Sous Chef | Part-Time | Congressman Solomon P. Ortiz International Center

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Sous Chef | Part-Time | Congressman Solomon P. Ortiz International Center

Location

US-TX-Corpus Christi

Job Post Information* : Posted Date

24 minutes ago (9/9/2026 5:00 PM)

Job ID

2026-34738

Location Name

Congressman Solomon P. Ortiz International Center

Category

Culinary / Kitchen Management

Type

Regular Part-Time

Location : Location

US-TX-Corpus Christi

Job Post Information* : External Company Name

Oak View Group

Job Post Information* : External Company URL

https://www.oakviewgroup.com/

Location : Postal Code

78401

Location : Address

402 Harbor Dr

Job Post Information* : Post End Date

12/11/2026

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 Sous Chef , along with the Executive Chef, will be overseeing 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. Responsible for assisting the Executive Chef with the overall kitchen operations, including food and labor cost controls. The Sous Chef assists the Executive Chef in the effective supervision and operation of the culinary team, including event planning support, 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 Sous Chef will communicate any employee issues to the Executive Chef and GM; however, they will not control any conflict resolution or documentation. The 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 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 is a key position for the effective and profitable operation of the business. The Sous Chef must maintain excellent attendance and be available to work a variable event-driven schedule, which is for evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, and self-direction are required. This role will pay an hourly rate of $21.00 - $24.00. Benefits for Part-Time roles: 401(k) savings plan and 401(k) matching. This position will remain open until December 11, 2026.

Responsible for the supervision of the daily activities of all team members in assigned kitchen units. Develop and initiate training and ongoing development for all culinary team members. Oversight of all culinary operations on event-based days as well as prep days. Supervises all line setup, prep, and breakdown activities. Responsible for in-service delegation of tasks to line personnel. Supervises all buffet, beverage, break, and carving table set-up and breakdown. Responsible for the setup of all equipment necessary for the above-mentioned areas, including but not limited to chaffing dishes, sternos, china, serving ware, silverware, bowls and platters, heating lamps, and cutting boards Assists the Executive Chef with fulfilling kitchen record-keeping and administrative requirements,