Banquet Sous Chef | Full-Time | Mass Mutual Center

Oak View Group; Springfield (MA); On-site; USD 34,000 - 41,000; Full time

Benefits offered by this job

Health Insurance

Dental Insurance

Vision Insurance

401(k) Savings Plan

401(k) matching

Paid Time Off

Job summary

Oak View Group seeks a Banquet Sous Chef to lead culinary operations for private events, catering, and special occasions. You will manage kitchen staff, develop offerings, and drive profitability of food items at OVG venues.

The role emphasizes leadership in a fast-paced environment with a focus on event execution, safety, and quality standards across daily operations and private dining experiences.

Qualifications

• 2-3 years as a lead line cook.
• Culinary training is preferred.
• Health & Sanitation Card required or obtainable.
• Ability to communicate and follow detailed instructions.
• Must be able to lift heavy objects and stand for long hours.

Responsibilities

• Provide guidance and direction for all day-to-day event operations
• Plan and supervise procurement, production, preparation, and presentation of food
• Ensure BOH operations adhere to safety and sanitation standards
• Understand and operate within cost guidelines and targets
• Maintain knowledge of departmental policies and brand standards
• Work with the front-of-house team to ensure proper event execution
• Organize and assist in service of all ala carte, employee meals, and private dining rooms
• Ordering, receiving, and rotation of food and kitchen goods
• Maintain cleanliness and sanitation of work areas and kitchen
• Ensure consistent preparation and presentation based on standards
• Complete daily/weekly/monthly management duties and inventory documentation
• Assist in menu design and direct food presentation and control
• Coach and train team and participate in management meetings
• Assist others as needed and perform other tasks as directed
• Adhere to all company policies and procedures

Skills

Leadership

Communication

Fast-paced environment

Education

Culinary training

Job description

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.

Position Summary

The Banquet Sous Chef is involved with all aspects of the culinary operations, focusing on private events, catering, and special events. Operational duties and responsibilities include providing leadership and management of kitchen staff, growing and developing product offerings and menus, and managing profitability of food items.

This role pays an hourly rate of $25.00 - $30.00

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.

Responsibilities

• Provide guidance and direction for all day-to-day event operations
• Plan and supervise the procurement, production, preparation, and presentation of food
• Ensure that all BOH operations adhere to proper safety and sanitation standards
• Understand and operate within cost guidelines and targets
• Maintain complete knowledge of and comply with all departmental policies, procedures, and brand standards
• Work with the front‑of‑house team to ensure proper execution of events
• Organize and help in the service of all activities concerning ala carte, employee meals, and private dining rooms
• Ordering, receiving, and proper rotation of food and kitchen goods.
• Responsible for cleanliness and sanitation of individual work areas and the kitchen as a whole, including equipment, counters, tools, waste areas, etc.
• 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 Executive Chef which are produced within OVG's quality standards guidelines.
• Complete daily, weekly, and monthly management administrative duties, including operations reports, financial documentation, standard operating procedures, safety and sanitation checklists, and ordering and inventory documentation
• Assist in menu design and direct food presentation, production, and control, including all food for all events, which may include breakfast, lunch, and dinner events; private events; weddings; amenities; special events; etc.
• Coach and train the team by working side‑by‑side with them as needed to teach different techniques, prepare new items, etc.
• Supporting Employee Partners and participating in daily and weekly management meetings
• Help others when the occasion arises, just as other Employee Partners are expected to help you. Accordingly, you may be expected to perform other tasks as needed or as directed.
• Adhere to all of the various company‑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.

Qualifications

• 2-3 years as a lead line cook. Supervisor experience is preferred.
• Culinary training is preferred.
• Must possess or be able to obtain a Health & Sanitation Card.
• Ability to communicate and follow detailed instructions.
• Must be comfortable working in a fast‑paced indoor environment,
• Must be able to lift/carry/push/pull heavy objects on occasion.
• Ability to stand and walk for extended periods.
• Must be able to squat/kneel, reach, grasp, twist/bend, and fold/unfold as needed.

Strengthened by our Differences. United to Make a Difference

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 our people, improves our service, and raises our excellence. 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.

Equal Opportunity Employer

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.