Sous Chef I

QUEST FOOD MANAGEMENT SERVICES LLC • St. Louis, MO

3d • $25 - $27

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, preferably in a supervisory role.
• Strong knowledge of food safety standards and kitchen sanitation practices.
• Ability to work flexible hours, including weekends and holidays.
• Basic proficiency in inventory management and cost control.
• Culinary skills daily to prepare and oversee the production of high-quality dishes that meet customer expectations.
• Leadership and communication skills are essential for managing kitchen staff, coordinating tasks, and fostering a collaborative work environment.
• Organizational skills are applied to manage inventory, control costs, and ensure compliance with health and safety standards.
• Problem-solving skills help address operational challenges and maintain smooth kitchen workflows.
• Adaptability and time management are critical to handle the dynamic pace of the kitchen and meet service deadlines effectively.

Nice To Haves

• Formal culinary training or certification from an accredited institution.
• Experience working in a retail trade or food service environment.
• Leadership experience with a proven ability to manage and motivate kitchen teams.
• Familiarity with menu development and nutritional guidelines.
• Knowledge of modern cooking techniques and trends.

Responsibilities

• Assist the Head Chef in planning and developing menus that meet customer preferences and business objectives.
• Supervise and coordinate kitchen staff activities to ensure efficient food preparation and service.
• Maintain high standards of food quality, presentation, and hygiene in compliance with health and safety regulations.
• Manage inventory levels, order supplies, and control food costs to optimize kitchen operations.
• Train and mentor junior kitchen staff to develop their culinary skills and promote teamwork.
• Monitor kitchen equipment and ensure proper maintenance and cleanliness.
• Collaborate with other departments to ensure seamless service and customer satisfaction.

What This Job Offers

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