Sous Chef

Overview

Join to apply for the Sous Chef role at Sporting Kansas City

The Sporting KC Sous Chef, under the direction of the Executive Chef, will be responsible for managing all culinary operations during regular business and on match days. The main responsibilities will include staffing, supervision, communicating culinary trends, menu creation, and food cost control.

• Work directly with the Executive Chef.
• Evaluate the food production and the timeliness of all catering and banquet functions on and off-site.
• Maintain high standards of sanitation and cleanliness.
• Aid the Executive Chef in maintaining the highest possible rating from the Health Department monthly, throughout the year and daily on gameday.
• Assist in training safety, sanitation and accident prevention controls within the kitchen.
• Develop and test recipes and techniques for food preparation and presentation to ensure high quality.
• Ensure that all recipes and methods are followed.
• Assist in the overseeing of kitchen equipment maintenance.
• Report and document hazardous conditions or unsafe practices within the work environment.
• Contribute to the creation of menu specifications for all food items including all pricing information.
• Work directly with the Executive Chef on food production and menu development.
• Ensure high and consistent food qualities in both presentation and preparation.
• Assist in quality control of all food before events take place.
• Align with the Executive Chef to discuss the client’s expectations and delivery times, amounts and special arrangements; communicate service needs throughout the function.
• Maintain complete knowledge of service requirements for assigned functions.
• Detail menu selections, major ingredients, appearance, texture, quality standards, garnish and method of presentation.
• Attend pre-function meetings with Kitchen Staff and review all information pertinent to event execution.
• Troubleshoot situations that may arise during events to ensure guest satisfaction.
• Ensure all closing duties for kitchen are completed.
• Represent the company in a professional manner at all times.
• Perform other related tasks as assigned.

• A culinary degree or graduation from a certified apprenticeship program.
• Five (5) years of experience in restaurants, the contract food service industry, preferably in premium services, catering and concessions environments.
• Must be able to work extended hours due to business requirements including late nights, weekends and holidays.
• Proficiency in Spanish is preferred.
• Proficient in the Microsoft Office Suite, including Outlook, Word, Excel, PowerPoint and Calendar.

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