Sous Chef
$45,760–$45,760 year
On-siteSt. Louis, Missouri, United States
Job Summary
Oversee daily kitchen operations by assisting the Executive Chef in managing meal preparation, ensuring food quality, consistency, and presentation. Lead kitchen staff during service, maintaining recipes and standards while monitoring food safety, sanitation, and health regulations. Manage inventory, assist with ordering, and minimize waste to control food costs. Train and mentor team members to ensure professionalism and efficiency. Step in to cover for the Executive Chef during absences. Requires strong Italian culinary knowledge, leadership skills, and ability to work flexible hours including nights, weekends, and holidays.
Required Qualifications
- Strong knowledge of Italian culinary techniques, ingredients, and dishes
- Excellent leadership and communication skills with the ability to motivate and direct kitchen staff
- Strong organizational skills and the ability to work in a fast-paced environment
- Knowledge of food safety, sanitation, and health standards
- Ability to work flexible hours, including nights, weekends, and holidays
Desired Qualifications
- Culinary degree or equivalent experience preferred
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