Sous Chef

JOB TITLE: Sous Chef/Assistant Kitchen Manager

REPORTS TO

Kitchen Manager

SUPERVISES

Shift Manager, Cooks, Prep Cooks, Dishwashers

JOB SUMMARY

The Assistant Kitchen Manager at Hi-Pointe Drive‑In is responsible for managing the kitchen of one of St. Louis's best fast casual restaurants and leading a team of high‑achievers who are also a little crazy in all the right ways. This position requires high accountability, a genuine love for people, and the ability to serve a lot of burgers. Although profitability is a key metric, success is also measured by the ability to help the Kitchen Manager develop the team, inspire them to be their best, and create a culture where people want to work. The team comes first, but Hi‑Pointe would not be the best burger in St. Louis without flawless execution of the food. The Assistant Kitchen Manager is expected to execute company recipes and food standards and be able to think outside the box with our daily creations.

JOB RESPONSIBILITIES

Hiring, training, and developing the BOH team, which consists of 15-25 team members Ensuring flawless shift execution Working with shift leaders to become better leaders and execute shifts independently Managing BOH labor costs, including weekly scheduling for the BOH team Maintaining food cost standards by effectively managing inventory, food ordering, portion control, etc. Creating daily specials that are creative and aligned with the brand Building healthy relationships with suppliers and food vendors Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team Streamlining kitchen processes to maintain fast casual ticket times Creating and maintaining a positive culture where people want to work and are encouraged to be their best Maintaining kitchen equipment and ensuring it is in safe working condition, checked, and regularly serviced Maintaining and delegating checklists to support effective kitchen operations Regularly testing products to ensure quality and recipe execution meets standards Communicating company messages to BOH staff regarding changes to products or policies Ensuring all team members meet restaurant standards for safety and food handling Adhering to company standards, including personal hygiene and appearance Assisting in community‑related events, festivals, etc. Serving as an ambassador of Hi‑Pointe and taking pride in the brand Performing any other tasks as assigned by the manager

WORK ENVIRONMENT

Hi‑Pointe was founded to create a better, more authentic take on a stagnant food category. We believe success is inevitable by focusing on things that matter most. Our core values are: Hospitality – we value service and hospitality; People First – we care for our people so they can care for others; and Chef‑Driven – we provide culinary leadership and source the right partners.

REQUIRED QUALIFICATIONS

Minimum of 3 years of restaurant experience; 1-2 years in a management or supervisory capacity preferred High school diploma or equivalent required; some college preferred ServSafe certification Hepatitis A vaccination record #J-18808-Ljbffr Hi--pointe-Drive--in-2