Creative Sous Chef: Lead High-Volume Kitchen

Avion Hospitality; Kansas City, Northern (MO, KY); Hybrid; USD 52,000 - 65,000; Full time

Job summary

Avion Hospitality seeks a proactive Sous Chef to assist the Executive Chef in managing day-to-day kitchen operations for Hotel Savoy, including the restaurant, banquets, and in-room dining. You will ensure food is prepared to standard recipes and presentation, while maintaining a clean, organized kitchen.

The role requires supervising culinary staff, scheduling and training, monitoring quality and inventory, and enforcing food safety standards.

Qualifications

• Bachelor’s degree in culinary arts or related field.
• 2–4 years of experience in a high-volume, full-service restaurant.
• Ability to supervise and mentor kitchen staff.
• Strong knowledge of food safety and sanitation.

Responsibilities

• Produces innovative and diversified menus reflecting the restaurant's vision.
• Trains the kitchen staff to adhere to restaurant policies and sanitation regulations.
• Organizes, schedules, and directs the work of the kitchen staff for quick, effective operations.
• Designs plating presentations with attention to detail.
• Ensures hygiene and food safety requirements are met.
• Maintains kitchen inventory and budget.
• Maintains high levels of guest service and resolves issues promptly.
• Oversees banquet and catering activities as required.

Skills

Leadership

Training

Food safety

Education

Bachelor's degree in culinary arts

Job description

Avion Hospitality seeks a proactive Sous Chef to assist the Executive Chef in managing day-to-day kitchen operations for Hotel Savoy, including the restaurant, banquets, and in-room dining. You will ensure food is prepared to standard recipes and presentation, while maintaining a clean, organized kitchen.

The role requires supervising culinary staff, scheduling and training, monitoring quality and inventory, and enforcing food safety standards.