Overview The Sous Chef will actively supervise, coach, counsel, direct, train, and mentor employees in meeting company quality standards. 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, strong management, and independent decision-making skills are required. This role pays an hourly rate of $28.00-$30.00 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 December 4, 2026. Responsibilities 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 the start of the 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 supervision 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 ensure the location is fully operational and company standards pertaining to speed of service and guest satisfaction are met. Show demonstrated ability to meet the company standard for excellent attendance. Enforces all Oak View Group policies and procedures. Assists the Management team with projects including training, inventory, and special events. All other duties as assigned by the Managers, Chef, & Supervisors Qualifications 2-3+ years of experience supervising kitchen teams. 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.

Knowledge, Skills, and Abilities:

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 that focuses on generating a positive, enthusiastic, and cooperative work environment. Bilingual skills are 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.