Executive Sous Chef

Goodwin Recruiting; St. Louis (MO); On-site; USD 80,000 - 90,000; Full time

Benefits offered by this job

Medical, dental, and vision insurance

401(k) with company match

Paid time off

Paid holidays

Career growth and advancement

Job summary

Goodwin Recruiting is seeking an Executive Sous Chef for a premier hotel and conference center in St. Louis, MO.

This senior role oversees day-to-day food production, quality, staffing, banquet execution, restaurant operations, ordering, inventory, and team development. The successful candidate will lead a culinary team of about 18 cooks and stewards, drive seasonal menu ideas, mentor cooks, ensure high hospitality standards, and collaborate with Front of House and other departments to deliver

Qualifications

• Senior-level culinary leadership in a full-service hotel, resort, or conference center.
• Strong banquet and catering experience in upscale environments.
• À la carte dining experience strongly preferred.
• Experience leading cooks and other culinary staff.
• Solid understanding of food cost, inventory, scheduling, and labor management.
• Ability to manage multiple events and meal periods simultaneously.
• Proven commitment to food safety, sanitation, and HACCP standards.
• Creative menu development using seasonal, high-quality ingredients.

Responsibilities

• Lead day-to-day operations across restaurant, banquet, conference, and catering functions.
• Develop and coach a culinary team of about 18 cooks and stewards.
• Ensure exceptional food quality, presentation, and guest experience.
• Oversee banquet and conference-event culinary execution.
• Support à la carte restaurant and pub operations.
• Create seasonal menu items and new culinary concepts.
• Collaborate with culinary leadership on event menus and programming.
• Oversee food production, ordering, inventory, and product controls.
• Coordinate staffing based on business levels and events.
• Maintain HACCP, sanitation, and safety standards.

Skills

Culinary leadership

Banquet/catering

À la carte dining

Team leadership

Food cost & inventory

Food safety & HACCP

Menu development

Communication

Job description

Executive Sous Chef

St. Louis, MO 63130

$80,000–$90,000 annually | Up to $95,000 for an exceptional candidate

We are seeking an experienced Executive Sous Chef to join the culinary leadership team of a premier executive hotel and conference center in St. Louis.

This is a senior-level culinary position ideal for a chef with a strong full-service hotel background who understands both high-volume banquet/conference execution and quality à la carte dining.

The Executive Sous Chef will help lead a culinary team of approximately 18 cooks and stewards while overseeing day-to-day food production, quality, staffing, banquet execution, restaurant operations, ordering, inventory, and team development.

The right chef will be equally comfortable leading a large catered event, supporting an à la carte dinner service, developing seasonal menu ideas, coaching cooks, and ensuring every plate meets high hospitality standards.

What You'll Do

• Lead day-to-day culinary operations across restaurant, banquet, conference, and catering functions
• Help lead and develop a culinary team of approximately 18 cooks and stewards
• Ensure exceptional food quality, consistency, presentation, and guest experience
• Oversee banquet and conference-event culinary execution
• Support à la carte restaurant and pub operations
• Create and implement seasonal menu items and new culinary concepts
• Work closely with culinary leadership on special-event menus and programming
• Oversee food production, prep, ordering, inventory, and product controls
• Coordinate staffing based on banquet and business levels
• Manage schedules, labor, and daily production needs
• Ensure dietary requirements and special guest requests are executed properly
• Maintain strong food-safety, HACCP, sanitation, and OSHA standards
• Train and coach cooks while reinforcing proper culinary techniques
• Partner closely with Front of House, Conference Services, Purchasing, AV, Housekeeping, and other hotel departments
• Support on-site and off-site catering events
• Help create a positive culinary culture centered on professionalism, accountability, creativity, and hospitality

What We're Looking For

• Progressive culinary leadership experience in a full-service hotel, resort, conference center, private club, or similar upscale hospitality environment
• Strong banquet and catering experience
• À la carte restaurant experience strongly preferred
• Previous experience as an Executive Sous Chef, Senior Sous Chef, Chef de Cuisine, or similar culinary leader
• Experience leading cooks, stewards, and other culinary team members
• Strong understanding of food cost, ordering, inventory, scheduling, and labor management
• Ability to execute multiple events and meal periods simultaneously
• Strong knowledge of food safety, sanitation, and HACCP standards
• Creative approach to menu development using seasonal and fresh ingredients
• Strong communication and cross-department collaboration skills
• Professional leadership presence and a hands-on management style
• Ability to work a PM/mid-shift schedule based on business and event needs

Benefits

• Medical, dental, and vision insurance
• 401(k) with company match
• Paid time off
• Paid holidays
• Career growth and advancement opportunities
• Employee wellness and hospitality benefits

Why This Opportunity?

This is an opportunity to take on significant culinary leadership responsibility within a high-quality hotel and executive conference environment.

You'll work with a diverse business mix that includes:

• Executive conferences
• Banquets and catered events
• À la carte dining
• Special events
• Off-site catering
• VIP and dietary-specific guest needs

The position offers exposure to a sophisticated hospitality operation while providing the opportunity to coach a culinary team, introduce new ideas, and continue developing toward broader culinary leadership.

JOB ID: 182304#post

Charles Frede