Chef de Cuisine
$70,000–$78,000 year
On-site · St. Louis, Missouri, United States
Job Summary
Lead culinarian and primary kitchen coordinator responsible for preparing, portioning, cooking, and presenting hot and cold items across breakfast, lunch, dinner, and catered events; supervise cooks and provide training; ensure sanitation, safety, and accurate record-keeping; assist Executive Chef with menu development, production planning, and daily operations; manage recipes, production sheets, inventory, and collaboration with food & beverage teams to maintain high-quality service and guest satisfaction.
Required Qualifications
- A high school diploma or equivalent with 6 years related work experience
- A 2-year Culinary Degree or 4-year Hospitality degree with Four (4) or more years of related work experience
- Must have working knowledge of Microsoft Office and Google Docs
- Advanced knife skills
- Must be able to work lunch and dinner shifts, and occasional weekends and holidays
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