Senior Sous Chef - Lead Kitchen & Team Growth

American Food & Vending; St. Louis (MO); On-site; USD 60,000 - 65,000; Full time

Benefits offered by this job

Weekly pay

401K with company match

Employee Assistance Program

Medical, Prescription, Dental, Vision

FSA/HSA

Ongoing training and development

Bonus programs for eligible positions

Job summary

American Dining Creations is seeking a Sous Chef in St. Louis, MO to support the Chef & Executive Chef in daily culinary services. You will work with staff to ensure recipes and safety standards are followed and contribute to high-quality dining experiences.

The role involves supervising BOH staff, managing food stations, and assisting with catering events, with opportunities for growth within a nationwide, privately held dining organization.

Qualifications

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

Responsibilities

• Assist the Executive Chef with all culinary points of service including food stations and catering events.
• Provide guidance and supervise BOH staff.
• Ensure recipe standards, ingredients, and food handling safety protocols are met.
• Keep kitchen clean and organized, maintain production records and equipment.
• May cover a shift or station during peak operation hours.
• Meet daily with Executive Chef or General Manager regarding operations.
• May be assigned other duties and responsibilities as needed.

Skills

Time management

Multitasking

Staff supervision

Education

Culinary degree

Tools

Microsoft Office

Inventory systems

Catering systems

Job description

American Dining Creations is seeking a Sous Chef in St. Louis, MO to support the Chef & Executive Chef in daily culinary services. You will work with staff to ensure recipes and safety standards are followed and contribute to high-quality dining experiences.

The role involves supervising BOH staff, managing food stations, and assisting with catering events, with opportunities for growth within a nationwide, privately held dining organization.