Lead Sous Chef - Fine Dining in an Art-Driven Kitchen

SmartRecruiters, Inc.; St. Louis (MO); On-site; USD 45,000 - 65,000; Full time

Job summary

21c Museum Hotels in St. Louis is seeking a driven Sous Chef who can lead with skill and vision. This role focuses on maintaining service quality across stations and mentoring line cooks.

You will guide the kitchen during service, ensuring consistency and efficiency in a fast-paced environment. Collaborating with the CDC and EC on menu development, you will manage costs, uphold safety standards, and coordinate with stewarding to keep walk-ins and storage pristine while delivering exceptional

Qualifications

• Minimum two years in a fine dining restaurant environment.
• Understanding of professional cooking and knife handling skills.
• Knowledge of safety, sanitation, and food handling processes.
• Excellent communication skills; must speak, read, and understand English.
• Clean and professional appearance.
• Enthusiasm for all things 21c.
• Must pass a background check.

Responsibilities

• Owns service period and crew.
• Able to be multifaceted with eyes on all kitchen activities.
• Knows strengths and weaknesses of line staff and delegates accordingly.
• Assists line staff with recipe techniques and station prep and answers questions.
• Stays abreast of all menu changes and service details.
• Relays important information about the day service for line staff.
• Ensures stewarding staff follow opening, closing, and mid-service side work; coordinates with CDC.
• Maintains clean and organized walk-ins and dry storage area.
• Orders daily and weekly products in conjunction with CDC.
• Monitors food and labor costs and manages them during service periods.
• Collaborates with CDC and/or EC on menu development and engineering.

Skills

Fine dining

English fluency

Leadership

Kitchen safety

Job description

21c Museum Hotels in St. Louis is seeking a driven Sous Chef who can lead with skill and vision. This role focuses on maintaining service quality across stations and mentoring line cooks.

You will guide the kitchen during service, ensuring consistency and efficiency in a fast-paced environment. Collaborating with the CDC and EC on menu development, you will manage costs, uphold safety standards, and coordinate with stewarding to keep walk-ins and storage pristine while delivering exceptional