Executive Sous Chef | Full-Time | Moody Center

Oak View Group (OVG) is the global leader in premium live entertainment infrastructure and services with a platform spanning venue development and end-to-end capabilities across venue management hospitality and sponsorship sales. Founded in 2015 the company serves a collection of seven world-class owned venues and a client roster of the most iconic arenas stadiums convention centers music festivals performing arts centers and cultural institutions spanning four continents.

The Executive Sous Chef oversees the direction of the kitchens daily activities in accordance with OVG policies and objectives to ensure guest satisfaction profitability and a positive productive and compliant work environment. Responsible for assisting the Executive Chef with the overall kitchen operations including food and labor cost controls. The Executive Sous Chef is responsible for the effective management and operation of the culinary team including event planning support scheduling food preparation and production food cost control compliance with food safety and sanitation policies cleaning kitchen safety employee training and supervision and any other tasks assigned by the GM or Executive Chef.

This role pays an annual salary of $80000-$90000

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 September 11 2026.

AtMoody Centerin Austin Texas we are a championship organization that serves our fans community and business partners through world-class sports entertainment and experiences. We believe our employees are our greatest strive to create a culture that empowers and inspires our employees to goabove and beyondfor our clientspatronsand community.

Moody Center is Austins new arena that gave the Live Music Capital of the World the world-class arena it Center is a premier 15000 seat venue that hosts the biggest artists and acts on the planet. Designed specifically for concerts the new arena is home to the University of Texas Womens and Mens basketball games family shows and other sporting and community events. Moody Center is the first of its kind in the industry with an unrivaled partnership between Oak View Group Live Nation/C3 Presents The University of Texas at Austin and Minister of Culture Matthew McConaughey. Moody Center has been recently named the Arena of the Year by Pollstar and by the Academy of Country Music.

• Ensures budgeted food percentages are achieved through effective control measures including portion controls kitchen timings food inventory rotation measures receiving and food storage procedures inventory controls effective purchasing procedures kitchen security procedures and waste control.
• Controls labor costs through effective scheduling of kitchen staff cross-training and development of employees.
• Ensures that the purchasing and preparation of all food products meet OVG standards of quality and consistency. Responsible for the development of menus ensuring quality consistency and style of 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.
• Supervises all line set-up prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel.
• Coordinates the storage maintenance and repair of all kitchen equipment to ensure operational readiness.
• Assists with the delivery and set-up of catered services and food service areas as needed.
• Trains and develops the part-time staff including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff.
• Ensures kitchen staff are aware of workplace 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.
• Maintains a positive and compliant employee relations climate. Responsible for staffing training evaluation and counseling of kitchen staff. Promotes support and communication with entire staff. Positively interacts with front of house staff. Rapidly solves problems.
• Ensures compliance with health sanitation safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff.
• Assists the Executive Chef in fulfilling kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for organizing employee work schedules ensuring appropriate coverage for all kitchen areas.
• Promotes teamwork among staff through effective communication follow-through and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product service and philosophy of concept.

• Minimum of 3-4 years of kitchen management experience in a full-service restaurant or events venue.
• Associates of Science or Culinary Arts degree preferred.
• Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods.
• Ability to positively interact with diverse personalities including co-workers subordinates guests and purveyors in a variety of work situations. Must have active listening and effective communication skills.
• Ability to develop results-oriented staff through effective training evaluation motivation coaching and counseling. Ability to assist others in developing needed skills for effective job performance.
• Ability to be detail-oriented multitask and effectively prioritize in a continuously changing environment.
• Ability to be self-directed while working in a team-oriented environment.
• Ability to work a flexible schedule; able and willing to work nights weekends and long hours.
• Demonstrated and verifiable track record of meeting projected costs.
• Professional appearance and presentation required.
• Knowledge of and skill in using computer software including MS Word/Excel/Outlook.
• Maintains a current Food Handlers card and alcohol service permit if required by state or local government.
• Working knowledge of employee scheduling in a hospitality environment.
• Ability to obtain and maintain certification in a nationally recognized sanitation program
• Will be working around moderate to loud noises.
• Must be able to move bend lift carry push pull and place heavy objects without assistance.
• Must be able to stand or walk for an extended period or for an entire work shift.

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.