Banquet Sous Chef: Evenings & Weekends

Oak View Group; Tuscaloosa (AL); On-site; USD 26,000 - 30,000; Full time

Benefits offered by this job

Health Insurance

Dental Insurance

Vision Insurance

401(k) Plan

401(k) matching

Paid Time Off

Job summary

Oak View Group seeks a Sous Chef to support the Executive Chef in daily kitchen operations, ensuring food quality, safety, and presentation. You will supervise staff, manage schedules, and maintain sanitation and inventory in a fast-paced hospitality environment.

The role emphasizes strong organizational and communication skills, mentoring staff, and adherence to recipe specifications while promoting a positive team culture. Evening and weekend hours are typical.

Qualifications

• 2–3+ years in upscale banquet/hotel/convention center with supervisory experience.
• Current state-issued health certificate and required immunizations.
• ServSafe certification required.
• Hands-on knowledge of kitchen operations and food prep methods.
• Strong interpersonal, communication, and customer service skills.
• Experience training and mentoring kitchen staff.
• Flexible schedule incl. nights/weekends/holidays.
• Proficient with MS Word, Excel, and Outlook.

Responsibilities

• Supervises line setup, prep, and breakdown activities.
• Oversees buffet, beverage, break, and carving table setups.
• Ensures proper equipment and kitchen supply readiness.
• Assists with inventory, food ordering, and records.
• Organizes employee work schedules for coverage.
• Ensure recipe compliance and portion control.

Skills

Supervisory ability

Organizational skills

Communication skills

Problem-solving

Team leadership

Multitasking

Education

ServSafe certification

Health certificate

Required immunizations

Tools

Microsoft Word

Microsoft Excel

Outlook

Job description

Oak View Group seeks a Sous Chef to support the Executive Chef in daily kitchen operations, ensuring food quality, safety, and presentation. You will supervise staff, manage schedules, and maintain sanitation and inventory in a fast-paced hospitality environment.

The role emphasizes strong organizational and communication skills, mentoring staff, and adherence to recipe specifications while promoting a positive team culture. Evening and weekend hours are typical.