Sous Chef- Loges|Allegiant Stadium

Oak View Group

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.

Position Summary

The Sous Chef is a key member of the culinary team at Allegiant Stadium, responsible for assisting the Executive Chef in managing all aspects of food production and service in their assigned Loges. This role demands a passionate and experienced culinary professional with strong leadership skills, a keen eye for detail, and the ability to thrive in a fast-paced, high-pressure environment. The Sous Chef will oversee kitchen operations, manage staff, and ensure the consistent delivery of high-quality food across all stadium food service areas in the Allegiant Stadium Loges.

This role pays an annual salary of $60,000 to $80,000

Benefits for FT roles: Benefits: 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 May 23, 2025.

Responsibilities

• Provides a two-way line of communication between BOH & FOH during events, expediting food to events
• Enforces sanitation and quality controls of food standards for Loges
• Sets all kitchen guidelines are being followed by staff at all times
• Responsible for delivering food and labor goals set by the General Manager and Executive Chef
• Maintains proper inventory controls
• Coordinate with the lead steward to ensure maintenance of all kitchen equipment, event set ups & break downs are in line with event needs
• 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
• Supervises and assists in the food preparation for Catering, as well as other depts as required, following specifications of Banquet Event Orders. Ensures banquet items are completed on time and check with Director of Suites or Director of Clubs for time, cover count or any other changes
• 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 / concessions stands / concession spaces and kitchen line, ensuring proper storage of food and equipment at the end of each meal period following HACCAP regulations
• Supervise and coordinate kitchen staff, ensuring efficient workflow and adherence to recipes and standards.
• Performs other duties as assigned

Supervisory Responsibilities

Carries out supervisory responsibilities in accordance with OVG policies and applicable laws. Responsibilities include interviewing, hiring and training employees as well as planning, assigning and directing work, appraising performance, rewarding, disciplining employees in conjunction with Human Resources.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience

• Minimum of 3-5 years of experience as a Sous Chef or similar role, preferably in a high-volume environment such as a stadium, hotel, or large restaurant.
• Culinary degree or equivalent professional experience.
• Strong knowledge of culinary techniques, food safety, and sanitation practices.
• Proven ability to lead and motivate a team.
• Excellent organizational and time-management skills.
• Ability to work in a fast-paced and demanding environment.
• Strong communication and interpersonal skills.
• Proficiency in kitchen management software and point-of-sale systems.
• ServSafe certification or equivalent.
• Ability to work flexible hours including nights, weekends, and holidays.
• 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

Skills and Abilities

• 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
• Strong communication skills and the ability to read, write, and understand English
• Ability to interact with all levels of staff Ability to quickly identify problems and resolve them
• Excellent organizational and planning skills
• Strong customer service orientation
• Excellent communication and interpersonal skills
• Ability to work with limited supervision
• Ability to interact with all levels of staff including management
• Ability to work irregular hours as dictated by the event schedule, including nights, weekends and holidays
• Creative and ability to create unique dining experiences
• Ability to be creative with food presentations and maintain a quality product.
• Must maintain local Health Codes and sanitation

Computer Skills

Proficient in Microsoft Office platforms, as well as Point of Sale software (Micros, Clover, Square, Tapn2, other)

Other Qualifications:

• Food Safety Certification

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand and walk. The employee must regularly lift and/or move up to 50 pounds.

Strengthened by our Differences. United to Make a Difference

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.

Equal Opportunity Employer

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.

Salary : $60,000 - $80,000