Executive Sous Chef

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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

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