Sous Chef-OP

Q39 SOUTH LLC; Overland Park (KS); On-site; USD 62,000 - 72,000; Full time

Job summary

Q39 SOUTH LLC in Overland Park, KS, is looking for a Sous Chef to lead a passionate team dedicated to creating memorable dining experiences. You will be responsible for maintaining food quality, ensuring adherence to recipes, and overseeing kitchen operations.

The ideal candidate has at least 3 years of restaurant cooking experience and 1-2 years in kitchen management. Excellent communication skills and a familiarity with computer operations are essential. Join us for a dynamic environment and competitive salary!

Qualifications

• 1-2 years of full-service kitchen management experience.
• 3+ years of restaurant cooking experience.
• Must be able to read, write, and speak English fluently.

Responsibilities

• Lead and train back-of-house teams.
• Prepare and cook barbecue meats daily.
• Manage inventory and ordering for the kitchen.

Skills

High-volume kitchen experience

Variety of cooking styles

Meat trimming and portioning

Excellent communication

Basic computer skills

English fluency

Spanish proficiency

Job description

Job Details

Job Location: Q39 Overland Park - Overland Park, KS 66210

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.

Qualifications

• Must have experience working in a high-volume environment.
• Experienced in a variety of kitchen stations and multiple cooking styles.
• Must be able to trim and portion cuts of meat.
• 1-2 years of full-service kitchen management experience.
• 3+ years of restaurant cooking experience.
• Read, write, and speak English fluently, Spanish is a plus.
• Display basic knowledge of operation of computers and tablets. Including MS Word, Excel and Outlook.
• Excellent communication skills.