Sous Chef | Part-Time | Macon Centreplex

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 assists the Executive Sous Chef and Executive Chef in overseeing daily culinary operations across concession kitchens, premium hospitality areas, suites, catering services, banquets, and special events within the Amphitheater, Coliseum, and Auditorium. This position is responsible for supporting food production, maintaining quality standards, supervising kitchen staff, ensuring food safety compliance, and contributing to the successful execution of all culinary services.

The ideal candidate is a hands-on culinary leader with strong organizational skills, a passion for food quality, and the ability to perform effectively in a fast-paced, event-driven environment.

This role pays an hourly rate of $23.00-$27.00.

Benefits for part-time roles: 401(k) savings plan, 401(k) matching.

This position will remain open until September 25, 2026.

The Macon Centreplex is comprised of the Macon Coliseum, Macon City Auditorium, and Atrium Heath Amphitheater. The Macon Coliseum is home to tenant hockey team, the Macon Mayhem and sits 9,000 patrons. Family shows, concerts, trade shows, GHSA, among others, are frequent entertainment in the venue. The Macon City Auditorium first opened in 1925 and has hosted iconic greats like Otis Redding, The Allman Brothers, and Little Richard. The venue hosts concerts, weddings, private galas, comedy shows, among other events, in its 2,500 seat space. The 10,000 capacity Atrium Health Amphitheater opened in Spring of 2024 with concerts, comedy shows, graduations, and community events.

• Oversee the preparation, cooking, presentation, and service of all food items to ensure consistency, quality, and guest satisfaction.
• Ensure recipes, portion sizes, presentation standards, and production procedures are followed at all times.
• Prepare and execute daily specials, banquet menus, catering functions, premium hospitality offerings, employee meals, and special event menus.
• Assist in planning and executing catering events, banquets, VIP hospitality functions, backstage catering, suites, and premium dining experiences.
• Coordinate food production timelines to ensure events are executed efficiently and on schedule.
• Monitor food quality, freshness, taste, appearance, and temperature throughout all stages of production and service.
• Serve as lead cook and expeditor during meal periods, events, and peak service times to ensure efficient kitchen operations.
• Assist with training, coaching, supervising, and motivating culinary team members.
• Promote a positive and productive team environment focused on excellence, accountability, and guest service.
• Monitor employee performance and provide feedback to support professional development.
• Assist with performance evaluations and disciplinary actions when necessary.
• Lead by example in demonstrating professionalism, teamwork, and adherence to company standards.
• Participate in daily line-ups, pre-event meetings, and operational briefings.
• Assist with ordering, receiving, and inventory management of food products, supplies, and kitchen equipment.
• Ensure proper storage, labeling, dating, and rotation of food products using FIFO procedures.
• Monitor food costs, waste, and labor expenses to support budgetary goals.
• Assist the Executive Chef in maintaining inventory records and controlling product loss.
• Attend food and beverage meetings, banquet meetings, planning sessions, and operational reviews.
• Ensure all kitchen equipment, workstations, storage areas, and preparation surfaces are properly cleaned and maintained.

• Minimum 1–2 years of culinary experience in restaurants, hotels, catering, stadiums, arenas, entertainment venues, or high-volume food service operations.
• Some previous supervisory or leadership experience required.
• Strong knowledge of food preparation techniques, food safety standards, and kitchen operations.
• Experience with banquet, catering, and large-scale event production preferred.
• Ability to lead and motivate kitchen staff in a fast-paced environment.
• Strong organizational, communication, and time-management skills.
• Proficiency in inventory management, food costing, and kitchen scheduling preferred.
• ServSafe Food Handlers Certification preferred or required within a specified timeframe.
• Ability to work evenings, weekends, holidays, and event-driven schedules.

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.