Executive Sous Chef St. Louis, MO 63130 $80,000–$90,000 annually | Up to $95,000 for an exceptional candidate We are seeking an experienced Executive Sous Chef to join the culinary leadership team of a premier executive hotel and conference center in St. Louis. This is a senior-level culinary position ideal for a chef with a strong full-service hotel background who understands both high-volume banquet/conference execution and quality à la carte dining. The Executive Sous Chef will help lead a culinary team of approximately 18 cooks and stewards while overseeing day-to-day food production, quality, staffing, banquet execution, restaurant operations, ordering, inventory, and team development. The right chef will be equally comfortable leading a large catered event, supporting an à la carte dinner service, developing seasonal menu ideas, coaching cooks, and ensuring every plate meets high hospitality standards. What You'll Do • Lead day-to-day culinary operations across restaurant, banquet, conference, and catering functions • Help lead and develop a culinary team of approximately 18 cooks and stewards • Ensure exceptional food quality, consistency, presentation, and guest experience • Oversee banquet and conference-event culinary execution • Support à la carte restaurant and pub operations • Create and implement seasonal menu items and new culinary concepts • Work closely with culinary leadership on special-event menus and programming • Oversee food production, prep, ordering, inventory, and product controls • Coordinate staffing based on banquet and business levels • Manage schedules, labor, and daily production needs • Ensure dietary requirements and special guest requests are executed properly • Maintain strong food-safety, HACCP, sanitation, and OSHA standards • Train and coach cooks while reinforcing proper culinary techniques • Partner closely with Front of House, Conference Services, Purchasing, AV, Housekeeping, and other hotel departments • Support on-site and off-site catering events • Help create a positive culinary culture centered on professionalism, accountability, creativity, and hospitality What We're Looking For • Progressive culinary leadership experience in a full-service hotel, resort, conference center, private club, or similar upscale hospitality environment • Strong banquet and catering experience • À la carte restaurant experience strongly preferred • Previous experience as an Executive Sous Chef, Senior Sous Chef, Chef de Cuisine, or similar culinary leader • Experience leading cooks, stewards, and other culinary team members • Strong understanding of food cost, ordering, inventory, scheduling, and labor management • Ability to execute multiple events and meal periods simultaneously • Strong knowledge of food safety, sanitation, and HACCP standards • Creative approach to menu development using seasonal and fresh ingredients • Strong communication and cross-department collaboration skills • Professional leadership presence and a hands-on management style • Ability to work a PM/mid-shift schedule based on business and event needs Benefits • Medical, dental, and vision insurance • 401(k) with company match • Paid time off • Paid holidays • Career growth and advancement opportunities • Employee wellness and hospitality benefits Why This Opportunity? This is an opportunity to take on significant culinary leadership responsibility within a high-quality hotel and executive conference environment. You'll work with a diverse business mix that includes: • Executive conferences • Banquets and catered events • À la carte dining • Special events • Off-site catering • VIP and dietary-specific guest needs The position offers exposure to a sophisticated hospitality operation while providing the opportunity to coach a culinary team, introduce new ideas, and continue developing toward broader culinary leadership. JOB ID: 182304 #post Charles Frede