Area Chef

About the role

Responsible for culinary operations across multiple locations, overseeing brand quality, menu execution, and team member development. Ensures consistency in safety, sanitation, and brand standards. Supervises and coordinates all related culinary activities. Based in St. Louis, Missouri with 50%-75% travel within MO, PA, SC, and FL.

Responsibilities

• Train and lead kitchen personnel
• Estimate food consumption and requisition or purchase food
• Select and develop recipes as well as standardize production recipes to ensure consistent quality
• Establish presentation technique and quality standards
• Plan and price menus
• Ensure accurate equipment operation and maintenance
• Ensure accurate safety and sanitation in kitchen
• Cook selected items (no more than 20% of the time)
• Coordinate special catering events and offer culinary instruction or demonstrate culinary techniques
• Directly supervise kitchen personnel with responsibility for hiring, mentoring, performance reviews, and initiating pay increases

Job duties may change or new ones may be assigned without formal notice to meet commitments.

Requirements

• 8+ years of industry and culinary management experience
• Bachelor’s degree or equivalent experience
• Ability to lead in a diverse environment with a focus on client and customer service
• Previous experience with controlling food and labor costs, demonstration cooking, menu development and pricing, and development of culinary team preferred
• P&L accountability and/or contract-managed service experience is desirable