Sous Chef

KitchFix•Saint Louis, MO

21d•$25

About The Position

KitchFix is a chef-driven organization that seeks to provide best-in-class hospitality through quality food and unparalleled service. Our operations include contract dining for performance-focused operations in 8 states and a headquarters based in Chicago. We believe exceptional hospitality helps all individuals reach their full potential. JOB SUMMARY: Working under the Executive Chef, the Sous Chef will be responsible for managing culinary aspects of the performance food service operation for the St. Louis Cardinals Major League baseball team in St. Louis, Missouri. This will include daily kitchen operation management, scheduling, development and enforcement of standards. The Sous Chef assumes full responsibility for the operation in absence of the Executive Chef. This role must deliver a high standard of service that meets and exceeds the expectations of the St. Louis Cardinals organization. This is a full-time, hourly, seasonal position aligned with the baseball season, running from March 2026 through the end of September 2026, with postseason work as needed.

Requirements

3-5 years’ experience in professional busy kitchen
2 years of food service management experience
Previous experience in volume cooking preferred
Strong experience in preparing authentic Latin cuisines, specifically Dominican, Cuban, Puerto Rican
Current ServSafe certification
A working knowledge of baseball
A working knowledge of culinary nutrition, and can adjust recipes and menus to fit an athlete’s nutritional needs
Experience with food, supply orders and inventory
Excellent knowledge of kitchen equipment and advanced knife skills
Strong creativity, desire to learn, and interest in building delicious and healthy meals with lots of flavor
Confidence in working with clients who have food sensitivities
Able to work under pressure
Ability to prepare creative, simple, healthy, performance-orientated menu items daily
Initiate and embrace collaboration with other cooks and chefs
Perform the physical demands – Remain on your feet for several hours at a time, ability to lift and carry up to 45 pounds, withstand high temperature conditions, bend, kneel, and stoop
Ability to pass a background check and drug screen

Nice To Haves

Spanish language fluency a plus

Responsibilities

Assist the Executive Chef with overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the kitchen operation and administration
Exhibit culinary talents by personally performing tasks while assisting in leading the staff and managing all food-related functions
Assist in supervising all kitchen areas to ensure a consistent, high-quality product is produced, aligned with KitchFix and Cardinals’ standards: Full Buffet Line Made to Order Specialized meals including dietary restrictions
Organize, coordinate, and prepare food for up to 60-100 people per meal period
Manage and maintain all-access snack, beverage, and recovery stations in the clubhouse
Supervise hourly food service associates—including, but not limited to, training, counseling, participating in performance assessments and recommending disciplinary action, as appropriate
Support planning and organization of all road catering meals served to the traveling party
Act as a mentor to the kitchen staff and maintain a “life-long learner” approach
Clearly communicate all daily production goals to the team utilizing daily stand-up meetings and production sheets
Maintain a well-organized kitchen that reflects the highest of standards
Assist in all culinary aspects of menu production including daily service tastings and meal checks
Assist in composing menus and sourcing products, as needed.
Maintain and teach a welcoming and “customer-first” attitude; maintain open kitchen visibility with direct client relationships
Maintain a “solutions minded” attitude
Maintain systems, i.e., rotating cleaning schedules, routine maintenance, opening and closing checklists
Be involved with weekly budgeting as it pertains to cost of goods sold (COGS)
Learn how to incorporate dishes to support nutritional needs and preferences for athletic populations and cultural diversities
Exhibit excellent organizational, management and communication skills and portray this to both staff and client
Display problem-solving mentality while exhibiting patience and compassion