Sous Chef

Landry's; Leawood, Northern (KS, KY); Hybrid; USD 65,000 - 72,000; Full time

Benefits offered by this job

Training program

Career development

Employee discounts

Health plans

Dental & Vision & life & disability &

Paid time off

Bonus potential

Job summary

Bristol Seafood Restaurants is seeking a Sous Chef to support the Executive Chef in daily kitchen operations, ensuring quality, consistency, and food safety. You will train staff, execute menus, and uphold high culinary standards during service.

You will lead back-of-house teams in a high-volume setting, manage inventories, and help achieve budgeted labor and cost targets while maintaining OSHA-compliant hygiene and safety practices.

Qualifications

• Minimum 2+ years of culinary management in a full-service, high-volume setting.
• Strong back-of-house operations knowledge: supervision, inventory, cost control, and product quality.
• Excellent communication, leadership, and conflict-resolution skills.
• Stable work history with a strong work ethic; culinary program graduation a plus.

Responsibilities

• Maintain guest satisfaction through a hands-on, lead-by-example management style.
• Assist Executive Chef in managing back-of-house staff, training, and development.
• Control labor and costs through careful planning and execution.
• Oversee weekly/monthly inventories and ordering of food and supplies.
• Maintain sanitation and adherence to OSHA regulations.

Skills

Culinary Management

Staff Supervision

Cost Control

Food Safety

Communication

Leadership

Education

Culinary 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.

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