Executive Sous Chef

True Food Kitchen•Kansas City, MO

About The Position

The Executive Sous Chef supports restaurant operations by leading back-of-house teams and coordinating with front-of-house colleagues. The role oversees line openings and closings, line checks, facility walks, food quality and presentation during high-volume service, and compliance with company, EcoSure, and health inspection standards. It also includes hiring and developing back-of-house employees, managing schedules and payroll reporting, assisting with restaurant financial performance, and supporting product ordering and invoicing.

Requirements

More than 3 years of experience as a chef in 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.
Ability to lead, coach, and drive excellence; self-motivated and caring.

Responsibilities

Open and close the line, conduct precise line checks and facility walks, document findings, and follow up on deficiencies.
Lead high-volume service from the expo or wheel position while ensuring food quality and presentation meet company standards.
Work with back-of-house and front-of-house teams to maintain a safe production environment and meet company guidelines.
Participate in EcoSure and health inspections and ensure proper documentation and follow-up.
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 profit and loss management, including food costs, labor, inventory control, and restaurant performance.
Assist with product ordering and invoicing.
Maintain open communication with the front-of-house team to support adherence to company guidelines.