Task Force Executive 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 Sous Chef will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards. The Sous Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment.

This is a key position for the effective and profitable operation of the University of Kansas Performance Dining. The employee must maintain excellent attendance and be available to work a variable event-driven schedule which includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, self-direction and strong management and independent decision-making skills are required.

This role pays an annual salary of $65,000-$75,000

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 June 26, 2026.

Allen Fieldhouse: Iconic home of KU men's and women's basketball.

David Booth Kansas Memorial Stadium: Historic football stadium, centerpiece of the KU Gateway District redevelopment.

Horejsi Family Volleyball Arena: State-of-the-art facility dedicated to KU volleyball, located adjacent to Allen Fieldhouse.

Rock Chalk Park:

Track & Field Stadium: Elite competition venue with Class I certification.Soccer Stadium: Hosts KU women's soccer matches.

Hoglund Ballpark: Baseball stadium near Allen Fieldhouse.

• Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel.
• Supervises all buffet, beverage, break, and carving table set-up and breakdown. Responsible for set-up of all equipment necessary for above mentioned areas, including but not limited to: chaffing 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 with-in 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 work place expectations by providing on-going 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.

• High school diploma or equivalent GED.
• Minimum of 3-5 years in similar position in an upscale banquet, hotel or convention center setting with prior supervisory experience.
• State issued Health Certificate and immunizations are required.
• Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods.
• Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors 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 prioritize 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.
• Ability to speak clearly so that listeners may understand.
• Must be able to lift, push, pull or carry heavy objects.
• Must have a good sense of taste and smell.
• Must be Serve Safe certified.
• Knowledge of and skill in using computer software, including MS Word/ Excel/ Outlook.
• Ability to work closely with kitchen staff, but also spend time alone cooking.
• Must be able to supervise, coach, and train employees.
• Provide excellent service to customers.
• General knowledge for the health and safety of patrons and staff.
• Ability to express ideas clearly when speaking or in writing.
• Identify problems and review information.
• Must be constantly aware of frequently changing events in cooking processes.
• Must maintain high level of concentration.
• Must be able to multi-task.
• Knowledge of the rules and uses of numbers in mathematics. Areas of knowledge include arithmetic, algebra, geometry and statistics.
• Knowledge of US Foods Menu Profit Pro a plus.

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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