Sous Chef

Landry's; Leawood (KS); On-site; USD 65,000 - 70,000; Full time

Benefits offered by this job

Extensive training program

Continued career development and grow

Employee discounts on dining, retail,趣

Health benefit plans

Dental, vision, life, STD, FSAs, 401(k

Paid time off

Monthly discretionary bonus potential

Job summary

Bristol Seafood Restaurants in Leawood, KS, part of Landry's, seeks a dedicated Sous Chef to support the Executive Chef, lead daily kitchen operations, and uphold top-quality seafood dishes during busy service periods.

You will train culinary staff, supervise back-of-house operations, and maintain food safety, consistency, and cost controls with a hands-on leadership style.

Qualifications

• Experience in high-volume, full-service dining operations.
• Strong cost control, inventory and staff scheduling knowledge.
• Graduate of an accredited culinary program is a plus.

Responsibilities

• Oversee back-of-house staff under the Executive Chef.
• Manage kitchen operations, training, and ongoing development.
• Aim to exceed budgeted labor and cost targets through planning.
• Coordinate inventories, food orders, and supplies.
• Maintain sanitation and OSHA-compliant practices.

Skills

Back-of-house supervision

Inventory controls

Food/labor cost management

Consistent quality

Leadership and communication

Education

Culinary program degree (preferred)

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

• 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 $70,000.00 /Yr.