Concessions Sous Chef | Full-Time | Benchmark International Arena

Oak View Group•Tampa, FL

About The Position

Oak View Group is hiring a Concessions Sous Chef for Benchmark International Arena. The role supports the Executive Chef and oversees food production and service across concession kitchens and stands. The Sous Chef manages daily kitchen operations and culinary staff, maintains food quality and consistency, and coordinates efficient production and service in a fast-paced, high-volume event environment. The position pays an annual salary of $72,000–$80,000 and is eligible for a bonus. The posting states that it will remain open until February 5, 2026. Full-time benefits include health, dental, and vision insurance; a 401(k) savings plan and matching; and paid time off, including vacation days, sick days, and 11 holidays.

Requirements

3–5 years of experience as a Sous Chef or in a similar culinary leadership role; high-volume experience in a stadium, arena, hotel, or large restaurant is preferred.
Culinary degree or equivalent professional experience.
Strong knowledge of culinary techniques, food preparation, food safety, and sanitation practices.
Ability to manage, develop, and motivate a culinary team.
Ability to work effectively in a fast-paced, high-volume, demanding event environment.
Strong communication, organizational, interpersonal, planning, and time-management skills.
ServSafe certification or equivalent food safety certification.
Knowledge of HACCP principles and ability to comply with local health codes and sanitation requirements.
Results-oriented approach and ability to meet food cost, labor, and operational budget goals.
Ability to manage multiple priorities and complete tasks within established deadlines.
Ability to safely operate, clean, and maintain basic food service and kitchen equipment.
Ability to train employees in proper kitchen equipment use and food preparation procedures.
Strong analytical and mathematical skills related to food costing, inventory management, portion control, and the food and beverage industry.
Ability to quickly identify operational challenges and implement effective solutions.
Strong customer service orientation and commitment to a positive guest experience.
Ability to work independently while maintaining established standards.
Ability to communicate and collaborate effectively with employees and leadership at all levels.
Creativity and attention to detail in food preparation, presentation, and product consistency.
Proficiency in Microsoft Office applications and familiarity with point-of-sale systems and other food service technology.
Ability to stand and walk for extended periods during shifts and events.
Ability to regularly lift and/or move heavy objects, with or without reasonable accommodation.

Nice To Haves

Experience in a high-volume setting such as a stadium, arena, hotel, or large restaurant.

Responsibilities

Provide communication between back-of-house and front-of-house teams during events to support efficient production and timely service.
Enforce food safety, sanitation, and quality standards throughout concession kitchens and service areas.
Establish kitchen guidelines and ensure culinary staff consistently follow them.
Work toward food quality, labor, and operational goals set by the General Manager and Executive Chef.
Maintain inventory controls, monitor product usage, and minimize food waste.
Coordinate with the Lead Steward to maintain kitchen equipment and prepare concession stands for events.
Interact with guests and employees in a friendly, professional, service-oriented manner.
Comply with OVG standards, policies, and regulations for safe and efficient facility operations.
Maintain working knowledge of concession menus, recipes, preparation techniques, and presentation standards.
Help control operating costs and maintain food costs within budget guidelines established by the Executive Chef.
Ensure food, ingredients, and concession stations are prepared before events.
Manage and assist with food preparation to ensure consistent quality, portioning, and adherence to recipes and standards.
Coordinate production schedules with event timelines and anticipated concession demand.
Maintain the Clean as You Go policy and follow kitchen sanitation schedules.
Keep storage areas organized, clean, and orderly.
Manage and assist with breakdown and cleaning of kitchens, stands, and production lines, including proper food storage and equipment handling under HACCP guidelines.
Manage, train, and coordinate kitchen staff to promote efficient workflow, productivity, and compliance with food safety and quality standards.
Monitor food preparation, product availability, and service during events, adjusting as needed to meet operational demands.
Ensure compliance with local health codes, sanitation requirements, and applicable food safety regulations.
Carry out management responsibilities in accordance with OVG policies and applicable laws.
Perform other duties as assigned.