Sous Chef-LS

Q39 LSMO; Lake Lotawana (MO); On-site; USD 62,000 - 72,000; Full time

Job summary

Q39 LLC in Lees Summit, MO is seeking a Sous Chef to maintain high food quality and cleanliness while leading back-of-house teams. You will ensure adherence to Q39 recipes, procedures, and health standards and oversee daily ordering, line checks, and staff training.

You will drive safety, maintain equipment, and work toward optimal health inspection scores through continuous improvement and teamwork.

Qualifications

• Leads and trains back-of-house teams and drives kitchen operations.
• Ensures adherence to Q39 recipes, procedures and health standards.
• Performs daily ordering and line checks and monitors costs.
• Strives for high Ecosure and local health inspection scores.

Responsibilities

• Pitmaster leadership – prepare and cook barbecue meats daily to recipe standards.
• Train and oversee back-of-house staff, coaching on performance, safety and teamwork.
• Place orders, maintain pars, verify deliveries, and monitor food cost and waste.
• Keep smokers and kitchen equipment clean, operational and maintained.
• Lead compliance with federal/state health regulations and implement corrective actions.
• Complete line checks and coordinate with management on quality; document incidents.
• Support execution of all Q39 guidelines and ensure consistent back-of-house procedures.

Skills

Pitmaster Leadership

Team Management

Inventory & Ordering

Safety & Compliance

Quality & Food Prep

Tools

7Shifts

Job description

Job Details

Job Location: Q39 LSMO - Lees Summit, MO 64081

Salary Range: $62,000.00 - $72,000.00 Salary/year

JOB SUMMARY: Sous Chef

Reports to: Restaurant Chef

Compensation: $62k-72k

Company: Q39 LLC

Job Purpose: Our passion is creating craveable, memorable dining experiences. The Sous Chef is responsible for maintaining exceptional food quality and cleanliness, ensuring adherence to Q39 recipes, procedures, and health standards. Leads and trains all back-of-house teams, drives a positive and productive work environment, completes daily ordering and line checks, and achieves targeted scores on Ecosure and local health inspections.

Key Accountabilities:

• Pitmaster Leadership – Prepare and cook barbecue meats daily according to Q39 recipes, portioning, and cooking standards, ensuring consistent food quality.
• Team Management – Train, develop, and oversee back-of-house staff, provide coaching on performance, safety, and teamwork, and assist the Kitchen Manager with labor scheduling and shift coverage.
• Inventory & Ordering – Place orders, maintain pars, verify deliveries for quality and accuracy, and monitor food cost and waste through portion control and standard procedures.
• Equipment & Facility Oversight – Ensure smokers and all kitchen equipment are clean, operational, and maintained per preventative maintenance programs.
• Compliance & Safety – Lead adherence to all federal, state, county, and municipal health and safety regulations; implement corrective actions for policy violations.
• Daily Operations – Complete line checks, coordinate with management on quality, resolve operational issues, and document incidents, repairs, and employee performance using 7Shifts.
• Continuous Improvement – Support execution of all Q39 guidelines, recommend performance enhancements, and ensure consistent implementation of back-of-house procedures.