Our network of 450 venues worldwide, hosting 20,000 events and entertaining 165 million guests each year, is powered by our depth of expertise and level of execution across every component - feasibility & consulting, owner's representation, sales, partnerships, hospitality, merchandise, venue management, and content & booking - of world-class live events and venues. Under the direction of the Executive Chef, the Executive Sous Chef is responsible for supporting all catering culinary operations including the oversight of the day-to-day catering production, operations and sanitation aspects of culinary and stewarding services throughout the facility.