Sous Chef
$50,000–$50,000 year
On-siteSt. Louis, Missouri, United States
Job Summary
Manage fine dining kitchen operations by assisting with menu planning, executing recipes, and overseeing food preparation. Supervise kitchen staff while maintaining strict adherence to food safety, cleanliness, and sanitation guidelines. Handle inventory management, monitor ticket times and food quality, and ensure all stations are properly prepped, cleaned, and maintained. Organize time effectively to meet daily demands while continuously improving skills by learning the full menu and other stations. This role requires a motivated individual with professional experience ready to work every day and take on increasing responsibility as their expertise grows.
Required Qualifications
- Experience working in a professional, fine dining kitchen
- Must have experience working in a professional, fine dining kitchen
- Ability to adhere to proper food handling, cleanliness, safety, and sanitation guidelines
- Good communication skills, especially with regards to low product counts
- Ability to organize and plan your time effectively
- Come in on time, ready to work every day
Desired Qualifications
- Strive to constantly improve - including learning the menu in full detail, learning other stations, taking on more responsibility as your skill set develops
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