Sous Chef, Club & Suites | Full-Time | Allegiant Stadium

Oak View Group (OVG) is the recognized global leader in venue development, management, and premium hospitality services tailored to the live event industry. Renowned for offering an unmatched 360-degree solution set, OVG manages a collection of world-class owned venues and maintains a prestigious client roster that encompasses some of the most influential and highest-attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions worldwide. With its innovative approach to venue operations and commitment to excellence, Oak View Group has established itself as a pioneer shaping the future of live event experiences globally. As part of its dynamic team, Oak View Group is currently seeking a dedicated and experienced Sous Chef to join the culinary team at Allegiant Stadium. This role is pivotal in maintaining the high standards of food production and service expected across the stadium’s Club and Suite Levels. The Sous Chef assists the Executive Chef in overseeing all culinary operations, ensuring the consistent delivery of high-quality food, and leading kitchen staff with strong leadership and organizational skills. This position demands a passionate culinary professional with a keen eye for detail who thrives in a fast-paced, high-pressure environment. The Sous Chef position at Allegiant Stadium offers an annual salary ranging from $60,000 to $80,000 and is classified as a Full-Time role. The company provides a robust benefits package that includes health, dental, and vision insurance, a 401(k) savings plan with matching contributions, and paid time off encompassing vacation days, sick leave, and 11 holidays. This role will remain open until January 9, 2026, offering candidates a generous application window to join one of the most prestigious live-event organizations in the world. In this role, the Sous Chef will be integral to the smooth operation of the kitchen during events, acting as a communication bridge between the back-of-house and front-of-house teams. The successful candidate will be responsible for enforcing strict sanitation and quality controls, ensuring compliance with all kitchen guidelines and food safety standards, and maintaining proper inventory controls. Coordinating with the lead steward for equipment maintenance and managing event-related set-ups and break-downs are also key responsibilities. The position requires an individual who approaches every guest and employee interaction with a service-oriented mindset, complies with all OVG standards and safety regulations, and possesses thorough knowledge of menu preparation techniques. The Sous Chef will also play a critical role in controlling costs and food budgets while supervising and assisting in food preparation for catering and various departments as needed. Upholding the "Clean as You Go" policy and maintaining sanitation schedules are essential components of the role. Moreover, the Sous Chef will supervise and coordinate kitchen staff to ensure efficient workflow, adherence to recipes and standards, and proper food storage following HACCP regulations. They will carry out supervisory responsibilities in line with company policies, including interviewing, hiring, training, evaluating, and disciplining employees in coordination with Human Resources. This position offers an exciting opportunity for a seasoned culinary professional to contribute to the legacy of Oak View Group and Allegiant Stadium by delivering exceptional culinary experiences in a top-tier live event environment. The role requires not just culinary expertise but also leadership, organizational prowess, and a passion for excellence in hospitality.

• Minimum of 3-5 years of experience as a Sous Chef or similar role
• Culinary degree or equivalent professional experience
• Strong knowledge of culinary techniques, food safety and sanitation practices
• Proven ability to lead and motivate a team
• Excellent organizational and time-management skills
• Ability to work in a fast-paced and demanding environment
• Strong communication and interpersonal skills
• Proficiency in kitchen management software and point-of-sale systems
• ServSafe certification or equivalent
• Ability to work flexible hours including nights, weekends and holidays
• Must maintain local Health Codes and sanitation HACCP
• Results oriented individual with the ability to meet required budgetary goals
• Excellent organizational, planning, communication and interpersonal skills
• Ability to undertake and complete multiple tasks