Executive Sous Chef: Event Kitchen Leader & Cost Control

Oak View Group; University Park (TX); On-site; USD 80,000 - 90,000; Full time

Benefits offered by this job

Health, Dental and Vision Insurance

401(k) Savings Plan with matching

Paid Time Off (vacation, sick days, 11

Holiday benefits

Job summary

Oak View Group is seeking an Executive Sous Chef to lead the Public Foods kitchen operations, oversee event support, and mentor culinary staff in a fast-paced venue setting. You will manage food preparation, production, pricing, and safety in alignment with OVG policies to drive guest satisfaction and profitability.

You will work closely with the Executive Chef on labor control, menu development, and ensuring quality standards across all events, while fostering a positive, compliant work

Qualifications

• 3-5 years of kitchen management experience in a full-service restaurant or events venue.
• Technical proficiency and knowledge of food preparation methods.
• Strong interpersonal skills with diverse personalities.
• Proven ability to train, evaluate, motivate, coach, and counsel staff.
• Experience supporting others in skill development.
• Strong delegation, problem-solving, and organizational skills.
• Able to work nights, weekends, and extended hours.
• Current sanitation certification and food handler's card (if required).

Responsibilities

• Ensure budgeted food percentages through control measures, including portion controls, kitchen timings, inventory rotation, receiving and storage procedures, waste control for all public food events.
• Control labor costs through effective scheduling of Public Foods kitchen staff, cross-training, and development of employees.
• Ensure that purchasing and preparation of all food meet quality and consistency standards.
• Develop menus, ensuring quality, consistency, and concept style are maintained.
• Monitor production of food preparation to meet recipe specifications and timing.
• Monitor all food served for appearance, temperature, sanitary conditions, and quality standards.
• Manage line setup, prep, and breakdown activities; delegate tasks to line staff.
• Coordinate storage, maintenance, and repair of kitchen equipment.
• Assist with delivery and set-up of catered services and food service areas as needed.
• Provide training and orientation for new employees; lead and motivate staff.
• Maintain positive employee relations and teamwork; encourage empowerment.
• Ensure compliance with health, sanitation, safety, and employment regulations.
• Assist Executive Chef with inventories and invoicing; organize staff schedules and coverage.
• Promote communication and collaboration across front-of-house and kitchen teams.
• Lead by example to achieve high-quality product, service, and concept execution.

Skills

Kitchen management

Food preparation

Staff development

Training & coaching

Problem solving

Communication

Multitasking

Team leadership

Staff scheduling

Tools

MS Word

MS Excel

Outlook

Job description

Oak View Group is seeking an Executive Sous Chef to lead the Public Foods kitchen operations, oversee event support, and mentor culinary staff in a fast-paced venue setting. You will manage food preparation, production, pricing, and safety in alignment with OVG policies to drive guest satisfaction and profitability.

You will work closely with the Executive Chef on labor control, menu development, and ensuring quality standards across all events, while fostering a positive, compliant work