Junior Sous Chef | Full-Time | Events by RHC NY

Oak View Group; New York (NY); On-site; USD 70,000 - 75,000; Full time

Job summary

Join the Oak View Group as a Junior Sous Chef and play a key role in managing culinary operations at a premier venue. This full-time position requires culinary expertise and leadership in a dynamic event setting. Successful candidates will exhibit strong interpersonal and managerial skills essential for maintaining high-quality food offerings while adhering to budgetary constraints. Enjoy competitive compensation and comprehensive benefits as part of a diverse and inclusive team dedicated to delivering exceptional live event experiences.

Benefits

Health Insurance

Dental Insurance

Vision Insurance

401(k) Savings Plan

Paid Time Off

Qualifications

• Minimum 3 years culinary experience in a fast-paced kitchen.
• Ability to effectively manage a team and maintain food quality standards.
• Prior culinary education preferred but not required.

Responsibilities

• Assists Executive Chef with fulfilling kitchen record keeping and administrative requirements.
• Responsible for organizing employee work schedules.
• Ensures kitchen staff meet workplace expectations through assistance and training.

Skills

Team Management

Interpersonal Skills

Time Management

Attention to Detail

Problem Solving

Education

High school diploma or GED

Job description

Junior Sous Chef | Full-Time | Events by RHC NY

Join to apply for the Junior Sous Chef | Full-Time | Events by RHC NY role at Oak View Group

Junior Sous Chef | Full-Time | Events by RHC NY

4 days ago Be among the first 25 applicants

Join to apply for the Junior Sous Chef | Full-Time | Events by RHC NY role at Oak View Group

Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet .

Position Summary

In conjunction with the Executive Chef & Chef Team , the Jr. Sous Chef is a key position for the profitable and effective operation of the culinary department. The Jr. Sous Chef will work in conjunction with the Sous Chef & Chef Team in executing production of menu items in the commissary kitchen. Jr. Sous Chef will be tasked with managing/supervising team within the kitchen during daily preparation of high-quality products, while maintaining budgeted food cost by tracking inventory and raw materials. The job of Jr. Sous Chef requires open availability, professional presentation, outstanding interpersonal skills, self-direction and strong management and independent decision-making skills are required .

This role pays an hourly rate of $35.00-$38.00.

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 August 22, 2025.

Responsibilities

• Assists Executive Chef with fulfilling kitchen record keeping and administrative requirements including food inventories and ordering of food products.
• Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas.
• In conjunction with Executive Chef, assists in completion of all employee schedules and attendance documentation within budgeted expectations
• Ensures kitchen staff are aware of work place expectations by providing on-going assistance , training and mentoring to kitchen staff.
• Promote a positive, enthusiastic and cooperative workplace environment by working side by side with staff.
• Assists to ensure quality, consistency and concept are maintained .
• Monitors production of food preparation, ensuring recipe specifications, portion controls, and kitchen timings are met.
• Monitors all food served relative to appearance, temperature, sanitary and quality standards.
• Ensuresall team members and back of house areas maintain proper workplace safety, sanitation, and health standards.
• Monitors the overall effective and successful operation of all back of house functions by supporting the Executive Chef when it comes to planning, execution, and completion of all events and services.
• Assistsin the completion of inventory control as required ensuring that menu planning and execution as well as product selection and rotation is continuouslymonitoredand successfully followed.
• Other duties as assigned by Executive Chef.
  
  

Qualifications

Qualifications

• Minimumof 3yearsculinary experience in fast paced kitchen.
• Minimum of2 years in a similar position with prior experience in managing team members.
• High school diploma or equivalent GED required ,and prior culinary education preferred but not required .
• Ability to maintain any health department requirements and alcohol requirements by the state and/or county.
• Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods.
• Ability to positively interact with diverse personalities, including co-workers, subordinates, guests andpurveyorsin a variety of work situations.
• Must have active listening and effective communication skills.
• Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling.
• Ability to assist others in developing needed skills for effective job performance.
• Ability to positively distribute responsibility to others to meet objectives and achieve desired results.
• Ability to recognize problems and to creatively and expeditiously find solutions .
• Ability to set priorities and use initiative; solid decision-maker.
• Ability to be detail-oriented, multi-task and effectivelyprioritizein a continuously changing environment.
• Ability to be self-directed while working in a team-oriented environment.
• Ability to work a flexible schedule; able and willing to work nights, weekends and long hours.
• Knowledge of and skill in using computer software, including MS Word/ Excel/ Outlook.
  
  

Education And Experience

• Minimum of2-3 years in a similar position with prior experience in managing team members.
• High school diploma or equivalent GED required and prior culinary education preferred but not required .
• Ability to maintain any health department requirements and alcohol requirements by the state and/or county.
• Ability to obtain a national recognized sanitation training achievement.
  
  

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.

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Entertainment Providers

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