Sous Chef

The Post Oak; Kansas City (MO); On-site; USD 60,000 - 70,000; Full time

Benefits offered by this job

Training program

Career development

Employee discounts

Health benefits

Dental and vision

Short-term disability

FSA and 401k

Paid time off

Bonus potential

Job summary

Bristol Seafood Restaurants is seeking a Sous Chef to support the Executive Chef by overseeing kitchen operations, training staff, and ensuring consistency, quality, and food safety during daily service. You will play a key role in menu execution and maintaining high culinary standards with a hands-on leadership style.

In a high-volume, full-service setting, you'll manage back-of-house teams, optimize labor and costs, supervise inventories, and ensure compliance with sanitation and OSHA

Qualifications

• 2+ years culinary management in high-volume dining.
• Strong knowledge of back-of-house ops: supervision, inventory, food and labor cost, and quality.
• Strong communication, leadership, and conflict resolution skills.
• Stable work history and strong work ethic.
• Culinary program graduate is a plus.

Responsibilities

• Ensure excellence in guest satisfaction with a hands-on, lead-by-example management style.
• Assist Exec Chef in managing back-of-house staff, training and development.
• Manage labor and costs to meet budget.
• Oversee weekly/monthly inventories and ordering of food and supplies.
• Maintain sanitation and OSHA-compliant workspace.

Skills

Culinary management

Staff supervision

Inventory controls

Food cost management

Leadership

Communication

Education

Culinary program graduate (plus)

Job description

Overview

Bristol Seafood Restaurants offers a refined approach to upscale seafood dining, featuring fresh, high-quality catches, thoughtfully prepared dishes, and a polished yet welcoming atmosphere. With a focus on exceptional service, coastal-inspired flavors, and attention to detail, the concept delivers a consistently elevated guest experience. It’s a destination known for quality, teamwork, and creating memorable moments for every guest.

As a Sous Chef, you will support the Executive Chef by managing kitchen operations, supervising culinary staff, and ensuring consistency, quality, and food safety. You play a key role in menu execution, training, and maintaining high culinary standards during daily service.

Benefits:

• Extensive and well-rounded training program


• Continued career development and growth opportunities


• Generous employee discounts on dining, retail, amusements, and hotels


• Multiple health benefit plans to suit your needs


• Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)


• Paid time off


• Monthly discretionary bonus potential

Responsibilities

• Ensuresexcellence 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 monthlyinventories, and ordering of food and supplies


• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations

Qualifications

• At least 2years of Culinary Management experiencein a full-service, high-volume dining establishment


• Strong knowledge and attention to detailon back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality


• Strong communication, leadership, and conflict resolutionskills


• Stable and progressive work history; Strong work ethic


• Graduate of an accredited culinary program is a plus

EOE

Pay Range

USD $60,000.00 - USD $70,000.00 /Yr.