Sous Chef | Full-Time | University of Kansas Athletics

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 campus 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 $75000 - $85000

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 November 20 2026.

• Oversees all line set-up prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel.
• Oversees 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 relative to appearance temperature sanitary and quality standards.
• Monitor events materials and surroundings.
• Guide direct and motivate kitchen employees.
• Ensure that all food safety standards are followed.
• Communicate with supervisors peers and subordinates.
• Make decisions and solve problems. Organize plan and prioritize work.
• Evaluate information against standards.
• Carry out ideas programs systems or products.
• Document and record all personnel discipline information. Work with Human Resources for personnel discipline issues.
• Other duties as assigned by Executive Chef.

• 35 years of experience in a similar role within an upscale banquet hotel or convention center environment including prior supervisory experience.
• Current state-issued Health Certificate and required immunizations.
• ServSafe certification required.
• Demonstrated technical knowledge and hands-on experience with food preparation methods and kitchen operations.
• Strong interpersonal skills with the ability to work effectively with co-workers supervisors guests and vendors in a variety of situations.
• Excellent verbal communication active listening and customer service skills.
• Proven experience training mentoring motivating and evaluating staff to support strong team performance.
• Capable of delegating responsibilities effectively to meet operational goals and achieve desired results.
• Strong problem-solving and decision-making skills with the ability to respond quickly and effectively in fast-paced situations.
• Highly organized with the ability to prioritize tasks manage multiple responsibilities and maintain attention to detail in a changing environment.
• Self-motivated and capable of working independently while contributing to a collaborative team environment.
• Flexible schedule availability including nights weekends holidays and extended shifts as needed.
• Physically able to lift push pull and carry heavy objects.
• Proficient in Microsoft Word Excel and Outlook.
• Comfortable working independently as well as alongside kitchen staff during food preparation and service.
• Working knowledge of food safety sanitation and health regulations for both guests and staff.
• Skilled at identifying issues reviewing information and implementing practical solutions.
• Basic mathematical knowledge including arithmetic and calculations related to kitchen operations inventory and food preparation.
• Experience with US Foods Menu Profit Pro is preferred.

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.