Job Overview
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
Meal Allowances
Job Description
River Market Hotel, part of Crestline Hotels & Resorts, is a premier hospitality establishment located in Kansas City, MO. Known for its commitment to exceptional guest experiences and high standards in service, River Market Hotel offers a welcoming atmosphere combined with modern amenities. Crestline Hotels & Resorts is recognized for its dedication to fostering a positive workplace environment where excellence, innovation, and team collaboration are highly valued. The company operates with a strong focus on diversity and inclusion, ensuring equal employment opportunities for all qualified candidates.
The Sous Chef role at River Market Hotel is an essential leadership position within the culinary department. This position plays a critical role in managing and directing all culinary operations to ensure that food quality, presentation, and service exceed guest expectations consistently. The ideal candidate will bring a passion for food, strong leadership skills, and a commitment to maintaining the highest culinary standards. The Sous Chef will support the Executive Chef by overseeing daily kitchen activities, motivating and training the culinary team, and ensuring compliance with food safety and sanitation regulations. This position requires hands-on involvement in all facets of the kitchen operation, including menu development, food preparation, and quality control.
The Sous Chef will collaborate closely with other food and beverage team members to develop innovative menus that delight guests and maintain operational efficiency. This role involves not only supervising food production but also handling administrative tasks such as managing food costs, scheduling, and coordinating deliveries. The Sous Chef will engage regularly with key departments including Front Office, Catering, Conference Services, and Banquets to ensure seamless coordination of special events and group functions.
This position requires a minimum of a bachelor's degree in a related field or culinary education combined with substantial experience in culinary operations within a hotel environment. Familiarity with industry software like MICROS and Microsoft Office is essential for managing day-to-day operational requirements effectively. The ideal candidate will have a deep understanding of restaurant and culinary regulations, food safety standards, and cost control procedures. Exceptional communication skills and the ability to foster a motivated team environment are critical for success in this role.
At River Market Hotel, the Sous Chef will play a pivotal role in shaping the culinary experience for all guests, ensuring that every meal served not only meets but exceeds expectations. This is an excellent opportunity for a culinary professional to advance their career in a dynamic, supportive setting dedicated to growth and guest satisfaction. The company emphasizes continuous training, employee development, and offers a positive, collaborative work culture where culinary excellence is celebrated and rewarded.
The Sous Chef role at River Market Hotel is an essential leadership position within the culinary department. This position plays a critical role in managing and directing all culinary operations to ensure that food quality, presentation, and service exceed guest expectations consistently. The ideal candidate will bring a passion for food, strong leadership skills, and a commitment to maintaining the highest culinary standards. The Sous Chef will support the Executive Chef by overseeing daily kitchen activities, motivating and training the culinary team, and ensuring compliance with food safety and sanitation regulations. This position requires hands-on involvement in all facets of the kitchen operation, including menu development, food preparation, and quality control.
The Sous Chef will collaborate closely with other food and beverage team members to develop innovative menus that delight guests and maintain operational efficiency. This role involves not only supervising food production but also handling administrative tasks such as managing food costs, scheduling, and coordinating deliveries. The Sous Chef will engage regularly with key departments including Front Office, Catering, Conference Services, and Banquets to ensure seamless coordination of special events and group functions.
This position requires a minimum of a bachelor's degree in a related field or culinary education combined with substantial experience in culinary operations within a hotel environment. Familiarity with industry software like MICROS and Microsoft Office is essential for managing day-to-day operational requirements effectively. The ideal candidate will have a deep understanding of restaurant and culinary regulations, food safety standards, and cost control procedures. Exceptional communication skills and the ability to foster a motivated team environment are critical for success in this role.
At River Market Hotel, the Sous Chef will play a pivotal role in shaping the culinary experience for all guests, ensuring that every meal served not only meets but exceeds expectations. This is an excellent opportunity for a culinary professional to advance their career in a dynamic, supportive setting dedicated to growth and guest satisfaction. The company emphasizes continuous training, employee development, and offers a positive, collaborative work culture where culinary excellence is celebrated and rewarded.
Job Requirements
- Bachelor's degree or culinary school diploma
- Minimum two years of experience in culinary operations or five years with equivalent experience
- Proven leadership abilities
- Proficiency with Microsoft Office and MICROS systems
- Strong understanding of food safety, sanitation, and health regulations
- Ability to work in a fast-paced, high-pressure environment
- Excellent communication and interpersonal skills
Job Qualifications
- Bachelors degree in a related field from an accredited university/college or culinary school
- At least two years of related experience
- High school diploma or equivalent with at least five years of related experience is acceptable
- Strong knowledge of restaurant and culinary operations within a hotel environment
- Familiarity with laws and regulations related to food service
- Computer skills including experience with Microsoft Office and hotel systems such as MICROS
- Excellent leadership and communication skills
- Ability to train, motivate, and manage a culinary team effectively
Job Duties
- Maintain a hands-on approach to all culinary operations
- Work collaboratively with all members of the food and beverage team in menu planning, development, and execution
- Ensure all culinary staff is properly trained to standards and able to carry out the operations of the department
- Assist in calculating accurate, theoretical, and weighted food costs
- Coordinate with accounting for food costs
- Give instructions to cooking personnel in fine points of cooking
- Cook and carve meats, and prepare dishes, such as sauces, during rush periods and for banquets and other social functions
- Taste and evaluate all food items within the operation
- Estimate production needs on a daily and weekly basis
- Communicate production needs to key kitchen associates daily
- Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity
- Work with culinary staff to ensure portion sizes, garnishing, presentation, and preparation of food exceed standards
- Monitor compliance with health and fire regulations regarding food preparation and serving and building maintenance in lodging and dining facilities
- Keep records required by government agencies regarding sanitation and food subsidies when appropriate
- Assist in establishing standards for personnel performance and customer service
- Review work procedures and operational problems to determine ways to improve service, performance, or safety
- Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance
- Record and analyze the number, type, and cost of items sold to determine which items may be unpopular or less profitable
- Arrange for equipment maintenance and repairs and coordinate a variety of services such as waste removal and pest control
- Train workers in food preparation, and in service, sanitation, and safety procedures
- Coordinate with the Front Office for VIP lists, VIP fruit and cheese orders, forecast rooms sales, and any group information
- Coordinate with Catering, Conference Services and Banquet Departments for catering procedures, Banquet Event Orders (BEOs), and weekly forecast meetings
Job Location
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