Sous Chef
About The Position
CULINAIRE, a member of Compass Group USA, provides upscale food and beverage management services to a diverse portfolio of national accounts. The role is based at the St. Louis Art Museum and supports a culinary operation that includes Panorama Restaurant, the SLAM Café, and catered events, receptions, and special functions. The Executive Sous Chef supports the Executive Chef in daily culinary operations and helps lead the culinary team in delivering high-quality food and guest service across multiple venues. The position combines hands-on kitchen leadership with production planning, cost management, menu development, food safety, and team development. Schedules vary according to operational needs and the museum’s event calendar. The position typically offers many evenings free and averages approximately three early shifts for every late shift, depending on business needs. The listed salary range is $55,000 to $70,000. The posting also describes compensation as approximately $70,000 annually, with flexibility based on experience and qualifications. Benefits include insurance coverage, retirement, paid time off, wellness programs, employee discounts, leave options, and professional development opportunities.
Requirements
- Strong culinary background with experience in upscale dining, high-volume production, banquet, or catering environments.
- Demonstrated leadership experience managing and developing culinary teams.
- Strong organizational, communication, and time-management skills.
- Knowledge of kitchen operations, cost controls, inventory management, and labor planning.
- Experience maintaining exceptional quality, consistency, and presentation standards.
- Ability to remain calm, adaptable, and solutions-focused in a fast-paced environment.
- Hands-on leadership style and willingness to lead by example.
- Passion for culinary excellence and continuous improvement.
- Ability to perform the essential functions satisfactorily, with or without reasonable accommodation.
Responsibilities
- Support the Executive Chef in all aspects of daily culinary operations.
- Lead, train, coach, and develop kitchen team members.
- Ensure consistent execution of high-quality food production, presentation, and service.
- Oversee production planning, purchasing, inventory controls, food cost management, and labor efficiency.
- Assist with menu development, recipe creation, and culinary innovation.
- Maintain food safety, sanitation, and compliance standards.
- Contribute to successful execution of high-volume service periods, catered events, and special functions.
- Foster a positive, professional, and collaborative kitchen culture.
Benefits
- Medical, dental, and vision insurance
- 401(k) retirement plan
- Paid time off and holiday benefits
- Life insurance and disability coverage
- Flexible Spending Accounts (FSA)
- Employee Assistance Program (EAP)
- Health and wellness programs
- Employee discounts, shopping programs, and discount marketplace
- Voluntary benefits, including pet insurance and identity theft protection
- Paid parental and personal leave, where eligible
- Professional development, leadership training, and advancement opportunities within CULINAIRE and Compass Group USA
- Commuter benefits
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What This Job Offers
Job Type
Full-time
Career Level
Senior
Education Level
No Education Listed
