Lead Sous Chef — Kitchen Leader & Menu Innovator

StaffedUp; St. Louis (MO); On-site; USD 55,000 - 75,000; Full time

Job summary

StaffedUp is seeking a Chef who will serve as the second-in-command in the kitchen, working closely with the Executive Chef to oversee food preparation and maintain high culinary standards. You will lead the kitchen team, ensure consistency in dishes, and help create a smooth, efficient operation in a fast-paced environment.

You will coach and train staff, monitor inventory and costs, and participate in menu development while upholding strict health and food safety practices.

Qualifications

• Minimum 2+ years as Sous Chef or Lead Line Cook in a high-volume kitchen.
• Proven leadership with strong communication and team management.
• Strong time management in a high-pressure environment.
• Knowledge of cooking techniques, ingredients, and kitchen equipment.
• ServSafe or equivalent food safety certification preferred.

Responsibilities

• Lead the kitchen team and support daily operations.
• Ensure consistent food preparation, quality, taste, and presentation.
• Coach, mentor, and train kitchen staff to uphold culinary standards.
• Monitor inventory, place orders, manage food costs, and minimize waste.
• Maintain strict adherence to all health, sanitation, and hygiene protocols.
• Assist with menu development, seasonal specials, and dish improvements.
• Step in during busy periods to cook on the line or expedite service.
• Identify issues quickly and implement process improvements for efficiency.

Skills

Leadership

Culinary skills

Communication

Time management

Creativity

Attention to detail

ServSafe / food safety

Job description

StaffedUp is seeking a Chef who will serve as the second-in-command in the kitchen, working closely with the Executive Chef to oversee food preparation and maintain high culinary standards. You will lead the kitchen team, ensure consistency in dishes, and help create a smooth, efficient operation in a fast-paced environment.

You will coach and train staff, monitor inventory and costs, and participate in menu development while upholding strict health and food safety practices.