Sous Chef

St. Louis Country Club; St. Louis (MO); On-site; USD 42,000 - 62,000; Full time

Job summary

St. Louis Country Club in Missouri is seeking a dedicated Sous Chef to join our culinary team. The ideal candidate will assist the Executive Chef in managing morning kitchen operations, ensuring high-quality food preparation, maintaining standards, and leading the kitchen staff to deliver exceptional dining experiences.

You will supervise kitchen staff, oversee daily prep, collaborate with front-of-house, and uphold health and safety regulations while mentoring junior chefs.

Qualifications

• Proven experience as a Sous Chef or similar role in a fast-paced kitchen environment.
• Strong knowledge of culinary techniques, food safety, and sanitation standards.
• Excellent leadership and communication skills.
• Ability to work early morning hours and manage a team effectively.
• Capable of multitasking and working under pressure.
• Formal culinary training or degree preferred.

Responsibilities

• Assist the Executive Chef in overseeing daily kitchen operations during the morning shift.
• Supervise and coordinate kitchen staff to ensure efficient and timely food preparation.
• Maintain high standards of food quality, presentation, and sanitation.
• Ensure compliance with health and safety regulations.
• Assist in menu planning, inventory management, and ordering supplies as needed.
• Train, mentor, and evaluate kitchen staff performance.
• Collaborate with front-of-house staff to ensure smooth service and customer satisfaction.
• Handle any kitchen-related issues or emergencies promptly and effectively.

Skills

Sous Chef leadership

Culinary techniques

Food safety & sanitation

Team leadership & communication

Early morning availability

Multitasking under pressure

Education

Formal culinary training or degree

Job description

We are seeking a dedicated and experienced Sous Chef to join our culinary team. The ideal candidate will assist the Executive Chef in managing kitchen operations during the morning shift, ensuring high-quality food preparation, maintaining kitchen standards, and leading the kitchen staff to deliver exceptional dining experiences.

Key Responsibilities

• Assist the Executive Chef in overseeing daily kitchen operations during the morning shift.
• Supervise and coordinate kitchen staff to ensure efficient and timely food preparation.
• Maintain high standards of food quality, presentation, and sanitation.
• Ensure compliance with health and safety regulations.
• Assist in menu planning, inventory management, and ordering supplies as needed.
• Train, mentor, and evaluate kitchen staff performance.
• Collaborate with front-of-house staff to ensure smooth service and customer satisfaction.
• Handle any kitchen-related issues or emergencies promptly and effectively.

Qualifications

• Proven experience as a Sous Chef or similar role in a fast-paced kitchen environment.
• Strong knowledge of culinary techniques, food safety, and sanitation standards.
• Excellent leadership and communication skills.
• Ability to work early morning hours and manage a team effectively.
• Capable of multitasking and working under pressure.
• Formal culinary training or degree preferred.