Sous Chef - The Clydesdale

About the role

The Clydesdale is a new chef-driven American tavern opening in St. Louis’ Ballpark Village in partnership with James Beard Award-winning Chef Kevin Nashan. The Clydesdale blends elevated comfort food, exceptional cocktails, and genuine hospitality in a setting that feels both familiar and exciting. We’re building a team of passionate hospitality professionals who take pride in their craft, enjoy working in a collaborative environment, and are committed to delivering exceptional guest experiences.

Responsibilities

• Control and/or assist with the day-to-day culinary operations of the venue within the policies and guidelines set forth by the company, including ensuring appropriate levels of staffing.
• Assist with maintaining a professional company image, including kitchen cleanliness, proper uniforms, and appearance standards.
• Uphold consistent product and service standards of the highest quality.
• Control and/or assist with the control of BOH food costs through appropriate ordering, maintaining weekly inventory, reviewing financial reports, and taking appropriate actions.
• Ensure a safe working environment to reduce the risk of injury and accidents.
• Maintain kitchen organization and cleanliness in compliance with Company and Health Department standards.
• Recruit, interview, and hire supervisory and hourly team members; supervise and motivate; take disciplinary action and recommend terminating hourly team members when necessary.
• Train employees, as assigned, on an ongoing basis.
• Lead by example to other team members and mentor new staff.

Requirements

• A high school diploma or GED equivalent required. Culinary arts courses/certifications or related degree preferred.
• 1-2 years’ experience supervising and/or managing kitchen staff and working with inventory and food ordering in a high-volume kitchen.
• Exude confidence in cooking skills and abilities.
• Proven ability to lead a team and communicate efficiently, both verbally and in writing.
• Exceptional time management and organization skills.
• Ability to work evenings, weekends, and holidays.

Physical demands

• Carrying or lifting items weighing up to 75 pounds.
• Moving about the kitchen in a safe and secure manner.
• Handling food, objects, products, and utensils effectively and safely.
• Bending, stooping, standing, and kneeling.
• Withstanding potential climate temperature changes in assigned work area.