Dynamic Sous Chef: Lead Kitchen Operations

Live; Kansas City (MO); On-site; USD 42,000 - 56,000; Full time

Job summary

Live is seeking a Sous Chef to oversee day-to-day culinary operations and help maintain high standards of quality, cleanliness, and professionalism in the kitchen. The role includes managing staff, coordinating with BOH on inventory and costs, and ensuring safety and health compliance.

Ideal candidates will have a high school diploma or GED, 1–2 years of supervisory kitchen experience, strong cooking confidence, and excellent communication and organizational skills.

Qualifications

• High school diploma or GED; culinary arts courses or related degree preferred.
• 1-2 years’ experience supervising kitchen staff and managing inventory and food ordering in a high-volume kitchen.
• Proven ability to lead a team and communicate effectively, both verbally and in writing.
• Exceptional time management and organization skills.
• Ability to work evenings, weekends and holidays.

Responsibilities

• Control and/or assist with day-to-day culinary operations within policies and guidelines.
• Maintain professional kitchen image including cleanliness and uniform standards.
• Uphold high quality product and service standards.
• Control BOH food costs through ordering, inventory and financial reviews.
• Ensure a safe working environment and compliance with health standards.
• Maintain kitchen organization and cleanliness.
• Recruit, interview and hire supervisory and hourly staff; supervise and motivate; disciplinary actions as needed.
• Train employees regularly.
• Lead by example and mentor new staff.

Skills

Leadership

Communication

Time management

Organization

Cooking skills

Education

High school diploma or GED

Job description

Live is seeking a Sous Chef to oversee day-to-day culinary operations and help maintain high standards of quality, cleanliness, and professionalism in the kitchen. The role includes managing staff, coordinating with BOH on inventory and costs, and ensuring safety and health compliance.

Ideal candidates will have a high school diploma or GED, 1–2 years of supervisory kitchen experience, strong cooking confidence, and excellent communication and organizational skills.