Job Details

A premier culinary destination near Branson, MO is seeking a seasoned Lead Sous/Banquet Chef to lead a world-class, high-volume operation in a polished environment. This establishment is one of the most dynamic dining rooms in the region, requiring a leader who commands with clarity and conviction while moving seamlessly between high-level mentorship and complex banquet execution. This is an opportunity to join a mission-driven organization that values professional development as much as the guest experience.

This role offers the rare chance to work within one of the region's most respected institutions. You will lead a sophisticated culinary program that is deeply integrated with the area's agricultural heritage, utilizing unique on-site resources and agricultural programs to create authentic farm-to-table experiences.

Position Responsibilities

• Oversee high-volume catering operations and daily a la carte service in a premier restaurant environment.
• Lead and mentor a large, diverse team of staff and students, fostering a culture of professional growth and excellence.
• Collaborate on menu development using ingredients sourced directly from on-site agricultural programs, including a dairy, processing plant, and gardens.
• Manage kitchen operations, including scheduling, inventory, purchasing, and vendor relations.
• Ensure the highest standards of food quality, presentation, and safety compliance (SERV Safe).
• Participate in public-facing culinary events, such as farm-to-fork classes and interactive cooking demonstrations.

Position Requirements

• 3+ years of experience in a culinary leadership role, preferably in high-end hotels or fine-dining environments.
• Strong background in farm-to-table cuisine and high-volume banquet/catering operations.
• A passion for mentorship and teaching, with the ability to inspire and train entry-level workers.
• An associate degree in Culinary Arts or a related field is preferred.
• Ability to align with and model a mission-driven, service-oriented work culture.
• Strong organizational skills and the ability to manage complex logistics in a high-traffic kitchen.

Compensation Package Details

• Base Salary: $65,000 – $80,000 (commensurate with experience)
• Retirement: 403(b) with a 2:1 Employer match up to 5% employee contribution; 100% vested on day one
• Health Insurance: 100% employer-paid premiums for medical and dental (Employee)
• Life & Disability: 100% employer-paid Life, AD&D, and Long-Term Disability insurance
• Additional Perks: 100% paid ID Shield protection and two weeks of paid vacation

If you are a servant-leader with a passion for culinary excellence and education, we invite you to apply for this career-defining opportunity.

Only qualified candidates will be contacted.