Oak View Group
Banquet Sous Chef | Full-Time | Mass Mutual Center
Oak View Group, Springfield, Massachusetts, us, 01119
Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360‑degree solution set for a collection of world‑class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet.
Position Summary The Banquet Sous Chef is involved with all aspects of the Club Culinary operations focusing on private events, catering, and special events. Operational duties and responsibilities include providing leadership and management of kitchen staff, growing, and developing product offerings and menus, and managing profitability of food items.
This role pays an hourly rate of $25.00-$30.00.
Benefits 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 January 9, 2026.
Responsibilities
Provide guidance and direction for all day‑to‑day event operations.
Assist in the hiring, training, coaching, and development of banquet culinary staff.
Plan and manage the procurement, production, preparation, and presentation of food.
Ensure all BOH operations adhere to proper safety and sanitization standards.
Understand and operate within cost guidelines and targets.
Maintain complete knowledge of and comply with all departmental policies, procedures, and brand standards.
Work with the front of house team to ensure proper execution of events.
Organize and help in the service of all activities concerning a la carte, employee meals, and private dining rooms.
Ordering, receiving and proper rotation of food and kitchen goods.
Consistent preparation and presentation based on overall standards and portion size.
Complete daily, weekly, and monthly management administrative duties, including operations reports and financial documentation.
Assist in menu design and direct food presentation, production, and control for all events.
Control labor and operating expenses through effective planning and recipe management.
Coach and teach the team by working side‑by‑side with them as needed.
Support employee partners and participate in daily and weekly management meetings.
Provide additional duties as required to support the Club’s culinary operations.
Qualifications
2‑3 years as line cook.
Prefer culinary training.
Health & Sanitation Card.
Ability to communicate and follow instructions.
Experience in an indoor, fast‑pace environment.
Physical Requirements Standing, walking, exposure to temperature changes, dust, fumes, or gases, climbing/ladders, squatting/kneeling, reaching, grasping, pushing/pulling, twisting/bending, lifting/carrying/pushing/pulling up to 100 lbs on occasion, folding/unfolding, talking, hearing, and seeing.
Primary Tools and Equipment
Equipment (30‑50 lbs.)
Chaffers (30‑50 lbs.)
Boxes (30‑50 lbs.)
Carts (10‑50 lbs.)
Strengthened by our Differences. United to Make a Difference people , improves our
service , and raises our
excellence .
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.
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Position Summary The Banquet Sous Chef is involved with all aspects of the Club Culinary operations focusing on private events, catering, and special events. Operational duties and responsibilities include providing leadership and management of kitchen staff, growing, and developing product offerings and menus, and managing profitability of food items.
This role pays an hourly rate of $25.00-$30.00.
Benefits 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 January 9, 2026.
Responsibilities
Provide guidance and direction for all day‑to‑day event operations.
Assist in the hiring, training, coaching, and development of banquet culinary staff.
Plan and manage the procurement, production, preparation, and presentation of food.
Ensure all BOH operations adhere to proper safety and sanitization standards.
Understand and operate within cost guidelines and targets.
Maintain complete knowledge of and comply with all departmental policies, procedures, and brand standards.
Work with the front of house team to ensure proper execution of events.
Organize and help in the service of all activities concerning a la carte, employee meals, and private dining rooms.
Ordering, receiving and proper rotation of food and kitchen goods.
Consistent preparation and presentation based on overall standards and portion size.
Complete daily, weekly, and monthly management administrative duties, including operations reports and financial documentation.
Assist in menu design and direct food presentation, production, and control for all events.
Control labor and operating expenses through effective planning and recipe management.
Coach and teach the team by working side‑by‑side with them as needed.
Support employee partners and participate in daily and weekly management meetings.
Provide additional duties as required to support the Club’s culinary operations.
Qualifications
2‑3 years as line cook.
Prefer culinary training.
Health & Sanitation Card.
Ability to communicate and follow instructions.
Experience in an indoor, fast‑pace environment.
Physical Requirements Standing, walking, exposure to temperature changes, dust, fumes, or gases, climbing/ladders, squatting/kneeling, reaching, grasping, pushing/pulling, twisting/bending, lifting/carrying/pushing/pulling up to 100 lbs on occasion, folding/unfolding, talking, hearing, and seeing.
Primary Tools and Equipment
Equipment (30‑50 lbs.)
Chaffers (30‑50 lbs.)
Boxes (30‑50 lbs.)
Carts (10‑50 lbs.)
Strengthened by our Differences. United to Make a Difference people , improves our
service , and raises our
excellence .
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.
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