Sous Chef
$35,360–$35,360 year
On-siteOverland, Missouri, United States
Job Summary
Support the Executive Chef in managing daily kitchen operations, ensuring food preparation consistency and high culinary standards. Coach, mentor, and train kitchen staff while monitoring inventory, placing orders, and managing food costs to minimize waste. Maintain strict adherence to food safety, sanitation, and hygiene protocols, and assist with creating new menu items and seasonal specials. Step in as needed during busy service periods for line cooking or expediting, addressing issues quickly to ensure a smooth kitchen environment. Requires minimum 2+ years of experience as a Sous Chef or Lead Line Cook in a high-volume kitchen, strong culinary skills, and Food Safety 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
- Excellent communication and team management skills
- Strong time management
- Ability to work efficiently in a high-pressure environment
- Keen attention to detail
- Food Safety Certification (ServSafe or equivalent)
Desired Qualifications
- Creativity and passion for food innovation and menu development
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