Sous Chef

About the role

We are seeking a dependable and proactive culinary leader who takes ownership, thrives in a fast-paced environment, and is committed to delivering exceptional guest experiences. The ideal candidate combines technical expertise, creativity, initiative, and strong leadership skills to support a high-performing culinary team. The St. Louis Art Museum is seeking an experienced, motivated, and dedicated Executive Sous Chef to join our culinary leadership team. This is an exciting opportunity to work within a diverse and dynamic culinary operation that includes Panorama Restaurant, the SLAM Café, and a robust calendar of upscale catered events, receptions, and special functions. The Executive Sous Chef will play a key leadership role in supporting culinary excellence across multiple service venues while helping drive the success of the museum's food and beverage program.

Responsibilities

• Support the Executive Chef in all aspects of daily culinary operations
• Lead, train, coach, and develop kitchen team members
• Ensure consistent execution of high-quality food production, presentation, and service
• Oversee production planning, purchasing, inventory controls, food cost management, and labor efficiency
• Assist with menu development, recipe creation, and culinary innovation
• Maintain food safety, sanitation, and compliance standards
• Contribute to successful execution of high-volume service periods, catered events, and special functions
• Foster a positive, professional, and collaborative kitchen culture

Qualifications

• Strong culinary background with experience in upscale dining, high-volume production, banquet, or catering environments
• Demonstrated leadership experience managing and developing culinary teams
• Strong organizational, communication, and time-management skills
• Knowledge of kitchen operations, cost controls, inventory management, and labor planning
• Experience maintaining exceptional quality, consistency, and presentation standards
• Ability to remain calm, adaptable, and solutions-focused in a fast-paced environment
• Hands-on leadership style with a willingness to lead by example
• Passion for culinary excellence and continuous improvement

Schedule

Schedules vary based on operational needs and the museum's event calendar. While peak seasons and major events require a strong sense of urgency and commitment, the operation also provides periods of more manageable pace and work-life balance than many traditional restaurant environments. The position typically offers a favorable leadership schedule, with many evenings free and an average of approximately three early shifts for every late shift, depending on business needs.

Pay

Salary range: $55,000 to $70,000. Approximately $70,000 annually, with flexibility based on experience and qualifications.

Benefits

• Medical, dental, and vision insurance
• 401(k) retirement plan
• Paid time off and holiday benefits
• Life insurance and disability coverage
• Flexible Spending Accounts (FSA)
• Employee Assistance Program (EAP)
• Health and wellness programs
• Employee discounts and shopping programs
• Voluntary benefits including pet insurance and identity theft protection
• Paid parental and personal leave (where eligible)
• Professional development, leadership training, and advancement opportunities within CULINAIRE and Compass Group USA
• Commuter benefits