Missouri Athletic Club
Sous Chef
MISSOURI ATHLETIC CLUB CLAYTON
JOB OVERVIEW
Led By Michelin-Starred Executive Chef, Bogdan Danilla
Be part of an exciting new chapter at the Missouri Athletic Club with the opening of MAC Clayton, the Club's newest location, designed to carry forward more than 120 years of tradition into a modern and elevated experience. Anticipated to open early 2026, MAC Clayton will feature state-of-the-art facilities, refined dining, and thoughtfully designed spaces for athletics, wellness, and social connection. This new Clubhouse will serve as a cornerstone for members seeking excellence in hospitality, culinary innovation, and community engagement. The MAC has thrived since 1903 by staying true to its founders' vision: delivering extraordinary experiences with excellence, service, and tradition at the heart of everything we do. We invest in our employees with competitive benefits and engaging events, creating an environment where talent is valued, celebrated, and inspired to grow.
The Missouri Athletic Club – Clayton is actively expanding its culinary leadership team under Executive Chef Bogdan Danila, an internationally trained, Michelin-starred chef. We are seeking a Sous Chef who is driven, organized, and passionate about elevated Midwestern cuisine. This role supports leadership across multiple kitchens and contributes to shaping future culinary talent. This will be a full-time position. Hours will vary based on business needs.
Responsibilities
Support daily BOH operations in fine dining, casual dining, banquets.
Assist with menu development and seasonal sourcing.
Lead and mentor cooks and externs.
Maintain quality, cleanliness, and consistency.
Assist with ordering, inventory, and food safety.
Professional Background
High-end culinary experience, preferably Michelin-starred or James Beard–recognized.
Strong technical foundation and professionalism.
Mindset & Culture Fit
Positive, humble, and collaborative.
Willingness to learn and contribute ideas.
Strong team spirit and respect for craft.
Work Ethic & Professionalism
Calm under pressure and detail-oriented.
Passion for seasonal, Midwest-focused cooking.
Qualifications
2–4+ years in a supervisory role.
Private club or luxury hotel experience preferred.
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Be part of an exciting new chapter at the Missouri Athletic Club with the opening of MAC Clayton, the Club's newest location, designed to carry forward more than 120 years of tradition into a modern and elevated experience. Anticipated to open early 2026, MAC Clayton will feature state-of-the-art facilities, refined dining, and thoughtfully designed spaces for athletics, wellness, and social connection. This new Clubhouse will serve as a cornerstone for members seeking excellence in hospitality, culinary innovation, and community engagement. The MAC has thrived since 1903 by staying true to its founders' vision: delivering extraordinary experiences with excellence, service, and tradition at the heart of everything we do. We invest in our employees with competitive benefits and engaging events, creating an environment where talent is valued, celebrated, and inspired to grow.
The Missouri Athletic Club – Clayton is actively expanding its culinary leadership team under Executive Chef Bogdan Danila, an internationally trained, Michelin-starred chef. We are seeking a Sous Chef who is driven, organized, and passionate about elevated Midwestern cuisine. This role supports leadership across multiple kitchens and contributes to shaping future culinary talent. This will be a full-time position. Hours will vary based on business needs.
Responsibilities
Support daily BOH operations in fine dining, casual dining, banquets.
Assist with menu development and seasonal sourcing.
Lead and mentor cooks and externs.
Maintain quality, cleanliness, and consistency.
Assist with ordering, inventory, and food safety.
Professional Background
High-end culinary experience, preferably Michelin-starred or James Beard–recognized.
Strong technical foundation and professionalism.
Mindset & Culture Fit
Positive, humble, and collaborative.
Willingness to learn and contribute ideas.
Strong team spirit and respect for craft.
Work Ethic & Professionalism
Calm under pressure and detail-oriented.
Passion for seasonal, Midwest-focused cooking.
Qualifications
2–4+ years in a supervisory role.
Private club or luxury hotel experience preferred.
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