Sous Chef I

QUEST FOOD MANAGEMENT SERVICES LLC • St. Louis, MO

3d • Onsite

About The Position

The Sous Chef I plays a critical role in supporting the Head Chef and ensuring the smooth operation of the kitchen within a retail trade environment. This position is responsible for assisting in menu planning, food preparation, and maintaining high standards of food quality and safety. The Sous Chef I oversees kitchen staff, coordinates daily kitchen activities, and ensures timely and efficient service to meet customer expectations. This role requires a strong focus on inventory management, cost control, and adherence to health and safety regulations. Ultimately, the Sous Chef I contributes to creating an exceptional culinary experience that aligns with the brand’s standards and customer satisfaction goals.

Requirements

• High school diploma or equivalent; culinary degree or certification preferred.
• At least 2 years of experience working in a professional kitchen environment.
• Basic knowledge of food safety and sanitation standards.
• Ability to work flexible hours including weekends and holidays.
• Strong organizational and communication skills.
• Food safety knowledge and organizational abilities are essential for maintaining a clean, efficient, and compliant kitchen environment.
• Communication and leadership skills are used daily to coordinate with kitchen staff and other departments, ensuring smooth operations and high-quality food delivery.

Nice To Haves

• Formal culinary training or certification from an accredited institution.
• Experience in a retail trade or high-volume food service setting.
• Proficiency in inventory management and cost control techniques.
• Leadership experience supervising kitchen staff.
• Familiarity with menu development and recipe standardization.
• Inventory management and cost control help optimize resources and reduce waste, contributing to the profitability of the kitchen.
• Culinary creativity and menu development skills enable the Sous Chef I to assist in crafting appealing dishes that meet customer expectations.

Responsibilities

• Assist the Head Chef in planning and developing menus that meet customer preferences and seasonal availability.
• Supervise and coordinate kitchen staff activities to ensure efficient food preparation and presentation.
• Maintain strict hygiene and safety standards in compliance with local health regulations.
• Manage inventory levels, order supplies, and control food costs to optimize kitchen operations.
• Train and mentor junior kitchen staff to enhance their skills and promote teamwork.
• Monitor food quality and consistency to uphold the brand’s culinary standards.
• Collaborate with other departments to ensure smooth service flow and customer satisfaction.
• Handle kitchen equipment maintenance and troubleshoot operational issues as needed.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: High school or GED