Banquet Sous Chef — Lead Creative Kitchen & Team

Aimbridge Hospitality; Kansas City (MO); On-site; USD 50,000 - 75,000; Full time

Benefits offered by this job

Daily Pay

Medical, Dental, Vision Coverage

401k Retirement Plan

Job summary

Aimbridge Hospitality is seeking a Sous Chef to lead the banquet kitchen with creativity and high standards. You will craft dishes, ensure stunning presentations, and supervise a busy team to deliver exceptional guest experiences at each event.

In this on-site role, you will manage food costs, oversee inventory, and mentor staff while maintaining spotless, compliant kitchen operations and strong banquet performance.

Qualifications

• Bachelor's degree in a relevant field and 2–4 years experience in a high-volume, full-service restaurant.
• Ability to lead, coach, and mentor others under pressure.
• Clear communication, decisive decision-making, and active listening to guests and colleagues.
• Strong understanding of cost control, budgeting, and banquet presentation.

Responsibilities

• Guest & Team Magic: welcome guests with a smile, sharpen your chef style, motivate the team, and deliver positive vibes with every service.
• Aimbridge Excellence: uphold high standards to keep the hotel safe, smooth, and on point.
• Leadership Legends: coach and guide kitchen staff, hire talent, and run effective training sessions for a winning team.
• Kitchen Wizardry: manage budgets, stock the pantry, track costs, and maintain spotless, organized operations.

Skills

Leadership

Team motivation

Customer service

Food cost control

Menu design

Training/coaching

Education

Bachelor's degree

2-4 years experience in a high-volume restaurant

Job description

Aimbridge Hospitality is seeking a Sous Chef to lead the banquet kitchen with creativity and high standards. You will craft dishes, ensure stunning presentations, and supervise a busy team to deliver exceptional guest experiences at each event.

In this on-site role, you will manage food costs, oversee inventory, and mentor staff while maintaining spotless, compliant kitchen operations and strong banquet performance.