Sous chef jobs in Saint Charles, MO

Job Description Executive Sous Chef MISSOURI ATHLETIC CLUB CLAYTON Led By Michelin-Starred Executive Chef, Bogdan Danilla Be part of an exciting new chapter at the Missouri Athletic Club with the opening of MAC Clayton, the Club's newest location, designed to carry forward more than 120 years of tradition into a modern and elevated experience. Anticipated to open early 2026, MAC Clayton will feature state-of-the-art facilities, refined dining, and thoughtfully designed spaces for athletics, wellness, and social connection. This new Clubhouse will serve as a cornerstone for members seeking excellence in hospitality, culinary innovation, and community engagement. The MAC has thrived since 1903 by staying true to its founders' vision: delivering extraordinary experiences with excellence, service, and tradition at the heart of everything we do. We invest in our employees with competitive benefits and engaging events, creating an environment where talent is valued, celebrated, and inspired to grow. The Missouri Athletic Club - Clayton is actively expanding its culinary leadership team under Executive Chef Bogdan Danila, an internationally trained, Michelin-starred chef. We are seeking an Executive Sous Chef who thrives in a teaching environment and is passionate about elevated Midwestern cuisine. This will be a full-time position. Hours will vary based on business needs. Responsibilities - Oversee multi-outlet BOH operations. - Support menu development and seasonal sourcing. - Lead and mentor cooks at all levels. - Maintain highest standards of cleanliness, consistency, and professionalism. - Oversee ordering, costing, and scheduling. Professional Background - Experience in high-end culinary environments, including Michelin-starred or James Beard-recognized restaurants. - Strong foundational technique and leadership experience. Mindset & Culture Fit - Positive attitude and strong communication. - Eager to learn and contribute creatively. - Thrives in mentorship-driven, structured environments. Work Ethic & Professionalism - Calm under pressure with strong organizational skills. - Passion for seasonal and Midwestern-driven cuisine. Qualifications - 5+ years in a leadership role. - Private club experience preferred.

Set Sail on Your Culinary Journey American Cruise Lines is the largest U.S. cruise line, dedicated to providing immersive travel, exceptional service, and world-class cuisine while sharing America's story on the finest ships in America. We offer over 50 itineraries across America's breathtaking waterways, including New England, the Southeast, the Mississippi River, the Pacific Northwest, Alaska, and more. We believe every meal should be a memorable event. That's why we're searching for talented, driven Executive Chefs to join our shipboard team for the 2025 cruising season. If you're ready to lead a high-performing galley crew, craft regionally inspired dishes, and provide exceptional guest service, all while traveling the country, this is the opportunity of a lifetime. What You'll Do As Executive Chef, you'll be responsible for delivering an unforgettable culinary experience-planning, preparing, and presenting elevated cuisine that reflects the flavors of each region we visit. You'll mentor and lead your team with professionalism and passion, ensuring every dish meets our high standards of taste and presentation. Your daily impact will include: * Leading all meal preparation for both guests and crew onboard. * Executing regionally inspired menus using fresh, local ingredients. * Coaching and managing a galley team of 6-10 in a hands-on environment. * Ensuring kitchen operations meet FDA, sanitation, and safety standards. * Overseeing food inventory, portion control, and waste reduction. * Adapting quickly to last-minute changes while maintaining a calm, can-do approach. * Providing an unforgettable dining experience for every guest. What We're Looking For We're seeking chefs who are not only technically skilled but also natural leaders who thrive in fast-paced, team-oriented environments. This is a dynamic, rewarding role for those who want to reach beyond the four walls of a traditional kitchen. Ideal qualifications: * 6-8+ years' experience in full-service resorts, hotels, country clubs, or banquet settings. * ServSafe Manager Certification strongly preferred. * Strong leadership, communication, and training abilities. * Proven knowledge of FDA food safety standards and kitchen best practices. * Ability to manage multiple priorities under pressure. * A hands-on, collaborative, and detail-oriented approach to kitchen leadership. Additional Requirements * Able to work 14 hours per day, 7 days a week while onboard. * Must pass a pre-employment drug test and background check. * TWIC (Transportation Worker Identification Credential) required. Why Join American Cruise Lines? This isn't just a job, it's a lifestyle. As an Executive Chef, you'll live and work aboard a luxury cruise ship for 6-8 weeks at a time, followed by 1-2 weeks of unpaid vacation. We provide everything you need to succeed: * Travel paid to and from your assigned ship * Room and board included * Uniforms and paid training provided * Well-equipped galleys and a stunning view every day * Jobs sites across the nation.

Responsible for the operational control of all Kitchen employees and products. Responsible for performing all duties according to DraftKings at Casino Queen policies, procedures and Internal Controls. Responsible for providing a safe environment for patrons and employees. To perform this job successfully, a DraftKings at Casino Queen Sous Chef must be able to perform each essential function, as well as, the other requirements of this job satisfactorily. The requirements listed below are representative of the knowledge, skill, and ability required to perform this job. Reasonable Accommodations may be made to enable employee with disabilities to perform the essential functions. Plans, directs and coordinates all aspects of the Kitchen personnel. Satisfactorily completes assignable work requested by upper management. Ensures department complies with all applicable procedures, rules, regulations and laws. Assists with developing schedules and departmental training. Assists with developing and implementing all departmental policies, procedures and documents. Estimates food consumption and requisition or purchase food. Selects and develops some recipes. Assists Executive Chef to standardize production recipes to ensure consistent quality. Establish presentation technique and quality standards. Conducts safety inspections to identify problems and develops/implements solutions. Help plan, develop and train all Kitchen employees to ensure an efficient operation. Helps prepare, manage and adjust an annual budget. May cook selected items or for select occasions. Regular attendance is an essential function of this job. Responsible for maintaining proper inventory of all Kitchen related items. Accountable for and dedicated to ensuring service commitments and standards. Must work flexible hours including nights, weekends and holidays. Coordinate with other departments during special events. Other duties as assigned. QUALIFICATIONS: Culinary degree or equivalent work experience. PHYSICAL REQUIREMENTS: In addition to the essential job functions, a Sous Chef must be physically capable of performing the following essential physical functions. Reasonable Accommodations may be made to enable an employee with disabilities to perform the essential functions. Capable of negotiating stairs and ramps. Capable of walking long distances. Capable of standing long periods of time. Use hands to finger, handle, or feel objects, tools, or controls of various departmental equipment. Capable of bending, twisting or turning as required to perform all job duties. Capable of lifting fifty (50) pounds. Capable of reaching with hands and arms. Capable of speaking and hearing. COGNITIVE REQUIREMENTS: In addition to the essential job functions, a Sous Chef must demonstrate the following essential cognitive functions. Reasonable Accommodations may be made to enable an employee with disabilities to perform the essential functions. Effectively communicate both verbally and in writing. Friendly and courteous at all times. Apply knowledge gained from training, work experience and education. Basic math skills (add subtract, multiply, divide and percentages). Ability to interpret a variety of instruction furnished in written, oral, diagram, or schedule form. Possess strong reasoning and problem solving skills Effectively operate a variety of computer programs and/or other equipment contained within the food and beverage department. Read and comprehend simple instructions, short correspondence, and memos. Write simple correspondence or memos. Effectively present information in one-on-one and small group situations to patrons or employees.

Job DescriptionResponsibilites include: Menu planning and execution Inventory management Overseeing food preparation and general practice Supervising kitchen staff hosting wine and bourbon dinners

Full-time Chef / Cook Seeking a full-time Chef to meet the dining needs of our Residents. Oversees all functions of meal preparation and prepares meals that are nutritious, tasty, and presented professionally. . Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. * Cooks meals according to established recipes and menus. * Assists Culinary Services Director in creating menus that meet the residents' nutritional needs and accommodates residents' food preferences. * Presents meals that are pleasing to the eye and palate. * Sets up kitchen and preps according to each day's menu, preps for next day. * Cleans dishes, floors, walls and kitchen equipment maintaining sanitary guidelines according to community's policies and procedures. * Maintains an organized, clean, and safe storeroom, coolers, and kitchen. * Assists in planning and cooking of special meals.. * Maintains proper temperatures of steam table, dishwasher, refrigerator and freezer. * Maintains confidentiality of residents' personal information in and out of the community and protects and supports residents' rights. * Maintains a professional appearance by wearing clean, pressed uniform and a demeanor that encourages a positive nurturing environment for the residents, families, vendors, and guests. * Maintains a positive customer service environment and practices honesty and integrity in all aspects of performance. * Ensures adequate daily coverage for meal service by communicating with the Culinary Services Director and/or Host/Hostess, to include taking resident orders for meals, providing drink refills according to residents' / guests' requests, assists with the cleaning, resetting and preparation of the dining room in-between mealtimes. * Performs all other duties as assigned or required. Managerial Breadth/Scope of Job There are no managerial duties for this position.

Employment Type: Full-Time, Onsite Segment: Education The Role at a glance: We are looking to add an experienced, motivated Executive Chef for our Education team in Saint Louis. As an Executive Chef, you will have the opportunity to prepare delicious, healthy food for students, faculty & guests. Executive Chef will lead, train and develop others as well as participate in the organization, preparation and presentation of high-quality meal options. #LI-SC1 What you'll be doing: Supervising the quality standards and practices of the food production process, including purchasing, food specifications, meal preparation, service, and sanitation. Developing standardized recipes and utilizing other production tools to ensure food quality and cost objectives are met. Planning, organizing, and producing extraordinary culinary creations for all internal and external catering services. Developing delicious high-quality menus based market trends, customer preferences, and nutritional considerations. Working alongside the Food Service Director, District Manager and internal Culinary Leadership to achieve daily business expectations and all aspects of dining service. Leading, training and assisting the kitchen staff to achieve productivity and efficiency objectives while producing exceptional dining options Other tasks including inventory, scheduling, food cost analysis, product ordering etc. What we're looking for: Must-haves: At least three years of progressive culinary experience including high volume catering. Proficiency in Microsoft software programs. Experience with budget & financial statements. Strong Communication Skills Strong Leadership Skills Nice-to-haves: Previous experience in Healthcare or Higher Education dining services Associate's degree in culinary arts. Where you'll be working: University of Missouri (UMSL) Compensation Range Starting at $70,000 Our Benefits: Medical (FT Employees) Dental Vision Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity Discount Program Commuter Benefits (Parking and Transit) EAP 401k Sick Time Holiday Pay (9 paid holidays) Tuition Reimbursement (FT Employees) Paid Time Off About Elior Collegiate: Elior Collegiate Dining is rewriting the rules of campus dining, serving up bold flavors, fresh ideas, and high-impact experiences that fuel student life. We partner with forward-thinking colleges and universities to create vibrant, customized dining programs that spark connection, celebrate culture, and make food a defining part of the college journey. About Elior-North America: Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth. At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you've gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments. Disclaimer: This job description can be revised by management as needed.

Job Description As an Executive Chef, you will lead the culinary team at one of our prestigious upscale restaurant clients, ensuring high standards of food preparation, presentation, and quality. This role requires innovation, leadership, and a passion for excellence in the culinary arts. Key Responsibilities: Develop and design seasonal menus with a focus on creativity and market trends. Oversee kitchen operations, ensuring efficiency and high standards of food safety and hygiene. Manage and train kitchen staff to deliver consistent quality and maintain a collaborative kitchen environment. Source top-quality ingredients and manage supplier relationships. Monitor food costs and ensure profitability without compromising on quality. Stay updated on culinary trends and implement them to enhance the dining experience. Qualifications: Proven experience as an Executive Chef in upscale dining establishments. Strong leadership, communication, and team management skills. Expertise in menu development, cost control, and kitchen management. Culinary degree or equivalent professional experience. Passion for innovation and a deep knowledge of international and local cuisines.

Job Description Puttshack is an upscale, tech-infused mini golf experience that appeals to everyone. More than just indoor mini golf, Puttshack leans on its ground-breaking technology to elevate the game while also serving world-class food and full bar in a cool environment. We're looking for an Executive Chef to join our team! You will be responsible for building strong teams - through development, effective hiring, and engagement. You will also be accountable for a variety of venue business functions and execution of consistent and flawless culinary and operational standards. This may include but is not limited to scheduling, inventory management, ordering, managing (opening/closing) shifts and hiring. You will develop your hourly and salaried culinary team through training, mentoring, and managing so that you can deliver consistent culinary experience to every Puttshack guest. We'd like for you to have: 5+ years of prior restaurant, hotel, or entertainment management experience. At least 2 recent years as an Executive Chef, Sous Chef or Kitchen Manager in a high volume ($4M+ annual revenue) restaurant, hotel, or entertainment environment. Ability to manage a diverse work environment High school diploma or equivalent What you'll do: Bring your 'A' Game each and everyday Lead by example by demonstrating Puttshack Core Values Develop their team through coaching and purposeful feedback Drive Associate engagement and entrepreneurial spirit Promote safe operational standards for both Guest and Associate safety Create relationships with local and national vendors to ensure we always have the best product and ingredients to work with Forecast food consumption Monitor equipment for operational efficiency and safety Maintain food and labor costs to budgeted plan Assist in menu item pricing The Puttshack experience is really all about having fun - and doing something fun - together. Our Purpose - To bring everyone in to play. Our Vision - To be the universal answer to the question ‘Where should we get together?' Our Mission - To create lasting memories for people of all generations through a shared, world-class entertainment experience. Our Values: Bring your 'A' game - We strive for excellence in everything we do. Lead the Way - Our associates embrace and are inspired by change. Own the Fun - We revel in our guests' enjoyment. Care Deeply - We take great care of our guests, our associates and the communities we call home. What's in it for you: Paid PTO Health insurance: medical, dental, and vision Paid Parental Leave At the intersection of entertainment and hospitality, Puttshack is committed to equal opportunity and is firmly committed to preventing discrimination and harassment, including sexual misconduct, based on legally protected diversity characteristics (such as race, color, religion, national origin, sex, age, disability, sexual orientation, gender identity or expression, family status, citizenship, genetic information, and veteran status) in its application and hiring processes and in its employment decisions. As an affirmative action employer, Puttshack also takes steps to prevent retaliation and create a respectful, equitable, and inclusive environment for our Associates, Guests, and Vendors.

Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Assisting in Leading Kitchen Operations for Property • Provides direction for all day-to-day operations. • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serving as a role model to demonstrate appropriate behaviors. • Ensures property policies are administered fairly and consistently. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities • Develops and implements guidelines and control procedures for purchasing and receiving areas. • Establishes goals including performance goals, budget goals, team goals, etc. • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. • Manages department controllable expenses including food cost, supplies, uniforms and equipment. • Participates in the budgeting process for areas of responsibility. • Knows and implements the brand's safety standards. Ensuring Culinary Standards and Responsibilities are Met • Provides direction for menu development. • Monitors the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented, and create decorative food displays. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with food handling and sanitation standards. • Follows proper handling and right temperature of all food products. • Ensures employees maintain required food handling and sanitation certifications. • Maintains purchasing, receiving and food storage standards. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. • Interacts with guests to obtain feedback on product quality and service levels. • Responds to and handles guest problems and complaints. • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Ensures employees are treated fairly and equitably. • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. • Administers the performance appraisal process for direct report managers. • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. • Observes service behaviors of employees and provides feedback to individuals and or managers. • Manages employee progressive discipline procedures for areas of responsibility. • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. Additional Responsibilities • Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

LEGENDS & ASM GLOBAL Two powerhouse companies have joined forces to redefine excellence in sports, entertainment, and live events. Together, we combine unmatched expertise with a global reach, offering an end-to-end solution across all areas of venue operations and revenue generation for many of the world's most iconic brands and venues. Legends brings a 360-degree, data-driven approach across planning, sales, partnerships, hospitality, and merchandise, working with top-tier clients to deliver exceptional experiences. ASM Global, the world leader in venue management and live event production, oversees 400+ arenas, stadiums, convention/exhibition centers, and performing arts venues globally. Our organization is committed to building an inclusive, innovative environment where differences drive solutions that benefit our team members, guests, and partners. Guided by our values of respect, integrity, and accountability, we create a workplace where everyone can succeed. Are you ready to be part of the team that is transforming live entertainment? Join us to make legends happen! GLOBAL HOSPITALITY We believe that exceptional venue experiences should extend beyond game day and show time. From five-star feasts and craft cocktails to local eats and sizzling chef-inspired creations, we are renowned for our exceptional dining experiences. Our fresh, creative cuisine is just the beginning. We strive to delight guests at every turn: candy walls, in-house bakeshops and a warm welcome at every turn. THE ROLE The Chef will report to the General Manager and will be responsible for coordinating the day-to-day operations for the venue. ESSENTIAL FUNCTIONS Ability to set up and prepare all food items, including replenishment and rotation of stock, as directed by the General Manager and Regional Executive Chef. Setting up non-food items for each shift with a high-level awareness of sanitation and food safety, maintaining work areas and proper food storage, in a safe, and efficient manner. Production of menu items based on specific recipes and changing deadlines, in accordance with company standards. Familiarity with setting PAR levels and managing inventory quantities in accordance with those PARs. Inputting and maintaining daily event sheets, daily reports, and logs. Oversee purchasing process for culinary items, creating purchase orders, building relationships with vendors, and sourcing inventory items when necessary. Responsible for managing kitchen staff, including two main kitchens and additional food stands within the venue. Ability to follow directions precisely and consistently. Adheres to company guidelines and house rules, always exceeding guest expectations. Assist in staffing, scheduling, training, and counseling of event staff. Ability to interact with guests and staff to ensure guest satisfaction. Must have extensive knowledge of food and beverage menu, specials and services offered. Ability to assure compliance with company service standards, company inventory and cash control procedures. Work as a team with fellow associates and other service departments within venue. QUALIFICATIONS To perform this job successfully, the candidate must be able to perform each essential duty above at the highest levels. The requirements listed below are representative of the knowledge, skill, and/or ability required. All applicants must be at least 18 years of age. Professional training through a culinary education or working in a fast-paced high-volume fine dining restaurant/catering facility, full service casual dining preferred. Ability to interact with co-workers to assure compliance with company service standards. Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette. Ability to multitask in a fast paced, team orientated setting. Must be able to read, speak and write in English. Ability to lift and transport food and other items weighing up to 30 pounds, occasionally 50 pounds. Ability to work all events, including extended hours, nights, weekends, and holidays. Must have sufficient mobility to perform assigned production tasks including constant reaching, bending, stooping, wiping, pushing, and pulling for extended periods of time. COMPENSATION Competitive salary commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. WORKING CONDITIONS Location: On Site - Hollywood Casino Amphitheater PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. Legends & ASM Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

We are a local restaurant group that is opening a new concept this summer. Yellowbelly's kitchen is currently accepting applicants for a Sous Chef, Chef de Cuisine, or similar management role. All experience levels will be considered, but we are looking for someone with some level of management experience. We are looking for people to help lead the kitchen at Yellowbelly, keep up our current standards and organization, as well as develop new dishes. We are opening a new restaurant, Extra Wavy, later this year also. We are looking for someone who can contribute to the R&D and menu creation for Extra Wavy as well as Yellowbelly. Extra Wavy will have a raw bar, as well as a full dinner menu with nods to the East Coast, and European and Mediterranean influences. Applicants must be prepared to work in a fast-paced, detail-oriented, professional setting. Open availability Tuesday through Saturday for evening services is required for this full-time position. We are also open Saturday brunch. Health Insurance is available after 3 months. One week of Paid Time Off is provided per year. Sundays and Mondays off, we are closed. Closed on all major US holidays All experience levels considered, but looking for someone with several years cooking experience in a high quality, fast paced, scratch kitchen. Yellowbelly is a locally-owned, independent, small business. Sous Chef Description: We are looking for someone with high level cooking experience, to assist our Executive Chef in all levels of service and management. The right person will first and foremost take a professional approach to this position, and is passionate about cooking. This person needs to be skilled, organized, and creative. We are looking for someone who is reliable and willing to work as a team player. In addition to cooking prowess, great communication and organizational skills are paramount. A good candidate for this job is a person with attention to detail who can keep the kitchen tidy and clean all while preparing, cooking, and arranging food together with the rest of our kitchen staff. We pride ourselves in our exceptional service in a professional environment. This person will assist our Executive Chef in all areas: Expediting and Managing Dinner and Brunch Service Cooking During Service Managing Kitchen Staff Managing Inventory - which must be very clearly labeled, clean, and organized Managing Prep Lists and Tasks Create and R&D New Dishes to add to our Menus Our kitchen has multiple stations. We have a Cold or Pantry station, Fry station. Flattop and Grill, and Saute. Our flattop is a Plancha, which cooks at temperatures significantly higher than a normal grill. This allows us to get a hard sear, but also means it requires more skill. We are looking for someone who has experience with these stations, can effectively communicate the expectations with staff members, as well as train new staff members on these skills and expectations. Our menu is a modern, fun, exciting take on seafood. We say we bring the West Coast to the Midwest. We are not only seafood though. We just incorporate as many ingredients from the ocean and coasts as possible, while still bringing in local proteins, and local seasonal produce. Yellowbelly is not a white tablecloth type of 'fine dining', but we are definitely a high-end restaurant. We serve anywhere from 1000-1500 covers per week in our 6 services. So this is a very busy, fast paced restaurant. We have very high standards and expectations for executing at the highest quality while also at a fast pace. Along with our modern American food, we have award-winning cocktails, wine and beer. Check us out at YellowbellySTL.com or instagram @YellowbellySTL as well as ExtraWavyStl.com ****************** Work schedule 10 hour shift 8 hour shift Weekend availability Monday to Friday Night shift Supplemental pay Bonus pay Benefits Health insurance Paid time off Employee discount Paid training

Job Description NOW HIRING: Chef / Kitchen Manager for Crafted - A High-Volume Craft Cocktail Bar in St. Louis Small Kitchen. Big Energy. Creative Control. Strong Leadership Required. About Us: Crafted is a neighborhood cocktail bar in St. Louis known for our scratch-made bar bites, rotating craft cocktail menu, and electric atmosphere. We're a tight-knit crew that works hard, supports each other, and takes pride in the product we put out. We're looking for a Chef / Kitchen Manager who can run a small but mighty kitchen - someone who's not just a great cook, but a leader, a problem-solver, and a cost-conscious operator. What You'll Be Doing: Running day-to-day BOH operations in a tight kitchen with limited staffing Leading by example during service (yes, you'll be on the line!) Writing prep lists, managing inventory, and placing orders Maintaining food and labor cost targets Scheduling, training, and mentoring kitchen staff Working closely with ownership on specials, seasonal menus, and service improvements We're Looking for Someone Who: Has kitchen leadership experience (Sous Chef, KM, or Exec Chef level) Thrives in a fast-paced, high-volume setting Is organized, proactive, and great with people Understands food cost, labor management, and basic kitchen financials Can cook, lead, and think at the same time Is cool under pressure, respectful, and focused on solutions - no screamers, no egos What We Offer: Competitive salary (based on experience) Bonus potential tied to performance metrics Creative freedom on specials and seasonal changes Room to grow with a team that's just getting started We're looking for a skilled and passionate Head Chef to lead our kitchen team, drive culinary excellence, and take our menu to the next level. If you have a deep love for food, strong leadership skills, and a commitment to quality, this is the perfect opportunity for you.

Job Description We're looking for a skilled and passionate Head Chef to lead our kitchen team, drive culinary excellence, and take our menu to the next level. If you have a deep love for food, strong leadership skills, and a commitment to quality, this is the perfect opportunity for you. Position Overview: As the Head Chef, you'll be responsible for overseeing all kitchen operations-from menu creation and food quality to staff development and cost control. You will lead by example, inspire your team, and maintain the highest culinary standards to deliver an outstanding dining experience. Key Responsibilities: • Kitchen Leadership: Direct daily kitchen operations and manage a team of chefs, cooks, and kitchen staff • Menu Development: Design, refine, and execute a creative, seasonal menu aligned with the restaurant's concept and goals • Food Quality and Consistency: Ensure every dish meets high standards for flavor, presentation, and consistency • Staff Training and Development: Hire, train, and mentor kitchen staff to create a strong, collaborative team culture • Inventory and Cost Management: Oversee food purchasing, control costs, monitor portioning, and reduce waste • Health and Safety Compliance: Ensure compliance with all food safety and sanitation regulations (ServSafe certification preferred) • Cross-Department Collaboration: Partner with front-of-house leadership and ownership to align kitchen performance with overall business objectives • Expedite and Problem-Solving: Oversee service during busy shifts, manage workflow, and handle issues quickly and professionally What We're Looking For: • Experience: Minimum 3+ years as a Head Chef, Executive Chef, or Senior Sous Chef in a high-volume kitchen • Culinary Expertise: Strong command of cooking techniques, industry trends, and kitchen operations • Leadership and Team Management: Ability to train, motivate, and manage a kitchen team with professionalism and energy • Creativity and Passion: A genuine enthusiasm for food, flavor, and designing unique, guest-driven dishes • Financial Acumen: Proven experience managing food costs, inventory, and vendor relationships • Time Management and Organization: Ability to multitask and prioritize in a fast-paced environment • Communication Skills: Clear, professional communicator with staff, vendors, and leadership

The Executive Pastry Chef at Bellerive Country Club (“Bellerive”) serves as an integral member of the Culinary leadership team, collaborating closely with the Executive Chef, Executive Sous Chef, and Sous Chefs to deliver exceptional dining experiences for Members and guests. The Executive Pastry Chef is responsible for all aspects of pastry and dessert production for Á la Carte dining, banquets, special events, and Bellerive functions. The Executive Pastry Chef develops and executes pastry recipes, oversees ingredient sourcing, designs presentation standards, and ensures the highest levels of food quality, creativity, and sanitation. As a member of the Culinary leadership team, the Executive Pastry Chef participates in budgeting, cost control, menu planning, staff training, and culture building, helping to foster a collaborative, service-oriented, and professional kitchen environment that reflects Bellerive's standards of excellence. Core Four Competencies: - Demonstrates mastery of pastry and dessert preparation and presentation; ensures consistent, high-quality results. - Leads and inspires the pastry team while working collaboratively across the broader culinary operation. - Supports fiscal responsibility through efficient production, waste minimization, and alignment with budget goals. - Creates memorable “wow” moments through innovative pastry design and dedication to exceeding Member expectations. Job Responsibilities: - Collaborates with the Executive Chef and Executive Sous Chef to establish and implement Standard Operating Procedures (SOP) for all pastry operations. - Plans and oversees the production of all baked goods, desserts, confections, and specialty pastry items served throughout Bellerive. - Develops, tests, and documents recipes, portion standards, and production techniques to ensure consistency and quality. - Approves and oversees the requisition and storage of pastry ingredients and supplies. - Ensures strict compliance with health, sanitation, and safety standards in accordance with applicable laws and Bellerive policies. - Hires, trains, supervises, schedules, and evaluates pastry Team Members; provides coaching, mentorship, and performance feedback. - Ensures a safe and secure work environment for all pastry staff; conducts ongoing training in safety, sanitation, and accident prevention. - Partners with the Executive Chef to monitor food and labor costs; assists in the preparation and management of annual budgets; takes corrective action to achieve financial targets. - Evaluates pastry and dessert products for flavor, presentation, and consistency; ensures Member satisfaction in all outlets. - Collaborates with the Catering & Events team to design and execute pastry components for banquets, receptions, and special occasions. - Oversees buffet and banquet displays, ensuring alignment with Bellerive's presentation standards. - Attends regular leadership, Culinary, and Food & Beverage meetings; contributes to menu development and event planning. - Maintains a safe, inclusive, and positive workplace culture; models professional conduct and teamwork. - Completes other duties as assigned by the Executive Chef or other members of Bellerive's leadership team. Requirements - Advanced knowledge of pastry production techniques, cake decoration, chocolate work, plated desserts, and bread/pastry fundamentals. - Maintains awareness of contemporary pastry trends and integrates them into menus where appropriate. - Familiarity with A la Carte and banquet operations, including menu planning and large-scale production. - Proficiency in the use of professional kitchen equipment, including mixers, ovens, ice cream machines, food processors, and related tools. - Maintains readiness and composure during emergencies, following Bellerive safety protocols. - Must be able to manage and prioritize multiple projects simultaneously while demonstrating strong organizational, project management, and time management skills. A high level of accuracy and attention to detail is essential. - Must demonstrate the ability to perform effectively in a fast-paced, dynamic environment. Requires the capacity to work independently and collaboratively, accept direction, and exercise sound judgement and problem-solving skills. Must be able to apply reason and common-sense understanding to a variety of situations encountered in the workplace. - Must exhibit a high degree of professionalism, integrity, and interpersonal effectiveness. Requires the ability to communicate and collaborate with Team Members at all levels of the organization while maintaining the confidentiality of sensitive information. Tact, discretion, and diplomacy are essential when interacting with others. - Must be able to read, write, and communicate clearly and effectively in English. This includes the ability to convey information accurately and professionally in person, in writing, and over the telephone. - Must demonstrate strong analytical and critical thinking skills. Requires the ability to handle routine tasks while managing sensitive issues and complex assignments efficiently and with sound judgment. - Must be able to travel as required by the position and organizational needs. - Must be able to work in hot, humid, and noisy kitchen environments for extended periods. - The physical demands described here represent those that a Team Member must meet to successfully perform the essential functions of this position. These include remaining in a stationary position or being mobile for extended periods throughout the workday. The position may require the ability to lift, move, or transport up to fifty (50) pounds. Qualifications / Education: - High School diploma or equivalent required. - Degree or certificate in Baking & Pastry Arts from an accredited culinary institution preferred. - Minimum three (3) years of experience as a Pastry Chef in a fine dining, private club, resort, or luxury hotel environment required. - Certification from the American Culinary Federation (ACF) or comparable hospitality association preferred. - Current Food Safety and Sanitation certification (ServSafe or equivalent).

Job Description The Annex Coffee & Foods, a sister operation to the renowned Frisco Barroom, is looking for enthusiastic Deli Associates to join our growing team. Do you love food, people, and a fast-paced environment? Join our team and grow with us! Be part of a welcoming space where great food and great people come together! Why You'll Love Working Here: Competitive pay starting at $20-25/hour. Flexible scheduling for day and evening shifts. Major Holidays off! A fun, collaborative work environment where your ideas and growth matter. What You'll Do: Interact directly with customers, providing exceptional service with a smile. Prep and craft sandwiches, salads, and other deli favorites. Assist with various food preparation tasks and ensure the deli counter is clean and organized. Work as part of a supportive team in a fast-paced environment. What We're Looking For: Friendly, approachable individuals who enjoy working with people. Team players with a passion for food and hospitality. Reliability and flexibility, with availability for morning or evening shifts (evening availability is a plus!). A desire to grow with us as we expand our hours and service offerings. Join Us! At The Annex Coffee & Foods, we're more than just a deli counter-we're a community. If you're ready to make delicious food and meaningful connections, we'd love to meet you. Apply now and help us create something special!

Boyd Gaming Corporation has been successful in gaming jurisdiction in which we operate in the United States and is one of the premier casino entertainment companies in the United States. Never content to rest upon our successes, we will continue to evolve and retain a position of leadership in our industry. Our past success, our current business philosophies and our sound business planning, combine to position Boyd Gaming Corporation to maximize value for our shareholders, our team members and our communities. Job Description Provide direct and general supervision to culinary team in assigned shift to ensure quality food preparation and guest satisfaction while supporting the company's vision, mission, and values. The Sous Chef must have the ability to effectively interact and communicate with guests and team members. The Sous Chef must also act as a leader in the development and motivation of the culinary staff while creating an environment that encourages ownership and accountability. Oversee all cooking operations, including methods of preparation, portion control, monitoring timeliness of food delivery and garnishing; ensuring a high-quality preparation and attractive presentation of all food to exceed the company's standards. Staff, schedule, evaluate, train, develop and monitor culinary team; including by not limited to initiatives with Ecosure, on-boarding, etc. Understand department objectives, standards, guidelines and budget to achieve effective supervision of department; Monitor labor costs, including staffing levels, and adjust to sales levels, business volumes, etc. Monitor and advise on storage of food items to ensure quality of food and compliance with health requirements. Ensure all kitchen equipment and working conditions are well-maintained; responsible for HotSos entries. Assistant Restaurant Chef with writing and cost-control of recipes, as well as developing a collection of recipes in a recipe book. Oversight of monitoring staff adherence to health department regulations regarding food handling, storage, temperature, and cleanliness of work; control cleanliness and maintenance of assigned area; review any health department issues with Management team and Restaurant Chef to correct any problems. Assist Restaurant Chef in developing and implementing policies, procedures and rules including operations manuals, to promote compliance with company and regulatory guidelines. Responsible for scheduling of Lead Cooks, Cooks, and Assistant Cooks. Collaborate with Assistant General Manager, General Manager, and Restaurant Chef to ensure communication between the front and back of house is seamless while taking ownership of all assigned areas. Responsible for multiple guest service aspects, including but not limited to table touches, nightly special postings, menu changes, and Front-of-House/Back-of-House communication. Assist Restaurant Chef with Server and Culinary pre-shifts to ensure communication of specials and dishes are excellently presented to our guests. Ensure team member engagement is maintained at a high level. Lead all aspects of team member relations including, but not limited to, hiring, coaching, recognizing, and evaluating team members and leaders. Provide ongoing direct and honest feedback to team members regarding individual performance. Establishes operational guidelines for the recruitment and retention of outlet team members. Qualifications (Related education and experience may be interchangeable on a year for year basis) Ideally, completion of a culinary arts degree or accredited apprenticeship and/or four (4) years of progressive food preparation experience. Minimum of one year in a supervisory capacity or an equivalent combination of training, education and experience which demonstrates the ability to perform the duties of the Computer literacy to include Excel Spreadsheet and Word experience. Possession of, and ability to obtain and maintain a valid drivers and gaming license within assigned state of employment and other jurisdictions Must successfully pass background check Must successfully pass an alcohol and drug screening Must be 21 years of age Additional Information All your information will be kept confidential according to EEO guidelines. Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class.

MISSOURI ATHLETIC CLUB CLAYTON Led By Michelin-Starred Executive Chef, Bogdan Danilla Be part of an exciting new chapter at the Missouri Athletic Club with the opening of MAC Clayton, the Club's newest location, designed to carry forward more than 120 years of tradition into a modern and elevated experience. Anticipated to open early 2026, MAC Clayton will feature state-of-the-art facilities, refined dining, and thoughtfully designed spaces for athletics, wellness, and social connection. This new Clubhouse will serve as a cornerstone for members seeking excellence in hospitality, culinary innovation, and community engagement. The MAC has thrived since 1903 by staying true to its founders' vision: delivering extraordinary experiences with excellence, service, and tradition at the heart of everything we do. We invest in our employees with competitive benefits and engaging events, creating an environment where talent is valued, celebrated, and inspired to grow. The Missouri Athletic Club - Clayton is actively expanding its culinary leadership team under Executive Chef Bogdan Danila, an internationally trained, Michelin-starred chef. We are seeking an Executive Sous Chef who thrives in a teaching environment and is passionate about elevated Midwestern cuisine. This will be a full-time position. Hours will vary based on business needs. Responsibilities * Oversee multi-outlet BOH operations. * Support menu development and seasonal sourcing. * Lead and mentor cooks at all levels. * Maintain highest standards of cleanliness, consistency, and professionalism. * Oversee ordering, costing, and scheduling. Professional Background * Experience in high-end culinary environments, including Michelin-starred or James Beard-recognized restaurants. * Strong foundational technique and leadership experience. Mindset & Culture Fit * Positive attitude and strong communication. * Eager to learn and contribute creatively. * Thrives in mentorship-driven, structured environments. Work Ethic & Professionalism * Calm under pressure with strong organizational skills. * Passion for seasonal and Midwestern-driven cuisine. Qualifications * 5+ years in a leadership role. * Private club experience preferred.

Exhibits culinary talents by personally performing tasks while leading the banquet food preparation staff and managing all food related catering functions. Accountable for coordinating menus, purchasing, scheduling, food preparation and plating for catering events. The individual is responsible for delivering a consistent, high quality product with an appetizing presentation. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Leading Banquet Culinary Teams • Supervises and coordinates activities of cooks and workers engaged in food preparation for property banquets and events. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Supervises and manages employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serves as a role model to demonstrate appropriate behaviors. • Ensures and maintains the productivity level of employees. • Supervises banquet kitchen shift operations. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Leads shifts while personally preparing food items and executing requests based on required specifications. Ensuring Culinary Standards and Responsibilities are Met for Banquet Events • Estimates daily Banquet Event Order production needs. • Coordinates banquet production and plating with the Executive Chef, Sous Chef and Banquet Maitre'd. • Recognizes superior quality products, presentations and flavor. • Plans and manages food quantities and plating requirements for all banquet functions. • Maintains food preparation handling and correct storage standards. • Ensures compliance with all Food & Beverage policies, standards and procedures. • Assists the Executive Chef and Purchasing Manager with banquet menu planning and food purchasing. • Develops banquet, seasonal and specialty menus for catering customers. • Knows and implements brand's Safety Standards. • Ensures compliance with all applicable laws and regulations. • Follows proper handling and right temperature of all food products. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Checks the quality of raw and cooked food products to ensure that standards are met. • Assists in determining how food should be presented and creates decorative food displays. Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Strives to improve service performance. • Sets a positive example for guest relations. • Empowers employees to provide excellent customer service. Maintaining Culinary Goals Associated with Banquet Events • Sets and supports achievement of goals including performance goals, budget goals, team goals, etc. • Develops specific goals and plans to prioritize, organize, and accomplish your work. • Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. • Supports procedures for food & beverage portion and waste controls. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Identifies the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others. • Participates in employee progress discipline procedures. • Participates in training staff on menu items including ingredients, preparation methods and unique tastes. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process. • Assists as needed in the interviewing and hiring of employee team members with appropriate skills. Additional Responsibilities • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Attends daily Banquet Event meetings to review culinary requirements. • Attends and participates in all pertinent meetings. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

MISSOURI ATHLETIC CLUB CLAYTON Led By Michelin-Starred Executive Chef, Bogdan Danilla Be part of an exciting new chapter at the Missouri Athletic Club with the opening of MAC Clayton, the Club's newest location, designed to carry forward more than 120 years of tradition into a modern and elevated experience. Anticipated to open early 2026, MAC Clayton will feature state-of-the-art facilities, refined dining, and thoughtfully designed spaces for athletics, wellness, and social connection. This new Clubhouse will serve as a cornerstone for members seeking excellence in hospitality, culinary innovation, and community engagement. The MAC has thrived since 1903 by staying true to its founders' vision: delivering extraordinary experiences with excellence, service, and tradition at the heart of everything we do. We invest in our employees with competitive benefits and engaging events, creating an environment where talent is valued, celebrated, and inspired to grow. The Missouri Athletic Club - Clayton is actively expanding its culinary leadership team under Executive Chef Bogdan Danila, an internationally trained, Michelin-starred chef. We are seeking a Sous Chef who is driven, organized, and passionate about elevated Midwestern cuisine. This role supports leadership across multiple kitchens and contributes to shaping future culinary talent. This will be a full-time position. Hours will vary based on business needs. Responsibilities * Support daily BOH operations in fine dining, casual dining, banquets. * Assist with menu development and seasonal sourcing. * Lead and mentor cooks and externs. * Maintain quality, cleanliness, and consistency. * Assist with ordering, inventory, and food safety. Professional Background * High-end culinary experience, preferably Michelin-starred or James Beard-recognized. * Strong technical foundation and professionalism. Mindset & Culture Fit * Positive, humble, and collaborative. * Willingness to learn and contribute ideas. * Strong team spirit and respect for craft. Work Ethic & Professionalism * Calm under pressure and detail-oriented. * Passion for seasonal, Midwest-focused cooking. Qualifications * 2-4+ years in a supervisory role. * Private club or luxury hotel experience preferred