Sous Chef – $60K–$72K Base + 10k bonus

Upscale Concept – St. Louis, MO

A high-volume, scratch-kitchen restaurant known for its upscale steakhouse-caliber menu is hiring a Sous Chef for one of it's St. Louis area locations. This is a hands-on leadership role for a cook who's ready to run a shift, develop a team, and work directly alongside an Executive Chef in a serious, well-organized kitchen.

What You'll Own

•     Support the Executive Chef across all areas of kitchen leadership

•     Manage back-of-house team members, daily operations, and food production, including bar-side kitchen items

•     Coach, counsel, and train team members, including performance feedback and termination recommendations when needed

•     Order and receive produce, seafood, and core food categories

•     Conduct daily and bi-weekly inventory with the team

•     Build and manage the back-of-house schedule

•     Interview, hire, and develop kitchen staff to maintain full staffing

•     Supervise and personally participate in butchering and portion control each shift

•     Uphold food quality standards and a clean, organized kitchen

What You Bring

•     2+ years of restaurant management experience in a full-service kitchen

•     Working knowledge of butchering and portion control

•     Steakhouse or upscale casual experience preferred

•     Strong communication and organizational skills

•     Comfortable in a fast-paced, high-volume environment

Compensation & Perks

•     Base salary $60,000–$72,000, based on experience

•     Profit sharing bonus paid every 4 weeks, based on restaurant profitability — recent average payout for this role has run about 10k annually

•     Clear path to Executive Chef with a multi-state group opening new locations

•     401(k) with company match

•     Medical, dental, vision, and life insurance

•     Paid time off

•     Closed Thanksgiving and Christmas Day