Sous Chef, The Founder's Room | Full-Time | The Paramount Baltimore

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.

We are seeking an experienced Sous Chef The Founders Room to support the culinary operations of The Founders Room at The Paramount Baltimore. The Sous Chef will work closely with the Executive Chef to oversee daily kitchen operations food preparation quality sanitation inventory and culinary team performance. This is a hands-on leadership position responsible for ensuring the kitchen is prepared for service and that food is consistently executed to the highest standards.

This role pays an annual salary of $65000 - $75000 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 December 31 2026.

The Founders Room is a private members-only club located inside The Paramount Baltimore in Baltimore Maryland. The club offers members a place to enjoy dining drinks and entertainment. Members have access to a private entrance a members-only bar private dining rooms concierge services early access to tickets and shows and private events. The Founders Room provides a space for members to gather before and after concerts and enjoy a dining and entertainment experience.

Kitchen Operations

• Assist the Executive Chef with the daily operation of The Founders Room kitchen.
• Manage the kitchen operations in the absence of the Executive Chef.
• Oversee food preparation production service and closing procedures.
• Ensure all recipes portions presentation and quality standards are consistently followed.
• Organize daily prep and production based on reservations events and projected business levels.
• Monitor ticket times and kitchen workflow during service.
• Maintain a clean organized and efficient kitchen.

Team Leadership

• Train coach and develop cooks and other culinary team members.
• Assign daily responsibilities and monitor performance.
• Conduct pre-shift meetings and communicate menu and service expectations.
• Promote teamwork professionalism and accountability in the kitchen.
• Assist the Executive Chef with scheduling and staffing.
• Provide coaching and feedback to culinary team members as needed.

Food Quality & Safety

• Ensure consistent food quality presentation portioning and execution.
• Maintain proper food handling storage labeling and temperature controls.
• Ensure compliance with health department and food safety requirements.
• Monitor kitchen sanitation throughout service and ensure proper closing procedures.
• Maintain clean and organized walk-ins prep areas dry storage and kitchen equipment.

Inventory & Cost Control

• Assist with ordering receiving and storing food products.
• Monitor inventory and maintain appropriate product levels.
• Assist with monthly and periodic inventory counts.
• Follow proper product rotation and waste-control procedures.
• Help maintain food cost and labor targets.
• Monitor portion control and minimize food waste.

Opening & Event Responsibilities

• Assist the Executive Chef with the pre-opening of The Founders Room.
• Participate in menu testing tastings recipe development and culinary training.
• Assist with establishing kitchen systems prep procedures and production standards.
• Prepare the kitchen for concerts special events VIP experiences and other high-volume services.
• Adjust production and staffing based on event schedules and expected guest counts.

• 35 years of progressive culinary experience with previous Sous Chef or kitchen leadership experience preferred.
• Experience in a high-volume restaurant entertainment venue catering operation or upscale hospitality environment preferred.
• Strong knowledge of food preparation kitchen operations and food safety.
• Strong leadership and communication skills.
• Ability to effectively manage multiple priorities in a fast-paced environment.
• Strong organizational and problem-solving skills.
• ServSafe or equivalent food safety certification is preferred/required as applicable.
• Must be available to work evenings weekends holidays and event days.

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 ourpeople improves ourservice and raises ourexcellence. 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.