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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. 

The Sous Chef II is a key member of the culinary team at Amalie Arena, responsible for assisting the Executive Chef in managing all aspects of food production and service in their assigned Club, Suite Level, Pastry department, or Concessions. This role demands a passionate and experienced culinary professional with strong leadership skills, a keen eye for detail, and the ability to thrive in a fast-paced, high-pressure environment. The Sous Chef II will oversee kitchen operations, manage staff, and ensure the consistent delivery of high-quality food across all stadium food service areas in the Club, Suite Level, Pastry department, or Concessions.

This role pays an annual salary of $72,000-$80,700 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 October 30, 2026.

From 2011-2013, Benchmark International Arena had more than $62 million in improvements that have clearly revolutionized the industry and made it the premier entertainment venue in the state of Florida. With a wide array of venues spread throughout the United States, it can be difficult to find one that distinguishes itself from the others. That is not the case with Florida's premier entertainment venue and home of the three-time Stanley Cup champion, Tampa Bay Lightning. Boasting unique features like lightning-throwing Tesla coils, the 11,000 square-foot Budweiser Biergarten with incredible views of the city and a massive five-manual, 105-rank digital pipe organ, Amalie Arena consistently ranks among the very best venues in the United States. The best part? This is only the beginning.

• Provides a two-way line of communication between BOH & FOH during events, expediting food to events.
• Enforces sanitation and quality controls of food standards for the Club, Suite Level, Pastry department, or Concessions.
• Ensures all kitchen guidelines are being followed by staff at all times.
• Responsible for delivering food and labor goals set by the General Manager and Executive Chef.
• Maintains proper inventory controls.
• Coordinate with the lead steward to ensure maintenance of all kitchen equipment, event setups & breakdowns are in line with event needs.
• Approach all encounters with guests and employees in a friendly and service-oriented manner.
• Always comply with OVG standards and regulations to encourage safe and efficient facility operations.
• Have thorough working knowledge of menus and preparation skills required to produce food according to facility standards.
• Assist in controlling costs by maintaining food cost within budgeted guidelines as determined by the Executive Chef.
• Ensure the completion of necessary food and station preparations prior to events in order to ensure that guests are served promptly and efficiently.
• Supervises and assists in the food preparation for catering, as well as other departments as required, following specifications of banquet event orders.
• Ensures banquet items are completed on time and check with the director of suites and Director of Clubs for time, cover count or any other changes.
• Maintains the "Clean as You Go" policy. Be responsible for maintaining the sanitation and cleaning schedule of the kitchen. Keeps all storage areas neat, orderly, and clean.
• Supervise and assist with the breakdown of commissary kitchens / concession stands / concession spaces and kitchen lines, ensuring proper storage of food and equipment at the end of each meal period following HACCP regulations.
• Supervise and coordinate kitchen staff, ensuring efficient workflow and adherence to recipes and standards.
• Performs other duties as assigned.

Supervisory Responsibilities

• Carries out supervisory responsibilities in accordance with OVG policies and applicable laws.
• Supervisory responsibilities include interviewing, hiring, and training employees.
• Planning, assigning, and directing work.
• Appraising performance, rewarding, and disciplining employees in conjunction with human resources.

Education and/or Experience

• 3-5 years of experience as a Sous Chef or similar role, preferably in a high-volume environment such as a stadium, hotel, or large restaurant.
• Culinary degree or equivalent professional experience.
• Strong knowledge of culinary techniques, food safety, and sanitation practices.
• Proven ability to lead and motivate a team.
• Excellent organizational and time-management skills.
• Ability to work in a fast-paced and demanding environment.
• Strong communication and interpersonal skills.
• Proficiency in kitchen management software and point-of-sale systems.
• ServSafe certification or equivalent.
• Ability to work flexible hours including nights, weekends, and holidays.
• Must maintain local Health Codes and sanitation HACCP.
• Results-oriented individual with the ability to meet required budgetary goals.
• Excellent planning, communication, and interpersonal skills.
• Ability to undertake and complete multiple tasks.

Skills and Abilities

• Ability to use and maintain basic food service and kitchen equipment.
• Ability to train others in the use of basic food service and kitchen equipment.
• Strong analytical and mathematical skills in relation to the culinary profession and food and beverage industry.
• Ability to quickly identify problems and resolve them.
• Strong customer service orientation.
• Ability to work with limited supervision.
• Ability to interact with all levels of staff, including management.
• Ability to be creative with food presentations to provide unique dining experiences and maintain a quality product.
• Must maintain local Health Codes and sanitation.

Computer Skills

• Proficient in Microsoft Office platforms, as well as Point of Sale software (Micros, Clover, Square, Tapn2, and others).

Other Qualifications:

• Food Safety Certification.

Physical Demands

• Ability to stand and walk for extended periods.
• Must regularly lift and/or move heavy objects.

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.

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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