Truss Restaurant & Bar Sous Chef

Four Seasons Hotels and Resorts•Lee's Summit, MO

5d•$80,000 - $87,000•Onsite

About The Position

The Sous Chef is an Assistant Manager-level leader responsible for supporting and overseeing the daily kitchen operations of Truss Restaurant & Bar. This role supervises culinary team members, assists with menu development and preparation, maintains food quality and freshness standards, and manages inventory, ordering, and stocking activities. The Sous Chef ensures meal consistency by following established recipes and preparation standards while delivering high-quality, cost-effective dishes in a timely manner. Additionally, this position plans, organizes, directs, and controls the work of kitchen staff responsible for food preparation, ensuring exceptional quality, consistency, and guest satisfaction.

Requirements

Leads by inspiration, fostering a positive and collaborative work environment that motivates team members to perform at their best
Demonstrates professionalism, accountability, and a passion for culinary excellence while coaching, mentoring, and developing staff to achieve individual and team success
College Degree preferred specializing in hotel/restaurant management or culinary arts, or equivalent experience is required
Three to five years’ previous experience in a culinary/food & beverage line position, or one to two years in a supervisory or assistant manager position
Reading, writing, and verbal communication proficiency in English required.
Candidates must possess valid US work authorization.

Nice To Haves

Preferred experience in a luxury hotel in food and beverage service or related work
Bilingual Spanish language skills are preferred but not required

Responsibilities

Lead and manage all daily kitchen operations across multiple outlets - Truss, CAMPO, and Banquets. Assist in Auro as needed.
Hire, train, coach, schedule, and develop culinary team members while promoting a positive and safe work environment.
Foster Collaboration and Exceptional Guest Experiences. Partner with restaurant, culinary, and hotel teams to ensure seamless daily operations, effective communication, successful service execution, and outstanding guest satisfaction.
Partner with culinary leadership to create seasonal menus, develop recipes, and maintain exceptional food quality and presentation standards.
Control labor, food, and operating costs through strategic scheduling (OnTrack/ADP/Workday), purchasing (Birchstreet), inventory management, and waste reduction initiatives.
Oversee departmental ordering, payroll, and labor management systems while ensuring productivity and budget goals are met.
Organize and lead restaurant events (buyouts, outside catering, holiday activations).
Ensure compliance with all food safety, sanitation, and health regulations while maintaining the highest standards of cleanliness and organization.