces all Oak View Group policies and procedures.
  • Assists Management team with projects including training, inventory and special events.
  • All other duties as assigned by the Managers, Chef, & Supervisors

• • Minimum three years of experience in Supervision
  • Understanding of various cooking methods, ingredients, equipment and procedures
  • Excellent record of kitchen and staff management
  • Accuracy and speed in handling emergency situations and providing solutions.
  • Ability to supervise the work of others.
  • Ability to prep, cook and create new menu ideas.
  • Good knife skills with time management
  • Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment.
  • Ability to speak, read and write in English.
  • Bilingual not required but preferred.
  • Ability to work well in a team-oriented, fast-paced, event-driven environment.
  • Possess a valid food handling certificate or alcohol service permit if required by state or federal regulations.

We are committed to ensuring all our buildings and office locations are the safest in the world for artists, teams, employees, and fans. Based on recent encouraging trends in the U.S. and Canada. We highly encourage our employees to continue to get vaccinate and boosted against COVID-19.   Should circumstances change, we may need to reinstate vaccination requirements, in whole or in part, to safeguard the health of our employees, guests, performers, athletes, and partners.