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Kansas City, Missouri, United States
Onsite
Loews Kansas City Hotel offers opportunities at an 800-room hotel connected to the Kansas City Convention Center. Team members support 60,000 square feet of event space, dining outlets, an indoor lap pool and a prime downtown location near Power & Light, T-Mobile Center and the Streetcar.
Who We Are: Founded in 1960, Loews Hotels & Co operates iconic hotels and resorts across the U.S. Together, our diverse and welcoming teams craft exceptional experiences in iconic destinations.
Growth and belonging start here; you’ll be valued for who you are and the goals you have. Whether your next career chapter involves making memories for guests or supporting our properties in our Corporate Office, every role—from Guest Services to Finance, Culinary to IT—offers opportunities to grow and make a meaningful impact.
Creating a Team Member experience where you belong no matter what age, race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status that makes you, you is a daily focus for us.
What We Offer:
What We’re Looking For:
A passionate and driven Sous Chef who thrives in a fast-paced culinary environment and brings creativity, precision, and leadership to every plate. You’ll be the right hand to the Executive Chef, ensuring flawless execution of daily kitchen operations while inspiring your team to deliver exceptional dining experiences. From crafting seasonal menus to maintaining the highest standards of quality and safety, you’ll play a pivotal role in shaping the culinary identity of our restaurant.
Who You Are:
Culinary Innovator: You have a deep knowledge of cooking techniques and a flair for creating dishes that delight and surprise
Operational Leader: You excel at managing workflows, training teams, and keeping the kitchen running smoothly during peak service
Quality Champion: You uphold rigorous standards for food safety, presentation, and consistency
Collaborative Partner: You work seamlessly with front-of-house teams to ensure guest satisfaction and adapt to special requests
Resilient Problem Solver: You thrive under pressure, making quick, thoughtful decisions to keep service on track
Veterans and military spouses are encouraged to apply
What You’ll Do:
Oversee food preparation and presentation to ensure every dish meets our quality and aesthetic standards
Train, mentor, and schedule kitchen staff, fostering a positive and collaborative work environment
Assist in creating seasonal menus and new dishes that align with the restaurant’s concept and guest expectations
Monitor compliance with health, safety, and sanitation regulations; manage inventory, food costs, and vendor relationships
Collaborate with service teams to accommodate dietary needs and resolve guest concerns promptly
Analyze feedback and work with the Executive Chef to refine processes and elevate the dining experience
Regular attendance in conformance with standards
May be required to work varying schedules to reflect business needs
Required to attend all mandatory training sessions and meetings
Perform other duties as assigned
Your Qualifications Include:
Five to six years' experience in quality food production, in an upscale hotel or freestanding restaurant; Two plus years Supervisory experience in quantity food production, in an upscale hotel or freestanding restaurant preferred
College degree, culinary degree from recognized culinary institute or equivalent experience
Who You’ll Supervise:
Restaurant Culinary Team