Full Time Sous Chef
We are seeking a passionate, disciplined, and high-energy Sous Chef to join our elite culinary team. In this role, you will be the right hand to the Executive Chef, orchestrating a fast-paced, high-volume kitchen without ever compromising the meticulous standards of fine dining.
The ideal candidate possesses exceptional culinary technique, a sharp eye for detail, and the leadership prowess to motivate a line under intense pressure. If you thrive on adrenaline, demand culinary excellence, and are looking to elevate your career in a sophisticated, fast-moving environment, we want you on our pass.
Key Responsibilities
Culinary Excellence & Kitchen Operations
- Expedite with Precision: Direct the line during high-volume services, ensuring flawless execution, timing, and plating alignment with our established fine-dining standards.
- Quality Control: Taste and inspect all components, sauces, and prep work daily to guarantee absolute consistency in flavor, texture, and presentation.
- Menu & Prep Management: Assist the Executive Chef in menu development, daily specials, and managing the prep team to ensure the kitchen is 100% station-ready before every service.
- Inventory & Waste Control: Monitor food rotations (FIFO), manage inventory levels, minimize waste, and maintain strict food cost controls.
Leadership & Team Management
- Staff Mentorship: Train, coach, and supervise line cooks, prep cooks, and stewards, fostering a culture of mutual respect, continuous learning, and pride in craftsmanship.
- Scheduling & Labor: Assist in creating efficient staff schedules that optimize labor costs while ensuring the kitchen is perfectly staffed for peak volumes.
- Conflict Resolution: Maintain a calm, professional demeanor during high-stress service periods, swiftly resolving kitchen bottlenecks and interpersonal conflicts.
Safety & Sanitation
- HACCP Compliance: Enforce rigorous health, safety, and sanitation standards (including local health department codes and HACCP plans).
- Kitchen Maintenance: Ensure all kitchen equipment is properly operated, cleaned, maintained, and organized at all times.
Required Skills & Qualifications
- Experience: Minimum of 2–3 years of experience as a Sous Chef (or senior Lead Line/Junior Sous) in a high-volume, fine-dining or upscale casual environment.
- Culinary Expertise: Advanced knowledge of culinary techniques, flavor profiling, knife skills, and high-end ingredients.
- Pace & Stamina: Proven ability to multitask and command a kitchen during fast-paced services turning over high cover counts.
- Leadership Style: Lead-by-example mentality with excellent communication skills; ability to give constructive feedback constructively under pressure.
- Certifications: Valid Food Protection Manager Certification (e.g., ServSafe) required.
- Schedule Flexibility: Availability to work standard hospitality hours, including nights, weekends, and holidays.
What We Offer
- Competitive salary (Depending on experience)
- Performance-based bonuses
- Comprehensive health, dental, and vision insurance
- Paid Time Off (PTO)
- Daily staff meals (Family Meal)
Physical Demands: This role requires standing and walking for extended periods (8+ hours), working in a hot kitchen environment, and the ability to lift and carry up to 50 lbs.
About Us
At Charlie Gitto’s, we're all about turning each meal into an unforgettable experience and have been serving the STL community for over 40 years. Charlie Gitto’s has been featured in segments on the Food Network, The Travel Channel and Good Morning America as well as in publications such as The New York Times and Wine Spectator and was recognized as one of the top 50 Italian restaurants in the country by OpenTable. We are also the birthplace of the original STL Toasted Ravioli and are proud to be a destination restaurant for visitors and locals alike. If you have a passion for hospitality and you want to be a part of a team that truly loves what they do, come join the famiglia!