Chef Sous - Exempt

Overview

The Sous Chef at Magnolia Hotel St. Louis is the right hand to the Executive Chef and a driving force behind our kitchen’s success. This role is equal parts leader, problem-solver, and culinary craftsman—keeping service running smoothly, standards high, and the team motivated. From busy dinner services to high-profile events, the Sous Chef brings creativity, consistency, and calm under pressure, helping turn great ingredients into memorable guest experiences every day.

Responsibilities

Key Responsibilities

Culinary Operations

• Assist the Executive Chef in daily kitchen operations, menu execution, and service standards

• Ensure consistent food quality, presentation, and flavor across all dishes

• Lead line service during peak periods and special events

• Assist with menu development, seasonal offerings, and specials

Leadership & Team Development

• Supervise, train, and mentor kitchen staff to maintain high performance and morale

• Enforce proper cooking techniques, plating standards, and sanitation practices

• Schedule staff and assist with onboarding and performance feedback

Food Safety & Sanitation

• Maintain strict compliance with health department regulations, HACCP standards, and hotel policies

• Ensure proper food handling, storage, labeling, and cleanliness

• Lead by example in maintaining a clean, organized, and safe kitchen environment

Inventory & Cost Control

• Assist with ordering, receiving, and inventory management

• Monitor food costs, minimize waste, and support budget goals

• Properly store and rotate inventory to ensure freshness and quality

Banquets & Events

• Support execution of banquets, meetings, and special events

• Coordinate with banquet and F&B teams to ensure smooth service and timing

Qualifications

Qualifications

• Minimum 3–5 years of culinary experience, including leadership or supervisory roles

• Hotel, upscale dining, or banquet experience preferred

• Strong knowledge of cooking techniques, kitchen operations, and food safety

• Ability to lead, motivate, and communicate effectively with a diverse team

• Flexible schedule including nights, weekends, and holidays

• Culinary degree or formal training preferred but not required

Skills & Attributes

• Strong organizational and multitasking abilities

• Calm and decisive under pressure

• Passion for hospitality and guest satisfaction

• High standards for quality, cleanliness, and professionalism

• Team-oriented mindset with a hands-on leadership style

What We Offer

• Competitive pay based on experience

• Opportunities for growth within a boutique hotel environment

• Supportive team culture focused on excellence and creativity

• Employee dining benefits and hotel perks (if applicable)#Magnolia #Stlouis