Chef Jobs in Hazelwood, MO

The opportunity Delaware North Sportservice is hiring seasonal part-time Suites Kitchen Supervisors to join our team at Busch Stadium in St. Louis, Missouri. If you are an experienced Cook that enjoys working in fast-paced environment, taking pride in delivering quality service and food to guests, this may be the ticket to your new career! Apply now to join our collaborative team and transport guests to their next culinary experience. Pay $17.00 - $20.00 / hour Information on our comprehensive benefits package can be found at ********************************************** What we offer We care about our team member’s personal and professional well-being. Delaware North provides a benefits package designed to give you the comfort, safety, and security you need to deliver exceptional experiences for our guests. All team members receive benefits including: Weekly pay Employee assistance program Training and development opportunities Employee discounts Flexible work schedules Eligible team members may also receive: health, dental, and vision insurance, 401(k) with company match, paid vacation days and holidays, paid parental bonding leave, and tuition and/or professional certification reimbursement. What will you do? Create weekly dining room menus from personal or established recipes Supervise food prep maintaining quality, presentation, and sanitation standards, while verifying portion sizes, quality standards, department rules, policies and procedures are maintained Ensure all kitchen equipment is working efficiently, supervising team members with cleaning and food production in their areas, and maintaining cleanliness and organization of walk-ins and freezers, as well as supervising proper breakdown, rotation, labeling, dating, and storage of food Actively maintain food cost within parameters set by culinary leadership Perform opening, closing and side work duties as instructed and according to proper guidelines More about you Minimum two years' experience as a Line Cook, Lead Line Cook, or Kitchen Supervisor Ability to effectively communicate with others in a leadership capacity Attentive and detailed oriented with basic math skills to understand, calculate and follow recipe measurements Capacity to work in a fast-paced environment No college degree required Physical requirements Must be able to carry up to 50 lbs Standing, walking, bending for the duration of the shift, occasionally pushing and pulling to move equipment, mops, and brooms Manual dexterity sufficient to chop, mix, blend, whip a variety of foods and liquids Shift details Day shift Evening shift Holidays Event based Weekends Who we are Delaware North operates concessions, premium dining, retail, and restaurants at Busch Stadium, home of the St. Louis Cardinals, and has been the hospitality partner since 1953. Our culinary team creates menu items for all tastes – from ballpark staples and St. Louis classics to fine dining and signature dishes. Our business is all about people, and that includes you. At Delaware North, you’re not just part of a team — you’re part of a global legacy: a family-owned company with 100+ years of history behind it. Our operations span the world, offering you unique paths to growth and success. Who says you can't love where you work? With jobs in iconic sports arenas, stunning national parks, exciting casinos, and more, we pride ourselves on giving the world great times in great places. And whether you're interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, we're invested in helping you achieve your career goals. Together, we're shaping the future of hospitality - come grow with us! Delaware North, along with its subsidiaries, is an equal opportunity employer, showcasing job opportunities and considering applicants for all positions without regard to race, color, religion, sex, gender identity, national origin, age, disability, protected veteran status, sexual orientation, or any other legally protected status. $17.00 - $20.00 / hour

Executive Sous Chef - Missouri Athletic Club Join a great team of individuals at the Missouri Athletic Club in Saint Louis, one of the top private clubs in the United States. The MAC has been thriving since 1903 and remains committed to the vision: "to be the foremost private club in St. Louis known for attracting exceptional people and enriching lives for generations." We offer great benefits and perks, such as free meals, 401k with company match, and paid vacation! Full-time employees also receive sick leave; medical, dental, vision, and life insurance; short-term disability; and 8 paid holidays. Executive Sous Chef Responsibilities * Prepares or directly supervises kitchen staff responsible for the daily preparation of soups, sauces and "specials" to ensure that methods of cooking, garnishing and portion-sizing are as prescribed by Club's standard recipes. * Assists the Executive Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production. * Assumes complete charge of the kitchen in the absence of the Executive Chef. * Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities. * Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability. * Prepares reports, arranges employee schedules and costs menus and performs other administrative duties as assigned by the Executive Chef. * Submits ideas for future goals, operational improvements and personnel management to Executive Chef. Executive Sous Chef Requirements * Minimum 3 years of kitchen management experience. * Great communicator and lead by example mentality * Open availability

Executive Chef American Cruise Lines, the largest cruise line in the United States, is looking to add Executive Chefs to our shipboard team for the 2025 season on America's rivers. Our shipboard team supports a combined fleet of ships sailing through various itineraries across the nation from contemporary riverboats to paddlewheel queens for a steamboat experience. We make it a top priority to offer a first-class dining experience at every meal. Exceptional cuisine is prepared by chefs who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. The Executive Chef is responsible for delivering the best tasting food a culinary experience at every meal. This is a hands-on working position. The Executive Chef will be intimately involved with every plate served to our passengers through general planning, preparation, and presentation. We are seeking those who will possess leadership and management skills while directing, coaching, supporting, supervising, and evaluating the performance of all Galley Crew Members. While living onboard, our Chefs enjoy comfortable living quarters and a challenging culinary working environment. Our Galleys are well equipped with a spectacular view. Responsibilities: Oversee the preparation of all the meals for our passengers and crew. Set-up, maintain, and break down station according to FDA Standards. Taste all products produced to assess quality. Be in direct contact with other culinary team members to keep track of product shortages and equipment maintenance issues. Prepare and serve items in accordance with established procedures, recipes, portion size and presentations standards. Maintain accurate counts on all food items prepared ensuring no discrepancies in amount of food needed verses amount of food prepared. Schedule production of all fresh ingredients to maintain an inventory of food at all times. Use food production equipment according to manufacturer's instructions. Clean and maintain station while practicing exceptional safety, sanitation, and organizational skills. Maintain a professional appearance at all times. Report to work as scheduled, in uniform, clean shaven (for males) and ready for the daily tasks at hand. Maintain a professional relationship with all coworkers. Ensure that each guest has a positive and memorable experience. Understand and have knowledge of safety, sanitation, and food handling procedures. Commitment to quality service, and food & beverage knowledge. Adapt and adjust on a daily basis as last minute requests or changes may occur. Qualifications: Must be able to work around 14 hours per day. Minimum 6-8 years' experience in full-service resort, hotel, country club & banquets. ServSafe Manager Certification strongly preferred. Familiar with food safety standards. Ability to multi-task, take direction, and be a team player. Ability to work with composure under pressure. Possess problem solving skills, self-motivation, and organization. Must be able to speak, read, and understand basic cooking recipes and adhere to directions. An effective leader who can effectively control his/her time management. Excellent oral communication and interpersonal skills. Must be able to pass a pre-employment drug test. Complete criminal background check. Training and Teaching experience. Transportation Worker Identification Credential (TWIC) Work Schedule: 7 days per week while onboard the ship. 6-8 weeks working and living on board the ship with 1-2 weeks of unpaid vacation. Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. *Job sites across the nation*

Exhibits culinary talents by personally performing tasks while leading the banquet food preparation staff and managing all food related catering functions. Accountable for coordinating menus, purchasing, scheduling, food preparation and plating for catering events. The individual is responsible for delivering a consistent, high quality product with an appetizing presentation. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Leading Banquet Culinary Teams • Supervises and coordinates activities of cooks and workers engaged in food preparation for property banquets and events. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Supervises and manages employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serves as a role model to demonstrate appropriate behaviors. • Ensures and maintains the productivity level of employees. • Supervises banquet kitchen shift operations. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Leads shifts while personally preparing food items and executing requests based on required specifications. Ensuring Culinary Standards and Responsibilities are Met for Banquet Events • Estimates daily Banquet Event Order production needs. • Coordinates banquet production and plating with the Executive Chef, Sous Chef and Banquet Maitre'd. • Recognizes superior quality products, presentations and flavor. • Plans and manages food quantities and plating requirements for all banquet functions. • Maintains food preparation handling and correct storage standards. • Ensures compliance with all Food & Beverage policies, standards and procedures. • Assists the Executive Chef and Purchasing Manager with banquet menu planning and food purchasing. • Develops banquet, seasonal and specialty menus for catering customers. • Knows and implements brand's Safety Standards. • Ensures compliance with all applicable laws and regulations. • Follows proper handling and right temperature of all food products. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Checks the quality of raw and cooked food products to ensure that standards are met. • Assists in determining how food should be presented and creates decorative food displays. Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Strives to improve service performance. • Sets a positive example for guest relations. • Empowers employees to provide excellent customer service. Maintaining Culinary Goals Associated with Banquet Events • Sets and supports achievement of goals including performance goals, budget goals, team goals, etc. • Develops specific goals and plans to prioritize, organize, and accomplish your work. • Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. • Supports procedures for food & beverage portion and waste controls. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Identifies the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others. • Participates in employee progress discipline procedures. • Participates in training staff on menu items including ingredients, preparation methods and unique tastes. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process. • Assists as needed in the interviewing and hiring of employee team members with appropriate skills. Additional Responsibilities • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Attends daily Banquet Event meetings to review culinary requirements. • Attends and participates in all pertinent meetings. The salary range for this position is $79,000 to $95,000 annually. Marriott offers a bonus program, comprehensive health care benefits, 401(k) plan with up to 5% company match, employee stock purchase plan at 15% discount, accrued paid time off (including sick leave where applicable), life insurance, group disability insurance, travel discounts, adoption assistance, paid parental leave, health savings account (except for positions based out of or performed in Hawaii), flexible spending accounts, tuition assistance, pre-tax commuter benefits, other life and work wellness benefits, and may include other incentives such as stock awards and deferred compensation plans. Benefits and incentive compensation may be subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions. The compensation and benefits information is provided as of the date of this posting. Marriott reserves the right to modify compensation and benefits at any time, with or without notice, subject to applicable law. $3,000 Sign-On Bonus Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

The Garden Chef will assist the culinary team on the line. Partnering with culinary management, this individual is responsible for executing customer orders and ensuring a quality experience for all guests. Responsibilities Independently prepare all food items as directed by the Executive Chef and to the company specifications. The ability to identify and Inspect all food products for quality. Follow all storage procedures when taking food out of walk-in and when returning food to walk-in. Safely and properly use all culinary equipment. Must have a solid and demonstrated understanding of cooking skills and techniques. Keep walk-in, prep area and equipment up to Local Health Department and Servsafe standards at all times. Attend department meetings and other company required trainings. Complete other duties as assigned by management Qualifications Required to have at least 3 years culinary experience in a restaurant kitchen. Must be able to work efficiently without needing immediate supervision from management. Must be familiar weights and measures in order to follow and multiply standard recipes. Excellent written and verbal communication skills as well as organizational skills. Must have basic mathematical skills. The ability to work in a fast paced high pressure work environment while executing delegated tasks and assignments. Culinary degree and/or formal training preferred but not required. Illinois Food Handlers certification required. Working Environment Interior of full service restaurant and kitchen areas with exposure to humidity, steam and extreme elevated temperatures. Exposure to hazardous cleaning chemicals. (Understanding and uses of potentially hazardous cleaning chemicals) Tools & Equip Mention Cooking utensils and equipment 1818 Chophouse is an equal opportunity employer - vets/disability. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement

Responsible for the operational control of all Kitchen employees and products. Responsible for performing all duties according to DraftKings at Casino Queen policies, procedures and Internal Controls. Responsible for providing a safe environment for patrons and employees. To perform this job successfully, a DraftKings at Casino Queen Sous Chef must be able to perform each essential function, as well as, the other requirements of this job satisfactorily. The requirements listed below are representative of the knowledge, skill, and ability required to perform this job. Reasonable Accommodations may be made to enable employee with disabilities to perform the essential functions. Plans, directs and coordinates all aspects of the Kitchen personnel. Satisfactorily completes assignable work requested by upper management. Ensures department complies with all applicable procedures, rules, regulations and laws. Assists with developing schedules and departmental training. Assists with developing and implementing all departmental policies, procedures and documents. Estimates food consumption and requisition or purchase food. Selects and develops some recipes. Assists Executive Chef to standardize production recipes to ensure consistent quality. Establish presentation technique and quality standards. Conducts safety inspections to identify problems and develops/implements solutions. Help plan, develop and train all Kitchen employees to ensure an efficient operation. Helps prepare, manage and adjust an annual budget. May cook selected items or for select occasions. Regular attendance is an essential function of this job. Responsible for maintaining proper inventory of all Kitchen related items. Accountable for and dedicated to ensuring service commitments and standards. Must work flexible hours including nights, weekends and holidays. Coordinate with other departments during special events. Other duties as assigned. QUALIFICATIONS: Culinary degree or equivalent work experience. PHYSICAL REQUIREMENTS: In addition to the essential job functions, a Sous Chef must be physically capable of performing the following essential physical functions. Reasonable Accommodations may be made to enable an employee with disabilities to perform the essential functions. Capable of negotiating stairs and ramps. Capable of walking long distances. Capable of standing long periods of time. Use hands to finger, handle, or feel objects, tools, or controls of various departmental equipment. Capable of bending, twisting or turning as required to perform all job duties. Capable of lifting fifty (50) pounds. Capable of reaching with hands and arms. Capable of speaking and hearing. COGNITIVE REQUIREMENTS: In addition to the essential job functions, a Sous Chef must demonstrate the following essential cognitive functions. Reasonable Accommodations may be made to enable an employee with disabilities to perform the essential functions. Effectively communicate both verbally and in writing. Friendly and courteous at all times. Apply knowledge gained from training, work experience and education. Basic math skills (add subtract, multiply, divide and percentages). Ability to interpret a variety of instruction furnished in written, oral, diagram, or schedule form. Possess strong reasoning and problem solving skills Effectively operate a variety of computer programs and/or other equipment contained within the food and beverage department. Read and comprehend simple instructions, short correspondence, and memos. Write simple correspondence or memos. Effectively present information in one-on-one and small group situations to patrons or employees.

Responsibilites include: Menu planning and execution Inventory management Overseeing food preparation and general practice Supervising kitchen staff

We are looking for a Chef to join our team and prepare delicious meals for our customers. Chef responsibilities include studying recipes, setting up menus and preparing high-quality dishes. You should be able to delegate tasks to kitchen staff to ensure meals are prepared in a timely manner. Also, you should be familiar with sanitation regulations. If you have experience with advanced cooking techniques and non-traditional ingredients, we'd like to meet you. Ultimately, you'll prepare and deliver a complete menu that delights our guests. Responsibilities Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales Study each recipe and gather all the necessary ingredients Cook food in a timely manner Delegate tasks to the kitchen staff Inform wait staff about daily specials Ensure appealing plate presentation Supervise Cooks and assist as needed Slightly modify recipes to meet customers' needs and requests (e.g. reduce salt, remove dairy) Monitor food stock and place orders Check freshness of food and discard out-of-date items Experiment with recipes and suggest new ingredients Ensure compliance with all health and safety regulations within the kitchen area Requirements Proven work experience as a Chef or Cook Hands-on experience with various kitchen equipment (e.g. grillers and pasta makers) Advanced knowledge of culinary, baking and pastry techniques Leadership skills Ability to remain calm and undertake various tasks Excellent time management abilities Up-to-date knowledge of cooking techniques and recipes Familiarity with sanitation regulations Culinary school diploma preferred

Menu planning and execution, inventory management, overseeing food preparation and general practice, and supervising kitchen staff.

Tired of pre-made sauces and owners that are out of touch. Peel Wood Fired Pizza is owned by local chefs. We are accepting applications from highly-energetic, take charge individuals who want an opportunity to utilize their skills while continuing to learn and grow in a thriving upscale casual, full service restaurant environment. The Executive Chef is responsible for managing staff and the day-to-day kitchen operations including planning and managing the production and presentation of quality food in a cost effective, safe manner. You are also responsible for quality service, meeting/exceeding financial and service goals, managing all kitchen employees, and impressing guests with quality and timely service in food presentation and preparation. The ideal candidate demonstrates commitment to these goals through work ethic, integrity, and respect for the company and employees. Our kitchen runs on passion, hard work and dedication - come be part of a culinary team you can take pride in. Benefits: Highly competitive salary Obtainable bonuses 401(k) Paid Health Insurance Dental insurance Vision Insurance Flexible schedule Employee Meals Paid Vacation Five day work weeks (50-55 hours) Closed major holidays Dining discounts at all Peel locations Growth Opportunities - We Promote from Within! Chef owned - work directly with leadership! Established 15 year concept

Job Details Flight Club St Louis LLC - Clayton, MODescription TITLE: Executive Chef DEPARTMENT: Management POSITION TYPE: Full Time REPORTING TO: General Manager FLSA STATUS: Exempt The world's first social darts experience, Flight Club was founded in London in 2015 to usher this once pub-like pastime into the 21st century. With a focus on craft cocktails and elevated eats, Flight Club fuses premium cuisine and curated cocktails with its signature, technology-driven social darts experience to create a truly unique entertainment environment. State of Play Hospitality brought the concept to the U.S. Flight Club continues to surprise and delight with its ability to bring friends together in a unique, upscale social environment. To date, over 7 million people have tried their hand, and over 550 million darts have been thrown. Position Purpose: The Executive Chef plays a pivotal role in the culinary operations of the establishment, ensuring that every dish served reflects the highest standards of quality and taste. As a leader in the kitchen, this individual is responsible for overseeing all culinary aspects of the business, maintaining adherence to company standards, and delivering an exceptional dining experience to guests. The Head Chef leads by example, fosters a culture of excellence, and contributes to the overall success and growth of the venue. Responsibilities: Develop and execute culinary strategies to achieve operational goals and uphold company standards Lead and manage the kitchen team to ensure the consistent delivery of high-quality food items Maintains inventory levels to ensure freshness and cost-effectiveness Train and mentor kitchen staff, fostering a collaborative and high-performing team environment Implement and enforce food safety and sanitation standards to comply with regulations and ensure guest safety Collaborate with the General Manager to plan and execute local community marketing initiatives Proactively seek feedback from guests and team members to continuously improve food quality and service Manage kitchen budget, monitor expenses, and contribute to the achievement of financial goals Oversee equipment maintenance and kitchen cleanliness to uphold hygiene standards Maintains all required checklists and policies Our Values Are: Listen to the Customer both external customers and internal customers Own the Problem, doing your best to solve the problem and seek help from others. Ask yourself what can be done to avoid problems from reoccurring. Test and Learn, by elevating, educating, and developing through continued training and learning. Create Positive Energy, optimism and a can-do attitude are infectious and motivating. Avoid negativity, focus on solutions, and avoid blame. Show Urgency, get things done quickly and accurately. Be Consistent and Fair, by showing respect to your co-workers. Bring your best self to work. Be both independently minded and a team player, by communicating issues and viewpoints to assist in better productivity and teamwork. Be a Big Person, be quick to say thank you and appreciation to fellow co-workers and learn from mistakes. Be Respectful of the Companies Resources, respecting each other's time and money to optimize success for the business and each other. Deliver Results, our business is to succeed and deliver positive results to better provide future growth and opportunities for development. Qualifications Requirements & Minimum Qualifications: 5 years of experience as an Executive Chef Catering experience required Proficiency in culinary techniques and menu development Knowledge of kitchen operations, including inventory management and food safety protocols Familiarity with MS Office Suite (Outlook, Word, Excel) Food hygiene, alcohol, and allergen certification maintained throughout employment Flexibility to work various shifts, including weekends and holidays Excellent communication skills, both verbal and written Results-oriented with a proactive approach to leadership Ability to stand and work in a fast-paced environment for extended periods Ability to lift over 50 lbs. if necessary Legally authorized to work in the US The Company reserves the right in its absolute discretion to add to your duties or amend this job description at any time. In addition to the above duties, you will carry out such other duties as the Company reasonably directs from time to time. Equal Opportunity Statement: Flight Club Darts is proud to be an equal opportunity employer. It is our policy to provide equal employment opportunities to all qualified applicants and employees without regard to their actual or perceived race, color, religion, sex, sexual orientation, marital or civil union status, age, national origin, disability, pregnancy, childbirth or related medical condition, citizenship, veteran status, genetic information, gender, gender identity or expression, or any other basis prohibited by law.

Job Details Position Type: Full Time Education Level: High School Salary Range: $16.00 - $17.00 Hourly Job Shift: Day Job Category: Restaurant - Food Service Description Seeking a full-time Cook to meet the dining needs of the residents we serve. Available shift is Days; Monday through Friday, 11 AM - 7 PM. Every other weekend required. If you are passionate about creating delightful culinary experiences and have a heart for serving the senior community, we would love to hear from you! Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. * Cooks meals according to established recipes and menus. * Assists Culinary Services Director in creating menus that meet the residents' nutritional needs and accommodates residents' food preferences. * Presents meals that are pleasing to the eye and palate. * Sets up kitchen and preps according to each day's menu, preps for next day. * Cleans dishes, floors, walls and kitchen equipment maintaining sanitary guidelines according to community's policies and procedures. * Maintains an organized, clean, and safe storeroom, coolers, and kitchen. * Assists in planning and cooking of special meals.. * Maintains proper temperatures of steam table, dishwasher, refrigerator and freezer. * Maintains confidentiality of residents' personal information in and out of the community and protects and supports residents' rights. * Maintains a professional appearance by wearing clean, pressed uniform and a demeanor that encourages a positive nurturing environment for the residents, families, vendors, and guests. * Maintains a positive customer service environment and practices honesty and integrity in all aspects of performance. * Ensures adequate daily coverage for meal service by communicating with the Culinary Services Director and/or Host/Hostess, to include taking resident orders for meals, providing drink refills according to residents' / guests' requests, assists with the cleaning, resetting and preparation of the dining room in-between mealtimes. * Performs all other duties as assigned or required. Managerial Breadth/Scope of Job There are no managerial duties for this position. Qualifications Knowledge/Skills/Abilities * Knowledge of menu planning for geriatric residents. * Excellent cooking and baking skills. * Knowledge of restricted diets such as diabetic, low fat, salt free, liquid, etc. * Interpersonal skills to communicate with residents and staff. * Must show compassion and genuinely care for the elderly. * Must be knowledgeable of the location of the MSDS sheets on hazardous materials and able to understand the guidelines. * Must be able to work independently and prioritize workload as emergencies arise. * Must be able to expand recipes * Demonstrates a SERVANT heart and attitude by following our Mission Statement. Education/Experience: Must possess education that provides skills to read, comprehend, and follow recipes and procedures. High school graduate or equivalent. Culinary training preferred. Has appropriate health certification as required by local state and federal health departments. Working Environment/Physical Requirements: Work environment is a restaurant style kitchen containing heat, steam, and cold temperatures. Duties and activities are fast paced, following strict scheduled time frames. Must be able to lift and carry a minimum of 20 pounds frequently and 50 pounds occasionally and perform full range reaching abilities. Must be able to read and follow directions and recipes. Position requires stirring, sifting, cutting, slicing, reaching, bending, standing for long periods of time, and ambulating from kitchen to dining room carrying trays, plates, silverware, and accessories. Applications accepted on an ongoing basis until the position is filled.

As an Executive Chef, you will lead the culinary team at one of our prestigious upscale restaurant clients, ensuring high standards of food preparation, presentation, and quality. This role requires innovation, leadership, and a passion for excellence in the culinary arts. Key Responsibilities: Develop and design seasonal menus with a focus on creativity and market trends. Oversee kitchen operations, ensuring efficiency and high standards of food safety and hygiene. Manage and train kitchen staff to deliver consistent quality and maintain a collaborative kitchen environment. Source top-quality ingredients and manage supplier relationships. Monitor food costs and ensure profitability without compromising on quality. Stay updated on culinary trends and implement them to enhance the dining experience. Qualifications: Proven experience as an Executive Chef in upscale dining establishments. Strong leadership, communication, and team management skills. Expertise in menu development, cost control, and kitchen management. Culinary degree or equivalent professional experience. Passion for innovation and a deep knowledge of international and local cuisines.

We are seeking a highly skilled and creative Executive Chef to lead our culinary team. The Executive Chef will be responsible for managing all aspects of the kitchen, including staff leadership, and maintaining the highest standards of food quality and presentation. The ideal candidate has a passion for Italian cuisine, a deep understanding of seasonal ingredients, and a proven track record in managing kitchens. Key Responsibilities: Lead and manage all kitchen operations, ensuring high quality, consistency, and excellence in every dish served. Oversee food preparation, cooking, and plating, ensuring that dishes meet restaurant standards and are delivered on time. Manage kitchen staff, providing training, mentorship, and fostering a positive, collaborative work environment. Work closely with restaurant management to control food costs, develop pricing strategies, and manage inventory. Ensure compliance with all health, safety, and sanitation standards, maintaining a clean and safe kitchen environment. Source and select top-quality ingredients, focusing on seasonal and local produce when possible. Monitor and evaluate kitchen performance, implementing improvements where necessary to optimize efficiency and service. Collaborate with front-of-house staff to ensure smooth communication and service during busy shifts. Maintain a focus on innovation, continually researching new techniques and trends to elevate the restaurant's offerings. Qualifications: Proven experience as an Executive Chef or Head Chef in an upscale restaurant, with a focus on Italian cuisine. In-depth knowledge of Italian culinary traditions, ingredients, and cooking techniques. Exceptional leadership and communication skills, with experience managing large kitchen teams. Ability to manage food costs, inventory, and kitchen budget effectively. Excellent knowledge of food safety, sanitation, and health standards. Culinary degree or equivalent professional experience preferred. Ability to work in a fast-paced, high-pressure environment, managing multiple priorities. Flexibility to work evenings, weekends, and holidays. Benefits: Competitive salary based on experience. Health, Vision, and Dental benefits. Paid time off. Opportunities for professional growth and career advancement.

Responsibilites include: Menu planning and execution Inventory management Overseeing food preparation and general practice Supervising kitchen staff

Tired of pre-made sauces and microwaves, want to really cook? Bella Milano is accepting applications from highly-energetic, take charge individuals who want an opportunity to utilize their skills while continuing to learn and grow in a thriving upscale, full service restaurant environment! Bella Milano offers a unique, fine casual cuisine in a contemporary yet relaxed atmosphere with many exciting menu selections. Compensation and Benefits: - Salary based on previous work experience and knowledge - Monthly Bonuses with attainable goals - Yearly Bonus where you can earn up to 10% of your salary as a bonus - Vacation - immediately start accruing vacation days - Health Insurance - competitive plans, we pay 50% of your cost - Total Compensation including bonus ranges $52,000 to $71,000 based on experience and knowledge Bella Milano was started in December of 2003 and has grown to 3 locations along with 2 full service catering divisions. We pride ourselves in taking care of our team members and setting ourselves apart from the rest of the industry. Apply now if you think you have what it takes to be part of our growing team. Goals: -Food Quality - maintain highest level of food quality -Sanitation - Ensure kitchen is clean at all times and able to pass Inspections from Health Inspectors and Executive Team -Labor Cost - Manage kitchen labor to obtain goals, and review practices to ensure most efficient use of labor dollars -Food Cost - Ensure kitchen staff is using proper devices and measurements for all food service related items. Manage kitchen staff to achieve food cost goals -Training - all kitchen staff must be fully trained at their station to follow recipe and portioning guidelines -Evaluate food products to ensure that quality standards are being consistently attained. -Provide professional development of kitchen staff -Menu development - keep current in menu trends and submit items as requested for menu changes Responsibilities: -Scheduling and coordination of kitchen staff -Staff for maximum productivity and high standards of quality -Control labor costs to achieve maximum profitability -Establish controls to minimize food and supply, waste and theft -Train employees on best practices regarding safety, sanitation and accident prevention -Support Safe work habits and a safe working environment at all times -Consult with GM/AGM regarding menus and offerings for special events -Cooks or directly supervise items that require skillful preparation -Evaluate products on quality and price -Provide communication to Director of Store Operations on policies and procedures -Establish and maintain a regular cleaning and maintenance schedule for entire kitchen and equipment -Ensures kitchen managers are achieving their goals and following their responsibilities -Interview, select, train, supervise, counsel and discipline all employees in Kitchen -Ensure positive attitudes and professionalism from all staff -Ensure all kitchen employees adhere to uniform, grooming and appearance standards -Interact positively with all restaurant staff and guests to promote a team effort and maintain a positive and professional work environment -Produce a high volume of work in a timely manner, that is accurate, complete and of high quality -Come to work on-time and regularly -Be available for phone calls 24/7 -Ability to work a varying schedule to include mornings, days, evenings, holidays and extended hours -Ability to type and use e-mail and other technologies as assigned -Ability to write and cost out recipes -Ability to solve practical problems and deal with a variety of variables in situations where only limited standardization exists. -Proficient in the following restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, recipe development, and preparation of reports -Perform other duties as directed Physical Requirements: -Ability to speak and hear -Close vision, distance vision, color vision, peripheral vision, depth perception and the ability to adjust focus -Constant standing with some walking -Be able to work in a standing position for long periods of time (up to 8 hours) -Be able to reach, bend, stoop and frequently lift up to 35 pounds and occasionally lift/move 50 pounds -Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills Communication: -Monthly Store Manager meetings -E-mail -Phone -Google Calendar Licenses, Certificates, Insurance: -Food Sanitation License -Drivers License -Auto Insurance COVID-19 considerations: Bella Milano follows all CDC guidelines included but not limited to daily health and temperature screenings of all employees.

Swallows Nest is a women owned, family run boutique and cafe in downtown Washington! We are searching for an experienced waitress/kitchen staff to join our team. Must be 18+ to apply. Weekend shifts are included. Duties include: food preparation cooking bussing/washing dishes light cleaning duties Benefits include: one free meal/coffee per shift flexible shcedule daytime hours discount in boutique Job Type: Part-time Pay: $14.00 - $17.00 per hour Benefits: Flexible schedule Food provided Experience: Restaurant Experience: 1 year (Required) Cooking: 1 year (Required)

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary The Sous Chef will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards. The Sous Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. This is a key position for the effective and profitable operation of the business. The employee must maintain excellent attendance and be available to work a variable event-driven schedule which includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, self-direction and strong management and independent decision-making skills are required. This role will pay an hourly rate of $20. Benefits for FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 12 holidays). This position will remain open until April 4, 2025. About the Venue Centene Community Ice Center is a state-of-the-art facility designed for hockey programming that is curated for all ages and skill levels. It houses three sheets of ice year-round and features an outdoor rink for use in winter months. It is the official practice facility for the St. Louis Blues of the National Hockey League (NHL) and serves as the home rink for Lindenwood University (NCAA DI). Alongside hockey development programs, the facility also offers freestyle skating and daily public skate sessions providing a unique experience for locals to get on the ice. Saint Louis Music Park is a 4,500-seat outdoor venue that hosts concerts, festivals, local markets, and more. Performers have included Alicia Keys, Machine Gun Kelly, The Avett Brothers, 5 Seconds of Summer, Jack White, and many more. It offers an intimate outdoor amphitheater experience and boasts a fan-centric pavilion featuring food trucks, picnic tables, yard games, and more Responsibilities Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel. Supervises all buffet, beverage, break, and carving table set-up and breakdown. Responsible for set-up of all equipment necessary for above mentioned areas, including but not limited to: chaffing dishes, sternos, china, serving ware, silverware, bowls and platters, heating lamps, and cutting boards Assists Executive Chef with fulfilling kitchen record keeping and administrative requirements including food inventories and ordering of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas. Measure, mix and cook ingredients according to recipes Use a variety of pots, pans, knives and other equipment to prepare and serve food. Maintain a clean kitchen. At the end of the day there should be NO food debris on the floor, walls, equipment, work tables, ceilings or any other surface located with-in the kitchen area. This same standard must be maintained in all food production areas outside of the main kitchen. Ensures kitchen staff are aware of work place expectations by providing on-going assistance, training and mentoring to kitchen staff. Promote a positive, enthusiastic and cooperative workplace environment by working side by side with staff. Assists Executive Chef to ensure quality, consistency and concept are maintained. Monitors production of food preparation, ensuring recipe specifications, portion controls, and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards. Monitor events, materials and surroundings. Guide, direct and motivate kitchen employees. Ensure that all food safety standards are followed. Communicate with supervisors, peers and subordinates. Make decisions and solve problems. Organize, plan and prioritize work. Evaluate information against standards. Carry out ideas, programs, systems or products. Document and record all personnel discipline information. Work with Human resources for personnel discipline issues. Other duties as assigned by Executive Chef. Qualifications High school diploma or equivalent GED. Minimum of 3 years in similar position in an upscale banquet, hotel or convention center setting with prior supervisory experience. State issued Health Certificate and immunizations are required. Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods. Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills. Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance. Ability to positively distribute responsibility to others to meet objectives and achieve desired results. Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker. Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment. Ability to be self-directed while working in a team-oriented environment. Ability to work a flexible schedule; able and willing to work nights, weekends and long hours. Must be able to stand for extended periods of time. Ability to speak clearly so that listeners may understand. Must be able to make fast, simple, repeated movements of fingers, hands and wrists. Ability to bend, stretch, twist or reach out with the body, arms and/or legs. Must be able to lift, push, pull or carry heavy objects. Must have a good sense of taste and smell. Must be Serve Safe certified. Knowledge of and skill in using computer software, including MS Word/ Excel/ Outlook. Ability to work closely with kitchen staff, but also spend time alone cooking. Must be able to supervise, coach, and train employees. Provide excellent service to customers. General knowledge for the health and safety of patrons and staff. Ability to express ideas clearly when speaking or in writing. Ability to read and understand written information Identify problems and review information. Must be constantly aware of frequently changing events in cooking processes. Ability to repeat the same physical activities. Must maintain high level of concentration. Must be able to multi-task. Knowledge of the rules and uses of numbers in mathematics. Areas of knowledge include arithmetic, algebra, geometry and statistics. Knowledge of US Foods Menu Profit Pro a plus. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

We are looking for talented, experienced line cooks and sous chefs who have a passion for helping people. Friend That Cooks Personal Chefs is a company built on taking care of its clients by providing in-home custom healthy meals, and taking care of its chefs by offering weekday hours, excellent benefits and creative freedom. You'll work closely with families on their preferences, and often this turns into friendship with them. Work is Mon-Fri during the day (8 ish to 5 ish) and weekend hours are optional. You'll menu plan, shop, cook and clean up, leaving the client's fridge stocked with a week's worth of meals. Here is a breakdown of what to expect: ● Weekday hours ● Creative freedom, leading to a fast track of culinary growth ● GREAT benefits: Health, Dental, Vision, Life ● Paid time off that you control for sick, personal or vacation days ● Retirement benefit (company matched) for full and part time employees ● Maternity/Paternity Pay ● Automatic overtime for optional dinner parties and cooking lessons ● Referral bonus as much as $300 for clients and chefs ● Fuel reimbursements and Equipment Allowance What we're looking for in a candidate: a minimum of 5 years' experience cooking in scratch restaurant kitchens a culinary degree is preferred, but comparable experience can substitute a passion for food, a large repertoire of ethnic and classic dishes and self-motivation to learn new recipes a passion for helping and serving others a reliable vehicle that you do not share a smart phone with a data plan and comfortable with technology responsible attitude and good communication skills Starting pay at $21.42/hour, advancing to automatic raise to $22.42/hour at full time Automatic overtime for parties and cooking lessons (part and full time) $7/hr bonus while training others for those we certify as trainers (part and full time) Pay for optional holiday parties 3x or more hourly rate (part and full time) Yearly raises (part and full time) Twice per year seasonal bonuses (part and full time) Tenure bonuses and raises at 3 and 5 year marks (part and full time) Frequent contests and bonus prizes (part and full time) Occasional tips (part and full time) Earn 7% of every hour worked for unrestricted flex pay for holidays, sick and personal days (part and full time) Three additional paid holidays per year (part and full time) 401k with company contribution (part and full time) Company profit sharing via 401k match for 401k participants (part and full time) Heavily subsidized health, dental and vision insurance plan (full time) Paid parental leave (part and full time) Dependent care savings plan (part and full time) Equipment allowance (part and full time) Dining Benefit (part and full time) Gas reimbursements (part and full time) Generous referral rewards for referring chefs and clients (part and full time) Free uniforms (part and full time)