Lead Sous Chef — Elevate Kitchen Excellence & Growth

Atrium Hospitality; Kansas City (MO); On-site; USD 32,000 - 33,000; Full time

Benefits offered by this job

401(k) plan with match

Medical, dental, and vision insurance

Paid time off

DailyPay

Tuition reimbursement

Exclusive discounts

Job summary

Atrium Hospitality in Kansas City is seeking an Executive Chef to lead a high‑performing kitchen team at Embassy Suites. You will oversee menu creation, training, and scheduling to ensure quality, consistency, and guest satisfaction across all service periods.

Requirements include 3+ years of culinary leadership, ServSafe certification, and strong costing skills. The role emphasizes safety, innovation, and collaboration within a supportive, values‑driven culture.

Qualifications

• 3+ years of culinary experience.
• Supervisory experience preferred.
• Culinary certification preferred.
• ServSafe Certification required.
• Strong knowledge of food prep, recipes, and costing.
• Physically capable in a dynamic kitchen environment.

Responsibilities

• Support the Executive Chef in leading, training, and scheduling a high‑performing kitchen team.
• Prepare and present meals that meet Atrium’s high standards of quality, consistency, and taste.
• Monitor performance and production flow, stepping in to maintain top‑tier results and guest satisfaction.
• Assist in menu creation to deliver innovation while aligning with productivity and cost goals.
• Ensure all storage and prep areas meet health code requirements and cleanliness standards.
• Participate in special projects to improve kitchen operations and elevate culinary excellence.

Skills

Culinary experience

Supervisory experience

ServSafe Certification

Culinary certification

Food costing

Physical stamina

Job description

Atrium Hospitality in Kansas City is seeking an Executive Chef to lead a high‑performing kitchen team at Embassy Suites. You will oversee menu creation, training, and scheduling to ensure quality, consistency, and guest satisfaction across all service periods.

Requirements include 3+ years of culinary leadership, ServSafe certification, and strong costing skills. The role emphasizes safety, innovation, and collaboration within a supportive, values‑driven culture.