Sous Chef: Lead the Kitchen to Culinary Excellence

Hilton Pennywell St Louis at The Arch; St. Louis (MO); On-site; USD 32,000 - 36,000; Full time

Benefits offered by this job

PayActive access

PTO & Holidays

Health insurance (medical, dental, and

401(k) with match

Hotel & F&B discounts

Job summary

HVMG is seeking a talented Sous Chef to support the Executive Chef in leading kitchen operations and delivering exceptional dining experiences for hotel guests. You will supervise staff, help create menu items, and ensure food safety and quality standards are met.

The role requires a combination of education and experience, with preference for prior Sous Chef experience and culinary diploma. Flexible scheduling and a culture of excellence are emphasized.

Qualifications

• Eligible to work in the United States.
• Education and/or literacy needed to identify and read product labels and to communicate with guests about job-related needs.
• Ability to sit, stand, bend, kneel, and lift as required—with or without reasonable accommodations.
• Availability to work a flexible schedule, including evenings, weekends, and holidays if needed.
• Warm, professional demeanor that reflects HVMG’s Culture of Excellence.

Responsibilities

• You will be the right hand to our executive chef, assisting in the creation of exceptional dining experiences for our hotel guests.
• Oversee kitchen staff, prepare menu items, and ensure food safety and quality standards are met.
• Report to the Executive Chef.
• A sous chef role can lead to chef de cuisine, executive chef, or culinary director within hospitality.

Education

Culinary diploma

Sous Chef experience

Job description

HVMG is seeking a talented Sous Chef to support the Executive Chef in leading kitchen operations and delivering exceptional dining experiences for hotel guests. You will supervise staff, help create menu items, and ensure food safety and quality standards are met.

The role requires a combination of education and experience, with preference for prior Sous Chef experience and culinary diploma. Flexible scheduling and a culture of excellence are emphasized.