Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet.

The Executive Sous Chef - Premium Services is responsible for preparing and overseeing the preparation of all food items for the suites and catering while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen, and storage areas while minimizing waste, maximizing cost/production ratio and following HACCAP guidelines. 

This role pays an annual salary of $70,000 - $75,000.

Benefits for Full-Time roles: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays). 

This position will remain open until August 31, 2025. 

• Provides a two-way line of communication between BOH & FOH during events, expediting food to events 

• Assists the Chef with enforcing sanitation and quality controls of food standards for Food & Beverage service 

• Assists the chef in enforcing that all kitchen guidelines are being followed by kitchen and service staff at all times 

• Maintains proper inventory controls with the Sous Chef, end of month inventory with chef 

• Coordinate with the lead steward to ensure maintenance of all kitchen equipment, event set ups & break downs are in line with event needs 

• Responsible for the kitchen in the absence of the Executive Chef. No 2 supervisor in the kitchen

• Approach all encounters with guests and employees in a friendly and service-oriented manner 

• Always comply with OVG standards and regulations to encourage safe and efficient facility operations 

• Have thorough working knowledge of menus and preparation skills required to produce food according to facility standards 

• Assist in controlling costs by maintaining food cost within budgeted guidelines as determined by the Executive Chef 

• Ensure the completion of necessary food and station preparations prior to events in order to ensure that guests are served promptly and efficiently 

• Maintain a high level of kitchen/knife skills to support the needs of the Executive Chef in accordance with the event orders 

• Supervises and assists in the food preparation for Banquets, as well as other depts as required, following specifications of Banquet Event Orders
• Ensures banquet items are completed on time and check with Food & Beverage Manager or Banquet Captain for time, cover count or any other changes 

• Be familiar with all familiar kitchen tools and equipment to include: Electric slicer, commercial blender, ovens, broilers, range tops, steam kettles, grill, fryer, mixers, food processors, steam table, knives, etc. and have the ability to train on all equipment 

• Maintains the “Clean as You Go” policy. Be responsible for maintaining the sanitation and cleaning schedule of the kitchen. Keeps all storage areas neat, orderly, and clean 

• Supervise and assist with the breakdown of commissary kitchens / suites pantry spaces,  and kitchen line, ensuring proper storage of food and equipment at the end of each meal period following HACCAP regulations 

• Performs other duties as requested by management 

• 3 or more years of hands-on experience 

• 2 or more years of kitchen/culinary management experience at an executive level 

• ServSafe Certified 

• Must maintain local Health Codes and sanitation HACCP 

• Results oriented individual with the ability to meet required budgetary goals 

• Excellent organizational, planning, communication and inter-personal skills 

• Ability to undertake and complete multiple tasks 

• Ability to use and maintain basic food service and kitchen equipment 

• Ability to train others in the use of basic food service and kitchen equipment 

• Strong analytical and mathematic skills in relation to the culinary profession and Food and Beverage industry 

• Ability to interact with all levels of staff Ability to quickly identify problems and resolve them 

• Ability to work irregular hours as dictated by the event schedule, including nights, weekends and holidays 

At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds.

Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.