Lead Sous Chef | Culinary Leader for Services & Catering

American Dining Creations; Webster Groves (MO); On-site; USD 45,000 - 75,000; Full time

Benefits offered by this job

Weekly pay

401K match

Medical insurance

Dental and Vision plans

Employee Assistance Program

Training programs

Job summary

American Dining Creations is seeking a Sous Chef to support the Chef and Executive Chef in delivering daily culinary services. You will collaborate with culinary staff to ensure recipes are followed and safety standards are met.

Responsibilities include guiding BOH staff, maintaining kitchen cleanliness, and keeping production records. You may cover shifts during peak times and will meet daily with the Executive Chef or General Manager to review operations.

Qualifications

• Associate degree in culinary arts or hospitality preferred.
• Three years of leadership experience in culinary settings.
• Experience scheduling, hiring, and staff development.
• Knowledge of local and state food safety regulations.
• Able to lift up to 50 lbs and stand for long periods.

Responsibilities

• Assist the Executive Chef with all culinary service points, including food stations and catering events.
• Provide guidance and supervision to BOH staff.
• Ensure recipe standards, ingredients, and safety protocols are followed.
• Keep the kitchen clean, organized, and production records up to date.
• May cover a shift or station during peak hours; meet daily with Executive Chef/GM.

Skills

Time management

Multitasking

Staff leadership

Team collaboration

Education

Associate degree in culinary arts or hospitality

Tools

Microsoft Office

Catering software

Inventory systems

Job description

American Dining Creations is seeking a Sous Chef to support the Chef and Executive Chef in delivering daily culinary services. You will collaborate with culinary staff to ensure recipes are followed and safety standards are met.

Responsibilities include guiding BOH staff, maintaining kitchen cleanliness, and keeping production records. You may cover shifts during peak times and will meet daily with the Executive Chef or General Manager to review operations.