Sous Chef | Full-Time | Santander Arena

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

The Sous Chef is responsible for assisting the Executive Chef in effectively managing the back-of-house operations and will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards. The Sous Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment.

This is a key position for the effective and profitable operation of the business. The employee must maintain excellent attendance and be available to work a variable event-driven schedule which includes evenings, holidays, and weekends. Open availability, professional presentation, outstanding interpersonal skills, self-direction and strong management and independent decision-making skills are required.

This role will pay an annual salary of $49,000-$55,000.

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 July 31, 2025.

About the Venue

Santander Arena, located in downtown Reading, Pennsylvania, is a versatile venue that serves as the home arena for the Reading Royals, the ECHL affiliate of the Philadelphia Flyers. The Santander Arena has hosted an array of live events including concerts, Disney on Ice, and other family friendly events attracting hundreds of thousands of visitors annually.

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 workplace 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 Executive Chef 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.
• Ensures all 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.
• Assists in the completion of inventory control as required ensuring that menu planning and execution as well as product selection and rotation is continuously monitored and successfully followed.
• Other duties as assigned by Executive Chef.

Qualifications

• Minimum of 3 years culinary experience in fast paced kitchen.
• Minimum of 2 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 and purveyors in 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 effectively prioritize in 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 of 2-3 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.