Lead Sous Chef – Premium Venue Culinary Ops

Oak View Group; Macon (GA); On-site; USD 31,684 - 37,195; Part time

Benefits offered by this job

401(k) savings plan

401(k) matching

Job summary

Oak View Group is seeking a hands-on Sous Chef to support Executive Chefs across concession kitchens, premium hospitality areas, and catering for the Macon Centreplex. You will lead food production, ensure quality standards, train staff, and manage kitchen operations during events in a fast-paced setting.

The role requires 1–2+ years of culinary experience with some supervisory experience, strong knowledge of food safety, and the ability to lead in high-volume environments.

Qualifications

• 1–2+ years of culinary experience in high-volume operations.
• Some supervisory or leadership experience required.
• Strong knowledge of food preparation techniques, food safety standards, and kitchen operations.
• Experience with banquet, catering, and large-scale event production preferred.
• Ability to lead and motivate kitchen staff in a fast-paced environment.

Responsibilities

• Oversee the preparation, cooking, presentation, and service of all food items to ensure consistency, quality, and guest satisfaction.
• Ensure recipes, portion sizes, presentation standards, and production procedures are followed at all times.
• Prepare and execute daily specials, banquet menus, catering functions, premium hospitality offerings, employee meals, and special event menus.
• Lead line-ups, pre-event meetings, and operational briefings to align staff.
• Coordinate food production timelines to ensure events are executed efficiently and on schedule.
• Monitor food costs, waste, and labor expenses to support budgetary goals.
• Attend food and beverage meetings, banquet meetings, planning sessions, and operational reviews.

Skills

Culinary experience

Supervisory experience

Food safety

Banquet/catering

Team leadership

Education

ServSafe Certification

Job description

Oak View Group is seeking a hands-on Sous Chef to support Executive Chefs across concession kitchens, premium hospitality areas, and catering for the Macon Centreplex. You will lead food production, ensure quality standards, train staff, and manage kitchen operations during events in a fast-paced setting.

The role requires 1–2+ years of culinary experience with some supervisory experience, strong knowledge of food safety, and the ability to lead in high-volume environments.