Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet.

As the Sous Chef at The Lynnwood Event Center, you will play a key role in supporting the Executive Chef in overseeing daily kitchen operations, ensuring the delivery of high-quality food to large groups of guests. The Sous Chef will lead the kitchen team during prep time and food service. You will be instrumental in developing recipes and both overseeing and preparing a variety of dishes for conventions, trade shows, conferences, and special events, ensuring both consistency and excellence in food quality and presentation.

The Sous Chef must provide a high level of event oversight, culinary proficiency and operational/personnel support. The Sous Chef will actively mentor, train and help employees meet quality standards.

This role pays an hourly rate of $28 to $30.

Benefits for FT roles: Benefits: 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 May 2, 2025.

Lynnwood Event Center is a vibrant venue located 15 miles north of downtown Seattle.  With sweeping mountain views and a short ride by car to the Puget Sound, we offer our clients and guests more than the typical meeting space.  Built in 2005, we currently have 34,000 square feet of meeting space and we're looking forward to a future expansion that will include additional indoor and outdoor event spaces and remodel of our existing space.  At Lynnwood Event Center, we create, nurture, and sustain an inclusive culture, where differences drive innovative solutions to seamlessly exceed the expectations of our team members, the local community, and all guests who

come through our doors.

• Manages kitchen production, trains, coaches, mentors, and counsel’s kitchen team in coordination with the Executive Chef.
• Oversee and prepare food for large-scale events, following recipes, portion controls, and food safety standards. Ensure consistency and high standards in food quality, taste, presentation and serving temperature.
• Assist the Executive Chef in planning diverse menus, making recommendations for catering to large groups, dietary restrictions, and themed events.
• Work closely with event managers, banquet captains, and other departments to ensure the food service meets client expectations and event timelines. Attends weekly BEO meetings.
• Updates BEOs, prep lists and assigned tasks assuring the timely execution of all food services while maintaining internal LEC standards.
• Assists the Executive Chef in ordering food, equipment and needed supplies based on scheduled events and forecasts while adhering to targeted food cost percentages.
• Oversee the organization of refrigerated and dry food storage areas by conducting a daily walkthrough to ensure that all food is properly rotated, labelled and stored.
• Assists the Executive Chef with the scheduling of employees as per event requirements, always striving to maintain budgeted labor costs.
• Assists the Executive Chef with monthly food inventory counts.
• Maintains strict compliance with Washington State and local health department food safety and sanitation requirements.
  To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

• A culinary arts degree or equivalent experience
• Minimum three years experience as a Sous Chef or in a similar culinary management role, ideally in a high-volume setting (e.g., hotels, event venues, or convention centers)
• Strong understanding of kitchen operations, food safety, and sanitation procedures.
• Strong organization, communication, time management and problem-solving skills. Can work with limited supervision.
• Strong culinary math skills pertaining to recipe calculations, portion sizes, and measurements.
• Strong communication skills and ability to collaborate effectively with a variety of departments.
• Basic computer skills and working knowledge of excel, word, outlook.
• Current certification in food handling and safety sanitation is required. ServSafe is encouraged

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.

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.