Sous Chef - Lead High-Volume Kitchen Ops & Training

The Post Oak; Kansas City, Northern (MO, KY); On-site; USD 65,000 - 72,000; Full time

Benefits offered by this job

Training program

Career growth

Employee discounts

Health plans

Dental & Vision

PTO

Bonus potential

Job summary

Bristol Seafood Restaurants is seeking a Sous Chef to support the Executive Chef in managing kitchen operations, supervising culinary staff, and ensuring consistency, quality, and food safety during daily service.

In this role you will contribute to menu execution, staff training, and maintaining high culinary standards, with a focus on delivering an elevated guest experience in a refined dining environment.

Qualifications

• Minimum 2 years of culinary management experience in a full-service, high-volume dining establishment.
• Strong knowledge of back-of-house operations, staff supervision, inventory control, and food/labor cost.
• Excellent communication, leadership, and conflict resolution skills.

Responsibilities

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

Skills

Culinary management

Staff supervision

Food quality control

Cost control

Education

Culinary program graduate

Job description

Bristol Seafood Restaurants is seeking a Sous Chef to support the Executive Chef in managing kitchen operations, supervising culinary staff, and ensuring consistency, quality, and food safety during daily service.

In this role you will contribute to menu execution, staff training, and maintaining high culinary standards, with a focus on delivering an elevated guest experience in a refined dining environment.