Sous Chef at Idol Wolf

Coma Coffee Roasters; St. Louis (MO); On-site; USD 52,000 - 72,000; Full time

Job summary

21c Museum Hotels in St. Louis is seeking a professional Sous Chef to partner with the Chef de Cuisine and Executive Chef. You will own service periods, oversee line cooks and stewarding, and ensure smooth kitchen operations.

This role requires strong leadership, knife skills, knowledge of safety and sanitation, and the ability to adapt to menu changes. You’ll mentor staff, manage daily prep, and collaborate on menu development.

Qualifications

• Minimum 2 years in a fine dining restaurant.
• Professional cooking and knife handling skills.
• Knowledge of safety, sanitation and food handling.
• Flexible hours including nights and weekends.
• Strong communication; English required.
• Background check required.

Responsibilities

• Owns service period and crew.
• Oversees kitchen activities across stations.
• Delegates with clear expectations for quality.
• Assists staff with recipe techniques and prep.
• Stays updated on menu changes and day service details.
• Ensures stewarding aligns with opening/closing routines.
• Orders daily and weekly products with CDC input.
• Monitors food and labor costs and drives efficiencies.
• Collaborates on menu development and kitchen engineering.

Skills

Fine dining experience

Communication skills

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.

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.