Sous Chef

Job DetailsJob Location: Q39 Lawrence - LAWRENCE, KS 66044Salary Range: $62,000.00 Salary/yearQ39 is Growing – Join Our Leadership Team!  Kansas City’s award-winning BBQ is expanding! We’re opening a new location in Lawrence, Kansas, and we’re building an exceptional management team to help us bring our passion for world-class BBQ and scratch-made, chef-inspired cuisine to even more guests.  About the Role 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 Responsibilities 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.  QualificationsRequirements:    Must have experience working in a high-volume environment.  Experienced in a variety of kitchen stations and multiple cooking styles  Must be able to trim and portion cuts of meat.  1-2 years of full-service kitchen management experience  3+ years of restaurant cooking experience  Read, write, and speak English fluently, Spanish is a plus.  Display basic knowledge of operation of computers and tablets. Including MS word, excel and outlook.   Excellent communication skills