Sous Chef | Part-Time | CURE Insurance Arena

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Sous Chef | Part-Time | CURE Insurance Arena

Location

US-NJ-Trenton

Job Post Information* : Posted Date

3 minutes ago (9/17/2026 8:48 AM)

Job ID

2026-34925

Location Name

CURE Insurance Arena

Category

Food & Beverage Management

Type

Regular Part-Time

Location : Location

US-NJ-Trenton

Job Post Information* : External Company Name

Oak View Group

Job Post Information* : External Company URL

https://www.oakviewgroup.com/

Location : Postal Code

08611

Location : Address

81 Hamilton Avenue

Job Post Information* : Post End Date

12/18/2026

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 part-time Sous Chef assists the Executive Chef in supervising the daily operations of the kitchen, ensuring the consistent preparation and presentation of high-quality food while maintaining the highest standards of food safety, sanitation, and guest service. This position helps supervise and train kitchen staff, supports menu execution and development, maintains inventory and food costs, and ensures efficient kitchen operations during banquets and special events. The Sous Chef leads by example, fosters a collaborative team environment, and is committed to delivering exceptional culinary experiences while upholding OVG's service standards and operational excellence. This role pays an hourly rate of $24.00. Benefits for Part-Time Roles: 401(k) Savings Plan and 401(k) Matching. This position will remain open until December 18, 2026.

Responsible for proper preparation, excellence of product, profit, and labor cost. Organize and help in the service of all activities concerning à la carte, employee meals, and private dining rooms. 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 Executive Chef which are produced within OVG's quality standards guidelines. Train, supervise, and coach kitchen staff as needed. Enhance the overall knowledge and team spirit of the kitchen staff. Attend F&B meetings, banquet meetings, and line-ups. Assist with preparing the work schedules for the kitchen crew and monitor payroll costs and reports as requested. Ordering, receiving, and proper rotation of food and kitchen goods. Menu development for the à la carte and banquet menus and any other special request by a member or the executive chef. Responsible for expediting at any meal period and ensuring proper quality, portioning, and presentation. Adhere to all cleaning schedules and duties set up by the executive chef. Responsible for cleanliness and sanitation of individual work areas and kitchens, including equipment, counters, tools, waste areas, etc. Be aware of team members and the environment and participate as a member of the team. Notify Executive Chef of member/guest complaints at the time they occur. Rectify, practice service recovery, and address any complaints as soon as possible. Interact with members/guests professionally, helping them with changes and last-minute requests as needed. Help others when the occasion arises, just as other employee partners are expected to help you. Accordingly, you may be expected to perform other tasks as needed or as directed. Adhere to all the various