Executive Sous Chef: Menu Innovation & Cost Control

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

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.