Sous Chef | Full-Time | The Baylor Club

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 will assist the Executive Chef in all aspects of the main grill and/or banquet kitchens (ie. ordering scheduling sanitation maintenance employee development and performance reviews).

This role pays an annual salary of $55000-$60000

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 October 16 2026.

• Responsible for proper preparation excellence of product profit and labor cost.
• Organize and help in the service of all activities concerning à la carte employee meals and private dining rooms.
• Consistent preparation and presentation based on overall standards including portion size of daily specials salads entrees etc. as applicable per work assignment and as designated by the Executive Chef which are produced within ClubCorps quality standards guidelines.
• Train supervise direct and/or performance manage employees when needed. To enhance the overall knowledge and team spirit of the kitchen staff provide the 3 steps of service.
• Attend F&B meetings banquet meetings and line-ups.
• Prepare work schedules for the kitchen crew and monitor payroll costs and Kronos reports as requested.
• Ordering receiving and proper rotation of food and kitchen goods.
• Menu development for the à la carte and banquet menus and any other special request by a member or the Executive Chef.
• Responsible for expediting at any meal period and ensuring proper quality portioning and presentation.
• Adhere to all cleaning schedules and duties set up by the executive chef.
• Responsible for cleanliness and sanitation of individual work area and kitchens including equipment counters tools waste areas etc.
• Assist fellow employees members and guests to ensure delivery of the 3 steps of service without being directed.
• Notify leadership of member/guest complaints at the time they occur. Rectify practicing service recovery any complaints as soon as possible.
• Interact with members/guests professionally helping them with changes and last-minute requests as needed.
• May be expected to perform other tasks as needed or as directed.
• Adhere to all the various company club and department written mandatory standards of operations policies and procedures manuals memos oral instructions etc. all of which go to make up the essential functions of the job.
• Multi-task and work at an efficient pace to keep up with business needs.
• Follow instructions as directed.
• Follow all service department club and corporate guidelines and policies as instructed by supervisor policies and manuals.
• Responsible for maintaining good conduct and safe working habits in all areas including the kitchen and assuring that others are acting safely.
• Attendance at daily lineup and participating as requested.
• Wearing a CLEAN and neat uniform that follows ClubCorp and your propertys uniform standards daily.

• 35 years of experience in a similar role within an upscale banquet hotel or convention center environment including prior supervisory experience.
• Current state-issued Health Certificate and required immunizations.
• ServSafe certification required.
• Demonstrated technical knowledge and hands-on experience with food preparation methods and kitchen operations.
• Strong interpersonal skills with the ability to work effectively with co-workers supervisors guests and vendors in a variety of situations.
• Excellent verbal communication active listening and customer service skills.
• Proven experience training mentoring motivating and evaluating staff to support strong team performance.
• Capable of delegating responsibilities effectively to meet operational goals and achieve desired results.
• Strong problem-solving and decision-making skills with the ability to respond quickly and effectively in fast-paced situations.
• Highly organized with the ability to prioritize tasks manage multiple responsibilities and maintain attention to detail in a changing environment.
• Self-motivated and capable of working independently while contributing to a collaborative team environment.
• Flexible schedule availability including nights weekends holidays and extended shifts as needed.
• Physically able to lift push pull and carry heavy objects.
• Proficient in Microsoft Word Excel and Outlook.
• Comfortable working independently as well as alongside kitchen staff during food preparation and service.
• Working knowledge of food safety sanitation and health regulations for both guests and staff.
• Skilled at identifying issues reviewing information and implementing practical solutions.
• Basic mathematical knowledge including arithmetic and calculations related to kitchen operations inventory and food preparation.
• Experience with US Foods Menu Profit Pro is preferred.

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.