Sous Chef | Full-Time | Allegiant Stadium

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 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 area. 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.

This role pays an annual salary of $60000 to $80000

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 December 4 2026.

Allegiant Stadium is the technologically-advanced stadium that is the home of the Las Vegas Raiders NFL team and hosts world-class entertainment including concerts and special sporting events

• 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 the culinary department
• 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 Sr. 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
• Manage costs by maintaining food cost within budgeted guidelines as determined by the Sr. 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 the assigned area as well as other departments 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
• Manage and assist with the breakdown of commissary kitchens / concession stands / concession spaces and kitchen line ensuring proper storage of food and equipment at the end of each meal period following HACCP regulations.
• Manage and coordinate kitchen staff ensuring efficient workflow and adherence to recipes and standards.
• Performs other duties as assigned.

• 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.
• 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.
• Must maintain local health codes and sanitation HACCP.
• Results-oriented individual with the ability to meet required budgetary goals.
• Excellent organization planning and communication.
• Ability to undertake and complete multiple tasks.
• 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 mathematical skills in relation to the culinary profession and food and beverage industry.
• Ability to quickly identify problems and resolve them.
• Strong customer service orientation.
• 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 able to create unique dining experiences.
• Ability to be creative with food presentations and maintain a quality product.
• Proficient in Microsoft Office platforms as well as Point of Sale software (Micros Clover Square Tapn2 and others).
• Tam alcohol card Sheriffs Card (non-gaming).

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.