Sous Chef, The Founder's Room | Full-Time | The Paramount Baltimore

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:

We are seeking an experienced Sous Chef, The Founder's Room to support the culinary operations of The Founder's Room at The Paramount Baltimore. The Sous Chef will work closely with the Executive Chef to oversee daily kitchen operations, food preparation, quality, sanitation, inventory, and culinary team performance. This is a hands-on leadership position responsible for ensuring the kitchen is prepared for service and that food is consistently executed to the highest standards.

 

This role pays an annual salary of $65,000 - $75,000 and is bonus eligible.

 

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 December 31, 2026.

About the Venue:

The Founder's Room is a private members-only club located inside The Paramount Baltimore in Baltimore, Maryland. The club offers members a place to enjoy dining, drinks, and entertainment. Members have access to a private entrance, a members-only bar, private dining rooms, concierge services, early access to tickets and shows, and private events. The Founder's Room provides a space for members to gather before and after concerts and enjoy a dining and entertainment experience.

Responsibilities:

Kitchen Operations

• Assist the Executive Chef with the daily operation of The Founder's Room kitchen.
• Manage the kitchen operations in the absence of the Executive Chef.
• Oversee food preparation, production, service, and closing procedures.
• Ensure all recipes, portions, presentation, and quality standards are consistently followed.
• Organize daily prep and production based on reservations, events, and projected business levels.
• Monitor ticket times and kitchen workflow during service.
• Maintain a clean, organized, and efficient kitchen.

Team Leadership

• Train, coach, and develop cooks and other culinary team members.
• Assign daily responsibilities and monitor performance.
• Conduct pre-shift meetings and communicate menu and service expectations.
• Promote teamwork, professionalism, and accountability in the kitchen.
• Assist the Executive Chef with scheduling and staffing.
• Provide coaching and feedback to culinary team members as needed.

Food Quality & Safety

• Ensure consistent food quality, presentation, portioning, and execution.
• Maintain proper food handling, storage, labeling, and temperature controls.
• Ensure compliance with health department and food safety requirements.
• Monitor kitchen sanitation throughout service and ensure proper closing procedures.
• Maintain clean and organized walk-ins, prep areas, dry storage, and kitchen equipment.

Inventory & Cost Control

• Assist with ordering, receiving, and storing food products.
• Monitor inventory and maintain appropriate product levels.
• Assist with monthly and periodic inventory counts.
• Follow proper product rotation and waste-control procedures.
• Help maintain food cost and labor targets.
• Monitor portion control and minimize food waste.

Opening & Event Responsibilities

• Assist the Executive Chef with the pre-opening of The Founder's Room.
• Participate in menu testing, tastings, recipe development, and culinary training.
• Assist with establishing kitchen systems, prep procedures, and production standards.
• Prepare the kitchen for concerts, special events, VIP experiences, and other high-volume services.
• Adjust production and staffing based on event schedules and expected guest counts.

Qualifications:

• 3–5 years of progressive culinary experience, with previous Sous Chef or kitchen leadership experience preferred.
• Experience in a high-volume restaurant, entertainment venue, catering operation, or upscale hospitality environment preferred.
• Strong knowledge of food preparation, kitchen operations, and food safety.
• Strong leadership and communication skills.
• Ability to effectively manage multiple priorities in a fast-paced environment.
• Strong organizational and problem-solving skills.
• ServSafe or equivalent food safety certification is preferred/required as applicable.
• Must be available to work evenings, weekends, holidays, and event days.

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.