Sous Chef I

QUEST FOOD MANAGEMENT SERVICES LLC • St. Louis, MO

19h • $55,000 - $60,000

About The Position

The Sous Chef I plays a critical role in supporting the culinary operations within a retail trade environment, ensuring the delivery of high-quality food products that meet customer expectations. This position involves assisting the Executive Chef in managing kitchen staff, overseeing food preparation, and maintaining strict adherence to food safety and sanitation standards. The Sous Chef I is responsible for coordinating daily kitchen activities, managing inventory, and contributing to menu development to enhance the customer experience. This role requires a balance of culinary expertise, leadership, and operational management to maintain efficiency and consistency in food production. Ultimately, the Sous Chef I helps drive the success of the culinary team by fostering a collaborative environment focused on excellence and innovation.

Requirements

• High school diploma or equivalent.
• At least 2 years of experience in a professional kitchen environment, preferably in a supervisory role.
• Knowledge of food safety regulations and sanitation standards.
• Basic culinary skills with the ability to prepare a variety of dishes.
• Strong organizational and communication skills.

Nice To Haves

• Culinary degree or certification from an accredited institution.
• Experience working in a retail trade or food service environment.
• Proficiency in inventory management and cost control.
• Leadership training or experience managing a diverse team.
• Familiarity with menu development and recipe standardization.

Responsibilities

• Assist the Executive Chef in planning and directing food preparation and culinary activities.
• Supervise and train kitchen staff to ensure compliance with quality and safety standards.
• Manage inventory levels, order supplies, and monitor food costs to optimize budget adherence.
• Ensure all food is prepared and presented according to company standards and customer expectations.
• Maintain cleanliness and organization of the kitchen in compliance with health and safety regulations.
• Collaborate with management to develop and update menus based on seasonal availability and customer preferences.
• Monitor kitchen equipment and coordinate maintenance or repairs as needed.
• Support scheduling and shift management to ensure adequate staffing during peak hours.

What This Job Offers

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