Sous Chef

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

The Sous Chef is the second-in-command in the kitchen, working closely with the Executive Chef to oversee food preparation, ensure consistency, and maintain high culinary standards. This role requires a strong leader who can manage the kitchen staff, execute menu items with precision, and help create a smooth, efficient kitchen operation.

Key Responsibilities:

• Kitchen Leadership: Support the Executive Chef in managing daily kitchen operations and leading the team
• Food Preparation & Quality Control: Ensure all dishes are prepared consistently, with excellent taste and presentation
• Team Supervision & Training: Coach, mentor, and train kitchen staff to uphold culinary standards
• Inventory & Ordering: Monitor inventory, place orders, manage food costs, and minimize waste
• Health & Safety Compliance: Maintain strict adherence to all food safety, sanitation, and hygiene protocols
• Menu Development: Assist with creating new menu items, seasonal specials, and improving existing dishes
• Line Cooking & Expedite Service: Step in as needed during busy service periods, including cooking on the line or expediting
• Problem-Solving & Efficiency: Address issues quickly to ensure a smooth and productive kitchen environment

What We’re Looking For:

• Minimum 2+ years of experience as a Sous Chef or Lead Line Cook in a high-volume kitchen
• Strong culinary skills and knowledge of cooking techniques, ingredients, and kitchen equipment
• Proven leadership ability with excellent communication and team management skills
• Strong time management and the ability to work efficiently in a high-pressure environment
• Creativity and passion for food innovation and menu development
• Keen attention to detail, especially regarding quality, consistency, and plating
• Food Safety Certification (ServSafe or equivalent preferred)