Concessions Sous Chef | Full Time | Benchmark International Arena

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 Concessions Sous Chef is a key member of the culinary team at Benchmark International Arena, responsible for assisting the Executive Chef in overseeing all aspects of food production and service within the concessions operations. This role requires a passionate and experienced culinary professional with strong leadership skills, attention to detail, and the ability to thrive in a fast-paced, high-volume environment. The Concessions Sous Chef will oversee daily kitchen operations, manage culinary staff, maintain food quality and consistency, and ensure efficient food production and service throughout all concession stands and kitchens.

This role pays an annual salary of $72,000 – $80,000 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 February 5, 2026.

From 2011 to 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 throughout the United States, it can be difficult to find one that distinguishes itself from the others. That is not the case with the renovated Benchmark International Arena, Florida's premier entertainment venue and home of the three-time Stanley Cup champion, the 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 back-of-house (BOH) and front-of-house (FOH) teams during events, ensuring efficient food production and timely service.
• Enforces food safety, sanitation, and quality standards throughout all concession kitchens and service areas.
• Establishes kitchen guidelines and ensures they are consistently followed by all culinary staff.
• Responsible for achieving food quality, labor, and operational goals established by the General Manager and Executive Chef.
• Maintains proper inventory controls, monitors product usage, and minimizes food waste.
• Coordinates with the Lead Steward to ensure kitchen equipment is properly maintained and concession stands are prepared for events.
• Approaches all interactions with guests and employees in a friendly, professional, and service-oriented manner.
• Complies with all OVG standards, policies, and regulations to promote safe and efficient facility operations.
• Maintains a thorough working knowledge of concession menus, recipes, food preparation techniques, and presentation standards.
• Assists in controlling operating costs by maintaining food costs within budgeted guidelines established by the Executive Chef.
• Ensures all food products, ingredients, and concession stations are prepared before events to support timely and efficient service.
• Manages and assists with food preparation to ensure consistent quality, proper portioning, and adherence to established recipes and standards.
• Coordinates food production schedules with event timelines and anticipated concession demand to ensure adequate product availability throughout each event.
• Maintains the "Clean as You Go" policy and ensures kitchen sanitation schedules are followed. Keeps all storage areas organized, clean, and orderly.
• Manages and assists with the breakdown and cleaning of concession kitchens, stands, and production lines, ensuring proper food storage and equipment handling in accordance with HACCP guidelines.
• Manages, trains, and coordinates kitchen staff to ensure efficient workflow, productivity, and adherence to food safety and quality standards.
• Monitors food preparation, product availability, and service execution during events, making adjustments as needed to meet operational demands.
• Ensures compliance with local health codes, sanitation requirements, and applicable food safety regulations.
• Performs other duties as assigned.
• Carries out management responsibilities in accordance with OVG policies and applicable laws.

• 3–5 years of experience as a Sous Chef or in a similar culinary leadership role, preferably in a high-volume environment such as a stadium, arena, hotel, or large restaurant.
• Culinary degree or equivalent professional experience.
• Strong knowledge of culinary techniques, food preparation, food safety, and sanitation practices.
• Proven ability to manage, develop, and motivate a culinary team.
• Ability to work effectively in a fast-paced, high-volume, and demanding event environment.
• Strong communication, organizational, interpersonal, planning, and time-management skills.
• ServSafe certification or equivalent food safety certification.
• Knowledge of HACCP principles and the ability to maintain compliance with local health codes and sanitation requirements.
• Results-oriented, with the 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 the proper use of kitchen equipment 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 identify operational challenges quickly and implement effective solutions.
• Strong customer service orientation and commitment to providing 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.

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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