Sous Chef

Compass Group USA; Missouri; On-site; USD 55,000 - 70,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

401(k) retirement plan

Paid time off

Life insurance

Disability coverage

Flexible Spending Accounts (FSA)

Employee discounts

Professional development

Job summary

The St. Louis Art Museum, in partnership with Compass Group USA, seeks an experienced Executive Sous Chef to lead a culinary operation across Panorama Restaurant, the SLAM Café, and upscale catered events. This role drives culinary excellence and guest experiences in a dynamic museum setting.

Lead a diverse kitchen team, uphold safety standards, and partner with culinary leadership to deliver creative menus and efficient service during high-volume periods.

Qualifications

• Strong culinary background with upscale dining and high-volume production.
• Experience leading and developing culinary teams.
• Strong organizational, communication, and time-management skills.
• Knowledge of cost controls, inventory management, and labor planning.
• Ability to remain calm and solutions-focused in a fast-paced environment.
• Hands-on leadership style with leading by example.
• Passion for culinary excellence and continuous improvement.

Responsibilities

• Support the Executive Chef in all aspects of daily culinary operations.
• Lead, train, coach, and develop kitchen team members.
• Ensure consistent execution of high-quality food production, presentation, and service.
• Oversee production planning, purchasing, inventory controls, food cost management, and labor efficiency.
• Assist with menu development, recipe creation, and culinary innovation.
• Maintain food safety, sanitation, and compliance standards.
• Contribute to successful execution of high-volume service periods, catered events, and special functions.
• Foster a positive, professional, and collaborative kitchen culture.

Skills

Leadership

Time management

Communication

Kitchen operations

Cost controls

Inventory management

Job description

Culinaire

Position Title:Sous Chef

Salary: $55,000 to $70,000

Other Forms of Compensation:

CULINAIRE provides upscale food and beverage management services to a very diverse collection of national accounts to include art museums, cultural landmarks, hotels, performing arts centers, restaurants, and special event venues. While our portfolio is diverse, the one constant in every operation that we manage is our total commitment to our associates to put their career path, safety and success as our top priority, as well as to provide sophisticated, delicious food and warm service to our guests.

www.culinaireintl.com

Job Summary

We are seeking a dependable and proactive culinary leader who takes ownership, thrives in a fast-paced environment, and is committed to delivering exceptional guest experiences. The ideal candidate combines technical expertise, creativity, initiative, and strong leadership skills to support a high-performing culinary team.

The St. Louis Art Museum is seeking an experienced, motivated, and dedicated Executive Sous Chef to join our culinary leadership team.

This is an exciting opportunity to work within a diverse and dynamic culinary operation that includes Panorama Restaurant, the SLAM Café, and a robust calendar of upscale catered events, receptions, and special functions. The Executive Sous Chef will play a key leadership role in supporting culinary excellence across multiple service venues while helping drive the success of the museum's food and beverage program.

Key Responsibilities

• Support the Executive Chef in all aspects of daily culinary operations.


• Lead, train, coach, and develop kitchen team members.


• Ensure consistent execution of high-quality food production, presentation, and service.


• Oversee production planning, purchasing, inventory controls, food cost management, and labor efficiency.


• Assist with menu development, recipe creation, and culinary innovation.


• Maintain food safety, sanitation, and compliance standards.


• Contribute to successful execution of high-volume service periods, catered events, and special functions.


• Foster a positive, professional, and collaborative kitchen culture.

What You Bring

Qualifications

• Strong culinary background with experience in upscale dining, high-volume production, banquet, or catering environments.


• Demonstrated leadership experience managing and developing culinary teams.


• Strong organizational, communication, and time-management skills.


• Knowledge of kitchen operations, cost controls, inventory management, and labor planning.


• Experience maintaining exceptional quality, consistency, and presentation standards.


• Ability to remain calm, adaptable, and solutions-focused in a fast-paced environment.


• Hands‑on leadership style with a willingness to lead by example.


• Passion for culinary excellence and continuous improvement.

Schedule & Work Environment

Schedules vary based on operational needs and the museum's event calendar. While peak seasons and major events require a strong sense of urgency and commitment, the operation also provides periods of more manageable pace and work‑life balance than many traditional restaurant environments.

The position typically offers a favorable leadership schedule, with many evenings free and an average of approximately three early shifts for every late shift, depending on business needs.

Compensation & Benefits

Salary: Approximately $70,000 annually, with flexibility based on experience and qualifications.

Comprehensive benefits include:

• Medical, dental, and vision insurance


• 401(k) retirement plan


• Paid time off and holiday benefits


• Life insurance and disability coverage


• Flexible Spending Accounts (FSA)


• Employee Assistance Program (EAP)


• Health and wellness programs


• Employee discounts and shopping programs


• Voluntary benefits including pet insurance and identity theft protection


• Paid parental and personal leave (where eligible)


• Professional development, leadership training, and advancement opportunities within CULINAIRE and Compass Group USA

Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.

Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act.

Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/

Applications are accepted on an ongoing basis.

Culinaire maintains a drug-free workplace.