Executive Sous Chef: Live Event Kitchen Lead

Oak View Group; South Carolina; On-site; USD 65,000 - 75,000; Full time

Benefits offered by this job

Health, Dental, and Vision Insurance

401(k) Savings Plan

401(k) matching

Paid Time Off

Job summary

Oak View Group is seeking an Executive Sous Chef to lead the public foods culinary team for events and daily operations. You will supervise planning, production, cost controls, and safety compliance, while mentoring staff to deliver high-quality guest experiences.

Reporting to the Executive Chef and GM, you will drive menu development, maintain standards, and ensure readiness during all events. This role demands leadership, clear communication, and a performance-driven mindset in a fast-paced

Qualifications

• 3–5 years of kitchen management in a full-service restaurant or events venue.
• Technical proficiency in food preparation methods.
• Demonstrated ability to develop results-oriented staff through training, evaluation, motivation, coaching, and counseling.
• Strong aptitude for delegating responsibility to meet objectives and achieve results.
• Ability to work with diverse personalities and maintain high standards of service.

Responsibilities

• Manage Public Foods kitchen staff scheduling, cross-training, and development.
• Ensure food cost controls and adherence to budgeted percentages.
• Oversee menu development and ensure quality and consistency.
• Supervise food preparation, safety, sanitation, and cleanliness.
• Provide training and leadership to kitchen staff; foster teamwork.
• Coordinate with Executive Chef and GM for events and operations.

Skills

Kitchen management

Food preparation

Staff training

Cost control

Menu development

Problem solving

Team leadership

Communication

Tools

MS Word

MS Excel

MS Outlook

Job description

Oak View Group is seeking an Executive Sous Chef to lead the public foods culinary team for events and daily operations. You will supervise planning, production, cost controls, and safety compliance, while mentoring staff to deliver high-quality guest experiences.

Reporting to the Executive Chef and GM, you will drive menu development, maintain standards, and ensure readiness during all events. This role demands leadership, clear communication, and a performance-driven mindset in a fast-paced