Executive Sous Chef

The Waterfront Group; Independence (KS); Hybrid; USD 70,000 - 90,000; Full time

Job summary

The Waterfront Group in Kansas is seeking an experienced Executive Sous Chef to lead day-to-day kitchen operations, ensure top-quality menus, and drive profitability.

Reporting to Hospitality Operations, you will develop menus, control costs, train staff, and uphold HACCP standards in a fast-paced environment.

This role demands 7+ years in high-volume kitchens and at least 3 years in senior roles in fine dining, with strong leadership and organizational skills.

Qualifications

• 7+ years in a high-volume commercial kitchen.
• 3+ years as Executive Sous Chef or in a senior leadership role in fine dining.
• Strong menu development, costing, and food cost management experience.
• Proven leadership in training and managing kitchen teams.
• Deep knowledge of HACCP, food safety and kitchen hygiene.

Responsibilities

• Lead and manage the daily operations of a busy commercial kitchen.
• Ensure consistent production of high-quality food across all menus and service periods.
• Develop and maintain innovative menu offerings.
• Manage food costs, purchasing, inventory, and stock control processes; ensure recipe consistency and waste minimization.
• Train, coach, and develop kitchen team members.
• Prepare staff schedules and manage labour costs effectively.
• Maintain a safe, clean, and compliant kitchen environment.
• Collaborate with operational leadership to deliver exceptional guest experiences.

Skills

Executive kitchen leadership

Menu development

Recipe costing

Food safety HACCP

Cost control

Staff training & leadership

Operational efficiency

Job description

Reporting to the Head of Hospitality Operations, you will be responsible for the day-to-day management of kitchen operations, ensuring exceptional food quality, consistency, and efficiency across all menus and service periods. This role requires strong culinary expertise, leadership capability, and a commitment to maintaining high standards while controlling costs and maximizing profitability.

About You

• Proven experience as an Executive Sous Chef, Head Chef, or in a senior culinary leadership role
• Strong culinary skills with knowledge of contemporary and classic cuisine
• Experience with menu development, recipe costing, and food cost management
• Demonstrated ability to lead, train, and motivate kitchen teams
• Solid understanding of food safety, HACCP principles, and kitchen hygiene standards
• Strong organizational, communication, and time management skills
• Able to thrive in a fast-paced, high-pressure environment
• Relevant culinary qualifications preferred

Key Responsibilities

• Lead and manage the daily operations of a busy commercial kitchen
• Ensure consistent production of high-quality food across all menus and service periods
• Develop and maintain innovative menu offerings
• Manage food costs, purchasing, inventory, and stock control processesEnsure recipe consistency, portion control, and waste minimization
• Train, coach, and develop kitchen team members
• Prepare staff schedules and manage labour costs effectively
• Maintain a safe, clean, and compliant kitchen environment
• Collaborate with operational leadership to deliver exceptional guest experiences

Your Requirements

• A minimum of 7 years' culinary experience in a high-volume commercial kitchen.
• At least 3 years' experience as Executive Sous Chef or similar in a busy, fine dining restaurant is required.
• Demonstrated experience with menu development, recipe costing, inventory control, and food cost management.
• Strong leadership experience training and managing kitchen teams.
• Comprehensive knowledge of HACCP, food safety, and kitchen hygiene standards.