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 will assist the Executive Chef in all aspects of the main, grill, and/or banquet kitchens (ie. ordering, scheduling, sanitation, maintenance, employee development, and performance reviews).

This role pays an annual salary of $55,000-$60,000

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 16, 2026.

• Responsible for proper preparation, excellence of product, profit, and labor cost.
• Organize and help in the service of all activities concerning à la carte, 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 the Executive Chef, which are produced within ClubCorp's quality standards guidelines.
• Train, supervise, direct, and/or performance manage employees when needed. To 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 the à la carte and banquet menus and any other special request 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 leadership 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.
• May be expected to perform other tasks as needed or as directed.
• Adhere to all the various company, club, 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.
• Multi-task and work at an efficient pace to keep up with business needs.
• Follow instructions as directed.
• Follow all service department, club, and corporate guidelines and policies as instructed by supervisor, policies, and manuals.
• Responsible for maintaining good conduct and safe working habits in all areas, including the kitchen, and assuring that others are acting safely.
• Attendance at daily lineup and participating as requested.
• Wearing a CLEAN and neat uniform that follows ClubCorp and your property's uniform standards daily.

• 3–5+ years of experience in a similar role within an upscale banquet, hotel, or convention center environment, including prior supervisory experience.
• Current state-issued Health Certificate and required immunizations.
• ServSafe certification required.
• Demonstrated technical knowledge and hands-on experience with food preparation methods and kitchen operations.
• Strong interpersonal skills with the ability to work effectively with co-workers, supervisors, guests, and vendors in a variety of situations.
• Excellent verbal communication, active listening, and customer service skills.
• Proven experience training, mentoring, motivating, and evaluating staff to support strong team performance.
• Capable of delegating responsibilities effectively to meet operational goals and achieve desired results.
• Strong problem-solving and decision-making skills with the ability to respond quickly and effectively in fast-paced situations.
• Highly organized with the ability to prioritize tasks, manage multiple responsibilities, and maintain attention to detail in a changing environment.
• Self-motivated and capable of working independently while contributing to a collaborative team environment.
• Flexible schedule availability, including nights, weekends, holidays, and extended shifts as needed.
• Physically able to lift, push, pull, and carry heavy objects.
• Proficient in Microsoft Word, Excel, and Outlook.
• Comfortable working independently as well as alongside kitchen staff during food preparation and service.
• Working knowledge of food safety, sanitation, and health regulations for both guests and staff.
• Skilled at identifying issues, reviewing information, and implementing practical solutions.
• Basic mathematical knowledge, including arithmetic and calculations related to kitchen operations, inventory, and food preparation.
• Experience with US Foods Menu Profit Pro is preferred.

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.