Lead Sous Chef — Elevate Coastal Seafood & Team Excellence

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

Benefits offered by this job

Training program

Career growth

Employee discounts

Health plans

Dental/ Vision

Life insurance

401(k)

Paid time off

Bonus potential

Job summary

Bristol Seafood Restaurants in Kansas City area is seeking a Sous Chef to support the Executive Chef by managing kitchen operations, supervising staff, and ensuring consistency, quality, and food safety during daily service.

You will contribute to menu execution, training, and maintaining high culinary standards, with a focus on cost control and guest satisfaction in a high-volume, upscale setting.

Qualifications

• 2 years of culinary management experience in a full-service, high-volume dining establishment.
• Strong knowledge of back-of-house operations including staff supervision, inventory controls and food/labor cost, and product quality.
• Strong communication, leadership, and conflict-resolution skills.
• Stable and progressive work history; Strong work ethic.
• Graduate of an accredited culinary program is a plus.

Responsibilities

• Ensure excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style
• Assist the Executive Chef in the management of all back of house staff in a high-volume kitchen, including ongoing training, development, and follow up
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution
• Assist in overseeing weekly and monthly inventories, and ordering of food and supplies
• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations

Skills

Culinary management

Staff supervision

Inventory controls

Food cost

Labor cost

Product quality

Communication skills

Leadership

Conflict resolution

Work ethic

Culinary program graduate

Education

Graduate of an accredited culinary program

Job description

Bristol Seafood Restaurants in Kansas City area is seeking a Sous Chef to support the Executive Chef by managing kitchen operations, supervising staff, and ensuring consistency, quality, and food safety during daily service.

You will contribute to menu execution, training, and maintaining high culinary standards, with a focus on cost control and guest satisfaction in a high-volume, upscale setting.