Oak View Group
Oak View Group (OVG) is the world’s leading arena development, management, and hospitality company founded in 2015 by Tim Leiweke and Irving Azoff to disrupt business as usual. As the largest developer of sports and entertainment facilities in the world, OVG prioritizes the way we do business focusing on making long-term investments in our people and our planet. We focus on building a diverse workforce and cultivating an inclusive workplace. Each day our team members around the world and throughout our local communities work together to provide the greatest experience to our fans and partners.
We celebrate and support a strong, transparent, authentic and inclusive culture focused around four core values:
- We treat each other fairly and with respect.
- We act with integrity.
- We have an entrepreneurial spirit.
- We give back to our global community.
More information at OakViewGroup.com, and follow OVG on Facebook, Instagram, Twitter, and LinkedIn.
Overview
The Sous Chef is responsible for providing supportive leadership and supervison along side the Executive Chef. The Sous Chef is responsible for monitoring kitchen activities, expediting orders to ensure quality taste or presentation and taking on additional responsibilities in the Head Chef’s absence to ensure that kitchen staff has proper direction.Planning and preparing menu items utilizing cooking equipment in a fast-paced environment. Portion control, food waste and sanitation are additional areas that the Sous Chef must be aware of while operating in the kitchen.
This role will pay an hourly wage of $25 to $32.00.
For PT roles: Benefits: 401(k) savings plan and 401(k) matching.
About the Venue
PayPal Park – Home to the San Jose EarthQuakes.
Responsibilities
- Responsible for supervision and cordination of the kitchen.
- Assist Exec Chef with menu creation, cost outs, ordering, planning and scheduling.
- Cooking and displaying food which is prepared to order.
- Responsible for maintaining quality and production standards on all menu items. Food must be fresh and of high quality when served to the guests.
- Responsible for portion control and serving temperatures of all products served to guests from assigned kitchen.
- Responsible for cleaning, stocking and restocking of workstations and displays.
- Responsible for operating large-volume cooking equipment such as grills, deep-fat fryers and ovens.
- Ensures that all work areas and equipment are clean, food products are properly stored, utensils are clean and put away and floor is swept and mopped at end of shift. The Sous Chef may check out Cooks before ending their shift to ensure the concession stand, portable cooking carts, and/or kitchens meets cleanliness standards.
- Maintains sanitation, health and safety standards in work areas.
- Must show demonstrated ability to meet the company standard for excellent attendance.
Qualifications
- Extensive on-the-job experience
- 3 years of formal culinary experience or food service management at a busy restaurant, hotel or stadium kitchens
- Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment.
- Ability to speak, read, and write in English.
- Ability to work well in a team-oriented, fast-paced, event-driven environment.
- Possess valid food handling certificate.
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.
EEO
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.