Job Overview
Employment Type
Full-time
Compensation
Hourly
Range $22.00 - $30.00
Benefits
Health Insurance
Dental Insurance
Vision Insurance
401(k) savings plan
401(k) matching
Paid Time Off
vacation days
sick days
Holidays
Job Description
Oak View Group (OVG) is a global leader in premium live entertainment infrastructure and services, established in 2015. The company is renowned for its expansive platform that spans venue development and end-to-end capabilities across venue management, hospitality, and sponsorship sales. OVG oversees a prestigious portfolio that includes seven world-class owned venues and a roster of iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions across four continents. This diverse reach emphasizes their commitment to excellence and innovation in the sports and live entertainment industry. The University of Kansas Social Club in Lawrence, Kansas, operates under the umbrella of the Oak View Group, offering a vibrant environment that combines culinary excellence with the dynamic nature of a social club linked to a renowned educational institution.
The Sous Chef position at the University of Kansas Social Club is a full-time role that plays a critical part in the successful operation of the kitchen and culinary services. This role requires a highly motivated leader who is passionate about culinary arts and skilled in kitchen management. The Sous Chef will actively supervise, coach, counsel, direct, train, and mentor kitchen staff to ensure that all food products meet the company’s quality standards. The position demands a hands-on approach and the ability to independently manage employee relations, fostering a positive and cooperative work environment that aligns with Oak View Group's standards for excellence.
As a sous chef, the candidate will oversee all aspects of line setup, preparation, and breakdown activities, including buffet and beverage stations. They will be responsible for the organization and coordination of equipment and supplies needed for daily operations and events. Additionally, the Sous Chef will assist the Executive Chef with administrative functions such as food inventory management and ordering, ensuring efficient and cost-effective operations. With a variable, event-driven schedule that includes evenings and weekends, the role demands flexibility, strong organizational skills, and outstanding interpersonal capabilities.
Compensation for this position ranges from $22.00 to $30.00 per hour, reflecting the significant responsibilities and expertise required. The role offers comprehensive benefits for full-time employees, including health, dental, and vision insurance, a 401(k) savings plan with matching contributions, and paid time off that covers vacation days, sick days, and 11 holidays. This role will remain open until September 18, 2026, providing an excellent career opportunity for culinary professionals seeking to grow in a distinguished and supportive hospitality environment.
The Sous Chef position at the University of Kansas Social Club is a full-time role that plays a critical part in the successful operation of the kitchen and culinary services. This role requires a highly motivated leader who is passionate about culinary arts and skilled in kitchen management. The Sous Chef will actively supervise, coach, counsel, direct, train, and mentor kitchen staff to ensure that all food products meet the company’s quality standards. The position demands a hands-on approach and the ability to independently manage employee relations, fostering a positive and cooperative work environment that aligns with Oak View Group's standards for excellence.
As a sous chef, the candidate will oversee all aspects of line setup, preparation, and breakdown activities, including buffet and beverage stations. They will be responsible for the organization and coordination of equipment and supplies needed for daily operations and events. Additionally, the Sous Chef will assist the Executive Chef with administrative functions such as food inventory management and ordering, ensuring efficient and cost-effective operations. With a variable, event-driven schedule that includes evenings and weekends, the role demands flexibility, strong organizational skills, and outstanding interpersonal capabilities.
Compensation for this position ranges from $22.00 to $30.00 per hour, reflecting the significant responsibilities and expertise required. The role offers comprehensive benefits for full-time employees, including health, dental, and vision insurance, a 401(k) savings plan with matching contributions, and paid time off that covers vacation days, sick days, and 11 holidays. This role will remain open until September 18, 2026, providing an excellent career opportunity for culinary professionals seeking to grow in a distinguished and supportive hospitality environment.
Job Requirements
- High school diploma or equivalent GED
- minimum 2-3+ years in a similar position in upscale banquet, hotel, or convention center setting with prior supervisory experience
- must hold state issued Health Certificate and required immunizations
- ServSafe certification
- ability to work flexible schedule including nights, weekends, and long hours
- must be able to lift, push, pull, or carry heavy objects
- proficiency in MS Word, Excel, and Outlook
- strong communication and interpersonal skills
- ability to supervise, coach, and train employees
- must maintain high level of concentration
- ability to multitask and prioritize effectively
- ability to work independently and as part of a team
- must demonstrate problem solving and decision making skills
Job Qualifications
- High school diploma or equivalent GED
- minimum 2-3+ years experience in similar position in upscale banquet, hotel, or convention center setting with supervisory experience
- state issued Health Certificate and required immunizations
- technical proficiency and knowledge of food preparation methods
- ability to interact positively with diverse personalities and communicate effectively
- ability to develop staff through training, evaluation, motivation, coaching, and counseling
- ability to distribute responsibility to meet objectives and achieve results
- problem recognition and solution skills
- detail-oriented, able to multitask and prioritize in a changing environment
- self-directed while working in a team
- flexible schedule including nights, weekends, and long hours
- capable of lifting, pushing, pulling, or carrying heavy objects
- ServSafe certification
- proficiency in computer software including MS Word, Excel, and Outlook
- ability to work closely with kitchen staff and independently cook
- strong supervision, coaching, and training skills
- excellent customer service skills
- general health and safety knowledge
- ability to identify problems and review information
- must maintain high concentration
- multitasking skills
- knowledge of 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
- supervise all buffet, beverage, break, and carving table set-up and breakdown
- responsible for set-up of all equipment necessary for kitchen operations including chafing dishes, sternos, china, serving ware, silverware, bowls, platters, heating lamps, and cutting boards
- assist Executive Chef with kitchen record-keeping and administrative tasks including food inventories and ordering
- organize employee work schedules ensuring coverage for all kitchen areas
- measure, mix, and cook ingredients according to recipes
- use pots, pans, knives, and other equipment to prepare and serve food
- maintain a clean kitchen with no food debris on all surfaces
- provide ongoing assistance, training, and mentoring to kitchen staff
- promote a positive workplace environment working alongside staff
- ensure quality, consistency, and concept are maintained
- monitor food production to meet recipe specifications, portion controls, and kitchen timings
- monitor food appearance, temperature, sanitary, and quality standards
- monitor events, materials, and surroundings
- guide, direct, and motivate kitchen employees
- ensure adherence to food safety standards
- communicate with supervisors, peers, and subordinates
- make decisions and solve problems
- organize, plan, and prioritize work
- evaluate information against standards
- implement ideas, programs, systems, or products
- document and record personnel discipline information and coordinate with human resources
- perform other duties as assigned by the Executive Chef
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
Your Profile Is Visible To Hiring Managers Across OysterLink.
We'll match you with best jobs
Get job offers faster
Search For More Opportunities:
How Candidates Get Hired Faster
Apply to 2–3 similar roles
Complete profile & get best matches
Check new opportunities daily
