Sous Chef | Part-Time | Greenville SC Convention Center

Please Enable Cookies to Continue Please enable cookies in your browser to experience all the personalized features of this site, including the ability to apply for a job.

Welcome page

Returning Candidate?

Log back in!

Sous Chef | Part-Time | Greenville SC Convention Center

Location

US-SC-Greenville

Job Post Information* : Posted Date

4 minutes ago (8/26/2026 11:26 PM)

Job ID

2026-34436

Location Name

Greenville SC Convention Center

Category

Culinary / Kitchen Management

Type

Regular Part-Time

Location : Location

US-SC-Greenville

Job Post Information* : External Company Name

Oak View Group

Job Post Information* : External Company URL

https://www.oakviewgroup.com/

Location : Postal Code

29607

Location : Address

1 Exposition Drive

Job Post Information* : Post End Date

11/27/2026

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 $18.00 - $22.00 Benefits for part-time roles: 401(k) savings plan, 401(k) matching. This position will remain open until Nov 27, 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. Train, supervise, and/or oversee the performance of team members as needed. Enhance the overall knowledge and team spirit of the kitchen staff; provide the 3 steps of service. Attend F&B meetings, banquet meetings, and line-ups. Assist in preparing the work schedules for the kitchen crew. 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 area 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 leadership of member/guest complaints at the time they occur. Rectify, practicing service recovery, 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 company and department written mandatory standards of operations, policies and procedures, manuals, memos, oral instructions, etc., all of which go to make up the essential functions of the job. Follow all service department and corporate guidelines and policies as instructed by supervisor, policies, and manuals. the kitchen, and assuring that others are acting safely. Responsible for maintaining good conduct and