Executive Sous Chef | Full-Time | Rhode Island Convention Center & Amica Mutual Pavilion

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Executive Sous Chef | Full-Time | Rhode Island Convention Center & Amica Mutual Pavilion

Location

US-RI-Providence

Job Post Information* : Posted Date

4 minutes ago (9/9/2026 10:32 AM)

Job ID

2026-34420

Location Name

Rhode Island Convention Center & Amica Mutual Pavilion

Category

Culinary / Kitchen Management

Type

Regular Full-Time

Location : Location

US-RI-Providence

Job Post Information* : External Company Name

Oak View Group

Job Post Information* : External Company URL

https://www.oakviewgroup.com/

Location : Postal Code

02903

Location : Address

One Sabin Street

Job Post Information* : Post End Date

12/4/2026

Oak View Group

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, spanning four continents.

The Executive Sous Chef is responsible for the effective management and operation of the public food culinary team, including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the GM or Executive Chef. The role will oversee the direction of the kitchen's daily activities in accordance with OVG policies and objectives to ensure guest satisfaction, profitability, and a positive, productive, and compliant work environment. The Executive Sous Chef is responsible for assisting the Executive Chef with the overall kitchen operations, including food and labor cost controls. This team member will provide oversight and resolution responsibility for employee performance issues. The Executive Sous Chef must provide a high level of event oversight, culinary proficiency, and operational/personnel support to ensure the smooth running of any assigned event. A critical function of the Executive Sous Chef will be to actively mentor, train, and help employees meet company quality standards and to promote a positive, enthusiastic, and cooperative work environment. This role pays an annual salary of $75,000 - $85,000 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 December 4, 2026.

Ensures budgeted food percentages are achieved through effective control measures, including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures, and waste control for all public food events. Controls labor costs through effective scheduling of Public Foods kitchen staff, cross-training, and development of employees. Ensures that the purchasing and preparation of all food products meet OVG's standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency, and style of concept are maintained. Monitors production of food preparation, ensuring recipe specifications, portion controls, and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary conditions, and quality standards. Manages all line setup, prep, and breakdown activities. Responsible for in-service delegation of tasks to line personnel. Coordinates the storage,