Sous Chef

Job Description

Job Description

Position: Chef

Location: Rendezvous Restaurant, O'Fallon, MO

The Chef at Rendezvous is responsible for delivering exceptional food quality while maintaining the restaurant's commitment to fresh ingredients, creative flavors, and outstanding guest experiences. This role oversees daily kitchen operations, ensures consistency across breakfast, lunch, dinner, and dessert service, and leads the kitchen team in preparing dishes that reflect both American favorites and globally inspired cuisine.

• Prepare and execute menu items according to Rendezvous recipes and quality standards.
• Maintain consistency in presentation, portioning, and flavor across all menu offerings.
• Oversee daily kitchen operations during breakfast, lunch, and dinner service.
• Train, mentor, and supervise line cooks and kitchen staff.
• Monitor food preparation to ensure compliance with health, sanitation, and food safety regulations.
• Manage inventory, food ordering, and product rotation to minimize waste and control food costs.
• Develop seasonal features and assist with menu innovation while maintaining the restaurant's culinary identity.
• Ensure all ingredients are fresh, properly stored, and prepared with care.
• Coordinate ticket flow and communicate effectively with front-of-house staff during service.
• Maintain a clean, organized, and efficient kitchen environment.
• Handle equipment maintenance and report repair needs promptly.
• Assist with catering, private events, and specialty dinners as needed.

• Previous experience as a Chef, Sous Chef, or Kitchen Manager in a full-service restaurant.
• Strong knowledge of breakfast, lunch, and dinner preparation.
• Experience with scratch cooking and high-quality ingredient preparation.
• Ability to work efficiently in a fast-paced environment while maintaining attention to detail.
• Leadership skills with the ability to motivate and develop kitchen staff.
• Knowledge of food safety regulations and sanitation practices.
• Excellent time management, communication, and organizational skills.
• Flexible schedule, including evenings, weekends, and holidays.

• Experience creating seasonal or specialty menu items.
• Knowledge of international flavors and contemporary American cuisine.
• Strong cost-control and inventory management abilities.
• Ability to maintain high standards during high-volume service.

• Stand and walk for extended periods.
• Lift up to 50 pounds.
• Work safely in a hot, fast-paced kitchen environment.
• Perform repetitive motions such as chopping, stirring, lifting, and plating.

At Rendezvous, the Chef is expected to uphold the restaurant's commitment to:

• Exceptional hospitality and teamwork.
• High-quality, thoughtfully prepared food.
• Consistency and attention to detail.
• Respect for guests, coworkers, and the community.
• Continuous learning, creativity, and professional growth.

A successful Chef at Rendezvous consistently delivers outstanding meals, leads by example, maintains an organized and efficient kitchen, inspires the culinary team, and contributes to creating memorable dining experiences that keep guests returning.