Live In Fraternity Chef Jobs in Kansas (NOW HIRING)

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 Chef de Cuisine is involved with all aspects of the Club Culinary operations encompassingoperational duties and financial responsibilities, providing leadership and management of kitchen staff, and growing and developing the product and profitability of food items. The Chef de Cuisine is an ambassador of the culinary program and as such plays an integral role in the development of the brand.

This role pays an annual salary of $80,000-$90,000

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 30, 2026.

• Provide guidance and direction for all day-to-day operations.
• Manage hiring, training, coaching, and development of Culinary staff.
• Plan and manage the procurement, production, preparation, and presentation of food.
• Ensure that all BOH operations adhere to proper safety and sanitation standards.
• Understand and operate within cost guidelines and targets.
• Maintain complete knowledge of and comply with all departmental policies, procedures, and brand standards.
• Complete daily, weekly, and monthly management administrative duties including operations reports, financial documentation, standard operating procedures, safety and sanitation checklists, and ordering and inventory documentation.
• Assist in menu design and direct food presentation, production, and control including all food for all Club food operation concepts which may include breakfast, lunch, dinner, bar, private events, wedding, amenities and special events, etc.
• Control labor and operating expenses through effective planning, recipe management, purchasing decisions, and revenue generation solutions.
• Be visible in the restaurant, providing recognition to Members, promoting Food & Beverage, and handling special requests.
• Coach and teach the team by working side-by-side with them as needed to teach different techniques, prepare new items, etc.
• Work as an active member of the management team.
• Creating professional relationships and active involvement with all club operations and departments, including Membership, Sales, and Marketing.
• Supporting Employee Partners and participating in daily and weekly management meetings.
• Accordingly, you may be expected to perform other tasks as needed or as directed.
• Adhere to all of the various company, club and department written mandatory standards of operations, policies and procedures, manuals, memos, oral instructions, etc., all of which go to make up the essential functions of the job.
• Responsible for maintaining good conduct and safe working habits in all areas, including the kitchen, and assuring that others are acting safely.
• Attendance at daily line-up and participation as requested.

• Proven experience as a Chef de Cuisine, Executive Sous Chef, or similar leadership role in a high-volume, multi-concept culinary environment.
• 3-5 years of experience as a Sous Chef or in a comparable leadership role; formal culinary training or degree from an accredited culinary program preferred.
• Strong leadership skills with experience hiring, training, coaching, and developing culinary teams.
• Solid financial acumen with the ability to manage food cost, labor, and operating expenses to meet budget targets.
• Comprehensive knowledge of food safety, sanitation standards, and BOH operational compliance.
• Experience in menu development, recipe standardization, and maintaining quality and consistency across all food offerings.
• Strong organizational and multitasking abilities, with the capacity to perform effectively in a fast-paced environment.
• Hands-on leadership style with the ability to work alongside the team, coach techniques, and drive performance.
• Excellent communication and collaboration skills, with a guest-focused mindset and ability to partner across departments.
• Additional hours are required to meet deadlines of the position, including nighst, weekends, and/or holidays.

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.

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.

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