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Executive Sous Chef
St. Louis, MO 63130
$80,000–$90,000 annually | Up to $95,000 for an exceptional candidate
We are seeking an experienced Executive Sous Chef to join the culinary leadership team of a premier executive hotel and conference center in St. Louis.
This is a senior-level culinary position ideal for a chef with a strong full-service hotel background who understands both high-volume banquet/conference execution and quality à la carte dining.
The Executive Sous Chef will help lead a culinary team of approximately 18 cooks and stewards while overseeing day-to-day food production, quality, staffing, banquet execution, restaurant operations, ordering, inventory, and team development.
The right chef will be equally comfortable leading a large catered event, supporting an à la carte dinner service, developing seasonal menu ideas, coaching cooks, and ensuring every plate meets high hospitality standards.
What You'll Do
- Lead day-to-day culinary operations across restaurant, banquet, conference, and catering functions
- Help lead and develop a culinary team of approximately 18 cooks and stewards
- Ensure exceptional food quality, consistency, presentation, and guest experience
- Oversee banquet and conference-event culinary execution
- Support à la carte restaurant and pub operations
- Create and implement seasonal menu items and new culinary concepts
- Work closely with culinary leadership on special-event menus and programming
- Oversee food production, prep, ordering, inventory, and product controls
- Coordinate staffing based on banquet and business levels
- Manage schedules, labor, and daily production needs
- Ensure dietary requirements and special guest requests are executed properly
- Maintain strong food-safety, HACCP, sanitation, and OSHA standards
- Train and coach cooks while reinforcing proper culinary techniques
- Partner closely with Front of House, Conference Services, Purchasing, AV, Housekeeping, and other hotel departments
- Support on-site and off-site catering events
- Help create a positive culinary culture centered on professionalism, accountability, creativity, and hospitality
What We're Looking For
- Progressive culinary leadership experience in a full-service hotel, resort, conference center, private club, or similar upscale hospitality environment
- Strong banquet and catering experience
- À la carte restaurant experience strongly preferred
- Previous experience as an Executive Sous Chef, Senior Sous Chef, Chef de Cuisine, or similar culinary leader
- Experience leading cooks, stewards, and other culinary team members
- Strong understanding of food cost, ordering, inventory, scheduling, and labor management
- Ability to execute multiple events and meal periods simultaneously
- Strong knowledge of food safety, sanitation, and HACCP standards
- Creative approach to menu development using seasonal and fresh ingredients
- Strong communication and cross-department collaboration skills
- Professional leadership presence and a hands-on management style
- Ability to work a PM/mid-shift schedule based on business and event needs
Benefits
- Medical, dental, and vision insurance
- 401(k) with company match
- Paid time off
- Paid holidays
- Career growth and advancement opportunities
- Employee wellness and hospitality benefits
Why This Opportunity?
This is an opportunity to take on significant culinary leadership responsibility within a high-quality hotel and executive conference environment.
You'll work with a diverse business mix that includes:
- Executive conferences
- Banquets and catered events
- À la carte dining
- Special events
- Off-site catering
- VIP and dietary-specific guest needs
The position offers exposure to a sophisticated hospitality operation while providing the opportunity to coach a culinary team, introduce new ideas, and continue developing toward broader culinary leadership.
JOB ID: 182304
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Charles Frede