Executive Sous Chef Atlantic Convention Center & Boardwalk Hall

Overview

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.

The Executive Sous Chef is responsible for assisting the Executive Chef, maintaining the standards of OVG Hospitality. In addition, monitors all food served relative to appearance, temperature, sanitary and quality standards.

As Executive Sous Chef, provide direct management oversight of the daily operations across two kitchen locations as well as all concessions operations. With the support of the team, you are responsible for ensuring guest satisfaction by delivering high-quality menu offerings that meet both culinary standards and budgetary goals. This role demands a high level of culinary expertise and operational leadership, including daily oversight of food outlets and events, while also offering consistent support to kitchen personnel to ensure seamless execution and excellence in service.

The Executive Sous Chef must maintain excellent attendance and be available to work events as scheduled per business needs.

This role pays an annual salary of $65,000

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 September 26, 2025.

Menu Development & Quality Control

• Responsible for developing and maintaining all menus, seasonally, ensuring consistency, quality, and adherence to OVG Hospitality standards.
• Food ordering for Concessions as well as Catering as per pars set per event.
• Monitors food production to ensure proper recipe execution, portion control, and adherence to kitchen timing standards.
• Oversees food presentation, temperature, and sanitation to ensure all dishes meet appearance and quality benchmarks.
• Ensure all BEO’s are posted for all events, including prep list and stations set up.

Cost Control & Operational Efficiency

• Ensures food cost percentages remain within budget through strict controls on portioning, inventory rotation, waste management, purchasing, and storage procedures.
• Implements effective kitchen security and food receiving practices.

Regulatory Compliance & Safety

• Enforces compliance with all health, sanitation, safety, and labor regulations.
• Consistently communicates and reinforces operational standards with culinary staff.

Team Leadership & Staff Development

• Manages, mentors, and develops full-time and part-time culinary staff.
• Oversees staffing decisions to include hiring, coaching, and terminations written and verbal.
• Establishes clear workplace expectations and provides continuous training, coaching, and feedback through hands-on leadership and documented performance reviews.
• Understanding of Union contract

Scheduling, Labor & Administrative Duties

• Manages scheduling and labor tracking through ADP Time Saver for both Kitchen and Utility departments.
• Oversee daily and weekly sign-off on schedules to ensure labor efficiency and compliance.
• Prepares and submits weekly lights out schedule to facilities department weekly as per events.
• Conducts monthly inventory at both locations and maintains accurate inventory records.
• Complete forecasted labor reports before every function to ensure labor cost budgeted percentages are met.

Purchasing & Budget Oversight

• Creates and tracks purchase orders using the internal PO system, ensuring items are sourced only from approved vendors.
• Maintains an up-to-date recipe book to ensure cost accuracy per menu item.
• Cross-Departmental Communication
• Coordinates with the Catering Sales department to align food offerings with event budgets, labor needs, and equipment requirements.
• Communicates regularly with department heads to maintain a safe and efficient kitchen environment.

Reporting Structure

• Reports directly to the Executive Chef and provides regular updates on kitchen operations, staffing, and food and labor costs.

• Education:
  
  Minimum of a 2-year Culinary Arts degree required.
• Language:
  Fluent in English with the ability to read, write, and communicate effectively. Spanish proficiency is an added asset and contributes to stronger team communication and guest interaction in bilingual environments.
• Communication:
  Strong verbal and written communication skills; must be able to interact professionally with staff, coworkers, management, and guests to promote a positive and cooperative work environment.
• Certifications:
  
  Valid food handling certification (Serv Safe required).
• Training:
  Ability to effectively train culinary staff in kitchen techniques, food preparation, safety, and sanitation.
• Culinary Knowledge:
  • Proficient in hot food production, including preparation of stocks, soups, and sauces…