Junior Sous Chef — Lead Kitchen & Seasonal Menus

Missouri Athletic Club; Clayton (MO); On-site; USD 42,000 - 56,000; Full time

Job summary

The Missouri Athletic Club in Saint Louis seeks a Junior Sous Chef for the Clayton Clubhouse to lead culinary staff and assist with menu development and kitchen operations. You will supervise staff, ensure quality and sanitation, and collaborate with banquet and outlet teams to serve members effectively.

Ideal candidates have culinary training and 2+ years of kitchen experience, with a strong focus on food safety and reliable availability, including nights and weekends.

Qualifications

• Culinary arts degree preferred.
• 2+ years of food preparation/kitchen experience required.
• Food safety certification preferred.
• Experience with standard kitchen equipment.
• Knowledge of food handling and preparation procedures.
• Open availability, including nights, weekends, and holidays.

Responsibilities

• Supervise, train, and support culinary staff while ensuring quality, safety, and sanitation standards.
• Create weekly specials and assist with seasonal menu development and recipe refinement.
• Oversee kitchen operations, including inventory, organization, waste, and closing procedures.
• Support the Executive Chef, Sous Chef, and Banquet team as needed.
• Coordinate with outlet management to ensure efficient service and communication.
• Participate in pre-shift meetings, staff training, and performance management.
• Maintain required shift notes and maintenance records.
• Provide a visible floor presence and engage with members as appropriate.
• Perform additional duties as assigned.

Skills

Team supervision

Menu development

Food safety

Education

Culinary arts degree

Job description

The Missouri Athletic Club in Saint Louis seeks a Junior Sous Chef for the Clayton Clubhouse to lead culinary staff and assist with menu development and kitchen operations. You will supervise staff, ensure quality and sanitation, and collaborate with banquet and outlet teams to serve members effectively.

Ideal candidates have culinary training and 2+ years of kitchen experience, with a strong focus on food safety and reliable availability, including nights and weekends.