Full time Sous Chef

Charlie Gitto's on the Hill•Maryland Heights, MO

9d•$50,000 - $70,000•Onsite

About The Position

We are seeking a passionate, disciplined, and high-energy Sous Chef to join our elite culinary team. In this role, you will be the right hand to the Executive Chef, orchestrating a fast-paced, high-volume kitchen without ever compromising the meticulous standards of fine dining. The ideal candidate possesses exceptional culinary technique, a sharp eye for detail, and the leadership prowess to motivate a line under intense pressure. If you thrive on adrenaline, demand culinary excellence, and are looking to elevate your career in a sophisticated, fast-moving environment, we want you on our pass.

Requirements

Minimum of 2–3 years of experience as a Sous Chef (or senior Lead Line/Junior Sous) in a high-volume, fine-dining or upscale casual environment.
Advanced knowledge of culinary techniques, flavor profiling, knife skills, and high-end ingredients.
Proven ability to multitask and command a kitchen during fast-paced services turning over high cover counts.
Lead-by-example mentality with excellent communication skills; ability to give constructive feedback constructively under pressure.
Valid Food Protection Manager Certification (e.g., ServSafe) required.
Availability to work standard hospitality hours, including nights, weekends, and holidays.

Responsibilities

Direct the line during high-volume services, ensuring flawless execution, timing, and plating alignment with our established fine-dining standards.
Taste and inspect all components, sauces, and prep work daily to guarantee absolute consistency in flavor, texture, and presentation.
Assist the Executive Chef in menu development, daily specials, and managing the prep team to ensure the kitchen is 100% station-ready before every service.
Monitor food rotations (FIFO), manage inventory levels, minimize waste, and maintain strict food cost controls.
Train, coach, and supervise line cooks, prep cooks, and stewards, fostering a culture of mutual respect, continuous learning, and pride in craftsmanship.
Assist in creating efficient staff schedules that optimize labor costs while ensuring the kitchen is perfectly staffed for peak volumes.
Maintain a calm, professional demeanor during high-stress service periods, swiftly resolving kitchen bottlenecks and interpersonal conflicts.
Enforce rigorous health, safety, and sanitation standards (including local health department codes and HACCP plans).
Ensure all kitchen equipment is properly operated, cleaned, maintained, and organized at all times.