About this role
Executive Sous Chef
Saint Louis, Missouri | Hospitality Operations | Not Remote | $80,000 to $95,000 | Job ID: 182304
Job Summary
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
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Lead day-to-day culinary operations across restaurant, banquet, conference, and catering functions
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Help lead and develop a culinary team of approximately 18 cooks and stewards
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Ensure exceptional food quality, consistency, presentation, and guest experience
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Oversee banquet and conference-event culinary execution
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Support à la carte restaurant and pub operations
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Create and implement seasonal menu items and new culinary concepts
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Work closely with culinary leadership on special-event menus and programming
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Oversee food production, prep, ordering, inventory, and product controls
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Coordinate staffing based on banquet and business levels
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Manage schedules, labor, and daily production needs
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Ensure dietary requirements and special guest requests are executed properly
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Maintain strong food-safety, HACCP, sanitation, and OSHA standards
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Train and coach cooks while reinforcing proper culinary techniques
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Partner closely with Front of House, Conference Services, Purchasing, AV, Housekeeping, and other hotel departments
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Support on-site and off-site catering events
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Help create a positive culinary culture centered on professionalism, accountability, creativity, and hospitality
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What We're Looking For
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Progressive culinary leadership experience in a full-service hotel, resort, conference center, private club, or similar upscale hospitality environment
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Strong banquet and catering experience
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À la carte restaurant experience strongly preferred
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Previous experience as an Executive Sous Chef, Senior Sous Chef, Chef de Cuisine, or similar culinary leader
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Experience leading cooks, stewards, and other culinary team members
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Strong understanding of food cost, ordering, inventory, scheduling, and labor management
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Ability to execute multiple events and meal periods simultaneously
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Strong knowledge of food safety, sanitation, and HACCP standards
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Creative approach to menu development using seasonal and fresh ingredients
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Strong communication and cross-department collaboration skills
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Professional leadership presence and a hands-on management style
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Ability to work a PM/mid-shift schedule based on business and event needs
Benefits
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Medical, dental, and vision insurance
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401(k) with company match
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Paid time off
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Paid holidays
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Career growth and advancement opportunities
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Employee wellness and hospitality benefits
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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:
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Executive conferences
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Banquets and catered events
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À la carte dining
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Special events
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Off-site catering
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VIP and dietary-specific guest needs
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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.
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JOB ID: 182304
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Charles Frede