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Sous Chef - Prep & Line

22f66d67 61ff 46d3 B0f6 919a747c65f3 19000101 000001 · Katy Golf Club , Parsons, KS, US, Parsons, KS · Active · ADP Workforce Now Recruiting

Job facts

FieldValue
Company22f66d67 61ff 46d3 B0f6 919a747c65f3 19000101 000001
TitleSous Chef - Prep & Line
Normalized title-
Department / team-
LocationKaty Golf Club, KS, United States
Work model-
Employment typeFull Time
Salary-
Statusactive
ATS providerADP Workforce Now Recruiting
Posted / first seen2026-05-11 / 2026-05-31
Changed / last seen2026-06-06 / 2026-06-06

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Linked records

Company22f66d67 61ff 46d3 B0f6 919a747c65f3 19000101 000001
Sourced97b5eaf-d094-432c-a887-c43aa04ad32e
ATS providerADP Workforce Now Recruiting

Description

About Us: Ember & Oak is a new chef-driven restaurant and event space opening at Katy Golf Club in Parsons, Kansas in August 2026. We are building something genuinely special for SE Kansas — a scratch kitchen rooted in local sourcing, real technique, and genuine hospitality in an upscale, casual setting. Our goal is to source as locally as possible — supporting the farms, ranches, and producers right here in SE Kansas. We intend to make as much as we can, using real traditional cooking methods and genuine technique. Every plate that leaves this kitchen is made with intention, every day. We seat 175 in a full-service dining room and event space, with a full bar program and year-round golf tournament and banquet catering. This is a real operation with real volume — and we're building a team that's serious about the craft. Position Overview: As a Sous Chef at Ember & Oak focus will be on prep and lunch service operations. You will work directly under the Executive Chef and will be responsible for maintaining the standards, consistency, and quality that define our kitchen. Sous Chef Duties and Responsibilities: Leading and executing daily prep operations in accordance with established recipes, portion standards, and kitchen procedures. Running the lunch service line and maintaining station readiness, cleanliness, and mise en place throughout service. Assisting with batch cooking, sauce production, protein preparation, and banquet prep as directed by the Executive Chef. Supporting dinner service, special events, golf tournaments, and banquet operations as needed based on event volume and service demands directed by the Executive Chef. Maintaining food safety, sanitation, and HACCP compliance standards at all times. Mentoring and supporting line cooks and prep staff to uphold the kitchen’s quality and consistency standards. Communicating inventory needs, product quality concerns, and operational issues directly to the Executive Chef. Other duties as assigned. Sous Chef Professional Expectations: Ember & Oak is a professional kitchen built on genuine hospitality, local sourcing, and consistent quality. Every member of our team is expected to uphold these standards every shift: Punctuality - arriving ready to work at your scheduled start time, in uniform, prepared for the day. Professionalism - respectful communication with all team members and management at all times. Ownership - treating the kitchen and its standards as your own. Adaptability - willingness to support the team wherever needed as the operation grows. Confidentiality - recipes, procedures, vendor relationships, and business information are proprietary. Sous Chef Physical Requirements: While performing the duties of Sous Chef, the employee is regularly required to stand for extended periods of time; walk; sit; use hands to finger, handle, or feel objects, tools or controls; reach with hands and arms; balance; stoop, kneel, crouch or crawl; talk or hear; taste or smell. The employee must regularly lift and/or move up to 40 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Sous Chef Work Environment: While performing the duties of Sous Chef, the employee is exposed to weather conditions prevalent at the time. The noise level in the work environment is usually moderate. Work involves exposure to hot surfaces and sharp utensils. Weekend, evening, and holiday availability may be required based on scheduled events. Limitations and Disclaimer: The above job description is meant to describe the general nature and level of work being performed; it is not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required for the position. All job requirements are subject to possible modification to reasonably accommodate individuals with disabilities. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves or other employees. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to follow any other job-related instructions and to perform other job-related duties requested by their supervisor in compliance with Federal and State Laws. Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the employee must possess the abilities or aptitudes to perform each duty proficiently. Continued employment remains on an “at-will” basis. REV-05/11/2026

Full job record

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TitleSous Chef - Prep & Line
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Department—
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CountryUnited States
RegionKS
CityKaty Golf Club
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Source URLhttps://workforcenow.adp.com/mascsr/default/mdf/recruitment/recruitment.html?cid=22f66d67-61ff-46d3-b0f6-919a747c65f3&ccId=19000101_000001&lang=en_US&type=JS&jobId=563726&jwId=9201815042511_1
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First Seen At2026-05-31 18:57:49Z
Last Seen At2026-06-06 12:10:53Z
Last Checked At2026-06-06 12:10:53Z
Last Changed At2026-06-06 12:10:53Z
Inactive At—
Source Posted At2026-05-11 21:30:00Z
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    "requisitionDescription": "<div><p dir=\"ltr\" style=\"line-height:1.3800000000000001;margin-top:12pt;margin-bottom:12pt;\" data-pasted=\"true\"><span style=\"font-size:11pt;font-family:'Times New Roman',serif;color:#000000;background-color:transparent;font-weight:700;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;\">About Us: &nbsp;</span><span style=\"font-size:11pt;font-family:'Times New Roman',serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;\">Ember &amp; Oak is a new chef-driven restaurant and event space opening at Katy Golf Club in Parsons, Kansas in August 2026. We are building something genuinely special for SE Kansas &mdash; a scratch kitchen rooted in local sourcing, real technique, and genuine hospitality in an upscale, casual setting.</span></p><p dir=\"ltr\" style=\"line-height:1.2;margin-top:3pt;margin-bottom:3pt;\"><span style=\"font-size:11pt;font-family:'Times New Roman',serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;\">Our goal is to source as locally as possible &mdash; supporting the farms, ranches, and producers right here in SE Kansas. We intend to make as much as we can, using real traditional cooking methods and genuine technique. Every plate that leaves this kitchen is made with intention, every day.</span></p><p><br></p><p dir=\"ltr\" style=\"line-height:1.2;margin-top:3pt;margin-bottom:3pt;\"><span style=\"font-size:11pt;font-family:'Times New Roman',serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;\">We seat 175 in a full-service dining room and event space, with a full bar program and year-round golf tournament and banquet catering. This is a real operation with real volume &mdash; and we&#39;re building a team that&#39;s serious about the craft.</span></p><p dir=\"ltr\" style=\"line-height:1.3800000000000001;margin-top:12pt;margin-bottom:12pt;\"><span style=\"font-size:11pt;font-family:'Times New Roman',serif;color:#000000;background-color:transparent;font-weight:700;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;\">Position Overview: &nbsp;</span><span style=\"font-size:11pt;font-family:'Times New Roman',serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;\">As a Sous Chef at Ember &amp; Oak focus will be on prep and lunch service operations. &nbsp;You will work directly under the Executive Chef and will be responsible for maintaining the standards, consistency, and quality that define our kitchen.&nbsp;</span></p><p dir=\"ltr\" style=\"line-height:1.3800000000000001;margin-top:12pt;margin-bottom:12pt;\"><span style=\"font-size:11pt;font-family:'Times New Roman',serif;color:#000000;background-color:transparent;font-weight:700;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;\">Sous Chef Duties and Responsibilities:</span></p><ul style=\"margin-top:0;margin-bottom:0;padding-inline-start:48px;\"><li dir=\"ltr\" style=\"list-style-type:disc;font-size:11pt;font-family: initial;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;\"><p dir=\"ltr\" style=\"line-height:1.2;margin-top:2pt;margin-bottom:2pt;\"><span style=\"font-size:11pt;font-family:'Times New Roman',serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;\">Leading and executing daily prep operations in accordance with established recipes, portion standards, and kitchen procedures.</span></p></li><li dir=\"ltr\" style=\"list-style-type:disc;font-size:11pt;font-family: initial;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;\"><p dir=\"ltr\" style=\"line-height:1.2;margin-top:2pt;margin-bottom:2pt;\"><span style=\"font-size:11pt;font-family:'Times New Roman',serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;\">Running the lunch service line and maintaining station readiness, cleanliness, and mise en place throughout service.</span></p></li><li dir=\"ltr\" style=\"list-style-type:disc;font-size:11pt;font-family: initial;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;\"><p dir=\"ltr\" style=\"line-height:1.2;margin-top:2pt;margin-bottom:2pt;\"><span style=\"font-size:11pt;font-family:'Times New Roman',serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;\">Assisting with batch cooking, sauce production, protein preparation, and banquet prep as directed by the Executive Chef.</span></p></li><li dir=\"ltr\" style=\"list-style-type:disc;font-size:11pt;font-family: initial;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;\"><p dir=\"ltr\" style=\"line-height:1.2;margin-top:2pt;margin-bottom:2pt;\"><span style=\"font-size:11pt;font-family:'Times New Roman',serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;\">Supporting dinner service, special events, golf tournaments, and banquet operations as needed based on event volume and service demands directed by the Executive Chef.</span></p></li><li dir=\"ltr\" style=\"list-style-type:disc;font-size:11pt;font-family: initial;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;\"><p dir=\"ltr\" style=\"line-height:1.2;margin-top:2pt;margin-bottom:2pt;\"><span style=\"font-size:11pt;font-family:'Times New Roman',serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;\">Maintaining food safety, sanitation, and HACCP compliance standards at all times.</span></p></li><li dir=\"ltr\" style=\"list-style-type:disc;font-size:11pt;font-family: initial;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;\"><p dir=\"ltr\" style=\"line-height:1.2;margin-top:2pt;margin-bottom:2pt;\"><span style=\"font-size:11pt;font-family:'Times New Roman',serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;\">Mentoring and supporting line cooks and prep staff to uphold the kitchen&rsquo;s quality and consistency standards.</span></p></li><li dir=\"ltr\" style=\"list-style-type:disc;font-size:11pt;font-family: initial;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;\"><p dir=\"ltr\" style=\"line-height:1.2;margin-top:2pt;margin-bottom:2pt;\"><span style=\"font-size:11pt;font-family:'Times New Roman',serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;\">Communicating inventory needs, product quality concerns, and operational issues directly to the Executive Chef.</span></p></li><li dir=\"ltr\" style=\"list-style-type:disc;font-size:11pt;font-family: initial;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;\"><p dir=\"ltr\" style=\"line-height:1.3800000000000001;margin-top:0pt;margin-bottom:12pt;\"><span style=\"font-size:11pt;font-family:'Times New Roman',serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;\">Other duties as assigned.</span></p></li></ul><p dir=\"ltr\" style=\"line-height:1.3800000000000001;margin-top:12pt;margin-bottom:12pt;\"><span style=\"font-size:11pt;font-family:'Times New Roman',serif;color:#000000;background-color:transparent;font-weight:700;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;\">Sous Chef Professional Expectations: &nbsp;</span><span style=\"font-size:11pt;font-family:'Times New Roman',serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;\">Ember &amp; Oak is a professional kitchen built on genuine hospitality, local sourcing, and consistent quality. &nbsp;Every member of our team is expected to uphold these standards every shift:</span></p><ul style=\"margin-top:0;margin-bottom:0;padding-inline-start:48px;\"><li dir=\"ltr\" style=\"list-style-type:disc;font-size:11pt;font-family: initial;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;\"><p dir=\"ltr\" style=\"line-height:1.2;margin-top:1.5pt;margin-bottom:1.5pt;\"><span style=\"font-size:11pt;font-family:'Times New Roman',serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;\">Punctuality - arriving ready to work at your scheduled start time, in uniform, prepared for the day.</span></p></li><li dir=\"ltr\" style=\"list-style-type:disc;font-size:11pt;font-family: initial;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;\"><p dir=\"ltr\" style=\"line-height:1.2;margin-top:1.5pt;margin-bottom:1.5pt;\"><span style=\"font-size:11pt;font-family:'Times New Roman',serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;\">Professionalism - respectful communication with all team members and management at all times.</span></p></li><li dir=\"ltr\" style=\"list-style-type:disc;font-size:11pt;font-family: initial;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;\"><p dir=\"ltr\" style=\"line-height:1.2;margin-top:1.5pt;margin-bottom:1.5pt;\"><span style=\"font-size:11pt;font-family:'Times New Roman',serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;\">Ownership - treating the kitchen and its standards as your own.</span></p></li><li dir=\"ltr\" style=\"list-style-type:disc;font-size:11pt;font-family: initial;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;\"><p dir=\"ltr\" style=\"line-height:1.2;margin-top:1.5pt;margin-bottom:1.5pt;\"><span style=\"font-size:11pt;font-family:'Times New Roman',serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;\">Adaptability - willingness to support the team wherever needed as the operation grows.</span></p></li><li dir=\"ltr\" style=\"list-style-type:disc;font-size:11pt;font-family: initial;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;\"><p dir=\"ltr\" style=\"line-height:1.2;margin-top:1.5pt;margin-bottom:1.5pt;\"><span style=\"font-size:11pt;font-family:'Times New Roman',serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;\">Confidentiality - recipes, procedures, vendor relationships, and business information are proprietary.</span></p></li></ul><p><br></p><p><span style=\"font-size:11pt;font-family:'Times New Roman',serif;color:#000000;background-color:transparent;font-weight:700;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;\">Sous Chef Physical Requirements:</span></p><p dir=\"ltr\" style=\"line-height:1.2;margin-top:0pt;margin-bottom:14pt;\"><span style=\"font-size:11pt;font-family:'Times New Roman',serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;\">While performing the duties of Sous Chef, the employee is regularly required to stand for extended periods of time; walk; sit; use hands to finger, handle, or feel objects, tools or controls; reach with hands and arms; balance; stoop, kneel, crouch or crawl; talk or hear; taste or smell. The employee must regularly lift and/or move up to 40 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.&nbsp;</span></p><p dir=\"ltr\" style=\"line-height:1.2;margin-top:14pt;margin-bottom:14pt;\"><span style=\"font-size:11pt;font-family:'Times New Roman',serif;color:#000000;background-color:transparent;font-weight:700;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;\">Sous Chef Work Environment:</span></p><p dir=\"ltr\" style=\"line-height:1.2;margin-top:14pt;margin-bottom:14pt;\"><span style=\"font-size:11pt;font-family:'Times New Roman',serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;\">While performing the duties of Sous Chef, the employee is exposed to weather conditions prevalent at the time. The noise level in the work environment is usually moderate. &nbsp;Work involves exposure to hot surfaces and sharp utensils. Weekend, evening, and holiday availability may be required based on scheduled events.</span></p><p dir=\"ltr\" style=\"line-height:1.2;margin-top:14pt;margin-bottom:14pt;\"><span style=\"font-size:11pt;font-family:'Times New Roman',serif;color:#000000;background-color:transparent;font-weight:700;font-style:italic;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;\">Limitations and Disclaimer:</span></p><p dir=\"ltr\" style=\"line-height:1.2;margin-top:14pt;margin-bottom:14pt;\"><span style=\"font-size:11pt;font-family:'Times New Roman',serif;color:#000000;background-color:transparent;font-weight:400;font-style:italic;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;\">The above job description is meant to describe the general nature and level of work being performed; it is not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required for the position. All job requirements are subject to possible modification to reasonably accommodate individuals with disabilities. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves or other employees.</span></p><p dir=\"ltr\" style=\"line-height:1.2;margin-top:14pt;margin-bottom:14pt;\"><span style=\"font-size:11pt;font-family:'Times New Roman',serif;color:#000000;background-color:transparent;font-weight:400;font-style:italic;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;\">This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to follow any other job-related instructions and to perform other job-related duties requested by their supervisor in compliance with Federal and State Laws.</span></p><p dir=\"ltr\" style=\"line-height:1.2;margin-top:14pt;margin-bottom:14pt;\"><span style=\"font-size:11pt;font-family:'Times New Roman',serif;color:#000000;background-color:transparent;font-weight:400;font-style:italic;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;\">Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the employee must possess the abilities or aptitudes to perform each duty proficiently. Continued employment remains on an &ldquo;at-will&rdquo; basis.</span></p><p dir=\"ltr\" style=\"line-height:1.2;margin-top:14pt;margin-bottom:14pt;\"><span style=\"font-size:11pt;font-family:'Times New Roman',serif;color:#000000;background-color:transparent;font-weight:400;font-style:italic;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;\">REV-05/11/2026</span></p></div>\n",
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