Sous Chef | Part-Time | Steven Tanger Center for the Performing Arts

Oak View Group (OVG) is the global leader in premium live entertainment infrastructure and services, with a platform spanning venue development and end-to-end capabilities across venue management, hospitality, and sponsorship sales. Founded in 2015, the company serves a collection of seven world‑class owned venues and a client roster of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions across four continents. Position Summary Part‑time Sous Chef will assist the Executive Chef in all aspects of the main, grill, and/or banquet kitchens, including ordering, scheduling, sanitation, maintenance, employee development, and performance reviews. Hourly rate: $19.00 – $22.00. This position will remain open until October 16, 2026. Benefits for Part‑Time roles: 401(k) Savings Plan and 401(k) matching. Responsibilities Responsible for proper preparation, excellence of product, profit, and labor cost. Organize and help in the service of all activities, employee meals, and private dining rooms. Consistent preparation and presentation based on overall standards, including portion size, for daily specials, salads, entrees, etc., as designated by the Executive Chef. To train, supervise, and/or performance manage employees when needed. Enhance the overall knowledge and team spirit of the kitchen staff; provide the three steps of service. To attend F&B meetings, banquet meetings, and line‑ups. Prepare work schedules for the kitchen crew and monitor payroll costs and Kronos reports as requested. Ordering, receiving, and proper rotation of food and kitchen goods. Menu development for special requests by a member or the Executive Chef. Responsible for expediting at any meal period and ensuring proper quality, portioning, and presentation. Adhere to all cleaning schedules and duties set up by the Executive Chef. Responsible for cleanliness and sanitation of individual work area and kitchens, including equipment, counters, tools, waste areas, etc. Assist fellow employees, members, and guests to ensure delivery of the three steps of service without being directed. Be aware of team members and the environment and participate as a member of the team. Notify supervisor of member/guest complaints at the time they occur, rectify, and practice service recovery as soon as possible. Interact with members/guests professionally, helping them with changes and last‑minute requests as needed. Because of the fluctuating demands of the company's operation, may be required to perform a multitude of different functions; expected to help others when the occasion arises. Adhere to all the various company and department written mandatory standards of operations, policies, and procedures. Follow all service department and corporate guidelines and policies as instructed by supervisor. Responsible for maintaining good conduct and safe working habits in all areas, including attending daily line‑ups and participating as requested. Wearing a clean and neat uniform that follows venue uniform standards daily. Qualifications 2–3 years as a lead line cook. Prefer culinary training. Health & Sanitation Card. Ability to communicate and follow instructions. Indoor environment, fast pace. Culinary School graduates preferred. Ability to multi‑task and work at an efficient pace to keep up with business needs. Ability to follow instructions well as directed. 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. #J-18808-Ljbffr Oak View Group