Banquet Sous Chef | Part-Time | Palm Beach County Convention Center

Banquet Sous Chef | Part-Time | Palm Beach County Convention Center

The Banquet Sous Chef is involved with all aspects of the Banquet Culinary operations, focusing on private events, catering, and special events within the convention center. Operational duties and responsibilities include providing leadership and management of kitchen staff, growing and developing product offerings and menus, and managing.

This role will pay an hourly rate of $25.00 - $28.00.

Benefits for Part-Time roles: 401(k) Savings Plan, 401(k) matching.

This position will remain open until November 27, 2026.

The Palm Beach County Convention Center is a multi-purpose facility in West Palm Beach, Florida, managed by Oak View Group. The Center features a 100,000 square-foot exhibit hall, a 22,000 square-foot ballroom, and 21,000 square feet of flexible meeting space, as well as connecting to the 400-room Hilton West Palm Beach.

Responsibilities

• Provide guidance and direction for all day-to-day event operations.
• Assist in the training, coaching, and development of Banquet Culinary staff.
• Plan and manage the procurement, production, preparation, and presentation of food.
• Ensure that all BOH operations adhere to proper safety and sanitation standards.
• Understand and operate within cost guidelines and targets.
• Maintain complete knowledge of and comply with all departmental policies, procedures, and brand standards.
• Work with the front-of-house team to ensure proper execution of events.
• Organize and help in the service of all activities concerning employee meals and events.
• Ordering, receiving, and proper rotation of food and kitchen goods.
• Responsible for cleanliness and sanitation of individual work area and kitchen as a whole, including equipment, counters, tools, waste areas, etc.
• Consistent preparation and presentation based on overall standards, including portion size, of daily specials, salads, entrees, etc. as applicable per work assignment and as designated by the Executive Chef which are produced within OVG's quality standards guidelines.
• Assist in direct food presentation, production, and control, including all food for all events, which may include breakfast, lunch, and dinner events; special events, etc.
• Coach and teach the team by working side-by-side with them as needed to teach different techniques, prepare new items, etc.
• Supporting Employee Partners and participating in daily and weekly management meetings.
• Perform other tasks as needed or as directed.

Qualifications

• 2-3 years experience working in a fast-paced, high-volume catering or restaurant environment. Previous Sous Chef experience preferred.
• Previous Banquet Culinary experience preferred.
• Ability to work weekdays and weekends, with availability for some morning, noon, and evening shifts on an on-call/event-based schedule.
• Previous leadership and team management experience is desired.
• Must acquire and maintain a ServSafe Food Handlers Card and/or other required compliance trainings.
• Ability to work in a team-oriented, fast-paced, event-driven environment.
• Ability to communicate with employees, co-workers, management staff, and guests in a clear, business-like, and respectful manner that focuses on generating a positive, enthusiastic, and cooperative work environment.
• Knowledge of food safety and sanitation regulations.

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.