Sous Chef
The group behind Earl's Premier, Bacaro Primo, and Sea Capitán operates a growing collection of distinctive dining concepts rooted in thoughtful hospitality, world-inspired cuisine, and elevated yet approachable experiences. While each restaurant maintains its own unique identity, all are united by a shared commitment to quality ingredients, inventive beverage programs, warm service, and operational excellence that creates memorable guest experiences.
Scope & General Purpose: The Sous Chef plays a key supporting role within the culinary leadership team, assisting the Chef de Cuisine and Executive Sous Chef in maintaining the highest standards of food quality, consistency, and kitchen execution. This position supports daily back-of-house operations while helping to execute established culinary systems, uphold kitchen organization, and ensure a smooth and efficient service.
The Sous Chef is a hands-on leader who supports prep operations, service readiness, and team development while reinforcing the standards and systems established by culinary leadership. This role requires strong technical skills, organization, adaptability, and a collaborative approach to kitchen leadership.
The Sous Chef is committed to the following job components, designed to create a meaningful, growth-oriented position:
- Leading the business with professionalism, integrity, and care
- Support business-focused decision-making by maintaining awareness of how purchasing, training, staffing, and daily kitchen execution influence the overall success of the restaurant.
- Cultivate meaningful relationships with the management team, staff, and guests that express a commitment to the groups’s identity, growth, and guest experience
- Recognize that the restaurant’s success depends on working well with all team members of varying skill sets and experience levels, while holding team members accountable and complying with HR
Schedule: Full-Time, varying schedule, across business hours
Management Structure: Reports to Chef de Cuisine & Culinary Director
Core Management Responsibilities:
- Demonstrate positivity, enthusiasm, and energy for hospitality, with both guests and staff
- Display commitment to volume-oriented service with precise execution
- Understand and exemplify all concept elements including culinary, beverage, and hospitality
- Follow and enforce all established food safety, health code, and cleanliness practices
- Assist in overseeing preparation, cooking, and plating to ensure consistency and adherence to recipes and standards.
- Support execution of daily prep priorities and help maintain organization and workflow.
- Help ensure mise en place levels are maintained to support efficient and successful service.
- Assist in teaching staff to execute dishes to specification through ongoing guidance and feedback.
- Support brunch, lunch and dinner service operations and execution on the line.
- Assist in executing menu updates, specials, and seasonal menu changes.
- Participate in ongoing culinary education and training initiatives led by kitchen leadership.
Team Development & Culture
- Support training, onboarding, and day-to-day development of kitchen team members.
- Model professionalism, teamwork, and respectful communication.
- Provide coaching and guidance to line cooks and BOH staff as directed by leadership.
- Contribute to a positive kitchen culture focused on accountability, collaboration, and growth.
- Follow all HR best practices related to training, development, and performance expectations.
Operational Excellence
- Assist with ordering, receiving, and proper storage of products to maintain quality and organization.
- Support kitchen cleanliness, organization, and health and sanitation standards.
- Help monitor kitchen equipment functionality and communicate maintenance needs.
- Support inventory processes and assist with food and labor cost awareness.
- Assist leadership in maintaining strong organization, efficiency, and daily operational flow.
Strategic & Cross-Functional Collaboration
- Communicate effectively with BOH and FOH teams to support smooth service execution.
- Assist in maintaining allergen awareness and accuracy during service.
- Support prompt resolution of product or operational issues.
- Maintain a guest-focused mindset in all decisions and execution.
- Promote teamwork, professionalism, and hospitality throughout daily operations.
- Support additional responsibilities assigned by the Chef de Cuisine or Executive Sous Chef.
Requirements:
- Proven culinary leadership experience in a high-volume, quality-driven environment.
- Understanding of food cost, labor cost, and inventory management.
- Strong leadership, communication, and organizational skills.
- Deep understanding of food safety, sanitation, and regulatory compliance.
- A positive, upbeat, and energetic attitude – leading by example
- Comfortable standing/walking for 8+ hours, and be able to bend, push, pull, and/or lift 50 lbs.
- Must maintain a current KMCO food handlers-managers certification or equivalant recognized by the KCMO Health Dept.
What you’ll get from us:
- Annual salary of $55,000-$65,0000
- Comprehensive Medical (Aetna), Dental, and Vision (Delta) insurance
- Life insurance policy
- Long-term disability
- Paid Time Off to support you with an active life outside of work
- Employee discount at all locations
The above job description is not intended to be all-inclusive may be amended at any time by management. The Sous Chef may be required to perform other related duties as assigned to meet the ongoing needs of the business.
Pay: $55,000.00 - $65,000.00 per year
Benefits:
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Work Location: In person
