Sous Chef

ASM Global • Ontario, CA

14d • $75,000 - $80,000 • Onsite

About The Position

The Sous Chef is responsible for the day-to-day execution of kitchen operations and event service at ONT Field. This role supports the Chef by implementing established menus, standards, and processes while supervising kitchen staff and ensuring consistent quality, efficiency, and compliance during events.

Requirements

• Must be 21 years of age
• Culinary degree or equivalent professional training preferred
• Minimum of 3–5 years of supervisory culinary experience
• High-volume, arena, stadium, or large-venue experience preferred
• Strong executional leadership and communication skills
• Ability to work evenings, weekends, and holidays
• SERV Safe / Food Handler Certification (required within 30 days of hire)
• Ability to provide a two-way communication and nurture an ownership environment with emphasis in positive motivation and teamwork
• Ability to work with minimal supervision
• Ability to interact with all levels of customers and staff including management
• Ability to work flexible hours, including nights, weekends and holidays, in addition to normal business hours
• Communicate effectively both verbally and in writing with all staff and vendors.
• Be detail oriented
• Always present a professional appearance and demeanor during the workday
• Excellent organizational and planning skills
• Excellent communication and interpersonal skills
• Strong customer service orientation
• Must be energetic, self-disciplined with a strong sense of initiative, is detail oriented and have a passion for delivering exceptional guest service.
• Positive attitude and neat appearance
• Work ethics encourages strong urgency and quality in a team environment
• Ability to stand and walk for extended periods
• Ability to lift up to 50 lbs.
• Ability to work flexible hours including nights, weekends, and holidays
• Must be able to pass background.
• Employee should use precautions & follow safety guidelines.

Nice To Haves

• Culinary degree or equivalent professional training preferred
• High-volume, arena, stadium, or large-venue experience preferred

Responsibilities

• Execute menus, recipes, and culinary standards established by the Chef
• Supervise daily kitchen operations and event execution
• Train, coach, and supervise cooks and kitchen staff
• Monitor food quality, portioning, and presentation during service
• Support inventory management, ordering, and product rotation
• Enforce sanitation, safety, and food handling standards
• Assist with staffing execution and labor deployment
• Address operational issues during service
• Act as Chef-in-Charge during assigned shifts or in the Chef’s absence
• Support inventory counts and operational reporting
• Uphold company policies, procedures, and culture
• Other duties as assigned

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed
• Number of Employees: 5,001-10,000 employees