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:

• Competitive health & wellness benefits, 401(k) & company match
• Paid Sick Days, Vacation, and Holidays, Paid Bereavement, Paid Pet Bereavement
• Training & Development opportunities, career growth
• Tuition Reimbursement
• Pet Insurance
• Team Member Hotel Rates, other discounts, perks and more
• Uniforms provided with dry cleaning at no cost
• On-site parking 
• Complimentary meals in Team Member Café while working
• Community volunteer opportunities
• Benefits are subject to eligibility and may vary by position

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