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

Dining discounts

Health plans

Dental/vision

PTO

Monthly bonus

Job summary

Bristol Seafood Restaurants is seeking a Sous Chef in Kansas City to support the Executive Chef in managing a high-volume kitchen, training staff, and maintaining top quality and safety standards. You will play a key role in menu execution and ensuring consistent guest satisfaction through hands-on leadership.

Join a team focused on upscale seafood dining, quality service, and a collaborative culture that rewards performance with opportunities for growth and a discretionary bonus potential.

Qualifications

• At least 2 years of culinary management in a full-service, high-volume dining establishment.
• Strong knowledge of back-of-house operations including staff supervision, inventory controls and food/labor cost.
• Clear communication, leadership and conflict-resolution skills are essential.

Responsibilities

• Lead by example in a high-volume kitchen to ensure guest satisfaction.
• Assist Executive Chef in managing back-of-house staff, training, and development.
• Monitor labor and other costs, ensuring budget adherence.
• Oversee weekly/monthly inventories and food/supplies ordering.
• Maintain sanitation and OSHA-compliant work areas.

Skills

Culinary management

Back of house supervision

Inventory control

Cost management

Leadership

Communication

Conflict resolution

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.

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.