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 Sous Chef will be the second in command in our kitchen, following our Director of Culinary Services specifications and guidelines. They will be responsible for managing all aspects of the assigned kitchen and its personnel, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with OVG standards. The successful candidate will employ their culinary and managerial skills to maintain and enhance our customers' satisfaction. The Sous Chef is responsible for developing and executing culinary solutions to meet production, presentation, and service standards.

This role will pay a salary of $55,000 to $75,000.

Benefits for FT roles include health, dental, and vision insurance, a 401(k) savings plan with matching, and paid time off (vacation days, sick days, and 12 holidays).

This position will remain open until December 31, 2024.

About The Venue: McCormick Place, located in downtown Chicago, is the largest and most flexible convention center in North America. With over 2.6 million square feet of exhibition space, the campus proudly hosts some of the world's largest and most prestigious conventions, meetings, and trade shows, welcoming approximately 3 million visitors to Chicago every year.

Responsibilities include reporting to and supporting our Director of Culinary Services in overseeing the culinary team for daily operations and special events, ensuring that OVG standards are maintained at a superior level, managing associates, training, and development of all associates, and maintaining and managing union culinary and stewarding personnel to meet labor and production objectives. The Sous Chef will also oversee and maintain all costs, including labor and food cost, to ensure they are within budgeted guidelines.

In addition, the Sous Chef will ensure proper culinary standards and techniques are in place for the preparation of food items, coach employees, develop and maintain effective client and guest rapport, and support the company's sustainability objectives and goals.

Qualifications include a culinary degree preferred or at least 3 years of related experience in a culinary management role, previous experience in special events, hospitality, or catering, and the ability to maintain effective client and customer rapport. Strong communication and organizational skills are a must, along with the ability to work in a collaborative team dynamic.

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.

• Health, Dental, and Vision insurance.
• 401(k) savings plan with matching.
• Paid time off including vacation days, sick days, and 12 holidays.

• Culinary degree preferred or at least 3 years of related experience in a culinary management role.
• Previous experience in special events, hospitality, or catering.
• Experience overseeing unionized employees in a leadership role preferred.
• Advanced knowledge of principles and practices within the food profession.
• Excellent communication and organizational skills.
• Ability to work in a collaborative team dynamic.
• Must be able to lift, carry, push, and pull up to 50 lbs.
• Ability to stand for extended periods of time.
• Must be able to work a flexible schedule including evenings, weekends, and holidays.