Lead Sous Chef: High-Volume Sports Kitchen

ENT1009ECIL; St. Louis (MO); On-site; USD 42,000 - 60,000; Full time

Job summary

Fan Duel Sports in Ballpark Village is seeking a proactive Sous Chef to oversee daily kitchen operations and uphold top-tier food quality. You will lead, train, and mentor kitchen staff while managing inventory and cost controls in a fast-paced venue environment.

Ideal candidates bring 1–2 years of supervisory kitchen experience, strong leadership, and the ability to work evenings, weekends, and holidays within a high-volume setting.

Qualifications

• High school diploma or GED required; culinary arts courses/certifications or related degree preferred.
• 1–2 years of supervising kitchen staff in a high-volume kitchen.
• Proven ability to lead a team and communicate effectively, both verbally and in writing.
• Exceptional time management and organizational skills; ability to work evenings, weekends and holidays.

Responsibilities

• Control and/or assist with day-to-day culinary operations within company policies and staffing guidelines.
• Maintain kitchen cleanliness and professional image, including uniforms and appearance standards.
• Uphold high quality product and service standards.
• Monitor and control BOH food costs through ordering, inventory, and financial review.
• Ensure a safe working environment to minimize injury and accidents.
• Maintain kitchen organization and compliance with health standards.
• Recruit, interview, hire, supervise, and mentor kitchen staff; disciplinary actions when necessary.
• Train employees regularly and lead by example.

Skills

Team leadership

Communication skills

Time management

Flexibility

Education

High school diploma or GED

Job description

Fan Duel Sports in Ballpark Village is seeking a proactive Sous Chef to oversee daily kitchen operations and uphold top-tier food quality. You will lead, train, and mentor kitchen staff while managing inventory and cost controls in a fast-paced venue environment.

Ideal candidates bring 1–2 years of supervisory kitchen experience, strong leadership, and the ability to work evenings, weekends, and holidays within a high-volume setting.