Sous Chef - Match Haus

HAMPTON SOCIAL VENTURES LLC; Saint Charles (MO); On-site; USD 65,000 - 74,000; Full time

Benefits offered by this job

Health, dental, and vision insurance

Weekly pay

Annual merit increase

Company-paid Life insurance

Employee Assistance Program

Paid Parental Leave

Job summary

Parker Hospitality in Missouri seeks a Sous Chef to support the Executive Chef and lead BOH operations, ensuring food quality, consistency, and presentation while upholding safety standards. You'll supervise Line Cooks and Prep Cooks, maintain cleanliness, and optimize service flow to deliver exceptional guest experiences.

The role emphasizes team leadership, adherence to brand recipes, and collaboration with FOH leaders.

Qualifications

• Culinary degree or equivalent experience preferred.
• 1–2 years in a leadership role in a full-service kitchen.
• Food safety certifications (e.g., ServSafe) or ability to obtain upon hire.
• Strong organizational and multitasking skills; capable of leading a team.
• Knowledge of BOH financial metrics (food cost and inventory).

Responsibilities

• Oversee daily kitchen operations and ensure food is prepared to brand standards.
• Assist in inventory management, stock rotation, and waste minimization.
• Train and mentor Line Cooks, Prep Cooks, and BOH staff to maintain performance.
• Ensure health, safety, and sanitation standards are followed across all kitchen operations.
• Collaborate with FOH leadership to ensure timely and accurate food delivery.
• Supervise BOH staff during shifts and lead the team in the absence of senior chefs.

Skills

Leadership

Food safety

Inventory management

Kitchen equipment

Multitasking

Scheduling

Education

Culinary degree or equivalent experience

Job description

Join the revolution at Parker Hospitality, home to The Hampton Social, The Bassment and Costera Cocina TulumAt Parker Hospitality, we're on the lookout for dynamic and vibrant individuals – people with a zest for innovation and a passion for hospitality to bring our unique vision to life.We're not just a team, we're trendsetters reimagining the guest experience. Here, innovation isn’t just a buzzword, it’s our blueprint. Elevate your career at a company where each shift is a showcase, and each interaction, a step forward.Exciting, right? Join our team!Job SummaryThe Sous Chef supports the Executive Chef and Executive Sous Chef in the daily operations of the kitchen, ensuring high standards of food quality, consistency, and presentation. This role assists in supervising kitchen staff, maintaining cleanliness and safety standards, and ensuring efficient kitchen operations during service. The Sous Chef acts as a key team leader in the BOH, stepping into leadership roles as needed and contributing to a culture of excellence, teamwork, and hospitality.ResponsibilitiesOperational ManagementAssist in overseeing daily kitchen operations, ensuring food is prepared and presented to brand standards.Support inventory management, including accurate stock rotation and minimizing waste.Ensure the kitchen operates smoothly during service by addressing issues quickly and efficiently.Team & Leadership DevelopmentTrain and mentor Line Cooks, Prep Cooks, and BOH staff to maintain high performance and consistency.Provide guidance and support to team members during shifts to ensure smooth workflow.Uphold company values by fostering a positive, team-oriented kitchen environment.Safety ComplianceEnsure adherence to health, safety, and sanitation standards across all kitchen operations.Train staff on safe food handling practices, equipment usage, and cleanliness protocols.Conduct routine checks to ensure compliance with safety guidelines and address any issues promptly.Culinary ExcellenceMaintain consistency in food preparation by following recipes and standard operating procedures.Collaborate with the Executive Sous Chef and FOH leadership to ensure timely and accurate food delivery.Step into cooking or prep roles as needed to support the team during busy periods.Supervisory ResponsibilitiesBOH OversightSupervise Line Cooks, Prep Cooks, and other kitchen staff during shifts to ensure operational efficiency.Act as the BOH leader during service in the absence of the Executive Sous Chef or Executive Chef.FOH CollaborationPartner with FOH staff to address guest concerns related to food quality or timing.Ensure clear communication between BOH and FOH for seamless service.QualificationsCulinary degree or equivalent experience preferred.Minimum 1-2 years of experience in a leadership role within a full-service kitchen.Strong organizational and multitasking skills, with the ability to lead a team in a fast-paced environment.Basic understanding of BOH financial metrics, including food cost and inventory management.Proficiency in kitchen equipment and standard cooking techniques.Other Qualifications:Flexibility to work nights, weekends, and holidays as required.Scheduled hours average 40-45 per week, with variations based on business needs.Physical ability to stand and walk for extended periods, lift up to 50 lbs, and work effectively in fast-paced setting.Food safety certifications (e.g., ServSafe) required or the ability to obtain upon hire.Compensation and BenefitsHealth, dental, and vision insuranceCompetitive base salary + commission-based bonusCompany-paid Life insuranceEmployee Assistance ProgramPaid Parental LeaveWeekly payAnnual merit increaseSalary Range 65-74k DOEParker Hospitality is an equal opportunity employer and does not discriminate on the basis of race, color, religion, national origin, sex, age, disability, or any other status protected by law.