Full time Sous Chef
$50,000–$70,000 year
On-site · Maryland Heights, Missouri, United States
Job Summary
Full Time Sous Chef to serve as the right hand to the Executive Chef in a fast-paced, high-volume fine-dining kitchen. You will direct the line during service, ensure precise plating and timing, participate in menu development and prep management, supervise line cooks and prep staff, manage inventory and waste, and uphold HACCP and sanitation standards. Key responsibilities include expediting during service, quality control of components and sauces, training and mentoring staff, scheduling, and resolving conflicts. The role requires robust culinary technique, leadership under pressure, and a commitment to culinary excellence in a sophisticated environment. Certifications include a Food Protection Manager Certification (e.g., ServSafe). The position offers competitive salary, bonuses, and comprehensive health benefits, with availability to work nights, weekends, and holidays.
Required Qualifications
- Minimum of 2-3 years of experience as a Sous Chef (or senior Lead Line/Junior Sous) in a high-volume, fine-dining or upscale casual environment
- Culinary Expertise: Advanced knowledge of culinary techniques, flavor profiling, knife skills, and high-end ingredients
- Pace & Stamina: Ability to multitask and manage a kitchen during fast-paced services
- Leadership: Lead-by-example mentality with excellent communication skills and ability to give constructive feedback under pressure
- Certifications: Valid Food Protection Manager Certification (e.g., ServSafe) required
- Schedule Flexibility: Availability to work standard hospitality hours, including nights, weekends, and holidays
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