Sous Chef - Hotel Indigo Kansas City Hotel indigo Downtown Kansas City - 1.0 Kansas City, MO Job Details Full-time $21 - $23 an hour 18 hours ago Qualifications Hotel cost control Vendor relationship building Staff supervision Teamwork Food service purchasing Team supervision Interpersonal skills Budget control Kitchen knives Labor cost analysis Employee relationship building Bar experience Kitchen cost control Attention to detail Organizational skills Materials management in food and beverage Managing kitchen staff Food ordering Restaurant cost management Hotel restaurant experience Food preparation equipment operation Stakeholder relationship building Time management

Full Job Description Sous Chef Department:

Food & Beverage Reports To:

Executive Chef / Food & Beverage Director /

General Manager FLSA Status:

Exempt Position Summary The Sous Chef supports the Executive Chef in the overall leadership and management of culinary operations, including the restaurant, bar, breakfast, room service, banquets, catering, and special events. This position is responsible for maintaining exceptional food quality, consistent execution, food safety, team development, and operational excellence. The Sous Chef is a hands-on culinary leader who assists with daily kitchen operations, team supervision, menu execution, inventory control, ordering, and banquet production. This position leads by example, maintains a positive and professional kitchen culture, and works collaboratively with the Executive Chef and other hotel departments to deliver exceptional guest experiences. Essential ResponsibilitiesCulinary Leadership Assist the Executive Chef with daily culinary operations. Supervise kitchen operations and culinary team members during assigned shifts. Ensure consistency, quality, and presentation of all menu items. Execute seasonal menus, features, banquet menus, and special event offerings. Follow and maintain standardized recipes, portion controls, and production standards. Maintain high culinary standards across all outlets. Monitor food quality and presentation throughout service. Address guest feedback and operational concerns in partnership with the Executive Chef. Step into the Executive Chef's role when needed and assume responsibility for culinary operations during the Executive Chef's absence. Team Leadership & Development Assist with recruiting, interviewing, onboarding, and training culinary team members. Coach, mentor, and develop employees through regular feedback and hands-on training. Provide direction and support to cooks, prep cooks, and other culinary team members. Assist with performance evaluations and employee development. Foster a respectful, positive, professional, and accountable work environment. Promote teamwork, communication, and exceptional guest service. Assist with scheduling to meet operational and labor requirements. Lead pre-shift meetings and communicate daily priorities to the culinary team. Maintain appropriate staffing and productivity levels during assigned shifts. Financial Management Assist the Executive Chef with management of departmental food and labor costs. Follow established purchasing and inventory procedures. Monitor product usage and minimize waste. Assist with weekly inventory counts and product reconciliation. Ensure proper portion control and recipe adherence. Monitor receiving, storage, and product rotation. Communicate shortages, pricing concerns, waste, and cost-control opportunities to the Executive Chef. Build positive working relationships with vendors and delivery partners. Banquets & Catering Assist with the planning and execution of banquet and catering events. Supervise banquet food production and service as assigned. Ensure banquet production is timely, organized, and consistent with established standards. Assist with menu tastings and event planning meetings. Coordinate with the Sales, Banquet, and Front-of-House teams to ensure smooth event execution. Ensure proper preparation, plating, presentation, and timing for high-volume events. Food Safety & Sanitation Maintain compliance with all local, state, and federal health regulations. Ensure proper food handling, storage, labeling, and temperature controls. Maintain ServSafe standards throughout all culinary operations. Ensure cleanliness and organization of kitchen, storage, and food preparation areas. Complete and maintain sanitation logs and required documentation. Monitor proper cleaning and sanitizing procedures. Correct food safety and sanitation concerns immediately and report significant issues to the Executive Chef. Operational Responsibilities Participate in daily manager and pre-shift meetings as required. Assist the Executive Chef with forecasting, ordering, inventory, and production planning. Coordinate with Front Office, Sales, Engineering, Housekeeping, and Banquets to support the guest experience. Assist with preventive maintenance and proper operation of kitchen equipment. Ensure proper inventory and ordering procedures are followed. Maintain organized walk-ins, freezers, dry storage, and production areas. Ensure recipes and production standards are documented and followed. Monitor daily prep lists and ensure all production is completed on schedule. Maintain a safe, clean, and organized working environment. QualificationsRequired Minimum three to five years of culinary experience in a full-service hotel, upscale restaurant, or comparable operation. Previous Sous Chef, Executive Sous Chef, or strong culinary supervisory experience preferred. Strong banquet and catering production experience. Knowledge of food cost, labor management, inventory, and purchasing. Strong leadership and communication skills. Excellent organizational and time management abilities. Ability to work flexible hours, including evenings, weekends, and holidays. Ability to effectively lead a culinary team during high-volume service periods. Preferred Full-service or boutique hotel experience. IHG or branded hotel experience. ServSafe Manager Certification. Experience with menu development and seasonal programming. Experience leading high-volume banquet operations. Experience training and developing culinary team members. Knowledge of hotel food and beverage operations. Knowledge, Skills & Abilities Strong leadership and coaching abilities. Excellent culinary techniques and food presentation. Strong understanding of kitchen operations and service execution. Working knowledge of food cost, labor, inventory, and waste control. Ability to multitask in a fast-paced environment. Strong conflict resolution and problem-solving skills. Excellent communication and interpersonal skills. Ability to build positive relationships across departments. Strong attention to detail and organizational skills. Commitment to exceptional guest service. Ability to lead by example and maintain composure under pressure. Physical Requirements Ability to stand and walk for extended periods. Frequently lift up to 50 pounds. Work in hot, cold, and fast-paced kitchen environments. Ability to bend, stoop, reach, and climb as needed. Manual dexterity sufficient to safely operate commercial kitchen equipment. Ability to safely handle knives, hot equipment, and other culinary tools. Performance Expectations The Sous Chef will be expected to: Deliver consistent, high-quality culinary experiences. Support the Executive Chef in maintaining food and labor costs within budget. Maintain strong food safety and sanitation standards. Build, support, and develop a high-performing culinary team. Execute restaurant, banquet, catering, and special event production with excellence. Maintain consistent recipes, portions, presentation, and production standards. Support efficient kitchen operations and minimize waste. Foster a collaborative and professional culinary culture. Respond effectively to operational challenges and service demands. Continuously improve food quality, kitchen efficiency, and guest satisfaction. Support the Executive Chef and hotel leadership in achieving overall operational and financial goals. Our Ideal Candidate We are seeking a hands-on culinary leader who is passionate about hospitality, enjoys developing people, embraces accountability, and leads with integrity. The ideal Sous Chef is organized, dependable, and comfortable working alongside the culinary team during busy service periods. This individual communicates effectively, supports the Executive Chef, inspires the team through positive leadership, and consistently delivers outstanding food and memorable guest experiences.

Pay:

$21.00 - $23.00 per hour

Work Location:

In person