Overview

The Sous Chef assists the Executive Sous Chef and Executive Chef in overseeing daily culinary operations across concession kitchens, premium hospitality areas, suites, catering services, banquets, and special events within the Amphitheater, Coliseum, and Auditorium. This position is responsible for supporting food production, maintaining quality standards, supervising kitchen staff, ensuring food safety compliance, and contributing to the successful execution of all culinary services.

The ideal candidate is a hands-on culinary leader with strong organizational skills, a passion for food quality, and the ability to perform effectively in a fast-paced, event-driven environment.

This role pays an hourly rate of $23.00-$27.00.

Benefits for part-time roles: 401(k) savings plan, 401(k) matching.

This position will remain open until September 25, 2026.

Responsibilities

• Oversee the preparation, cooking, presentation, and service of all food items to ensure consistency, quality, and guest satisfaction.
• Ensure recipes, portion sizes, presentation standards, and production procedures are followed at all times.
• Prepare and execute daily specials, banquet menus, catering functions, premium hospitality offerings, employee meals, and special event menus.
• Assist in planning and executing catering events, banquets, VIP hospitality functions, backstage catering, suites, and premium dining experiences.
• Coordinate food production timelines to ensure events are executed efficiently and on schedule.
• Monitor food quality, freshness, taste, appearance, and temperature throughout all stages of production and service.
• Serve as lead cook and expeditor during meal periods, events, and peak service times to ensure efficient kitchen operations.
• Assist with training, coaching, supervising, and motivating culinary team members.
• Promote a positive and productive team environment focused on excellence, accountability, and guest service.
• Monitor employee performance and provide feedback to support professional development.
• Assist with performance evaluations and disciplinary actions when necessary.
• Lead by example in demonstrating professionalism, teamwork, and adherence to company standards.
• Participate in daily line-ups, pre-event meetings, and operational briefings.
• Assist with ordering, receiving, and inventory management of food products, supplies, and kitchen equipment.
• Ensure proper storage, labeling, dating, and rotation of food products using FIFO procedures.
• Monitor food costs, waste, and labor expenses to support budgetary goals.
• Assist the Executive Chef in maintaining inventory records and controlling product loss.
• Attend food and beverage meetings, banquet meetings, planning sessions, and operational reviews.
• Ensure all kitchen equipment, workstations, storage areas, and preparation surfaces are properly cleaned and maintained.

Qualifications

• Minimum 1–2 years of culinary experience in restaurants, hotels, catering, stadiums, arenas, entertainment venues, or high-volume food service operations.
• Some previous supervisory or leadership experience required.
• Strong knowledge of food preparation techniques, food safety standards, and kitchen operations.
• Experience with banquet, catering, and large-scale event production preferred.
• Ability to lead and motivate kitchen staff in a fast-paced environment.
• Strong organizational, communication, and time-management skills.
• Proficiency in inventory management, food costing, and kitchen scheduling preferred.
• ServSafe Food Handlers Certification preferred or required within a specified timeframe.
• Ability to work evenings, weekends, holidays, and event-driven schedules.