Sous Chef - Lead & Elevate a High-Volume Kitchen

Landry's; Kansas City (MO); On-site; USD 65,000 - 72,000; Full time

Benefits offered by this job

Training program

Career development

Employee discounts

Health benefits

Dental and vision

401(k) and retirement

Paid time off

Job summary

Bristol Seafood Restaurants is seeking a Sous Chef to support the Executive Chef in managing daily kitchen operations, training staff, and upholding our high culinary standards. You will lead by example in a fast-paced, high-volume setting and contribute to menu execution with a focus on quality and food safety.

The role emphasizes staff development, inventory control, and maintaining OSHA-compliant sanitation. A culinary program graduate with leadership experience is preferred. EOE.

Qualifications

• Culinary management experience in high-volume, full-service dining.
• Strong back-of-house operations knowledge including staff supervision and cost controls.
• Excellent communication, leadership, and conflict-resolution skills.
• Stable, progressive work history with a strong work ethic.
• Culinary program graduate is a plus.

Responsibilities

• Lead by example in a hands-on management style to ensure guest satisfaction.
• Assist the Executive Chef in managing back-of-house staff, training, and follow-up.
• Help achieve or exceed budgeted labor and cost targets through planning and execution.
• Oversee weekly/monthly inventories and ordering of food and supplies.
• Maintain sanitation and OSHA-compliant work areas.

Skills

Leadership

Communication

Conflict resolution

Attention to detail

Strong work ethic

Education

Culinary program graduate

Job description

Bristol Seafood Restaurants is seeking a Sous Chef to support the Executive Chef in managing daily kitchen operations, training staff, and upholding our high culinary standards. You will lead by example in a fast-paced, high-volume setting and contribute to menu execution with a focus on quality and food safety.

The role emphasizes staff development, inventory control, and maintaining OSHA-compliant sanitation. A culinary program graduate with leadership experience is preferred. EOE.