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.

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

• 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

• 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

• 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)#Magnolia Stlouis