Sports Jobs 2026 (Now Hiring) – Smart Auto Apply

EXECUTIVE CHEF - Advent Health Sports Park at BluHawkBSP SFM, LLCLOCATION: Overland Park, KSDEPARTMENT: FOOD & BEVERAGEREPORTS TO: GENERAL MANAGERSTATUS: FULL-TIME (EXEMPT)ABOUT THE COMPANY:Advent Health Sports Park at BluHawk is a premier sport, recreation and entertainment destination focused on improving the health and economic vitality of Overland Park, KS. You will be joining a championship level team focused on fun, fulfillment and service built to enrich the community as well as your career and personal growth. AdventHealth Sports Park at Bluhawk is a managed facility by Sports Facilities Management, LLC, a Sports Facilities Companies (SFC) company. SFC is the nation's leading resource for managing and developing sports, recreation, wellness, and events facilities. We provide a highly collaborative and supportive culture that raises our team members to new levels of career growth. Together, we will carve a path in a hyper-growing industry where you will enjoy the journey and learn from the industry's best while having some fun.SFC has been awarded national recognition as a Top Workplace and is considered a workplace of choice. Our mission-focused company is highly entrepreneurial, team-oriented with a culture centered on collaboration, accountability, excellence, and service. We are growing rapidly and looking for high performers at every level to grow with us.POSITION SUMMARY:The Executive Chef is the senior culinary leader responsible for all back-of-house food operations across the recreation center's multi-outlet footprint-anchored by a high-end, full-service restaurant-along with quick-service/concessions, grab-and-go, café, catering, and special events. This role sets the culinary vision, builds and develops a high-performance kitchen team, ensures a consistently exceptional guest experience, and delivers business results through menu engineering, cost controls, food safety, and cross-functional partnership with Front-of-House, Events, and Venue Operations.ESSENTIAL DUTIES AND RESPONSIBILITIES:Lead menu development, tasting and iteration cycles, and seasonal rotations; ensure dishes are costed, scalable, and aligned with guest insights and profitability goals

Uphold best-in-market quality for flavor, presentation, and consistency across all outlets (restaurant, concessions/QSR, café, catering, special events)Establish and enforce recipe standards, portioning guides, prep lists, and expo protocols; ensure accurate recipe documentation and training compliance

Recruit, train, and mentor, BOH Supervisors, Cooks, Prep, Pastry (if applicable), and Utility/Dish teams

Own culinary P&L levers: food cost, labor cost, waste, and controllables; meet or exceed targets through disciplined inventory, purchasing, and production planning

Maintain procurement standards: negotiate with purveyors, source high-quality local/seasonal products, and ensure on-time, in-spec deliveries

Oversee inventory controls (par levels, cycle counts), invoice accuracy, transfers, and waste tracking; drive accurate weekly/monthly closes with FinanceEnsure kitchen equipment is maintained, calibrated, and safe; coordinate preventive maintenance and repairs Ensure compliance with KS Health Code and Kansas State requirements; uphold policies to achieve and maintain an "A" grade

Implement and audit HACCP-based procedures, allergen management, labeling, cooling logs, and sanitation checklists; conduct mock inspections and corrective actions

Enforce OSHA-compliant practices, knife/hood/grease management, and safe chemical handling

Provide clear shift briefings, prep priorities, and expo leadership; communicate proactively across departments to ensure a seamless guest experience.Report weekly on KPIs, wins, risks, and action plans; contribute to annual planning and budgeting

Performs other related duties as assigned by managementMINIMUM QUALIFICATIONS:7+ years progressive BOH leadership with 3+ years as Executive Chef or Chef de Cuisine in an elevated, chef-driven, scratch kitchen preferred

Demonstrated success overseeing multi-outlet or high-volume operations (restaurant + catering/events; QSR/concessions a plus)Expert-level culinary fundamentals, menu development, and plating standards for elevated dining; strong knowledge of regional/seasonal sourcing

Proven financial acumen: food/labor cost control, menu engineering, inventory systems, and vendor negotiations

Must be available on weekends, holidays, nights, and days

Must be able to work independently with minimal supervision

Effective time management skills

Prior experience/education in food industry, scratch kitchens (pizza, deli, food hall)WORKING CONDITIONS AND PHYSICAL EFFORT:Working environment is fast paced

Must be able to lift and/or move up to 50 pounds infrequently

Limited exposure to physical risk

Limited physical effort required

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