Executive Sous Chef | Full-Time | Alerus Center

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.

Position Summary

The Executive Sous Chef is responsible for the effective management and operation of the public food culinary team, including event planning support, scheduling, 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 role will oversee 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. The Executive Sous Chef is responsible for assisting the Executive Chef with the overall kitchen operations, including food and labor cost controls. This team member will provide oversight and resolution responsibility for employee performance issues. The Executive 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 Executive 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 role pays an annual salary of $50,000-$60,000

Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays).

This position will remain open until September 25, 2026.

Responsibilities

• Ensures budgeted food percentages are achieved through effective control measures, including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures, and waste control for all public food events.
• Controls labor costs through effective scheduling of Public Foods kitchen staff, cross-training, and development of employees.
• Ensures that the purchasing and preparation of all food products meet OVG's standards of quality and consistency.
• Responsible for the development of menus, ensuring quality, consistency, and style of concept are maintained.
• Monitors production of food preparation, ensuring recipe specifications, portion controls, and kitchen timings are met.
• Monitors all food served relative to appearance, temperature, sanitary conditions, and quality standards.
• Supervises all line setup, prep, and breakdown activities. Responsible for in-service delegation of tasks to line personnel.
• Coordinates the storage, maintenance, and repair of all kitchen equipment to ensure operational readiness.
• Assists with the delivery and set-up of catered services and food service areas as needed.
• Training and development, including departmental orientation of new employees.
• Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff.
• Maintains a positive and compliant employee relations climate.
• Responsible for staffing, training, evaluation, and counseling of Public Foods kitchen staff.
• Promotes support and communication with the entire staff.
• Positively interacts with front-of-house staff and rapidly solves problems.
• Ensures compliance with health, sanitation, safety, and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff.
• Assists the Executive Chef in fulfilling kitchen record-keeping and administrative requirements, including food inventories and invoicing of food products.
• Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas.
• Promotes teamwork among staff through effective communication, follow-through, and goal setting.
• Leads by example and thorough instruction to effectively obtain quality management of product, service, and philosophy of concept.
  
  

Qualifications

• Minimum of 3–5 years of experience as a Sous Chef or in kitchen management within a full-service restaurant or events venue
• High school diploma or equivalent required; Culinary school graduate strongly preferred
• Valid Health & Sanitation Card per state requirements
• Foodservice management certification as required by state regulations
• Eligibility to obtain and maintain certification in a nationally recognized sanitation program
• Must maintain a current food handler's card and alcohol service permit if required by state or local law
• Strong knowledge of food preparation methods with demonstrated technical proficiency
• Proven ability to manage kitchen operations and meet projected food and labor cost targets
• Experience with employee scheduling in a hospitality environment
• Proficiency in Microsoft Office (Word, Excel, Outlook)
• Demonstrated ability to lead, train, coach, and develop staff to achieve results
• Strong delegation skills to effectively meet operational objectives
• Ability to work collaboratively with diverse teams, including staff, guests, vendors, and leadership
• Effective communication and active listening skills
• Professional appearance and presentation required
• Strong organizational skills with the ability to set priorities and take initiative
• Proven problem-solving ability with a focus on timely, creative solutions
• High attention to detail and ability to multitask in a fast-paced, changing environment
• Ability to stand and walk for extended periods
• Capable of working in environments with temperature changes, dust, fumes, or gases
• Ability to climb ladders, squat, kneel, reach, and grasp
• Ability to push, pull, twist, and bend regularly
• Must be able to lift, carry, push, and pull heavy objects occasionally
• Requires visual, auditory, and verbal communication abilities
• Must adhere to a weekly schedule with flexibility to meet business needs
• Availability to work evenings, weekends, holidays, and extended hours as required
  
  

Strengthened by our Differences. United to Make a Difference

At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds.

Equal Opportunity Employer

Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.