Sous Chef
$60,000–$60,000 year
On-siteEdwardsville, Illinois, United States
Job Summary
Oversee daily kitchen operations, ensuring precision and consistency in every dish while managing prep lists, station organization, and line execution during service. Lead, train, and motivate back-of-house staff, maintaining a professional environment and enforcing health, safety, and sanitation standards. Collaborate with the Executive Chef on quarterly menu development, seasonal offerings, and special private event menus, while managing inventory, product rotation, and vendor ordering to control costs and labor efficiency. Uphold quality control for plating, temperature accuracy, and guest presentation. Requires 3–5 years of fine dining experience, including leadership roles, and availability for evenings, weekends, and holidays.
Required Qualifications
- Minimum 3–5 years of professional kitchen experience
- at least 2 years in a leadership or supervisory role
- Proven experience in fine dining, upscale steakhouse, or contemporary American cuisine
- Strong knowledge of butchery, sauces, temperature control, and high-end protein cookery
- ServSafe Food Protection Manager certification
- Excellent communication, organization, and leadership skills
- Ability to thrive under pressure while maintaining attention to detail and composure
- Flexible availability including nights, weekends, holidays, and special events
Desired Qualifications
- Culinary degree or equivalent experience preferred
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