Oak View Group (OVG) is the global leader in premium live entertainment infrastructure and services, with a platform spanning venue development and end-to-end capabilities across venue management, hospitality, and sponsorship sales. Founded in 2015, the company serves a collection of seven world-class owned venues and a client roster of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions, spanning four continents. 

The Restaurant Sous Chef is responsible for assisting the Executive Chef in the daily operation of the full-service restaurant kitchen, ensuring the consistent preparation of high-quality food while maintaining exceptional culinary standards. This position provides hands-on leadership by supervising kitchen staff, overseeing food production, maintaining food safety and sanitation standards, and supporting menu execution. The Restaurant Sous Chef plays a key role in delivering an outstanding dining experience through operational excellence, team development, and a commitment to culinary innovation.

This role pays an annual salary of $75,000 - $85,000.

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 October 2, 2026.

• Assist the Executive Chef in managing the day-to-day operations of the restaurant kitchen.
• Supervise all phases of food preparation, cooking, plating, and presentation to ensure consistency and quality.
• Ensure all menu items are prepared according to standardized recipes and presentation standards.
• Oversee kitchen operations during service, ensuring efficient ticket flow and timely execution.
• Monitor food quality, taste, portioning, and presentation before dishes leave the kitchen.
• Assist with menu development, seasonal offerings, daily specials, and recipe testing.
• Supervise, coach, and mentor Line Cooks, Prep Cooks, Pastry team members, Dishwashers, and other culinary staff.
• Assist with recruiting, interviewing, onboarding, and training culinary team members.
• Foster a positive, collaborative, and respectful kitchen culture.
• Conduct daily pre-shift meetings and communicate operational priorities.
• Provide ongoing coaching and performance feedback to support employee development.
• Develop and monitor daily production schedules and prep lists.
• Ensure kitchen stations are properly stocked and organized before each service.
• Monitor labor productivity and staffing levels to meet operational needs.
• Assist with inventory management, ordering, receiving, and product rotation.
• Minimize food waste through proper production planning and portion control.
• Maintain compliance with all food safety, sanitation, HACCP, and health department regulations.
• Ensure proper labeling, dating, storage, and handling of all food products.
• Conduct routine inspections of kitchen equipment and work areas to ensure cleanliness and safety.
• Promote compliance with OSHA standards and company workplace safety policies.
• Assist in managing food cost, labor cost, and kitchen operating expenses.
• Monitor inventory levels and support purchasing decisions.
• Analyze kitchen operations and identify opportunities to improve efficiency while maintaining quality.
• Support budget goals through effective cost control and waste reduction initiatives.
• Partner with front-of-house managers to ensure seamless communication and service execution.
• Support banquet, catering, and special event culinary operations as needed.
• Collaborate with culinary leadership to continuously improve guest satisfaction and operational performance.

• Associate's or Bachelor's degree in Culinary Arts or Hospitality Management preferred, or an equivalent combination of education and experience.
• 3–5 years of progressive culinary experience in a full-service restaurant, private club, hotel, or upscale hospitality environment.
• Previous supervisory or Sous Chef experience preferred.
• Food Protection Manager Certification required or ability to obtain within the designated timeframe.
• Strong knowledge of culinary techniques, food preparation, and kitchen operations.
• Proven leadership and team development skills.
• Ability to manage multiple priorities in a fast-paced kitchen environment.
• Knowledge of food cost control, inventory management, and labor management.
• Excellent communication, organizational, and problem-solving skills.
• Strong understanding of food safety, sanitation, and HACCP principles.
• Passion for hospitality, quality, and continuous improvement.
• Ability to stand and walk for extended periods.
• Ability to lift and carry heavy objects.
• Frequent bending, reaching, lifting, and repetitive hand movements.
• Ability to work around hot cooking equipment and in varying kitchen temperatures.
• Ability to work evenings, weekends, holidays, and extended hours based on business needs.

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.