Sous Chef at Idol Wolf

21c Museum Hotels; St. Louis (MO); On-site; USD 52,000 - 75,000; Full time

Job summary

21c Museum Hotels in St. Louis, MO is seeking an experienced Sous Chef to lead line cooks and stewarding during service, maintaining high culinary standards and cost control.

You will work closely with the CDC and EC on menu development, ensure safety and sanitation, and mentor kitchen staff through busy service periods.

This full-time role requires at least two years in fine dining, flexible hours, and strong English communication.

Qualifications

• Two years of experience in a fine dining restaurant environment.
• Knowledge of safe food handling, sanitation, and knife skills.
• Excellent English communication and professional appearance.

Responsibilities

• Owns service period and crew management.
• Oversee multiple kitchen activities and delegate tasks.
• Assist line staff with techniques and prep.
• Stay updated on menu changes and relay updates to staff.
• Coordinate with CDC on stewarding duties and opening/closing side work.
• Maintain clean, organized walk-ins and storage areas.
• Place daily/weekly orders with CDC and monitor costs.
• Collaborate with CDC/EC on menu development and engineering.

Skills

Fine dining

Knife skills

Safety & sanitation

English proficiency

Attention to detail

Leadership

Job description

Job Description

Reports To: Chef de Cuisine/Executive Chef

Supervises: Line Cooks, Stewards

General Purpose: A Sous Chef has worked very hard to get where he/she is, and a new Sous knows the real hard work is yet to come. It is time to become a leader, a sergeant, a direct line to the Chef de Cuisine (CDC), or an Executive Chef (EC) for the line cooks. Not only is the Sous Chef directly responsible for being proficient at every station and facet of the kitchen, but a Sous needs to know, in great detail, what it takes to make everything run smoothly and have an understanding of what the positions above them do to keep the wheels turning. The sous chef position is one of the key positions in the kitchen.

Specific Responsibilities:

• Owns service period and crew.
• Able to be multifaceted with eyes on all kitchen activities.
• Knows the strengths and weaknesses of line staff under supervision, knows what and when to delegate and to whom, and has set clear expectations for the finished product.
• Available to assist line staff with recipe techniques and station prep and answer any questions.
• Abreast of all menu changes, regardless of service period.
• Relays important information about the day service for line staff as they arrive, such as menu changes, station assignments, and private events.
• Ensures that stewarding staff follow their opening, closing, and mid-service side work. Coordinates with CDC on supervising the Stewarding department.
• Maintains clean and organized walk-ins & dry storage area.
• Orders daily and weekly products in conjunction with CDC.
• Stays aware of food and labor costs and makes efforts to control these in their particular service periods.
• Collaborates with CDC and/or EC on menu development and engineering.

Qualifications:
Qualifications

• Minimum of two years experience in a fine dining restaurant environment.
• Understanding of professional cooking and knife handling skills.
• Knowledge of safety, sanitation, and food handling processes.
• Able to work flexible hours (nights, weekends).
• Responsible, dependable, punctual.
• Excellent communication skills; must be able to speak, read, and understand English.
• Clean and professional appearance.
• Demonstrates enthusiasm for all things 21c.
• Must pass a background check.

Travel Requirements: As needed.

Additional Information

21c Museum Hotels is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, national origin, disability, veteran status, and other legally protected characteristic. The EEO is the Law poster is available here: http://www1.eeoc.gov/employers/poster.cfm