Sous Chef | Full-Time | Penn State Performance Dining

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Sous Chef | Full-Time | Penn State Performance Dining

Location

US-PA-University Park

Job Post Information* : Posted Date

9 hours ago (7/28/2026 4:27 PM)

Job ID

2026-33431

Location Name

Penn State Performance Dining

Category

Culinary / Kitchen Management

Type

Regular Full-Time

Location : Location

US-PA-University Park

Job Post Information* : External Company Name

Oak View Group

Job Post Information* : External Company URL

https://www.oakviewgroup.com/

Location : Postal Code

16803

Location : Address

1 Beaver Stadium

Job Post Information* : Post End Date

10/23/2026

Oak View Group

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 supports the Executive Chef in overseeing daily kitchen operations, including food preparation, banquet and buffet execution, staff supervision, scheduling, sanitation, and inventory management. This role ensures high standards of food quality, presentation, safety, and cleanliness are consistently maintained while monitoring kitchen production, portion control, and recipe compliance. The Sous Chef also provides leadership through training, mentoring, and motivating kitchen staff while promoting a positive and team-oriented work environment. Strong organizational, communication, problem-solving, and multitasking skills are essential to effectively manage operations in a fast-paced hospitality environment, including nights, weekends, and holidays as needed. This role pays an annual salary of $65,000-$75,000 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 23, 2026.

Supervises all line set-up, prep, and breakdown activities. Responsible for in-service delegation of tasks to line personnel. Supervises all buffet, beverage, break, and carving table set-up and breakdown. Responsible for the setup of all equipment necessary for the above-mentioned areas, including but not limited to chafing dishes, sternos, china, serving ware, silverware, bowls and platters, heating lamps, and cutting boards Assists Executive Chef with fulfilling kitchen record-keeping and administrative requirements, including food inventories and ordering of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas. Measure, mix and cook ingredients according to recipes Use a variety of pots, pans, knives, and other equipment to prepare and serve food. Maintain a clean kitchen. At the end of the day, there should be NO food debris on the floor, walls, equipment, work tables, ceilings, or any other surface located within the kitchen area. This same standard must be maintained in all food production areas outside of the main kitchen. Ensures kitchen staff are aware of workplace expectations by providing ongoing assistance, training, and mentoring to kitchen staff. Promote a positive, enthusiastic, and cooperative workplace environment by working side by side with staff. Assists Executive Chef to ensure quality, consistency, and concept are maintained. Monitors production of food preparation, ensuring recipe specifications, portion controls, and kitchen timings are met. Monitors all food served