Chef Sous - Exempt

Magnolia Hotel St. Louis is a boutique hotel known for its unique charm, historic ambiance, and exceptional hospitality services. Situated in St. Louis, this upscale hotel offers modern accommodations blended with classic elegance, attracting both leisure and business travelers. The hotel prides itself on providing a memorable guest experience through personalized service, a welcoming atmosphere, and top-tier amenities, including a refined culinary program that highlights locally sourced ingredients and innovative dishes. The hotel is a leading player in the St. Louis hospitality industry, dedicated to maintaining high standards and continuously enhancing its offerings to meet and exceed guest expectations.

The role of Sous Chef at Magnolia Hotel St. Louis is critical to the success of the hotel's culinary operations. Serving as the right hand to the Executive Chef, the Sous Chef acts as a leader, problem solver, and culinary craftsman who ensures that the kitchen operates efficiently while maintaining the highest standards of food quality and presentation. This position requires a professional who can handle busy dinner services, manage high-profile events, and keep the kitchen team motivated and cohesive. The Sous Chef’s creativity and consistency are key to transforming quality ingredients into unforgettable dining experiences for guests.

As a dynamic leader, the Sous Chef at Magnolia Hotel assists the Executive Chef in overseeing daily kitchen operations, execution of menus, and enforcing service standards. They lead the kitchen team during peak service times, ensuring all dishes meet consistent quality in presentation and flavor. This role is deeply involved in menu development and contributes to seasonal offerings and specials, bringing innovative ideas to the table while respecting the culinary heritage of the hotel.

Leadership responsibilities include supervising and mentoring kitchen staff to enhance performance and morale. The Sous Chef enforces proper cooking techniques, plating standards, and strict sanitation practices to meet health department regulations and hotel policies. Additionally, this role involves scheduling staff, onboarding new employees, and providing performance feedback to foster a productive and supportive team environment.

Moreover, the Sous Chef plays a vital role in food safety by maintaining compliance with HACCP standards and ensuring proper food handling, storage, and labeling. They lead by example, creating a clean, organized, and safe kitchen environment.

On the operational side, the Sous Chef assists in inventory management by participating in ordering and receiving processes, monitoring food costs, minimizing waste, and supporting the hotel's budget goals. Proper inventory storage and rotation are also critical to maintaining freshness and quality.

The Sous Chef also supports banquet and event operations, coordinating with banquet and food and beverage teams to ensure seamless execution and timing. With the combination of culinary expertise, leadership skills, and operational knowledge, the Sous Chef is indispensable for maintaining the high culinary standards of Magnolia Hotel St. Louis.

This role is suitable for culinary professionals with 3 to 5 years of experience, including leadership or supervisory experience, preferably in hotels, upscale dining, or banquet settings. A culinary degree or formal training is preferred but not mandatory. Candidates should have a flexible schedule to accommodate nights, weekends, and holidays, along with a passion for hospitality, exceptional organizational skills, and the ability to remain calm under pressure. This position offers competitive pay based on experience, opportunities for growth within a boutique hotel environment, a supportive team culture, and employee dining benefits along with hotel perks, making it an excellent career opportunity for aspiring culinary leaders at Magnolia Hotel St. Louis.