Sous Chef Full-Time Amalie Arena

Oak View Group is the global leader in venue development management and premium hospitality services for the live event industry. Offering an unmatched 360degree solution set for a collection of worldclass 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 Chefwill 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 eventdriven schedule which includes evenings and weekends. Open availability professional presentation outstanding interpersonal skills selfdirection and strong management and independent decisionmaking skills are required.

This role pays an hourly rate of $36.00$40.00.

Benefits for FullTime 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 July 18 2025.

FromAmalie Arena had more than $62 million in improvements that have clearly revolutionized the industry and made it the premier entertainment venue in the state of Florida.

With a wide array of venues spread throughout the United States it can be difficult to find one that distinguishes itself from the others. That is not the case with the renovated Amalie Arena Floridas premier entertainment venue and home of the threetime Stanley Cup champion Tampa Bay Lightning.

Boasting unique features like lightningthrowing Tesla coils the 11000 squarefoot Budweiser Biergarten with incredible views of the city and a massive fivemanual 105rank digital pipe organ Amalie Arena consistently ranks among the very best venues in the United States. The best part This is only the beginning.

• Supervises all line setup prep and breakdown activities.
• Responsible for inservice delegation of tasks to line personnel.
• Supervises all buffet beverage break and carving table setup and breakdown.
• Responsible for setup of all equipment necessary for above mentioned areas including but not limited to: chaffing dishes sternos china serving ware silverware bowls and platters heating lamps and cutting boards.
• Assists Executive Chef with fulfilling kitchen record keeping and administrative requirements including food inventories and ordering of food products.
• Responsible for organizing employee work schedules ensuring appropriate coverage for all kitchen areas.
• Measure mix and cook ingredients according to recipes.
• Use a variety of pots pans knives and other equipment to prepare and serve food.
• Maintain a clean kitchen.
• At the end of the day there should be NO food debris on the floor walls equipment work tables ceilings or any other surface located within the kitchen area.
• This same standard must be maintained in all food production areas outside of the main kitchen.
• Ensures kitchen staff are aware of work place expectations by providing ongoing assistance training and mentoring to kitchen staff.
• Promote a positive enthusiastic and cooperative workplace environment by working side by side with staff.
• Assists Executive Chef to ensure quality consistency and concept are maintained.
• Monitors production of food preparation ensuring recipe specifications portion controls and kitchen timings are met.
• Monitors all food served relative to appearance temperature sanitary and quality standards.
• Monitor events materials and surroundings.
• Guide direct and motivate kitchen employees.
• Ensure that all food safety standards are followed.
• Communicate with supervisors peers and subordinates.
• Make decisions and solve problems.
• Organize plan and prioritize work.
• Evaluate information against standards.
• Carry out ideas programs systems or products..
• Other duties as assigned by Executive Chef.

• High school diploma or equivalent GED.
• Minimum of 3 years in similar position in an upscale banquet hotel or convention center setting with prior supervisory experience.
• State issued Health Certificate and immunizations are required.
• Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods.
• Ability to positively interact with diverse personalities including coworkers subordinates guests and purveyors in a variety of work situations.
• Must have active listening and effective communication skills.
• Ability to develop resultsoriented staff through effective training evaluation motivation coaching and counseling.
• Ability to assist others in developing needed skills for effective job performance.
• Ability to positively distribute responsibility to others to meet objectives and achieve desired results.
• Ability to recognize problems and to creatively and expeditiously find solutions.
• Ability to set priorities and use initiative; solid decisionmaker.
• Ability to be detailoriented multitask and effectively prioritize in a continuously changing environment.
• Ability to be selfdirected while working in a teamoriented environment.
• Ability to work a flexible schedule; able and willing to work nights weekends and long hours.
• Must be able to lift push pull or carry heavy objects.
• Must be Serve Safe certified.
• Knowledge of and skill in using computer software including MS Word/ Excel/ Outlook.
• Must be able to supervise coach and train employees.
• Provide excellent service to customers.
• General knowledge for the health and safety of patrons and staff.
• Ability to express ideas clearly when speaking or in writing.
• Ability to read and understand written information
• Identify problems and review information.
• Must be constantly aware of frequently changing events in cooking processes.
• Ability to repeat the same physical activities.
• Must maintain high level of concentration.
• Must be able to multitask.
• Knowledge of US Foods Menu Profit Pro a plus.

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.