Sous Chef | Part-Time | PeoplesBank Arena

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Sous Chef | Part-Time | PeoplesBank Arena

Location

US-CT-Hartford

Job Post Information* : Posted Date

4 minutes ago (9/4/2026 5:02 PM)

Job ID

2026-34664

Location Name

PeoplesBank Arena

Category

Culinary / Kitchen Management

Type

Regular Part-Time

Location : Location

US-CT-Hartford

Job Post Information* : External Company Name

Oak View Group

Job Post Information* : External Company URL

https://www.oakviewgroup.com/

Location : Postal Code

06103

Location : Address

One Civic Center Plaza

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 part-time Sous Chef will assist the Executive Chef in all aspects of the main, grill, and/or banquet kitchens (i.e., ordering, scheduling, sanitation, maintenance, employee development, and performance reviews). This role pays an hourly rate of $24.00 - $27.00. Benefits for Part-Time roles: 401(k) Savings Plan, 401(k) matching. This position will remain open until December 4, 2026.

Responsible for proper preparation, excellence of product, profit, and labor cost. Organize and help in the service of all activities, 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 quality standards guidelines. Enhance the overall knowledge and team spirit of the kitchen staff; provide the 3 steps of service. To attend F&B meetings, banquet meetings, and line-ups. Prepare work schedules for the kitchen crew and monitor payroll costs and Kronos reports as requested. Ordering, receiving, and proper rotation of food and kitchen goods. Menu development for special requests 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. Assist fellow employees, members, and guests to ensure delivery of the 3 steps of service without being directed. Be aware of team members and the environment and participate as a member of the team. Notify the 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. Follow all service department and corporate guidelines, policies, and manuals for the kitchen, while ensuring that others are acting safely. Responsible for maintaining good conduct and safe working habits in all areas, including attending daily line-ups and participating as requested. Wearing a clean and neat uniform that follows venue uniform standards daily.

2-3 years as a lead line cook is preferred. Culinary school graduates preferred. Must possess or be willing to obtain a Health & Sanitation Card. Ability to communicate and follow instructions. Must be comfortable working in a fast-paced indoor environment. Ability to multi-task