Sous Chef, Club & Suites | Full-Time | Allegiant Stadium

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.

Overview

The Sous Chef, Clubs & Suites is a key member of the culinary team at Allegiant Stadium, responsible for assisting the Executive Chef in managing all aspects of food production and service in their assigned Club or Suite Level. This role demands a passionate and experienced culinary professional with strong leadership skills, a keen eye for detail, and the ability to thrive in a fast-paced, high-pressure environment. The Sous Chef will oversee kitchen operations, manage staff, and ensure the consistent delivery of high-quality food across all stadium food service areas in the Club and Suite areas.

 

This role pays an annual salary of $60,000 to $80,000

 

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 October 1,2025

Responsibilities

• Provides a two-way line of communication between BOH & FOH during events, expediting food to events
• Enforces sanitation and quality controls of food standards for Club and Suites
• Sets all kitchen guidelines are being followed by staff at all times
• Responsible for delivering food and labor goals set by the General Manager and Executive Chef
• Maintains proper inventory controls
• Coordinate with the lead steward to ensure maintenance of all kitchen equipment, event set ups & break downs are in line with event needs
• Approach all encounters with guests and employees in a friendly and service-oriented manner
• Always comply with OVG standards and regulations to encourage safe and efficient facility operations
• Have thorough working knowledge of menus and preparation skills required to produce food according to facility standards
• Assist in controlling costs by maintaining food cost within budgeted guidelines as determined by the Executive Chef
• Ensure the completion of necessary food and station preparations prior to events in order to ensure that guests are served promptly and efficiently
• Supervises and assists in the food preparation for Catering, as well as other depts as required, following specifications of Banquet Event Orders. Ensures banquet items are completed on time and check with Director of Suites or Director of Clubs for time, cover count or any other changes
• Maintains the “Clean as You Go” policy. Be responsible for maintaining the sanitation and cleaning schedule of the kitchen. Keeps all storage areas neat, orderly, and clean
• Supervise and assist with the breakdown of commissary kitchens / concessions stands / concession spaces and kitchen line, ensuring proper storage of food and equipment at the end of each meal period following HACCAP regulations
• Supervise and coordinate kitchen staff, ensuring efficient workflow and adherence to recipes and standards.
• Performs other duties as assigned

Supervisory Responsibilities

Carries out supervisory responsibilities in accordance with OVG policies and applicable laws. Responsibilities include interviewing, hiring and training employees as well as planning, assigning and directing work, appraising performance, rewarding, disciplining employees in conjunction with Human Resources.

 

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

Education and/or Experience

• Minimum of 3-5 years of experience as a Sous Chef or similar role, preferably in a high-volume environment such as a stadium, hotel, or large restaurant.
• Culinary degree or equivalent professional experience.
• Strong knowledge of culinary techniques, food safety, and sanitation practices.
• Proven ability to lead and motivate a team.
• Excellent organizational and time-management skills.
• Ability to work in a fast-paced and demanding environment.
• Strong communication and interpersonal skills.
• Proficiency in kitchen management software and point-of-sale systems.
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