CHEF, SOUS I

Compass Group•Kansas City, MO

21h•$65,000•Onsite

About The Position

The Sous Chef I supports the overall success of the culinary operation within a fast‑paced, event‑driven venue that hosts a wide variety of live entertainment, sporting events, exhibitions, and catered functions. This role assists in all phases of culinary planning, ordering, inventory, food preparation, and execution across multiple service formats, including concessions, premium clubs, suites, banquets, and special events. The Sous Chef I ensures all food is prepared in accordance with client expectations, company standards, and Health Department regulations while maintaining high standards of quality, freshness, and presentation. This position leads, trains, and directs back‑of‑house staff and requires the ability to adapt to fluctuating schedules based on event types, attendance levels, and operational demands.

Requirements

Minimum of 5 years of culinary experience, including at least 1 year in a supervisory or management role, preferably in high‑volume or event‑driven environments.
Experience in arenas, stadiums, convention centers, catering operations, hotels, or large‑scale food service is strongly preferred.
Strong knowledge of food trends, production techniques, sanitation, safety, food cost controls, and large‑batch execution.
Ability to create, manage, and distribute production sheets for multiple menus and event types occurring concurrently.
Demonstrated leadership, training, coaching, and team development skills in fast‑paced settings.
Proven ability to work a flexible and intermittent schedule based on event timing and business needs.
ServSafe or Department of Health Certification preferred (or ability to obtain).
Proficiency with MS Office products, including Excel.

Nice To Haves

Associate’s degree in Culinary Arts preferred.

Responsibilities

Assists in coordinating and actively participating in food preparation and cooking for multiple simultaneous outlets, including concessions, catering, VIP spaces, and specialty events.
Supports menu planning and execution tailored to diverse event profiles, such as concerts, sporting tournaments, motorsports events, ice shows, conferences, and premium catering.
Assists with the rollout of new culinary programs, seasonal menus, and event‑specific offerings in collaboration with the culinary and marketing teams.
Assists in managing food costs, labor efficiency, inventory, and waste control in a high‑volume, variable‑attendance environment.
Supervises, trains, motivates, and develops culinary team members to ensure consistent execution despite changing menus and service demands.
Ensures compliance with all food safety, sanitation, and health regulations across production kitchens, portable kitchens, and event service areas.
Adjusts staffing, prep schedules, and production flows based on event size, timing, and complexity.
Works intermittent and non‑traditional schedules that may include early mornings, late nights, weekends, holidays, extended shifts, and consecutive event days driven by the venue’s event calendar.
Provides on‑site culinary leadership during live events to troubleshoot, maintain quality, and meet service timelines.
Performs other duties as assigned to support venue operations.