Sous Chef | Part-Time | Steven Tanger Center for the Performing Arts

Welcome page Returning Candidate? Log back in! Sous Chef | Part-Time | Steven Tanger Center for the Performing Arts Location US-NC-Greensboro Job Post Information* : Posted Date 1 week ago(7/14/2026 9:10 AM) Job ID 2026-33171 Location Name Steven Tanger Center for the Performing Arts Category Culinary / Kitchen Management Type Regular Part-Time Location : Location US-NC-Greensboro Job Post Information* : External Company Name Oak View Group Job Post Information* : External Company URL https://www.oakviewgroup.com/ Location : Postal Code 27401 Location : Address 300 N Elm St Job Post Information* : Post End Date 10/16/2026 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.  Position Summary The part-time Sous Chef will assist the Executive Chef in all aspects of the main, grill, and/or banquet kitchens (ie. ordering, scheduling, sanitation, maintenance, employee development, performance reviews). This role pays an hourly rate of $19.00-$22.00 Benefits for Part-Time roles: 401(k) Savings Plan, 401(k) matching. This position will remain open until October 16, 2026. Responsibilities 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.To train, supervise, and/or performance manage employees when needed. 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 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 supervisor 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.Because of the fluctuating demands of the company's operation, it may be necessary that each Employee Partner perform a multitude of different functions; therefore, as an essential part of your position, you will be expected to 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,...