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 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) #J-18808-Ljbffr CoralTree Hospitality Group