Sous Chef - Prep & Line

Neighbors and Associates • Parsons, KS

5d • Onsite

About The Position

Ember & Oak is a new chef-driven restaurant and event space opening at Katy Golf Club in Parsons, Kansas in August 2026. We are building something genuinely special for SE Kansas — a scratch kitchen rooted in local sourcing, real technique, and genuine hospitality in an upscale, casual setting. Our goal is to source as locally as possible — supporting the farms, ranches, and producers right here in SE Kansas. We intend to make as much as we can, using real traditional cooking methods and genuine technique. Every plate that leaves this kitchen is made with intention, every day. We seat 175 in a full-service dining room and event space, with a full bar program and year-round golf tournament and banquet catering. This is a real operation with real volume — and we're building a team that's serious about the craft. As a Sous Chef at Ember & Oak, the focus will be on prep and lunch service operations. You will work directly under the Executive Chef and will be responsible for maintaining the standards, consistency, and quality that define our kitchen.

Requirements

• Punctuality - arriving ready to work at your scheduled start time, in uniform, prepared for the day.
• Professionalism - respectful communication with all team members and management at all times.
• Ownership - treating the kitchen and its standards as your own.
• Adaptability - willingness to support the team wherever needed as the operation grows.
• Confidentiality - recipes, procedures, vendor relationships, and business information are proprietary.

Responsibilities

• Leading and executing daily prep operations in accordance with established recipes, portion standards, and kitchen procedures.
• Running the lunch service line and maintaining station readiness, cleanliness, and mise en place throughout service.
• Assisting with batch cooking, sauce production, protein preparation, and banquet prep as directed by the Executive Chef.
• Supporting dinner service, special events, golf tournaments, and banquet operations as needed based on event volume and service demands directed by the Executive Chef.
• Maintaining food safety, sanitation, and HACCP compliance standards at all times.
• Mentoring and supporting line cooks and prep staff to uphold the kitchen’s quality and consistency standards.
• Communicating inventory needs, product quality concerns, and operational issues directly to the Executive Chef.
• Other duties as assigned.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed