Sous Chef at Idol Wolf

Accorhotel; St. Louis (MO); On-site; USD 55,000 - 75,000; Full time

Job summary

21c Museum Hotels is seeking a dedicated Sous Chef to lead a high-profile kitchen within our fine dining setting in St. Louis. This role demands expert line-cook oversight, training, and seamless coordination with the CDC and EC to ensure exceptional service and menu execution.

You will mentor line cooks, manage weigh-ins and plating, and uphold safety, sanitation, and cost controls while adapting to menu changes and private events. English fluency and reliability are essential.

Qualifications

• Minimum two years of 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.

Responsibilities

• Owns service period and crew.
• Multifaceted with eyes on all kitchen activities.
• Knows strengths and weaknesses of line staff; delegates and sets clear expectations for the finished product.
• Assists line staff with recipe techniques and station prep and answers questions.
• Stays 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 and assignments.
• Ensures stewarding staff follow opening, closing, and mid-service side work; coordinates with CDC on supervising the Stewarding department.
• Maintains clean and organized walk-ins and dry storage area.
• Orders daily and weekly products in conjunction with CDC.
• Keeps track of food and labor costs and helps control them during service periods.
• Collaborates with CDC and/or EC on menu development and engineering.

Skills

Knife handling

Communication

English proficiency

Job description

If you love saying YES and enjoy engaging with the community by leading with ART, 21c Museum Hotels is one of the pioneering examples of bridging the worlds of art and hospitality. We combine a multi-venue contemporary art museum, a boutique hotel, and a chef-driven restaurant to create a unique and welcoming opportunity.

Join our Flock!

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 prepand 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.

• 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.

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