Executive Sous Chef

Missouri Athletic Club; St. Louis (MO); On-site; USD 40,000 - 80,000; Full time

Job summary

An established private club in St. Louis is seeking an Executive Sous Chef to lead a dynamic kitchen team. This role involves overseeing daily kitchen operations, ensuring high standards of food quality, and managing staff effectively. With a commitment to excellence, the club offers a collaborative environment where your culinary skills can shine. Enjoy great benefits including free meals, a 401k plan with company match, and paid vacation. If you are passionate about culinary arts and have a proven track record in kitchen management, this is the perfect opportunity for you to advance your career in a prestigious setting.

Benefits

Free Meals

401k with Company Match

Paid Vacation

Sick Leave

Medical Insurance

Dental Insurance

Vision Insurance

Life Insurance

Short-term Disability

8 Paid Holidays

Qualifications

• Minimum 3 years of kitchen management experience required.
• Great communicator with a lead by example mentality.

Responsibilities

• Supervise kitchen staff and ensure high standards of food preparation.
• Assist Executive Chef with inventory, pricing, and cost control.

Skills

Kitchen Management

Communication Skills

Leadership

Cost Control

Job description

Executive Sous Chef - Missouri Athletic Club

Join a great team of individuals at the Missouri Athletic Club in Saint Louis, one of the top private clubs in the United States. The MAC has been thriving since 1903 and remains committed to the vision: "to be the foremost private club in St. Louis known for attracting exceptional people and enriching lives for generations."

We offer great benefits and perks, such as free meals, 401k with company match, and paid vacation! Full-time employees also receive sick leave; medical, dental, vision, and life insurance; short-term disability; and 8 paid holidays.

Executive Sous Chef Responsibilities

• Prepares or directly supervises kitchen staff responsible for the daily preparation of soups, sauces and "specials" to ensure that methods of cooking, garnishing and portion-sizing are as prescribed by Club's standard recipes.
• Assists the Executive Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production.
• Assumes complete charge of the kitchen in the absence of the Executive Chef.
• Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities.
• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
• Prepares reports, arranges employee schedules and costs menus and performs other administrative duties as assigned by the Executive Chef.
• Submits ideas for future goals, operational improvements and personnel management to Executive Chef.

Executive Sous Chef Requirements

• Minimum 3 years of kitchen management experience.
• Great communicator and lead by example mentality
• Open availability