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Executive Sous Chef Hotel Saint Louis at Hotel Saint Louis St Louis Mo Innkeeper Hospitality Services LLC

Hotel Saint Louis St Louis Mo Innkeeper Hospitality Services LLC

Executive Sous Chef Hotel Saint Louis

St. Louis, MO, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $65,000.00 - $75,000.00

Work Schedule

Flexible

Weekend Shifts

Night Shifts

Benefits

Team Driven and Values Based Culture

Medical

Dental

Vision

vacation

Employee assistance program

Career growth opportunities

manager training program

Reduced room rates

401(k)

employee discount

Job Description

Hotel Saint Louis is a prestigious, multi-award-winning hotel development and hospitality management company recognized for its commitment to excellence, innovation, and guest satisfaction. As a leader in the hospitality industry, Hotel Saint Louis boasts an impressive portfolio of properties that cater to a diverse clientele, providing luxurious accommodations, exceptional dining experiences, and world-class service. The company's focus on sustainable growth and community engagement has earned it numerous accolades and a loyal customer base. With a strong foundation built on values, teamwork, and continuous improvement, Hotel Saint Louis offers an inspiring work environment where employees are empowered to grow professionally and contribute meaningfully to the hospitality sector.

The role of Executive Sous Chef at Hotel Saint Louis is an exciting leadership position responsible for overseeing the kitchen operations while ensuring high standards for food quality, safety, and service. This role demands a culinary professional adept in managing kitchen teams, procurement, food production, and presentation within a busy, upscale hotel environment. The Executive Sous Chef works closely with other departments and upper management to develop menus, plan events, control budgets, and uphold sanitation and safety protocols that comply with federal, state, corporate, and franchise regulations. This position requires a hands-on approach in supervising kitchen staff, fostering a positive work environment, and ensuring memorable dining experiences for guests. With responsibilities ranging from staff recruitment and training to budget forecasting and supplier coordination, the Executive Sous Chef plays a crucial role in maintaining the hotel's competitive edge and quality standards. The successful candidate will be passionate about culinary arts, leadership, guest relations, and continuous innovation to elevate the hotel's food and beverage offerings. Employment type and salary details are competitive and commensurate with experience and qualifications, reflecting the premium status of the hotel and its commitment to attracting top talent.

Job Requirements

High school diploma or secondary qualification or equivalent
Experience with Marriott processes and standards
Ability to speak, read, write and understand the primary workplace language
Good communication skills verbal and written
Basic computational ability
Ability to physically demonstrate culinary techniques
Ability to work in moderate to extreme temperature environments
Ability to stand and exert mobility up to 4 hours
Ability to handle and lift up to 50 pounds regularly
Ability to operate kitchen equipment safely
Ability to communicate effectively with guests, supervisors, and co-workers
Ability to work flexible schedules including nights, weekends, and holidays
Knowledge of safety and emergency procedures
Ability to follow company SOPs and policies
Ability to maintain professionalism and positive team behavior

Job Qualifications

High school diploma or secondary qualification or equivalent
Experience with Marriott processes and standards
Knowledge of food and beverage preparation and service
Good working knowledge of sanitation standards
Ability to operate kitchen equipment such as stoves, ovens, broilers, slicers, and mixers
Strong communication skills, both verbal and written
Ability to read recipes and follow instructions
Basic computational skills
Ability to create buffet displays and plate presentations
Ability to handle physical demands of the kitchen environment
Knowledge of safety and security protocols
Ability to obtain and maintain government licenses, certificates, or permits
Passionate about people and service
Ability to work flexible schedules including nights, weekends, and holidays

Job Duties

Plan and manage kitchen staff in procurement, production, preparation, and presentation of food
Ensure safe and sanitary work environment that meets standards and regulations
Recommend menu and procedural changes
Manage kitchen budget and control food and labor costs
Hire, train, develop, coach, and discipline kitchen employees
Monitor maintenance and sanitation of kitchen and equipment
Develop and implement menus and backup plans within corporate guidelines
Analyze banquet event orders and coordinate with catering staff
Prepare food items according to standard recipes and quality standards
Visually inspect and select food items of highest standard
Control proper storage and portion control
Maintain clean equipment and working areas
Adhere to company SOPs and food programs
Participate in long-range planning and hotel programs
Maintain guest relations and professionalism
Communicate effectively with departments and supervisors
Follow emergency procedures and safety protocols
Perform other assignments as directed