Sous Chef

• 401(k) matching
• Bonus based on performance
• Competitive salary
• Dental insurance
• Health insurance
• Vision insurance

• Expedite with Precision: Direct the line during high-volume services ensuring flawless execution timing and plating alignment with our established fine-dining standards.
  
  
• Quality Control: Taste and inspect all components sauces and prep work daily to guarantee absolute consistency in flavor texture and presentation.
  
  
• Menu & Prep Management: Assist the Executive Chef in menu development daily specials and managing the prep team to ensure the kitchen is 100% station-ready before every service.
  
  
• Inventory & Waste Control: Monitor food rotations (FIFO) manage inventory levels minimize waste and maintain strict food cost controls.
  
  

• Staff Mentorship: Train coach and supervise line cooks prep cooks and stewards fostering a culture of mutual respect continuous learning and pride in craftsmanship.
  
  
• Scheduling & Labor: Assist in creating efficient staff schedules that optimize labor costs while ensuring the kitchen is perfectly staffed for peak volumes.
  
  
• Conflict Resolution: Maintain a calm professional demeanor during high-stress service periods swiftly resolving kitchen bottlenecks and interpersonal conflicts.
  
  

• HACCP Compliance: Enforce rigorous health safety and sanitation standards (including local health department codes and HACCP plans).
  
  
• Kitchen Maintenance: Ensure all kitchen equipment is properly operated cleaned maintained and organized at all times.
  
  

• Experience: Minimum of 23 years of experience as a Sous Chef (or senior Lead Line/Junior Sous) in a high-volume fine-dining or upscale casual environment.
  
  
• Culinary Expertise: Advanced knowledge of culinary techniques flavor profiling knife skills and high-end ingredients.
  
  
• Pace & Stamina: Proven ability to multitask and command a kitchen during fast-paced services turning over high cover counts.
  
  
• Leadership Style: Lead-by-example mentality with excellent communication skills; ability to give constructive feedback constructively under pressure.
  
  
• Certifications: Valid Food Protection Manager Certification (e.g. ServSafe) required.
  
  
• Schedule Flexibility: Availability to work standard hospitality hours including nights weekends and holidays.
  
  

• Competitive salary (Depending on experience)
  
  
• Performance-based bonuses
  
  
• Comprehensive health dental and vision insurance
  
  
• Paid Time Off (PTO)
  
  
• Daily staff meals (Family Meal)
  
  

Physical Demands: This role requires standing and walking for extended periods (8 hours) working in a hot kitchen environment and the ability to lift and carry up to 50 lbs.

About Us

At Charlie Gittos were all about turning each meal into an unforgettable experience and have been serving the STL community for over 40 years. Charlie Gittos has been featured in segments on the Food Network The Travel Channel and Good Morning America as well as in publications such as The New York Times and Wine Spectator and was recognized as one of the top 50 Italian restaurants in the country by OpenTable. We are also the birthplace of the original STL Toasted Ravioli and are proud to be a destination restaurant for visitors and locals alike. If you have a passion for hospitality and you want to be a part of a team that truly loves what they do come join the famiglia!