Sous Chef

Landry's; Leawood (KS); On-site; USD 45,000 - 60,000; Full time

Benefits offered by this job

Training program

Career development

Employee discounts on dining

Health benefit plans

Dental, vision, life, STD

401(k)

Paid time off

Monthly bonus potential

Job summary

Bristol Seafood Restaurants in Leawood, KS, is seeking a Sous Chef to support the Executive Chef in daily kitchen operations. You will supervise culinary staff, guide menu execution, and uphold food safety and quality standards in a fast-paced setting.

Ideal candidates bring at least 2 years of culinary management experience, strong leadership, and a commitment to training and development. A collegiate culinary program is a plus. EOE.

Qualifications

• At least 2 years of Culinary Management experience in a full-service, high-volume dining establishment.
• Strong focus on back-of-house operations, supervision, inventory, and cost control.
• Excellent communication, leadership, and conflict-resolution skills.

Responsibilities

• Ensure excellence in guest satisfaction with a hands-on, lead-by-example management style.
• Assist Executive Chef in managing back-of-house staff, training, and development.
• Achieve or exceed budgeted labor and cost centers through planning and execution.
• Oversee weekly and monthly inventories and ordering of food and supplies.
• Maintain sanitation procedures and OSHA-compliant work area.

Skills

Culinary Management

Labor cost control

Staff supervision

Food safety

Quality standards

Education

Accredited culinary program

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