Job Overview
Employment Type
Full-time
Compensation
Salary
Range $48,600.00 - $65,600.00
Work Schedule
Standard Hours
Benefits
weekly pay
401K with company match
Employee assistance program
Medical insurance
prescription drug coverage
Dental Insurance
Vision Insurance
Flexible spending account
Health savings account
Ongoing training and development programs
Bonus programs for eligible positions
Job Description
American Dining Creations is a prominent division of American Food & Vending, recognized as one of the largest privately held hospitality service partners in the United States. The company specializes in delivering innovative and customized dining services tailored specifically to corporate and education dining environments. With a vast national presence, American Dining Creations operates numerous dining accounts across the country, employing over 2,000 professionals and serving hundreds of thousands of guests daily. The organization prides itself on its Fresh Difference culinary philosophy, which emphasizes superior culinary offerings paired with outstanding management practices to provide the highest standards of operation. They offer a broad array of dining and catering solutions, including full café dining, mobile ordering, special event catering, and their grab-and-go program called My Fresh Market. American Dining Creations is committed to true partnership, customization, and 24/7 support, ensuring that every client receives exceptional service and innovative dining experiences.
The role of Sous Chef at American Dining Creations, located in St. Louis, MO, is a vital leadership position within their culinary team. The Sous Chef supports the Chef and Executive Chef in the execution of daily culinary services, overseeing various aspects of kitchen operations to ensure seamless service delivery. This position requires collaboration with culinary staff to ensure compliance with recipes, operational standards, and safety protocols. Responsibilities include assisting in managing food stations and catering events, supervising back-of-house staff, maintaining food safety standards, and ensuring the kitchen remains clean and organized. The Sous Chef also maintains production records and kitchen equipment, may cover shifts during peak hours, and regularly communicates with the Executive Chef or General Manager to streamline operations. This role demands strong leadership, time management skills, and the ability to multitask in a fast-paced, time-sensitive environment. This opportunity offers varied pay depending on location and includes comprehensive benefits and career development programs, making it an excellent opportunity for culinary professionals seeking to advance in a stable and innovative hospitality company.
The role of Sous Chef at American Dining Creations, located in St. Louis, MO, is a vital leadership position within their culinary team. The Sous Chef supports the Chef and Executive Chef in the execution of daily culinary services, overseeing various aspects of kitchen operations to ensure seamless service delivery. This position requires collaboration with culinary staff to ensure compliance with recipes, operational standards, and safety protocols. Responsibilities include assisting in managing food stations and catering events, supervising back-of-house staff, maintaining food safety standards, and ensuring the kitchen remains clean and organized. The Sous Chef also maintains production records and kitchen equipment, may cover shifts during peak hours, and regularly communicates with the Executive Chef or General Manager to streamline operations. This role demands strong leadership, time management skills, and the ability to multitask in a fast-paced, time-sensitive environment. This opportunity offers varied pay depending on location and includes comprehensive benefits and career development programs, making it an excellent opportunity for culinary professionals seeking to advance in a stable and innovative hospitality company.
Job Requirements
- associate degree in culinary arts, hospitality, or related field preferred
- minimum three years of culinary leadership experience in retail, hotel, business, or education dining settings
- experience in employee scheduling, hiring, and staff development
- strong time management and multitasking skills
- proficiency in Microsoft Office and inventory management software
- understanding of local and state food safety regulations
- physical ability to lift up to 50 pounds, stand, walk, and bend as needed during shifts
Job Qualifications
- an associate degree in culinary arts or hospitality or a culinary degree from an accredited culinary association is preferred
- three years experience in a similar culinary leadership role that may include retail, hotels, business, or education dining preferred
- prior experience with planning and managing employee schedules, hiring, and staff development
- possess strong time management skills, able to multitask and enjoy working in a time sensitive, fast paced environment
- proficient with Microsoft Office, catering, ordering and inventory systems
- knowledge of all local and state food safety regulations
- able to lift to 50lbs, stand, walk, and bend for daily work schedule
Job Duties
- assist the Executive Chef with all culinary points of service including food stations and catering events
- provide guidance and supervise BOH staff
- ensure recipe standards, ingredients, and food handling safety protocols are met
- keep kitchen clean and organized, maintain production records and equipment
- may cover a shift or station during peak operation hours
- meet daily with Executive Chef or General Manager regarding operations
- may be assigned other duties and responsibilities as needed
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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