Executive Sous Chef: Live-Event Culinary Leader

Oak View Group; University Park (TX); On-site; USD 75,000 - 85,000; Full time

Benefits offered by this job

Health benefits

401(k)

Paid time off (vacation/sick/holidays)

Job summary

Oak View Group is seeking an Executive Sous Chef to lead the Public Foods kitchen for events and daily operations. The role emphasizes hands-on culinary management, staff development, cost control, and adherence to safety standards.

This full-time position offers competitive compensation and benefits. The Executive Sous Chef reports to the Executive Chef and collaborates across food service operations to ensure guest satisfaction and efficient kitchen performance.

Qualifications

• 3–5 years of kitchen management experience in a full-service restaurant or events venue.
• Technical proficiency and knowledge of food preparation methods.
• Ability to interact positively with diverse personalities including staff, guests, and purveyors.
• Proven capacity to develop results-oriented staff through training, evaluation, motivation, coaching.
• Experience supporting others in developing job skills.
• Strong delegation to meet objectives and achieve results.
• Problem-solving skills with timely solutions.
• Excellent organizational skills and ability to multitask in a changing environment.
• Ability to work independently and as part of a team.
• Flexibility to work varied schedules, including nights, weekends, and extended hours.
• Eligibility to obtain sanitation certification.
• Active listening and effective communication.
• Experience maintaining cost controls and meeting projected costs.
• Professional appearance and presentation.
• Proficiency with MS Word/Excel/Outlook.
• Possession of food handler’s card and, if required, alcohol service permit.
• Knowledge of employee scheduling in a hospitality setting.

Responsibilities

• Ensures budgeted food percentages through control measures including portion controls and inventory rotation.
• Controls labor costs through scheduling, cross-training, and staff development.
• Ensures purchasing and preparation meet quality and consistency standards.
• Develops menus maintaining quality, consistency, and concept style.
• Monitors production, recipes, portion controls, and kitchen timings.
• Monitors food appearance, temperature, sanitation, and quality standards.
• Manages line setup, prep, and breakdown; delegates tasks to line staff.
• Coordinates storage, maintenance, and repair of kitchen equipment.
• Assists with catering setup and service delivery as needed.
• Provides training and departmental orientation for new employees.
• Leads and supports kitchen staff; maintains positive morale and teamwork.
• Maintains compliant employee relations and communicates standards.
• Fulfills kitchen record-keeping, inventories, and invoicing requirements.

Skills

Kitchen management

Food prep methods

Interpersonal skills

Staff development

Coaching

Delegation

Problem solving

Organizational skills

Attention to detail

Teamwork

Flexible schedule

Sanitation certification

Active listening

Cost control

Professional appearance

MS Office

Food handler card

Scheduling knowledge

Tools

MS Word/Excel/Outlook

Job description

Oak View Group is seeking an Executive Sous Chef to lead the Public Foods kitchen for events and daily operations. The role emphasizes hands-on culinary management, staff development, cost control, and adherence to safety standards.

This full-time position offers competitive compensation and benefits. The Executive Sous Chef reports to the Executive Chef and collaborates across food service operations to ensure guest satisfaction and efficient kitchen performance.