Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $38,600.00 - $61,800.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
401(k) Plan
Professional development opportunities
Employee wellness programs
Employee Discounts
Job Description
Advent Health Sports Park at Bluhawk is a premier sports, recreation, and entertainment destination located in Overland Park, KS. This facility is dedicated to enhancing community health and economic prosperity by offering state-of-the-art venues for sports and recreational activities. Managed by Sports Facilities Management, LLC, a subsidiary of Sports Facilities Companies (SFC), Advent Health Sports Park benefits from the expertise of the nation’s leading resource in managing, developing, and operating sports, wellness, and event facilities. SFC is nationally recognized as a top workplace, known for its entrepreneurial spirit, collaborative environment, and commitment to excellence and service. Working here means joining... Show More
Job Requirements
- Must be at least 21 years old
- 5-7 years of culinary experience
- 2-4 years of food and beverage management experience
- Must be able to work flexible schedules including weekends, nights, and holidays
- ServSafe Certification required
- Food Safety Manager Certification preferred
- RAMP preferred if alcohol handling intersects with BOH responsibilities like storage or transfer
- Strong communication, leadership, organization, and ability to prioritize in a high-volume, fast-paced environment
- Proficiency in Word, Outlook, Excel
- Must be able to lift 50 pounds waist high
- May be required to sit or stand for extended periods of time whether indoors or outdoors, and squat, stoop, bend, carry, lift, pull, and push
- Will be required to operate a computer
- Facility has intermittent noise
Job Qualifications
- Must be at least 21 years old
- 5-7 years of culinary experience
- 2-4 years of food and beverage management experience
- ServSafe Certification required
- Food Safety Manager Certification preferred
- RAMP preferred if alcohol handling intersects with BOH responsibilities
- Strong communication, leadership, organization, and ability to prioritize in a high-volume, fast-paced environment
- Proficiency in Word, Outlook, Excel
- Proven success in high-volume kitchen or concessions production environments
- banquet or event production experience preferred
- Excellent knowledge of food cost, pricing inputs, yield management, and margin analysis
- Strong command of production planning
- Experience managing BOH staff to execute events with speed and quality
- strong mise en place, batch cooking, and holding standards
- Demonstrated leadership, cross-team coordination with FOH, and event production planning
Job Duties
- Manage the daily BOH production, preparation, and presentation of all food for the facility's concessions and special events
- ensure quality and consistency aligned to venue standards
- Hire, train, mentor, supervise, and evaluate BOH team members
- schedule BOH labor to meet volume and cost targets
- Open and close BOH areas including kitchens, prep, and storage
- ensure BOH readiness, line checks, temperature logs, and closeout procedures
- Budget and monitor weekly food and BOH labor costs
- maintain food cost, yield, and waste controls
- Monitor BOH quality control, recipe adherence, portioning, and plating/presentation standards
- maintain production guides and batch sheets
- Create event P&L analysis for BOH scope
- contribute to menu engineering, costing, and profitability
- Generate daily/monthly BOH financial and inventory reports
- reconcile transfers and waste
- Manage all cooler, freezer, and dry storage areas
- enforce FIFO, labeling/dating, and temperature compliance
- Implement purchasing and ordering processes
- maintain par levels
- process supply invoices
- set up and manage vendor accounts
- meet with vendors to evaluate products
- Research new food products and equipment that improve BOH efficiency and quality
- support menu development with cost and production feasibility
- Implement menu and production strategies aligned to event demographics and seasonality
- build prep lists and production schedules accordingly
- Continuously inspect equipment and food deliveries
- coordinate kitchen equipment installation, maintenance, and repairs
- Evaluate food safety practices
- ensure compliance with inspections and internal audits achieving A scores
- maintain health, HACCP, and temperature logs
- Record and maintain BOH documentation including inventory, receiving, temp logs, cleaning schedules, SDS, and health practices
- Coordinate with FOH and other managers on event timing, product availability, and BOH support
- organize and manage BOH execution for catered events
- Keep track of BOH supply usage during events
- request replenishment
- manage smallware and disposables for kitchen operations
- Complete special projects and daily assignments as directed by management
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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