Title Sous Chef| Full-Time | University of Kansas Social Club

Topeka, KS, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Hourly

Range $22.00 - $30.00

Work Schedule

Flexible

Weekend Shifts

Benefits

Health Insurance

Dental Insurance

Vision Insurance

401(k) savings plan

401(k) matching

Paid Time Off

vacation days

Job Description

Oak View Group (OVG) is a global leader in premium live entertainment infrastructure and services. Founded in 2015, OVG operates a platform that spans venue development alongside end-to-end capabilities including venue management, hospitality, and sponsorship sales. The company manages a collection of seven world-class venues and serves a prestigious client roster comprising iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions across four continents. Based in Lawrence, Kansas, the University of Kansas Social Club represents one of OVG's notable sites, serving the local community and university with top-tier food service and hospitality excellence. OVG prides itself on innovation, inclusivity, and creating vibrant environments that celebrate diverse communities, aiming to positively disrupt the sports and live entertainment industry by fostering a culture of excellence, service, and people-focused values.

The Sous Chef position at University of Kansas Social Club is a pivotal role within the culinary team, tasked with actively supervising, coaching, counseling, and mentoring employees to uphold and exceed company quality standards. This full-time role requires an individual capable of managing all aspects of employee relations to ensure a positive, harmonious, compliant, and cooperative work environment. The Sous Chef is expected to demonstrate strong leadership skills and professional presentation while handling an event-driven, variable schedule that includes evenings and weekends. The role offers an hourly wage ranging from $22.00 to $30.00, reflecting the candidate's experience and expertise.

As a key operational leader, the Sous Chef is responsible for supervising all line setup, prep, and breakdown activities, as well as managing buffet, beverage, break, and carving table setups. The role includes equipment preparation such as chafing dishes, sternos, china, serving ware, and other culinary essentials. Supporting the Executive Chef with kitchen record-keeping, inventory management, and ordering food products is a critical component of the position. The Sous Chef organizes employee work schedules to ensure appropriate kitchen coverage and guarantees that all food preparation and service meet the highest standards of quality, consistency, appearance, temperature, and sanitation.

This role requires a hands-on leader who promotes a positive workplace culture by working alongside kitchen staff, providing ongoing training, mentoring, and motivation to develop a results-oriented team. The Sous Chef also manages food safety compliance, problem-solving, prioritization, and effective communication within the kitchen team. They will document personnel discipline and work with human resources on related issues. This opportunity is perfect for a dedicated culinary professional with supervisory experience in upscale banquet, hotel, or convention center environments, who thrives in a dynamic, collaborative setting and is committed to delivering outstanding service and culinary excellence.

Job Requirements

High school diploma or equivalent GED
Minimum 2-3 years supervisory experience in upscale banquet, hotel, or convention center
State issued Health Certificate and immunizations required
Must have ServSafe certification
Ability to work flexible schedule including nights, weekends, and long hours
Ability to lift, push, pull, or carry heavy objects
Ability to use computer software such as MS Word, Excel, and Outlook
Strong interpersonal and communication skills
Must be detail-oriented and able to multi-task
Ability to supervise, coach, and train employees
Must maintain health and safety standards
Must be self-directed and able to work as part of a team

Job Qualifications

High school diploma or equivalent GED
Minimum 2-3 years in a similar position with supervisory experience in upscale banquet, hotel, or convention center
State issued Health Certificate and immunizations
Technical proficiency and verifiable knowledge of food preparation methods
Ability to interact positively with diverse personalities and communicate effectively
Skilled in developing staff through training, evaluation, motivation, coaching, and counseling
Ability to delegate responsibilities to meet objectives
Strong problem-solving and decision-making skills
Detail-oriented with ability to multitask and prioritize in a changing environment
Self-directed team player
Flexibility to work nights, weekends, and long hours
Must be ServSafe certified
Knowledge of computer software including MS Word, Excel, and Outlook
Capable of supervising, coaching, and training employees
Familiarity with health and safety standards for patrons and staff
Must maintain high concentration and multi-task effectively
Knowledge of math concepts including arithmetic, algebra, geometry, and statistics
Knowledge of US Foods Menu Profit Pro is a plus

Job Duties

Supervises all line setup, prep, and breakdown activities
Supervises all buffet, beverage, break, and carving table set-up and breakdown
Responsible for set-up of all equipment including chafing dishes, sternos, china, serving ware, silverware, bowls and platters, heating lamps, and cutting boards
Assists Executive Chef with kitchen record-keeping and inventory management
Organizes employee work schedules ensuring coverage for all kitchen areas
Measures, mixes, and cooks ingredients according to recipes
Maintains a clean kitchen with no food debris on all surfaces
Provides ongoing assistance, training, and mentoring to kitchen staff
Promotes a positive and cooperative workplace environment
Ensures quality, consistency, and concept maintenance
Monitors food preparation against specifications, portion controls, and timings
Ensures all food safety standards are followed
Communicates effectively with supervisors, peers, and subordinates
Solves problems, plans, prioritizes, and makes decisions
Documents personnel discipline and collaborates with human resources
Performs other duties as assigned by the Executive Chef