Chef / Kitchen Lead

Company Description

For more than 20 years, Park Avenue Coffee has been part of the St. Louis coffee community, serving locally roasted coffee, scratch-made food, and our signature gooey butter cake. As our food program continues to grow, we're looking for a Kitchen Lead who can take ownership of the day‑to‑day execution of our café kitchen.

Job Description

The Kitchen Lead is responsible for the daily operation and organization of our kitchen and lunch program. You'll make sure prep gets done, recipes are followed, food looks and tastes the way it should, inventory stays organized, and the kitchen is clean and ready for service. This is a working lead position that requires leading by example, taking ownership of the space, and proactively addressing needs without waiting to be told.

Responsibilities

• Lead daily kitchen prep and food production.
• Execute sandwiches, salads, wraps, sides, and other menu items consistently and efficiently.
• Maintain high standards for food quality, portioning, presentation, and recipe execution.
• Organize daily and weekly prep based on expected sales and inventory.
• Maintain a clean, organized, and service‑ready kitchen.
• Follow and reinforce food safety, sanitation, labeling, storage, and temperature‑control standards.
• Receive, organize, rotate, and properly store food deliveries.
• Perform inventory counts and help maintain appropriate par levels.
• Identify low‑stock items and communicate ordering needs before they become problems.
• Monitor product rotation and waste using FIFO and established kitchen procedures.
• Help reduce unnecessary food waste while maintaining product availability.
• Train and support team members on recipes, prep procedures, equipment, food safety, and kitchen standards.
• Help maintain recipes, prep sheets, build guides, and other kitchen documentation.
• Provide feedback on kitchen workflow, equipment, ingredients, and procedures.
• Work with leadership on seasonal menu items, specials, and improvements to the food program.
• Keep equipment, work surfaces, storage areas, refrigeration, and the overall kitchen clean and properly maintained.
• Communicate problems early and help find practical solutions.

Qualifications

• 2+ years of kitchen, prep, café, deli, bakery, catering, or other food‑service experience.
• Lead or supervisory experience preferred, but not required for the right candidate.
• Strong knowledge of basic food safety and sanitation.
• Solid knife skills and familiarity with standard commercial kitchen equipment.
• Experience with food prep, portioning, labeling, storage, and inventory rotation.
• Ability to follow recipes accurately and consistently.
• Strong organizational and time‑management skills.
• Ability to prioritize when several things need attention at once.
• Good communication and follow‑through.
• Comfort working independently without constant supervision.
• Willingness to clean, organize, and maintain the kitchen as part of the job, not as somebody else’s responsibility.
• Most importantly, a sense of ownership: notice low stock, flag ineffective prep processes, and ensure the kitchen is ready for the next day.

What Success Looks Like

A successful Kitchen Lead leaves the kitchen better than they found it. Prep is completed before it’s needed. Food is consistent. Recipes are followed. Refrigeration and storage are organized. Product is labeled and rotated. Waste is controlled. Equipment is cared for. Problems are communicated early. The café team knows what to expect from the kitchen, and the kitchen is prepared for what the café needs. Beyond daily execution, the Lead helps build a food program that is organized, scalable, and distinctly Park Avenue Coffee.

The Opportunity

We’re building a focused café food program centered around well‑made sandwiches, salads, seasonal items, scratch‑made components, and food that complements great coffee. There is room in this role for someone who enjoys improving things—developing better prep systems, refining recipes, testing new menu ideas, organizing the kitchen, and figuring out how to make an operation run better. We want input from someone who wants to help build the program, not simply work a station.

Physical & Scheduling Requirements

• Active kitchen position requiring standing for extended periods, repetitive food preparation, bending, reaching, and safely lifting and moving food, supplies, and kitchen equipment.
• Availability for morning and daytime shifts is required.
• Some weekend or holiday availability may be necessary depending on café operations.