Job Title

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.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 Club or Suite Level. 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 Club and Suite areas.This role pays an annual salary of $60,000-$80,000Benefits 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 January 9, 2026.Provides a two-way line of communication between BOH & FOH during events, expediting food to eventsEnforces sanitation and quality controls of food standards for Club and SuitesSets all kitchen guidelines are being followed by staff at all timesResponsible for delivering food and labor goals set by the General Manager and Executive ChefMaintains proper inventory controlsCoordinate with the lead steward to ensure maintenance of all kitchen equipment, event set ups & break downs are in line with event needsApproach all encounters with guests and employees in a friendly and service-oriented mannerAlways comply with OVG standards and regulations to encourage safe and efficient facility operationsHave thorough working knowledge of menus and preparation skills required to produce food according to facility standardsAssist in controlling costs by maintaining food cost within budgeted guidelines as determined by the Executive ChefEnsure the completion of necessary food and station preparations prior to events in order to ensure that guests are served promptly and efficientlySupervises 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 changesMaintains 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 cleanSupervise 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 regulationsSupervise and coordinate kitchen staff, ensuring efficient workflow and adherence to recipes and standards.Performs other duties as assignedSupervisory ResponsibilitiesCarries 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.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 ExperienceMinimum 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 HACCPResults oriented individual with the ability to meet required budgetary goalsExcellent organizational, planning, communication and inter-personal skillsAbility to undertake and complete multiple tasksSkills and AbilitiesAbility to use and maintain basic food service and kitchen equipmentAbility to train others in the use of basic food service and kitchen equipmentStrong analytical and mathematic skills in relation to the culinary profession and Food and Beverage industryStrong communication skills and the ability to read, write, and understand EnglishAbility to interact with all levels of staff Ability to quickly identify problems and resolve themExcellent organizational and planning skillsStrong customer service orientationExcellent communication and interpersonal skillsAbility to work with limited supervisionAbility to interact with all levels of staff including managementAbility to work irregular hours as dictated by the event schedule, including nights, weekends and holidaysCreative and ability to create unique dining experiencesAbility to be creative with food presentations and maintain a quality product.Must maintain local Health Codes and sanitationComputer SkillsProficient in Microsoft Office platforms, as well as Point of Sale software (Micros, Clover, Square, Tapn2, other)Other Qualifications:Posses Valid SNHD health card, Tam alochol card, Sherrifs CardPhysical DemandsThe 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.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 ourpeople, improves ourservice, and raises ourexcellence. 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.