Sous Chef - Kansas City Live! Besos

Live! Hospitality & Entertainment; Kansas City (MO); On-site; USD 52,000 - 75,000; Full time

Job summary

Live! Hospitality & Entertainment seeks a Sous Chef to lead the venue's culinary operations in Kansas City. The role emphasizes staffing, maintaining cleanliness and professional image, and ensuring top-tier product quality.

You will supervise kitchen staff, manage inventories, and mentor new team members, while ensuring safety and adherence to health standards. Evening and weekend availability is required.

Qualifications

• A high school diploma or GED is required; culinary certification or related degree is preferred.
• 1–2 years of supervising or managing kitchen staff in a high-volume kitchen.
• Demonstrated confidence in cooking skills and abilities.
• Proven ability to lead a team and communicate effectively, both verbally and in writing.
• Excellent time management and organizational skills.
• Ability to work evenings, weekends and holidays.

Responsibilities

• Control and/or assist with day-to-day culinary operations within company policies; ensure appropriate staffing levels.
• Maintain professional image, kitchen cleanliness, and appearance standards.
• Uphold high quality product and service standards.
• Manage BOH food costs through ordering, inventory, and reviewing financial reports.
• Ensure a safe working environment and comply with health and department standards.
• Recruit, interview, hire, supervise, motivate, and take disciplinary actions as needed.
• Train employees regularly and mentor new staff.
• Lead by example and support the team.

Education

High school diploma or GED

Culinary arts courses/certifications or related degree preferred

Job description

Sous Chef

• 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 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.