We are seeking an Executive Chef to manage the culinary team at the University of Kansas Athletics. The Executive Chef will have the primary duty of overseeing the kitchen’s daily activities to ensure guest satisfaction, profitability, and a positive work environment.

The Executive Chef will:

• Manage, coach, counsel, direct, train, and mentor employees to meet company quality standards.
• Independently manage all aspects of employee relations.
• Provide a high level of oversight, culinary proficiency, and operational support.
• Develop recipes and implement menus focused on nutrient-dense foods for student athletes.
• Coordinate and guide staff regarding menu execution and food safety.
• Establish relationships with quality vendors for local, sustainable ingredients.
• Collaborate with the performance nutrition department to advise on culinary methods.
• Demonstrate knowledge of nutrition trends for collegiate athletes.
• Adapt to the dietary needs of players and staff.
• Show creativity in menu development featuring elevated dishes.

Qualifications include a minimum of 2-3 years of kitchen management experience, a professional appearance, and the ability to effectively interact with diverse personalities. The role requires excellent decision-making skills, attention to detail, and a willingness to work a flexible schedule.

This position offers a salary range of $80,000 to $90,000 and benefits including health, dental, and vision insurance, a 401(k) savings plan, matching contributions, and paid time off.

This position will remain open until December 31, 2024.

• Health, Dental and Vision insurance.
• 401(k) savings plan.
• 401(k) matching.
• Paid time off (vacation days, sick days, and 11 holidays).

• Minimum of 2-3 years kitchen management experience in a full service restaurant or events venue.
• Demonstrated and verifiable track record of meeting projected costs.
• Knowledge of and skill in using computer software, including MS Word/Excel/Outlook.
• Maintains a current Food Handler’s card and alcohol service permit if required by state or local government.
• Working knowledge of employee scheduling in a hospitality environment.
• Ability to obtain and maintain certification in a nationally recognized sanitation program.
• Technical proficiency in food preparation methods.
• Ability to positively interact with diverse personalities.
• Effective communication and active listening skills.
• Ability to develop results-oriented staff through training, evaluation, motivation, coaching, and counseling.
• Ability to creatively solve problems and set priorities.
• Detail-oriented with the ability to multi-task in a changing environment.
• Willingness to work a flexible schedule, including nights and weekends.