Executive Sous Chef: Lead Culinary Team & Menu Innovation

Chateau on the Lake - Atrium Hospitality; Branson (MO); On-site; USD 71,000 - 74,000; Full time

Benefits offered by this job

Career Growth & Learning

401(k) Plan with company match

Comprehensive Health Coverage

Paid Time Off & Vacation

DailyPay & wellness programs

Tuition reimbursement

Exclusive discounts

Community service programs

Job summary

Chateau on the Lake in Branson, MO, is seeking an experienced Sous Chef to support the Executive Chef in leading a high-performing team. You will manage hiring, scheduling, and training while ensuring top-quality dishes meet forecasted needs and cost controls.

Ideal candidates bring 3–5 years in a busy kitchen, a culinary certification, and ServSafe certification. The role requires physical stamina and a flexible schedule, with opportunities for growth within Atrium Hospitality.

Qualifications

• 3–5 years of Sous Chef experience.
• Culinary certification preferred.
• Deep knowledge of food prep, costing, and kitchen operations.
• ServSafe Certification.
• Physically able to meet the demands.
• Flexible schedule.

Responsibilities

• Support the Executive Chef in hiring, training, and scheduling a high-performing culinary team.
• Prepare and present top-quality food that aligns with forecast needs, productivity goals, and cost controls.
• Monitor kitchen operations to ensure smooth production flow and consistently excellent product quality.
• Assist in menu development, bringing fresh ideas to elevate the guest dining experience.
• Enforce food safety standards and cleanliness in all kitchen and storage areas.
• Take on special projects that improve efficiency, consistency, and guest satisfaction.

Skills

Sous Chef experience

Food prep

Costing

Hospitality chops

Flexible schedule

Education

Culinary Certification

ServSafe Certification

Job description

Chateau on the Lake in Branson, MO, is seeking an experienced Sous Chef to support the Executive Chef in leading a high-performing team. You will manage hiring, scheduling, and training while ensuring top-quality dishes meet forecasted needs and cost controls.

Ideal candidates bring 3–5 years in a busy kitchen, a culinary certification, and ServSafe certification. The role requires physical stamina and a flexible schedule, with opportunities for growth within Atrium Hospitality.