Lead Sous Chef — Coastal Kitchen, Growth & Training

Landry's; Leawood, Northern (KS, KY); Hybrid; USD 65,000 - 72,000; Full time

Benefits offered by this job

Training program

Career development

Employee discounts

Health plans

Dental & Vision & life & disability &

Paid time off

Bonus potential

Job summary

Bristol Seafood Restaurants is seeking a Sous Chef to support the Executive Chef in daily kitchen operations, ensuring quality, consistency, and food safety. You will train staff, execute menus, and uphold high culinary standards during service.

You will lead back-of-house teams in a high-volume setting, manage inventories, and help achieve budgeted labor and cost targets while maintaining OSHA-compliant hygiene and safety practices.

Qualifications

• Minimum 2+ years of culinary management in a full-service, high-volume setting.
• Strong back-of-house operations knowledge: supervision, inventory, cost control, and product quality.
• Excellent communication, leadership, and conflict-resolution skills.
• Stable work history with a strong work ethic; culinary program graduation a plus.

Responsibilities

• Maintain guest satisfaction through a hands-on, lead-by-example management style.
• Assist Executive Chef in managing back-of-house staff, training, and development.
• Control labor and costs through careful planning and execution.
• Oversee weekly/monthly inventories and ordering of food and supplies.
• Maintain sanitation and adherence to OSHA regulations.

Skills

Culinary Management

Staff Supervision

Cost Control

Food Safety

Communication

Leadership

Education

Culinary degree

Job description

Bristol Seafood Restaurants is seeking a Sous Chef to support the Executive Chef in daily kitchen operations, ensuring quality, consistency, and food safety. You will train staff, execute menus, and uphold high culinary standards during service.

You will lead back-of-house teams in a high-volume setting, manage inventories, and help achieve budgeted labor and cost targets while maintaining OSHA-compliant hygiene and safety practices.