Sous Chef

Landry's; Kansas City (MO); On-site; USD 60,000 - 70,000; Full time

Benefits offered by this job

Extensive training

Career development

Employee discounts

Health plans

Dental & vision

Paid time off

Bonus potential

Job summary

Bristol Seafood Restaurants is hiring a Sous Chef to support the Executive Chef in managing kitchen operations, training staff, and ensuring consistent quality and food safety during daily service.

You will help execute the menu, lead back-of-house teams, and drive performance in a high-volume setting with a focus on exceptional guest experiences.

Qualifications

• Minimum 2 years of culinary management in a high-volume, full-service setting.
• Strong leadership and communication skills with the front-of-house and kitchen teams.
• Demonstrated ability to manage labor and food costs while maintaining quality.

Responsibilities

• Lead and train back-of-house staff in a high-volume kitchen.
• Assist Executive Chef with daily operations, ensuring quality and food safety.
• Oversee inventory, ordering, and cost controls to meet budgets.
• Maintain sanitation and OSHA-compliant work areas.

Skills

Leadership

Communication

Conflict resolution

Staff supervision

Inventory control

Food cost

Education

Culinary program degree

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.

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

• Ensures 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

Qualifications

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


• Strong knowledge and attention to detail on back of the 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

EOE

Pay Range

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