Chef Sous - Exempt

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.Key ResponsibilitiesCulinary OperationsAssist the Executive Chef in daily kitchen operations, menu execution, and service standardsEnsure consistent food quality, presentation, and flavor across all dishesLead line service during peak periods and special eventsAssist with menu development, seasonal offerings, and specialsLeadership & Team DevelopmentSupervise, train, and mentor kitchen staff to maintain high performance and moraleEnforce proper cooking techniques, plating standards, and sanitation practicesSchedule staff and assist with onboarding and performance feedbackFood Safety & SanitationMaintain strict compliance with health department regulations, HACCP standards, and hotel policiesEnsure proper food handling, storage, labeling, and cleanlinessLead by example in maintaining a clean, organized, and safe kitchen environmentInventory & Cost ControlAssist with ordering, receiving, and inventory managementMonitor food costs, minimize waste, and support budget goalsProperly store and rotate inventory to ensure freshness and qualityBanquets & EventsSupport execution of banquets, meetings, and special eventsCoordinate with banquet and F&B teams to ensure smooth service and timingQualificationsMinimum 3-5 years of culinary experience, including leadership or supervisory rolesHotel, upscale dining, or banquet experience preferredStrong knowledge of cooking techniques, kitchen operations, and food safetyAbility to lead, motivate, and communicate effectively with a diverse teamFlexible schedule including nights, weekends, and holidaysCulinary degree or formal training preferred but not requiredSkills & AttributesStrong organizational and multitasking abilitiesCalm and decisive under pressurePassion for hospitality and guest satisfactionHigh standards for quality, cleanliness, and professionalismTeam-oriented mindset with a hands-on leadership styleWhat We OfferCompetitive pay based on experienceOpportunities for growth within a boutique hotel environmentSupportive team culture focused on excellence and creativityEmployee dining benefits and hotel perks (if applicable)#Magnolia #Stlouis

Created: 2026-05-04