Sous Chef

Landry's; Kansas City (MO); On-site; USD 65,000 - 72,000; Full time

Benefits offered by this job

Training program

Career development

Employee discounts

Health benefits

Dental and vision

401(k) and retirement

Paid time off

Job summary

Bristol Seafood Restaurants is seeking a Sous Chef to support the Executive Chef in managing daily kitchen operations, training staff, and upholding our high culinary standards. You will lead by example in a fast-paced, high-volume setting and contribute to menu execution with a focus on quality and food safety.

The role emphasizes staff development, inventory control, and maintaining OSHA-compliant sanitation. A culinary program graduate with leadership experience is preferred. EOE.

Qualifications

• Culinary management experience in high-volume, full-service dining.
• Strong back-of-house operations knowledge including staff supervision and cost controls.
• Excellent communication, leadership, and conflict-resolution skills.
• Stable, progressive work history with a strong work ethic.
• Culinary program graduate is a plus.

Responsibilities

• Lead by example in a hands-on management style to ensure guest satisfaction.
• Assist the Executive Chef in managing back-of-house staff, training, and follow-up.
• Help achieve or exceed budgeted labor and cost targets through planning and execution.
• Oversee weekly/monthly inventories and ordering of food and supplies.
• Maintain sanitation and OSHA-compliant work areas.

Skills

Leadership

Communication

Conflict resolution

Attention to detail

Strong work ethic

Education

Culinary program graduate

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 $65,000.00 - USD $72,000.00 /Yr.