Sous Chef II 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 Chef is a key member of the culinary team at Amalie Arena responsible for assisting the Executive Chef in managing all aspects of food production and service in their assigned Club Suite Level Pastry department or Concessions. 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 fastpaced highpressure environment. The Sous Chef will oversee kitchen operations manage staff and ensure the consistent delivery of highquality food across all stadium food service areas in the Club Suite Level Pastry department or Concessions.

This role pays an annual salary of $72000$85000 and is bonus eligible.

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 25 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.

• Provides a twoway line of communication between BOH & FOH during events expediting food to events
• Enforces sanitation and quality controls of food standards for Club Suite Level Pastry department or Concessions.
• 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 serviceoriented 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 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.

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 35 years of experience as a Sous Chef or similar role preferably in a highvolume 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 timemanagement skills.
• Ability to work in a fastpaced and demanding environment.
• Strong communication and interpersonal skills.
• Proficiency in kitchen management software and pointofsale 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 interpersonal 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.

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.