Lead Sous Chef — High-Volume Kitchen Leadership

30hop, LLC; Merriam (KS); On-site; USD 55,000 - 65,000; Full time

Benefits offered by this job

Medical insurance

Dental and vision

401(k) retirement plan with employer 1

2 weeks of PTO per year

Paid parental leave

Employee Assistance Program

Employee discounts

Job summary

30hop Restaurant & Bar in Merriam, KS is seeking a hands-on Sous Chef to join our leadership team. You will partner with the Executive Chef to lead day-to-day kitchen operations, develop and coach team members, and maintain high standards for food quality, consistency, and execution.

This full-time salaried role requires 40–45 hours weekly, evening and weekend availability, and a collaborative leadership style.

Qualifications

• 2+ years of back-of-house restaurant management experience as a Sous Chef, Kitchen Manager, or similar leadership role.
• ServSafe Certification or the ability to obtain certification within 30 days of hire.

Responsibilities

• Lead by example and promote accountability throughout the back-of-house team.
• Support consistent food quality, presentation, portioning, and execution during every shift.
• Coach, mentor, and develop kitchen team members through regular feedback and recognition.
• Assist with recruiting, interviewing, onboarding, training, performance management, and retention of back-of-house employees.
• Lead pre-shift communication and ensure the kitchen team is prepared for service.
• Partner with the Executive Chef to manage labor, inventory, ordering, and food costs.
• Assist with back-of-house scheduling based on staffing levels and events.
• Maintain kitchen cleanliness, organization, and food safety standards.
• Monitor inventory and assist with counts.
• Provide hands-on leadership during high-volume shifts.

Skills

Leadership

Team development

Staff coaching

Cost controls

Food quality management

Communication

Job description

30hop Restaurant & Bar in Merriam, KS is seeking a hands-on Sous Chef to join our leadership team. You will partner with the Executive Chef to lead day-to-day kitchen operations, develop and coach team members, and maintain high standards for food quality, consistency, and execution.

This full-time salaried role requires 40–45 hours weekly, evening and weekend availability, and a collaborative leadership style.