Executive Sous Chef

True Food Kitchen•Kansas City, MO

5d•$70,000 - $80,000

About The Position

The Executive Sous Chef helps lead back-of-house operations at a high-volume, full-service restaurant. The role supports safe, consistent food production and service, contributes to hiring and developing back-of-house employees, and partners with the Executive Chef on restaurant financial performance. The position also works closely with the front-of-house team to maintain company guidelines and service standards.

Requirements

At least 3 years of experience as a chef contributing to the success of a full-service, high-volume restaurant.
Advanced knowledge and understanding of the financial aspects of business operations.
Strong passion for culinary excellence and exceptional attention to detail.
Resilience in stressful situations and ability to handle last-minute requests.
Caring, self-motivated approach, with aptitude for leading, coaching, and driving excellence.

Responsibilities

Open and close the line, perform precise line checks and facility walks, document findings, and address deficiencies in accordance with company standards.
Lead high-volume service periods from the expo or wheel position, ensuring food quality and presentation meet TFK standards.
Work with back-of-house and front-of-house teams on line checks and facility walks, ensuring proper follow-up and documentation.
Participate in EcoSure and health inspections and help ensure a safe production environment.
Hire and develop back-of-house employees, manage their schedules, and report payroll hours in compliance with company standards and state laws.
Partner with the Executive Chef on P&L management and profitability through food cost management, labor, inventory control, and restaurant performance.
Assist with ordering and invoicing products.
Communicate consistently with the front-of-house team to ensure adherence to TFK guidelines.