The Sous Chef at Magnolia Hotel St. Louis is the right hand to the Executive Chef and a driving force behind our kitchen's success. This role is equal parts leader, problem-solver, and culinary craftsman—keeping service running smoothly, standards high, and the team motivated. From busy dinner services to high-profile events, the Sous Chef brings creativity, consistency, and calm under pressure, helping turn great ingredients into memorable guest experiences every day.
Culinary Operations
Assist the Executive Chef in daily kitchen operations, menu execution, and service standards
Ensure consistent food quality, presentation, and flavor across all dishes
Lead line service during peak periods and special events
Assist with menu development, seasonal offerings, and specials
Leadership & Team Development
Supervise, train, and mentor kitchen staff to maintain high performance and morale
Enforce proper cooking techniques, plating standards, and sanitation practices
Schedule staff and assist with onboarding and performance feedback
Food Safety & Sanitation
Maintain strict compliance with health department regulations, HACCP standards, and hotel policies
Ensure proper food handling, storage, labeling, and cleanliness
Lead by example in maintaining a clean, organized, and safe kitchen environment
Inventory & Cost Control
Assist with ordering, receiving, and inventory management
Monitor food costs, minimize waste, and support budget goals
Properly store and rotate inventory to ensure freshness and quality
Banquets & Events
Support execution of banquets, meetings, and special events
Coordinate with banquet and F&B teams to ensure smooth service and timing
Minimum 3–5 years of culinary experience, including leadership or supervisory roles
Hotel, upscale dining, or banquet experience preferred
Strong knowledge of cooking techniques, kitchen operations, and food safety
Ability to lead, motivate, and communicate effectively with a diverse team
Flexible schedule including nights, weekends, and holidays
Culinary degree or formal training preferred but not required
Strong organizational and multitasking abilities
Calm and decisive under pressure
Passion for hospitality and guest satisfaction
High standards for quality, cleanliness, and professionalism
Team-oriented mindset with a hands-on leadership style
Competitive pay based on experience
Opportunities for growth within a boutique hotel environment
Supportive team culture focused on excellence and creativity
Employee dining benefits and hotel perks (if applicable)
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