Sous Chef

Q39 LLC INC • Lee's Summit, MO

25d • $62,000 - $72,000 • Onsite

About The Position

Our passion is creating craveable, memorable dining experiences. The Sous Chef is responsible for maintaining exceptional food quality and cleanliness, ensuring adherence to Q39 recipes, procedures, and health standards. Leads and trains all back-of-house teams, drives a positive and productive work environment, completes daily ordering and line checks, and achieves targeted scores on Ecosure and local health inspections.

Requirements

• Exceptional food quality and cleanliness standards.
• Adherence to Q39 recipes, procedures, and health standards.
• Leadership and training of back-of-house teams.
• Positive and productive work environment.
• Daily ordering and line checks.
• Achieve targeted scores on Ecosure and local health inspections.
• Pitmaster Leadership: Prepare and cook barbecue meats daily according to Q39 recipes, portioning, and cooking standards, ensuring consistent food quality.
• Team Management: Train, develop, and oversee back-of-house staff, provide coaching on performance, safety, and teamwork, and assist the Kitchen Manager with labor scheduling and shift coverage.
• Inventory & Ordering: Place orders, maintain pars, verify deliveries for quality and accuracy, and monitor food cost and waste through portion control and standard procedures.
• Equipment & Facility Oversight: Ensure smokers and all kitchen equipment are clean, operational, and maintained per preventative maintenance programs.
• Compliance & Safety: Lead adherence to all federal, state, county, and municipal health and safety regulations; implement corrective actions for policy violations.
• Daily Operations: Complete line checks, coordinate with management on quality, resolve operational issues, and document incidents, repairs, and employee performance using 7Shifts.
• Continuous Improvement: Support execution of all Q39 guidelines, recommend performance enhancements, and ensure consistent implementation of back-of-house procedures.

Responsibilities

• Prepare and cook barbecue meats daily according to Q39 recipes, portioning, and cooking standards, ensuring consistent food quality.
• Train, develop, and oversee back-of-house staff, provide coaching on performance, safety, and teamwork, and assist the Kitchen Manager with labor scheduling and shift coverage.
• Place orders, maintain pars, verify deliveries for quality and accuracy, and monitor food cost and waste through portion control and standard procedures.
• Ensure smokers and all kitchen equipment are clean, operational, and maintained per preventative maintenance programs.
• Lead adherence to all federal, state, county, and municipal health and safety regulations; implement corrective actions for policy violations.
• Complete line checks, coordinate with management on quality, resolve operational issues, and document incidents, repairs, and employee performance using 7Shifts.
• Support execution of all Q39 guidelines, recommend performance enhancements, and ensure consistent implementation of back-of-house procedures.

What This Job Offers

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