Yellowbelly's kitchen is currently accepting applicants for a Sous Chef. All experience levels will be considered, but we are looking for someone with some level of management experience.

• Applicants must be prepared to work in a fast-paced, detail-oriented, professional setting.
• Open availability Tuesday through Saturday for evening services is required for this full-time position. We are also open Saturday brunch.
• Health Insurance is available after 3 months.
• One week of Paid Time Off is provided per year.
• Sundays and Mondays off, we are closed.
• Closed on all major US holidays
• All experience levels considered, but looking for someone with several years cooking experience in a high quality, fast paced, scratch kitchen.
• Will start someone at $20 per hour, but have room for more growth and opportunities for the right person.

Yellowbelly is a locally-owned, independent, small business.

Sous Chef Description:

We are looking for someone with high level cooking experience, to assist our Executive Chef in all levels of service and management.

The right person will first and foremost take a professional approach to this position, and is passionate about cooking. This person needs to be skilled, organized, and creative. We are looking for someone who is reliable and willing to work as a team player. In addition to cooking prowess, great communication and organizational skills are paramount.

A good candidate for this job is a person with attention to detail who can keep the kitchen tidy and clean all while preparing, cooking, and arranging food together with the rest of our kitchen staff. We pride ourselves in our exceptional service in a professional environment.

This person will assist our Executive Chef in all areas:

• Expediting and Managing Dinner and Brunch Service
• Cooking During Service
• Managing Kitchen Staff
• Managing Inventory - which must be very clearly labeled, clean, and organized
• Managing Prep Lists and Tasks
• Create and R&D New Dishes to add to our Menus

Our kitchen has multiple stations. We have a Cold or Pantry station, Fry station. Flattop and Grill, and Saute. Our flattop is a Plancha, which cooks at temperatures significantly higher than a normal grill. This allows us to get a hard sear, but also means it requires more skill. We are looking for someone who has experience with these stations, can effectively communicate the expectations with staff members, as well as train new staff members on these skills and expectations.

Our menu is a modern, fun, exciting take on seafood. We say we bring the West Coast to the Midwest. We are not only seafood though. We just incorporate as many ingredients from the ocean and coasts as possible, while still bringing in local proteins, and local seasonal produce. Yellowbelly is not a white tablecloth type of 'fine dining', but we are definitely a high-end restaurant. We serve anywhere from 1000-1500 covers per week in our 6 services. So this is a very busy, fast paced restaurant. We have very high standards and expectations for executing at the highest quality while also at a fast pace.

Along with our modern American food, we have award-winning cocktails, wine and beer.

Check us out at YellowbellySTL.com or instagram @YellowbellySTL