Sous Chef Q39 BBQ Restaurant

• 4.5 Lees Summit, MO Job Details $62,000
• $72,000 a year 1 day ago Qualifications Food and beverage product quality management Food quality maintenance Kitchen health and safety standards Recipe adherence Smoking (cooking technique) Staff supervision Performance improvement leadership Food service purchasing Food service health code compliance Team supervision Food service workstation cleanliness Standard Operating Procedures (SOPs) implementation Incident report management Safety regulations Coaching Staff scheduling Employee health and safety management Operations coordination planning Food portioning Routine inspections Team scheduling Cleaning cooking equipment Mid-level Cost control Performance management Compliance management implementation Team development Quality control management Kitchen cost control Employee health (regulatory compliance standards) Full Job Description

JOB SUMMARY

Sous Chef Reports to:

Restaurant Chef Compensation:

$62k-72k

Company:

Q39

LLC Job Purpose:

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.

Key Accountabilities:

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.