Senior Sous Chef | Full-Time | Kentucky Exposition Center

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.

The Senior Sous Chef plays a critical leadership role in ensuring the efficient high-quality and profitable operation of the culinary department. This position functions as the Executive Chefs primary support taking independent ownership of kitchen operations staff supervision production standards inventory management and cost control. The Senior Sous Chef will actively supervise coach counsel train and mentor culinary employees to uphold company standards for quality safety and service excellence.

This is a highly visible leadership role requiring consistent attendance and open availability including evenings weekends and event-driven schedules. Professional presentation strong interpersonal abilities independent decision-making and proven management skills are essential.

This role will pay a yearly salary between $60000 - $62500

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 March 6 2026.

The Kentucky Exposition Center exists to host engaging public events and trade shows. We have many appealing features. Our clients say that the flexibility of 1.2 million square feet of meeting space 300 acres of outdoor space and accessibility for their exhibitors and attendees are all great reasons to have events at the Kentucky Exposition Center. Our goal is to set the stage so you can steal the show.

The Kentucky Exposition Center is the sixth largest facility of the United States and is home to the Kentucky State Fair National Farm Machinery Show and the North American International Livestock Exposition as well as the top tradeshows in the country. The Kentucky Exposition Center hosted six of the 2012 Top 250 US Trade Shows three of which were in the top 50.

Culinary Leadership & Operations

• Oversee and supervise all culinary production including line set-up prep service execution and breakdown. Ensure proper delegation and workflow management across all kitchen stations.
• Lead all buffet carving beverage and action-station setups ensuring readiness of required equipmentchafers serving ware heat lamps china platters and utensils.
• Uphold exemplary kitchen sanitation standards. Ensure all kitchen and production areas (including remote prep spaces) remain free of debris cleaned and properly maintained at all times.

Inventory Ordering & Cost Control

• Independently manage inventory control processes including weekly counts monitoring par levels and implementing waste-reduction strategies.
• Oversee ordering of food supplies and equipment in coordination with the Executive Chef to maintain cost efficiencies and ensure product quality and availability.
• Track and manage food cost portion control and yield. Support menu costing recipe standardization and margin optimization.

Menu Development & Recipe Innovation

• Collaborate with the Executive Chef to develop new menu items recipes and culinary concepts tailored to the venues diverse event needs.
• Assist in designing seasonal menus specialty offerings and themed event menus suited for banquets conventions VIP functions and large-scale productions.
• Conduct product testing tastings and refinement sessions to ensure new items align with quality cost and operational capabilities.
• Maintain detailed recipe documentation and ensure accurate roll-out and staff training for all new menu items.

Staff Scheduling Training & Supervision

• Create manage and maintain kitchen schedules ensuring appropriate coverage across all areas while controlling labor cost.
• Provide continuous coaching development and performance feedback to culinary staff. Mentor team members to build skills professionalism and advancement readiness.
• Lead daily pre-shift meetings communicate expectations reinforce standards and foster a positive cooperative and motivated work environment.

Quality Assurance & Culinary Standards

• Ensure consistency quality and execution of all menu items following required recipes portion guidelines and production timelines.
• Monitor plating temperature taste and presentation standards before dishes leave the kitchen.
• Collaborate with the Executive Chef to implement menu updates culinary programs and seasonal initiatives.

Operational Oversight & Administrative Responsibilities

• Assist with kitchen record-keeping including production logs food safety documentation temperature logs and compliance reporting.
• Maintain awareness of event timelines culinary needs and operational priorities to proactively support seamless service delivery.
• Monitor inventory staffing equipment needs and production levels to anticipate issues and implement solutions promptly.
• Document performance concerns and partner with Human Resources to appropriately address discipline coaching or corrective action.

General Responsibilities

• Make independent decisions solve operational problems and prioritize daily tasks effectively.
• Communicate clearly with supervisors peers and subordinates to ensure seamless kitchen operations.
• Perform other duties as assigned by the Executive Chef.

• High school diploma or GED required; formal culinary training preferred.
• Minimum 3-5 years of progressive culinary leadership experience in an upscale banquet hotel convention center or high-volume foodservice environment.
• Demonstrated experience managing inventory ordering scheduling food cost and labor control.
• Valid State Health Certificate and required immunizations.
• Proven technical proficiency and deep knowledge of culinary techniques production methods and kitchen equipment.
• Strong leadership skills with experience training motivating and developing diverse teams.
• Excellent communication and active listening skills; able to collaborate effectively with staff vendors and internal partners.
• Strong problem-solving ability with a track record of effective timely decision-making.
• Highly organized with the ability to multi-task prioritize and adapt in a fast-paced continuously changing environment.
• Ability to stand for long periods; lift push or carry heavy items; bend reach twist and perform repetitive motions.
• Must possess strong sensory evaluation abilities (taste and smell).
• Serve Safe certification required.
• Proficiency in MS Word Excel Outlook; experience with menu costing or forecasting software (e.g. US Foods Menu Profit Pro) is a plus.
• Commitment to exceptional service safety and operational excellence.

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.