Executive Sous Chef: Lead Innovative, High-Energy Kitchen

management-davidsonhospitality; Kansas City (KS); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Medical Coverage

Dental & Vision Coverage

Teledoc

Free Maintenance Medications

Pet Insurance

Hotel Discounts

Tuition Reimbursement

Paid Time Off

401K Match

Job summary

Davidson Hospitality Group in Kansas City is seeking an Executive Sous Chef to lead our culinary team and deliver exceptional dining experiences across a vibrant resort-style environment.

You will oversee kitchen operations, drive quality and consistency of all menus, and collaborate with suppliers to source the freshest ingredients while mentoring a team of professionals. This role supports Margaritaville-inspired venues and guest-focused service in a dynamic market.

Qualifications

• 5+ years cooking experience, with at least 2 years in a leadership role.
• College degree or certification in culinary field preferred.
• Experience in menu planning and development.
• Strong leadership and team-building skills.
• Excellent communication and organizational skills.
• Ability to manage multiple priorities in a fast-paced environment.
• Ability to understand financial goals and accomplish them.
• Food/Beverage Service Worker Permit, where applicable.

Responsibilities

• Lead the culinary team to deliver exceptional dining experiences.
• Oversee kitchen operations and ensure quality and consistency in all menu items.
• Collaborate with suppliers to source fresh ingredients and manage costs.
• Mentor staff, uphold food safety standards, and drive guest satisfaction.

Skills

Leadership

Kitchen Ops

Menu planning

Communication

Time management

Food safety

Education

College degree in culinary arts

Job description

Davidson Hospitality Group in Kansas City is seeking an Executive Sous Chef to lead our culinary team and deliver exceptional dining experiences across a vibrant resort-style environment.

You will oversee kitchen operations, drive quality and consistency of all menus, and collaborate with suppliers to source the freshest ingredients while mentoring a team of professionals. This role supports Margaritaville-inspired venues and guest-focused service in a dynamic market.