Sous Chef - Kansas City Live!

Kansas City Live!; Kansas City (MO); Sur place; USD 45 000 - 65 000; Plein temps

Résumé du poste

Kansas City Live! in Kansas City, MO is seeking a hands-on Sous Chef to lead daily culinary operations, ensuring top-quality dishes and a cohesive kitchen team. The role requires mentoring staff, maintaining cleanliness, and upholding the venue's standards.

The Sous Chef will manage inventory and food orders, monitor costs, and promote safe, compliant working conditions while collaborating with leadership to deliver an exceptional guest experience.

Qualifications

• High school diploma or GED required.
• Culinary arts courses/certifications or related degree preferred.
• 1–2 years’ experience supervising kitchen staff and managing inventory/food ordering in a high-volume kitchen.
• Demonstrated leadership and strong verbal/written communication skills.
• Excellent time management and organizational abilities.
• Ability to work evenings, weekends and holidays.

Responsabilités

• Control and/or assist with day-to-day culinary operations.
• Assist with maintaining kitchen cleanliness, uniforms, and appearance standards.
• Uphold high quality of product and service standards.
• Control food costs through ordering, inventory, and cost reviews.
• Ensure a safe working environment and proper health standards.
• Recruit, train, and supervise staff; lead by example.

Connaissances

Staff supervision

Inventory management

Team leadership

Communication

Time management

Formation

High school diploma or GED

Description du poste

MO No Other Pub
Kansas City, MO 64106, USA

Description

Sous Chef

Sous Chef Responsibilities include, but are not limited to:

• Control and/or assist with the day-to-day culinary operations of the venue within the policies and guidelines set forth by the company, including the ensurance of appropriate levels of staffing.
• Assist with maintaining a professional company image, including kitchen cleanliness, proper uniforms and appearance standards.
• Uphold consistent product and service standards of the highest quality.
• Control and/or assist with the control of BOH food costs through appropriate ordering, maintaining weekly inventory, reviewing financial reports and taking appropriate actions.
• Ensure a safe working environment to reduce the risk of injury and accidents.
• Maintain kitchen organization and cleanliness in compliance with Company and Health Department standards.
• Recruit, interview and hire supervisory and hourly team members; supervise and motivate; take disciplinary action and recommend terminating hourly team members when necessary.
• Train employees, as assigned, in an ongoing basis.
• Lead by example to other team members and mentor new staff.

Sous Chef Qualifications

• A high school diploma or GED equivalent required. Culinary arts courses/certifications or related degree preferred.
• 1-2 years’ experience of supervising and/or managing kitchen staff and working with inventory and food ordering, in a high-volume kitchen.
• Exude confidence in cooking skills and abilities.
• Proven ability to lead a team and communicate efficiently, both verbally and in writing.
• Exceptional time management and organization skills.
• Ability to work evenings, weekends and holidays.

The Sous Chef position requires the ability to perform the following:

• Carrying or lifting items weighing up to 75 pounds.
• Moving about the kitchen in a safe and secure manner.
• Handling food, objects, products and utensils effectively and safely.
• Bending, stooping, standing and kneeling.
• Withstand potential climate temperature changes in assigned work area.

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.