Executive Sous Chef

Oak View Group; Lawrence (KS); On-site; USD 70,000 - 80,000; Full time

Job summary

An established industry player in live event management is seeking an Executive Sous Chef to lead culinary operations at a premier venue. This role involves overseeing kitchen activities, ensuring food quality, and managing staff in a dynamic environment. The ideal candidate will have a passion for culinary excellence and the ability to mentor a diverse team. With a focus on guest satisfaction and operational efficiency, this position offers the opportunity to impact high-profile events and contribute to a vibrant culinary scene. Join a team that values innovation, inclusivity, and exceptional service.

Benefits

Health Insurance

Dental Insurance

Vision Insurance

401(k) Savings Plan

Paid Time Off

Tuition Assistance

Paid Maternity Leave

Paid Paternity Leave

Qualifications

• 2-3 years of kitchen management experience in a full-service restaurant.
• Ability to train and develop staff for effective job performance.
• Demonstrated knowledge of food safety and sanitation policies.

Responsibilities

• Oversee daily kitchen operations and ensure guest satisfaction.
• Manage food costs and labor through effective scheduling.
• Train and supervise kitchen staff to meet quality standards.

Skills

Food Preparation Methods

Communication Skills

Problem Solving

Team Leadership

Scheduling

Education

Food Handler’s Card

Certification in Sanitation Program

Tools

MS Word

MS Excel

MS Outlook

Job description

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Base pay range

$70,000.00/yr - $80,000.00/yr

Direct message the job poster from Oak View Group

Executive Sous Chef | Full-Time | Kansas Athletics Performance Dining

Location:

Job ID: 2025-22473

Location Name: Kansas Athletics Performance Dining

Category: Culinary / Kitchen Management

Type: Regular Full-Time

Oak View Group

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 Executive Sous Chef will oversee the direction of the Performance Dining’s daily activities in accordance with OVG policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. Responsible for assisting the Executive Chef with the overall kitchen operations, including food and labor controls. The Executive Sous Chef is responsible for the effective management and operation of the public food culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the GM or Executive Chef.

The Executive Sous Chef will provide oversight and resolution responsibility for employee performance issues. The Executive Sous Chef must provide a high level of event oversight, culinary proficiency and operational/personnel support to ensure the smooth running of any assigned event. A critical function of the Executive Sous Chef will be to actively mentor, train and help employees meet company quality standards, and to promote a positive, enthusiastic and cooperative work environment.

This is a key position for the effective and profitable operation of the business. The Executive Sous Chef must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required.

This role will pay an annual salary of $70,000-$80,000.

For Full-Time roles: 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 May 1, 2025.

Responsibilities:

• Ensure budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control for all Public Food Events.
• Controls labor costs through effective scheduling of Public Foods kitchen staff, cross-training and development of employees.
• Ensures that the purchasing and preparation of all food products meet OVG’ standards of quality and consistency.
• Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained.
• Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met.
• Monitors all food served relative to appearance, temperature, sanitary and quality standards.
• Supervises all line set-up, prep and breakdown activities.
• Responsible for in-service delegation of tasks to line personnel.
• Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness.
• Assists with the delivery and set-up of catered services and food service areas as needed.
• Training and development, including departmental orientation of new employees.
• Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff.
• Maintains a positive and compliant employee relations climate.
• Responsible for staffing, training, evaluation and counseling of Public Foods kitchen staff.
• Promote support and communication with entire staff.
• Positively interacts with front-of-house staff.
• Rapidly solves problems.
• Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff.
• Assists the Executive Chef in fulfilling kitchen record-keeping and administrative requirements including food inventories and invoicing of food products.
• Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas.
• Promotes teamwork among staff through effective communication, follow-through and goal setting.
• Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept.

Qualifications:

• Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods.
• Ability to positively interact with diverse personalities, including co-workers, subordinates and guests in a variety of work situations.
• Must have active listening and effective communication skills.
• Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling.
• Ability to assist others in developing needed skills for effective job performance.
• Ability to positively distribute responsibility to others to meet objectives and achieve desired results.
• Ability to recognize problems and to creatively and expeditiously find solutions.
• Ability to set priorities and use initiative; solid decision-maker.
• Ability to be detail-oriented, multi-task and effectively prioritized in a continuously changing environment.
• Ability to be self-directed while working in a team-oriented environment.
• Ability to work a flexible schedule; able and willing to work nights, weekends and long hours.
• Minimum of 2-3 years kitchen management experience in a full-service restaurant or events venue.
• Demonstrated and verifiable track record of meeting projected costs.
• Professional appearance and presentation required.
• Knowledge of and skill in using computer software, including MS Word/Excel/Outlook.
• Maintains a current Food Handler’s card and alcohol service permit if required by state or local government.
• Working knowledge of employee scheduling in a hospitality environment.
• Ability to obtain and maintain certification in a nationally recognized sanitation program.

Strengthened by our Differences. United to Make a Difference

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.

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.

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Other and Customer Service

• Industries

  Entertainment Providers

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Inferred from the description for this job

401(k)

Medical insurance

Vision insurance

Paid maternity leave

Paid paternity leave

Tuition assistance

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