Sous Chef
On-siteKansas City, Missouri, United States
Job Summary
Control and assist with day-to-day culinary operations, including managing staffing levels, maintaining weekly inventory, and reviewing financial reports to manage BOH food costs. Uphold product and service standards while ensuring kitchen cleanliness, proper uniforms, and a safe working environment compliant with Health Department regulations. Recruit, interview, and hire supervisory and hourly team members; supervise, motivate, and take disciplinary action as necessary. Train employees on an ongoing basis and lead by example to mentor new staff. Work evenings, weekends, and holidays, performing physical tasks such as lifting up to 75 pounds and enduring climate temperature changes.
Required Qualifications
- A high school diploma or GED equivalent
- 1-2 years' experience of supervising and/or managing kitchen staff and working with inventory and food ordering, in a high-volume kitchen
- Ability to work evenings, weekends and holidays
- 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
Desired Qualifications
- Culinary arts courses/certifications or related degree
- 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
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