Sous Chef - Fine Dining

801 Fish•Clayton, MO

3d•Onsite

About The Position

801 Fish St. Louis is hiring a Sous Chef for a full-time restaurant management position assisting with kitchen operations at a high-end seafood restaurant. The ideal candidate is a detail-oriented, highly motivated professional chef who specializes in elevated fine-dining fish and seafood creations and brings a strong sense of hospitality, excellent communication and interpersonal skills, and a passion for fine service, food, and wine.

Requirements

At least 2 years of prior experience as a Sous Chef at a full-service, high-volume, high-end dining establishment.
At least 5 years working in the kitchen of an upscale or fine-dining restaurant.
Ability to work all stations on the line.
Understanding of or proficiency in restaurant accounting and financials, including opening and closing paperwork, inventory, invoice entry, and weekly submittals.
Ability to remain calm and professional and use good judgment under pressure.
Ability to work and manage kitchen service in a fast-paced, high-stress environment while providing effective leadership to the back-of-house team.
Ability to handle knives, operate kitchen equipment, and work with high heat and open flame.
Ability to communicate effectively with front-of-house and back-of-house teams in a loud environment.
Availability to work any day of the week, Monday through Sunday, including nights, weekends, and some holidays.
Regular, predictable, and reliable attendance.
Physical ability to work alertly on one's feet for extended periods.
Ability to continuously use hands and arms and continuously bend, reach, and twist.
Physical ability to frequently lift up to 50 pounds.
Ability to squat, kneel, and climb.

Nice To Haves

Extensive fish and seafood culinary skills.

Responsibilities

Assist with managing kitchen operations and lead the back-of-house team during kitchen service.
Work all stations on the line.
Create new dishes and menu items using invention, imagination, and originality.
Handle restaurant accounting and financial tasks, including opening and closing paperwork, inventory, invoice entry, and weekly submittals.
Follow recipe and presentation guidelines while maintaining food safety and sanitation standards.
Coordinate food orders to support timely and efficient delivery to each table.
Meet special guest requests while maintaining the same high-quality standards.
Communicate effectively with front-of-house and back-of-house teams in a loud environment.