Weekend Chef
On-siteSt. Louis, Missouri, United States
Job Summary
Plan, prepare, and execute high-quality meals while ensuring consistency, presentation, and adherence to food safety standards. Oversee daily kitchen operations, including menu development, inventory management, and supervision of kitchen staff. Collaborate with management to control food costs, maintain sanitation standards, and deliver an exceptional dining experience. Monitor inventory levels; order and manage supplies to minimize waste. Ensure compliance with all food safety, sanitation, and occupational health regulations. Inspect and maintain kitchen equipment, coordinating repairs or replacements as needed. Maintain cleanliness and organization of the kitchen, storage, and work areas. Stay current with culinary trends, techniques, and best practices to enhance food offerings. Schedule includes full-time Thursday through Sunday hours. Requires ServSafe Manager Certification and 3–5 years of progressive culinary experience.
Required Qualifications
- High school diploma or equivalent
- Minimum of 3–5 years of progressive culinary experience
- supervisory or leadership responsibilities
- Food handler's certification
- ServSafe Manager Certification
- ability to obtain certification within designated timeframe
- Proven experience in menu planning
- food costing
- inventory management
- Extensive knowledge of culinary techniques
- flavor profiles
- food preparation methods
- Strong understanding of nutrition
- portion control
- dietary restrictions
- allergen awareness
- Knowledge of food safety standards
- sanitation regulations
- kitchen safety procedures
- Familiarity with budgeting
- cost control
- ordering processes
- Awareness of current culinary trends
- presentation styles
- industry best practices
- Ability to stand and walk for extended periods of time
- Frequent bending, lifting, reaching, and carrying of supplies, food items, and equipment
- Must be able to lift and move up to 25–50 pounds regularly
- Manual dexterity for handling knives, cooking utensils, and kitchen equipment
- Visual acuity and hearing ability to monitor food quality, safety, and staff communication
- Stamina to work long or irregular hours
- evenings
- weekends
- holidays
- Work performed primarily in a commercial kitchen environment
- exposure to heat, steam, open flames, and food odors
- Periodic work in refrigerated and freezer storage areas
- Exposure to cleaning chemicals, sanitizing agents, and sharp kitchen tools/equipment
- Fast-paced, high-pressure setting
- especially during peak service hours
- Requires flexibility in scheduling
- ability to adapt to changing priorities
- Close collaboration with kitchen staff, servers, and management
Desired Qualifications
- formal culinary training
- degree from a culinary school
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