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 Sous Chef supports the Executive Chef and Executive Sous Chef in overseeing daily kitchen operations, including food preparation, banquet and buffet execution, staff supervision, scheduling, sanitation, and inventory management. This role ensures high standards of food quality, presentation, safety, and cleanliness are consistently maintained while monitoring kitchen production, portion control, and recipe compliance. The Sous Chef also provides leadership through training, mentoring, and motivating kitchen staff while promoting a positive and team-oriented work environment. Strong organizational, communication, problem-solving, and multitasking skills are essential to effectively manage operations in a fast-paced hospitality environment, including nights, weekends, and holidays as needed.

This role pays an hourly pay rate of $25.00 - $30.00.

Benefits for Part-Time roles: 401(k) Savings Plan, 401(k) matching.

This position will remain open until October 9, 2026.

• 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.
• Because of the fluctuating demands of the company's operation, it may be necessary that each Employee Partner perform a multitude of different functions; therefore, as an essential part of your position, you will be expected to help others when the occasion arises, just as other Employee Partners are expected to help you. Accordingly, you may be expected to perform other tasks as needed or as directed.
• Adhere to all the various company and department written mandatory standards of operations, policies and procedures, manuals, memos, oral instructions, etc., all of which go to make up the essential functions of the job.
• Follow all service department and corporate guidelines and policies as instructed by supervisor, policies, and manuals. the kitchen, and assuring that others are acting safely.

• 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.

• 2–3+ years of experience in a similar role within an upscale banquet, hotel, or convention center environment. Prior supervisory experience preferred.
• Prefer culinary training.
• Health & Sanitation Card.
• Ability to communicate and follow instructions.
• Comfortable working in a fast-paced indoor environment.
• 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.

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.