Executive Chef
$65,000–$80,000 year
On-site · St. Louis, Missouri, United States
Job Summary
Executive Chef responsible for managing staff and day-to-day kitchen operations, including planning and managing the production and presentation of quality food in a cost-effective, safe manner; achieving financial and service goals; supervising Back-of-House staff; training cooks to maximize productivity and minimize waste; ensuring food quality and timely service, and maintaining sanitation standards in a fast-paced, BBQ kitchen environment within Salt + Smoke and its St. Louis-area locations.
Required Qualifications
- High school education plus schooling in culinary arts
- 3+ years in kitchen management
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