Sous Chef - Fan Duel Sports

Fan Duel Sports is the central gathering place and entertainment plaza of Ballpark Village with two levels and 20,000 square feet of entertainment market space. With a world-class audio and video presentation spanning over 1,200 sq ft of HDTV, including a 40 foot LED, St. Louis sports fans get one of the best sports-viewing experiences in the country. This is the place to be year round with a 100 foot long retractable glass roof, one of the largest of its kind in the country, fans can enjoy the nice weather during warmer months. The venue includes, a stage for live concerts and performances, LED ribbon boards circling the entire space, a 200 seat restaurant and VIP lounge area.

Sous Chef Responsibilities include, but are not limited to:

• 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 the assurance of 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, in an ongoing basis.


• Lead by example to other team members and mentor new staff.

Sous Chef Qualifications

• A high school diploma or GED equivalent required. Culinary arts courses/certifications or related degree preferred.


• 1-2 years’ experience of 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.

The Sous Chef position requires the ability to perform the following:

• 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.


• Withstand potential climate temperature changes in assigned work area.