Kitchen Manager
$70,000–$70,000 year
On-siteSt. Louis, Missouri, United States
Job Summary
Direct daily kitchen operations and manage a team of chefs, cooks, and kitchen staff at Union Station, including overseeing service during busy shifts and handling issues quickly. Design, refine, and execute a creative, seasonal menu while ensuring every dish meets high standards for flavor, presentation, and consistency. Hire, train, and mentor kitchen staff to build a collaborative culture, and oversee food purchasing, portioning, and waste reduction to control costs. Partner with front-of-house leadership to align kitchen performance with overall business objectives and ensure compliance with all food safety regulations. Lead by example to inspire your team toward excellence in this high-volume, dynamic environment featuring multiple large-scale pop-up events.
Required Qualifications
- Minimum 3+ years as a Kitchen Manager, Executive Chef, or Senior Sous Chef in a high-volume kitchen
- Strong command of cooking techniques, industry trends, and kitchen operations
- Ability to train, motivate, and manage a kitchen team with professionalism and energy
- Proven experience managing food costs, inventory, and vendor relationships
- Ability to multitask and prioritize in a fast-paced environment
- Clear, professional communicator with staff, vendors, and leadership
- ServSafe certification
Desired Qualifications
- A genuine enthusiasm for food, flavor, and designing unique, guest-driven dishes
- Experience stepping into an established staff culture and strategically guiding it toward excellence
- Highly organized, self-disciplined culinary leader
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