Sous Chef
$45,000–$45,000 year
On-siteChesterfield, Missouri, United States
Job Summary
Oversee daily kitchen operations by supporting the Executive Chef, managing staff, and ensuring consistent food quality and presentation. Monitor inventory, place orders, control food costs, and minimize waste while maintaining strict adherence to food safety and sanitation protocols. Assist with menu development, create seasonal specials, and step in for line cooking or expediting during busy service periods. Address operational issues quickly to maintain efficiency and productivity. Requires minimum 2+ years of experience as a Sous Chef or Lead Line Cook, strong culinary skills, and ServSafe certification.
Required Qualifications
- Minimum 2+ years of experience as a Sous Chef or Lead Line Cook in a high-volume kitchen
- Strong culinary skills and knowledge of cooking techniques, ingredients, and kitchen equipment
- Proven leadership ability with excellent communication and team management skills
- Strong time management and the ability to work efficiently in a high-pressure environment
- Keen attention to detail, especially regarding quality, consistency, and plating
- Food Safety Certification (ServSafe or equivalent)
Desired Qualifications
- Creativity and passion for food innovation and menu development
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