Senior Sous Chef: Menu Innovation & Catering Leadership

A leading hospitality group seeks a Sous Chef in St. Louis to oversee kitchen operations and collaborate with the Executive Chef on menu development and cost control. This role involves supervising staff, producing events, and ensuring quality food service. The ideal candidate has experience in a high-volume food service environment with relevant culinary qualifications. Compensation ranges from $65,000 to $70,000 annually, along with comprehensive benefits, including health and wellness programs. #J-18808-Ljbffr