Sous Chef

Sous Chef - $60K-$72K Base + 10k bonus

Upscale Concept - St. Louis, MO

A high-volume, scratch-kitchen restaurant known for its upscale steakhouse-caliber menu is hiring a Sous Chef for one of it's St. Louis area locations. This is a hands-on leadership role for a cook who's ready to run a shift, develop a team, and work directly alongside an Executive Chef in a serious, well-organized kitchen.

What You'll Own


• Support the Executive Chef across all areas of kitchen leadership


• Manage back-of-house team members, daily operations, and food production, including bar-side kitchen items


• Coach, counsel, and train team members, including performance feedback and termination recommendations when needed


• Order and receive produce, seafood, and core food categories


• Conduct daily and bi-weekly inventory with the team


• Build and manage the back-of-house schedule


• Interview, hire, and develop kitchen staff to maintain full staffing


• Supervise and personally participate in butchering and portion control each shift


• Uphold food quality standards and a clean, organized kitchen

What You Bring


• 2+ years of restaurant management experience in a full-service kitchen


• Working knowledge of butchering and portion control


• Steakhouse or upscale casual experience preferred


• Strong communication and organizational skills


• Comfortable in a fast-paced, high-volume environment

Compensation & Perks


• Base salary $60,000-$72,000, based on experience


• Profit sharing bonus paid every 4 weeks, based on restaurant profitability - recent average payout for this role has run about 10k annually


• Clear path to Executive Chef with a multi-state group opening new locations


• 401(k) with company match


• Medical, dental, vision, and life insurance


• Paid time off


• Closed Thanksgiving and Christmas Day