Sous chef jobs in Shiloh, IL - 155 jobs

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.

MISSOURI ATHLETIC CLUB Join an amazing team of individuals at the Missouri Athletic Club in Saint Louis, one of the top private clubs in the United States. The MAC has been thriving since 1903 and remains committed to the vision of the original founders: "to be the foremost private club in St. Louis known for attracting exceptional people and enriching lives for generations." We are seeking a full-time Sous Chef for our downtown location. Responsibilities: * Uphold the highest food safety and sanitation standards. * Support food rotation, labeling, and proper storage procedures. * Assist in training, scheduling, and supervising kitchen staff; ensure productivity and accountability. * Perform administrative tasks, including reports and scheduling. * Recommend maintenance and repair needs for kitchen equipment. * Contribute to menu development, recipes, checklists, and daily specials. * Assist with ordering when needed and maintain par levels. * Support kitchen operations through prep, service, and cleanup. * Collaborate with the Executive Chef on operational improvements and additional assigned duties. Qualifications: * 3 years of experience in food preparation. * Possess a culinary arts degree and a food safety certification * Ability to lead teams with professionalism, clarity, and positivity. Physical Requirements: * Ability to stand and walk for extended periods. * Frequent bending, kneeling, reaching, and repetitive motions. * Ability to lift, push, or pull up to 50 lbs. * Comfortable working in hot, humid, fast-paced, and noisy kitchen environments.

American Cruise Lines, the largest cruise line operating exclusively within the United States, is seeking talented Executive Sous Chefs to join our team for the 2026 season. Our modern riverboats and iconic paddlewheelers carry no more than 200 guests, providing a uniquely intimate small-ship experience along America's rivers. With newly constructed vessels continually joining our expanding fleet, this is an excellent opportunity to contribute to exceptional culinary experiences nationwide. Exceptional cuisine is prepared by chefs who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. Working in the kitchen, you will be an integral part of the culinary team. Your goal will be to utilize the ingredients provided to create a unique array of dishes that are full of delicious flavor. Our Executive Sous Chefs are involved with all aspects of food production including breakfast, lunch, and dinner for our guests, and are responsible for the quality of food served to the crew. A well-fed crew is a happy crew, and your primary responsibility is to ensure they stay this way through the care put into the meals you serve them. Frequently without the option to dine ashore, it is crucial that all crew food allergies and dietary restrictions are accommodated for, always. Meals must be well-balanced, healthy, nutritious, delicious, and have varied options to choose from to suit multiple different appetites. You will work closely with other members of the culinary team every day to ensure that the kitchen operations run smoothly and that all service provided to our guests and crew is flawless. At American Cruise Lines, we are driven by our values-Optimism, Commitment, Patriotism, and Merit. These values shape our culture, our service, and our people, guiding us as we work together to Share America's Story on the Finest American Ships. Responsibilities: * Work directly with the Executive Chef to produce diversified menus for our guests using fresh ingredients. * Produce a daily variety of healthy, delicious, and nutritious buffet-style crew meals for breakfast, lunch, and dinner, maintaining high crew satisfaction. * Regularly check-in with the ship's crew regarding the overall satisfaction of the meals provided. * Organize the work in the kitchen so that kitchen processes run efficiently. * Produce high quality guest dishes that follow the established menu choices. * Adhere to all guest and crew dietary requests and restrictions. * Maintain order and discipline in the kitchen during work hours. * Make sure that the hygiene and food safety standards are placed as a top priority throughout all stages of food preparation. * Ensure that all meals are prepared as quickly and deliciously as possible. * Enforce food and safety standards. Qualifications: * Minimum 3 years of culinary experience in full-service resort, hotel, or cruise ship. * ServSafe Manager Certification strongly preferred. * Transportation Worker Identification Credential (TWIC). * Familiar with food safety standards. * Must be able to multi-task, take direction, and be a team player. * Ability to work with composure under pressure. * Must possess problem solving skills, self-motivation, and organization. * Must be able to speak, read, and understand basic cooking recipes and adhere to directions. * An effective leader who can effectively control his/her time management. * Excellent oral communication and interpersonal skills. * US Coast Guard regulated pre-employment drug test. * Training and Teaching experience. * Ability to be on a work rotation of 6 to 8 weeks onboard followed by 1 to 2 weeks off. Work Schedule: * 7 Days per week while onboard the ship. * 6 to 8 weeks working and living onboard the ship. * 1 to 2 weeks shore leave vacation. Perks: * Benefits package including medical, dental, and matching 401k. * Complimentary travel accommodations. * Training programs to support you. * Continuous growth in the company. * Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. * Job sites across the nation*

Tired of pre-made sauces and microwaves, want to really cook? Bella Milano is accepting applications from highly-energetic, take charge individuals who want an opportunity to utilize their skills while continuing to learn and grow in a thriving upscale, full service restaurant environment! Bella Milano offers a unique, fine casual cuisine in a contemporary yet relaxed atmosphere with many exciting menu selections. Compensation and Benefits: - Salary based on previous work experience and knowledge - Monthly Bonuses with attainable goals - Yearly Bonus where you can earn up to 10% of your salary as a bonus - Vacation - immediately start accruing vacation days - Health Insurance - competitive plans, we pay 50% of your cost - Total Compensation including bonus ranges $52,000 to $71,000 based on experience and knowledge Bella Milano was started in December of 2003 and has grown to 3 locations along with 2 full service catering divisions. We pride ourselves in taking care of our team members and setting ourselves apart from the rest of the industry. Apply now if you think you have what it takes to be part of our growing team. Goals: -Food Quality - maintain highest level of food quality -Sanitation - Ensure kitchen is clean at all times and able to pass Inspections from Health Inspectors and Executive Team -Labor Cost - Manage kitchen labor to obtain goals, and review practices to ensure most efficient use of labor dollars -Food Cost - Ensure kitchen staff is using proper devices and measurements for all food service related items. Manage kitchen staff to achieve food cost goals -Training - all kitchen staff must be fully trained at their station to follow recipe and portioning guidelines -Evaluate food products to ensure that quality standards are being consistently attained. -Provide professional development of kitchen staff -Menu development - keep current in menu trends and submit items as requested for menu changes Responsibilities: -Scheduling and coordination of kitchen staff -Staff for maximum productivity and high standards of quality -Control labor costs to achieve maximum profitability -Establish controls to minimize food and supply, waste and theft -Train employees on best practices regarding safety, sanitation and accident prevention -Support Safe work habits and a safe working environment at all times -Consult with GM/AGM regarding menus and offerings for special events -Cooks or directly supervise items that require skillful preparation -Evaluate products on quality and price -Provide communication to Director of Store Operations on policies and procedures -Establish and maintain a regular cleaning and maintenance schedule for entire kitchen and equipment -Ensures kitchen managers are achieving their goals and following their responsibilities -Interview, select, train, supervise, counsel and discipline all employees in Kitchen -Ensure positive attitudes and professionalism from all staff -Ensure all kitchen employees adhere to uniform, grooming and appearance standards -Interact positively with all restaurant staff and guests to promote a team effort and maintain a positive and professional work environment -Produce a high volume of work in a timely manner, that is accurate, complete and of high quality -Come to work on-time and regularly -Be available for phone calls 24/7 -Ability to work a varying schedule to include mornings, days, evenings, holidays and extended hours -Ability to type and use e-mail and other technologies as assigned -Ability to write and cost out recipes -Ability to solve practical problems and deal with a variety of variables in situations where only limited standardization exists. -Proficient in the following restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, recipe development, and preparation of reports -Perform other duties as directed Physical Requirements: -Ability to speak and hear -Close vision, distance vision, color vision, peripheral vision, depth perception and the ability to adjust focus -Constant standing with some walking -Be able to work in a standing position for long periods of time (up to 8 hours) -Be able to reach, bend, stoop and frequently lift up to 35 pounds and occasionally lift/move 50 pounds -Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills Communication: -Monthly Store Manager meetings -E-mail -Phone -Google Calendar Licenses, Certificates, Insurance: -Food Sanitation License -Drivers License -Auto Insurance COVID-19 considerations: Bella Milano follows all CDC guidelines included but not limited to daily health and temperature screenings of all employees. Supplemental pay Bonus pay Benefits Paid time off Health insurance

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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.

Chef Responsibilities include, but are not limited to: Control the day-to-day culinary operations of the venue within the policies and guidelines set forth by the company, including the ensurance of appropriate levels of staffing. Maintain a professional company image, including kitchen cleanliness, proper uniforms and appearance standards. Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations. Establish procedures and timeframes for conducting inventory. Determine minimum and maximum stocks for all food, material, and kitchen equipment. Maintain procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and pilferage. Ensure that all kitchen equipment, including but not limited to sinks, stoves, grills, hoods, coolers, freezers, etc., are in proper operational condition and are cleaned on a regular basis. Ensure that all kitchen areas and related storerooms are cleaned, mopped, and properly stocked according to anticipated business volume and in accordance with sanitation and health department requirements. Notify Maintenance Manager immediately of any maintenance and repair needs. Resolve issues of employee conflict, irate customers and wrong stock orders with a quick solution. Rally staff during heavy shifts, resolving conflicts and getting the job done. Interact with guests, being friendly and courteous, to resolve service issues or concerns. Ensure the kitchen staff provides consistent product and service standards of the highest quality. Control BOH food costs through appropriate ordering, maintaining weekly inventory, reviewing financial reports and taking appropriate actions. Accurately and easily communicate standards and cooking methods to staff, give orders and speak with customers clearly. Ensure a safe working environment to reduce the risk of injury and accidents. Maintain kitchen organization and cleanliness in compliance with Company and Health Department standards. Create, organize and keep work schedules, shipments, cleaning schedules and more. Recruit, interview and hire supervisory and hourly team members; supervise and motivate; take disciplinary action and recommend terminating hourly team members when necessary. Train employees, as assigned, in an ongoing basis. Lead by example to other team members and mentor new staff. Chef Qualifications A high school diploma or GED equivalent required. Culinary arts courses/certifications or related degree preferred. Two (2) to four (4) years experience of supervising and/or managing kitchen staff and working with inventory and food ordering, in a high-volume kitchen. Exude confidence in cooking skills and abilities. Attention to detail Good people management skills, communication and listening skills. Proven ability to lead a team and communicate efficiently, both verbally and in writing. Must be flexible and adaptable to change. Demonstrated time management and organizational skills. Must be internally motivated and detail oriented and have a passion for teaching others. Exceptional time management and organization skills. Ability to work evenings, weekends and holidays. The Chef position requires the ability to perform the following: Carrying or lifting items weighing up to 75 pounds. Moving about the kitchen in a safe and secure manner. Handling food, objects, products and utensils effectively and safely. Bending, stooping, standing and kneeling. Withstand potential climate temperature changes in assigned work area.

Chef Responsibilities include, but are not limited to: * Control the day-to-day culinary operations of the venue within the policies and guidelines set forth by the company, including the ensurance of appropriate levels of staffing. * Maintain a professional company image, including kitchen cleanliness, proper uniforms and appearance standards. * Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations. * Establish procedures and timeframes for conducting inventory. Determine minimum and maximum stocks for all food, material, and kitchen equipment. * Maintain procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and pilferage. * Ensure that all kitchen equipment, including but not limited to sinks, stoves, grills, hoods, coolers, freezers, etc., are in proper operational condition and are cleaned on a regular basis. Ensure that all kitchen areas and related storerooms are cleaned, mopped, and properly stocked according to anticipated business volume and in accordance with sanitation and health department requirements. Notify Maintenance Manager immediately of any maintenance and repair needs. * Resolve issues of employee conflict, irate customers and wrong stock orders with a quick solution. * Rally staff during heavy shifts, resolving conflicts and getting the job done. * Interact with guests, being friendly and courteous, to resolve service issues or concerns. * Ensure the kitchen staff provides consistent product and service standards of the highest quality. * Control BOH food costs through appropriate ordering, maintaining weekly inventory, reviewing financial reports and taking appropriate actions. * Accurately and easily communicate standards and cooking methods to staff, give orders and speak with customers clearly. * Ensure a safe working environment to reduce the risk of injury and accidents. * Maintain kitchen organization and cleanliness in compliance with Company and Health Department standards. * Create, organize and keep work schedules, shipments, cleaning schedules and more. * Recruit, interview and hire supervisory and hourly team members; supervise and motivate; take disciplinary action and recommend terminating hourly team members when necessary. * Train employees, as assigned, in an ongoing basis. * Lead by example to other team members and mentor new staff. Chef Qualifications * A high school diploma or GED equivalent required. Culinary arts courses/certifications or related degree preferred. * Two (2) to four (4) years experience of supervising and/or managing kitchen staff and working with inventory and food ordering, in a high-volume kitchen. * Exude confidence in cooking skills and abilities. * Attention to detail * Good people management skills, communication and listening skills. * Proven ability to lead a team and communicate efficiently, both verbally and in writing. * Must be flexible and adaptable to change. * Demonstrated time management and organizational skills. * Must be internally motivated and detail oriented and have a passion for teaching others. * Exceptional time management and organization skills. * Ability to work evenings, weekends and holidays. * The Chef position requires the ability to perform the following: * Carrying or lifting items weighing up to 75 pounds. * Moving about the kitchen in a safe and secure manner. * Handling food, objects, products and utensils effectively and safely. * Bending, stooping, standing and kneeling. * Withstand potential climate temperature changes in assigned work area.

Ennismore and 21c Museum Hotels offer our team members and our guests a hip, cutting-edge experiences in the world of hotels and restaurants. We have an exciting job opportunity to join our Team as an Executive Chef at Idol Wolf in St. Louis. Job Description The Executive Chef is the guiding force behind the culinary mission of the restaurant. To be successful, the EC's knowledge, dedication and commitment to the restaurant and guest experience must be readily apparent to staff and guests alike. This is a multi-skilled position in which leadership qualities and the ability to run a profitable department are as important as cooking ability and palate. In the oversight of a kitchen that is always evolving, the EC tweaks as necessary, implementing efficiencies wherever possible. The menu of a 21c signature restaurant is a work in progress, rooted in strong signature dishes based on market, regional and seasonal ingredients and reflective of relationships the EC develops with the region's best suppliers. The EC is a charismatic, confident leader who motivates through example and effectively manages relationships between FOH & BOH. Specific Responsibilities: Evaluates local tastes and develops recipes to reflect and enhance local character and interest. Meets and exceeds each guest's highest expectations for delivery, presentation and taste. Cultivates a following of regulars. Professionally develops relationships with regional suppliers, and maximizes use of regional ingredients. Familiar with regionally available ingredients, varieties, seasons, etc. Professionally develops relationships with regional and national chefs. Professionally develops management team. Professionally develops kitchen line and utility staff. Develops and manages processes for kitchen service that integrate BOH and FOH into a seamless operation. Develops and oversees processes for kitchen organization, cleanliness, and maintenance. Collaborates with and supervises Chef de Cuisine regarding menu development, kitchen operations and maintenance. Oversees all hiring and training of BOH staff. Approves hiring and termination of all employees. Writes weekly kitchen schedule to ensure sufficient staffing for each meal period. Handles and resolves all staff concerns. Generates Personnel Action Forms (PAF) for all HR actions for BOH team and delivers completed PAFs to HR Develops and administers all BOH management and employee reviews. Controls costs by monitoring and evaluating food, labor and operating expenses. Meets with vendors to purchase new items, explores best pricing. Constantly seeks improvement in self, staff, and restaurant. Reads guest surveys, adjusts accordingly as issues arise. Assist Events Dept. with winning business, providing service, driving revenue. Explores, with hotel GM and Food & Beverage Director, most effective ways to creatively market the brand and the property. Works with the Brand / Marketing Team to develop and provide content for various media channels regarding the Beverage Program. Works with the F&B, Sales, and Marketing Leadership Teams to concept, curate, plan, and execute specialty Beverage and Culinary events. Is current and comfortable with being on camera, and in media interviews. Other duties as assigned by your supervisor or manager. Qualifications Advanced knowledge of food and beverage industry. Demonstrated exceptional mastery of recipes, technique and ingredients. Previous press and media exposure experience a plus. Competent with Windows-based computers and Microsoft Office and familiar with industry standard software. Demonstrates enthusiasm for all things 21c. Must pass a background check. Experience: Three or more years of sous chef experience. Travel Requirements: Some travel required. Additional Information All your information will be kept confidential according to EEO guidelines.

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.

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.

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

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

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview The Executive Chef has the primary duty of managing the culinary team, a recognized department of venue's F&B operation. The Executive Chef will actively supervisor, coach, counsel, direct, train and mentor employees in meeting company qualify standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer. The Executive Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. The Executive Chef is responsible for overseeing the direction of the kitchen's daily activities in accordance with Oak View Group's policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. The Executive Chef is solely responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the F&B Director. The Executive Chef must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running all food outlets and events. This is a key position for the effective and profitable operation of the business. The Executive Chef must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required. This role pays an annual salary of $60,000-$65,000 Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until March 13, 2026. Responsibilities Responsible for managing, developing and mentoring staff of 35 full-time and part time culinary employees, including initiating employment actions such as hiring, firing, and disciplining. Ensures event staff are aware of work place expectations; provide on-going assistance, training and mentoring to event staff; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback. Responsible for ensuring that budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control. Controls labor costs through effective scheduling of kitchen staff, cross-training and development of employees; responsible for monitoring breaks and break documentation for kitchen staff and the daily approval of break documentation. Ensures that the purchasing and preparation of all food products meet Oak View Group's standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained. Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards. Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel. Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness. Coordinates the delivery and set-up of catered services and food service areas as needed. Arranges and manages kitchen staff skills training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff. Maintains a positive and compliant employee relations climate. Responsible for staffing, training, evaluation and counseling of kitchen staff. Promotes support and communication with entire staff. Positively interacts with front of house staff. Rapidly solves problems. Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff. Ensures proper kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas, staff compliance with venue uniform policy. Promotes teamwork among staff through effective communication, follow through and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept. Responsible for overseeing the production of Staff meals ensuring that they are on time, healthy and substantial per meal calendar. Qualifications Minimum of 2-3 years kitchen management experience in a full service restaurant or events venue. Demonstrated and verifiable track record of meeting projected costs. Professional appearance and presentation required. Knowledge of and skill in using computer software, including MS Word/Excel/Outlook. Maintains a current Food Handler's card and alcohol service permit if required by state or local government. Working knowledge of employee scheduling in a hospitality environment. Ability to obtain and maintain certification in a nationally recognized sanitation program. Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods. Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills. Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance. Ability to positively distribute responsibility to others to meet objectives and achieve desired results. Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker. Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment. Ability to be self-directed while working in a team-oriented environment. Ability to work a flexible schedule; able and willing to work nights, weekends, holidays and long hours. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

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!

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, Great Lakes, 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 2026 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. 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. At American Cruise Lines, we are driven by our values-Optimism, Commitment, Patriotism, and Merit. These values shape our culture, our service, and our people, guiding us as we work together to Share America's Story on the Finest American Ships. Responsibilities: * 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. 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. * 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. Work Schedule: * 7 Days per week while onboard the ship. * 6 to 8 weeks working and living onboard the ship. * 1 to 2 weeks shore leave vacation. Perks: * Benefits package including medical, dental, and matching 401k. * Complimentary travel accommodations. * Training programs to support you. * Continuous growth in the company. * Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. * Jobs sites across the nation*

MISSOURI ATHLETIC CLUB Join an amazing team of individuals at the Missouri Athletic Club in Saint Louis, one of the top private clubs in the United States. The MAC has been thriving since 1903 and remains committed to the vision of the original founders: "to be the foremost private club in St. Louis known for attracting exceptional people and enriching lives for generations." We are seeking a full-time Sous Chef for our west county location. Responsibilities: * Uphold the highest food safety and sanitation standards. * Support food rotation, labeling, and proper storage procedures. * Assist in training, scheduling, and supervising kitchen staff; ensure productivity and accountability. * Perform administrative tasks, including reports and scheduling. * Recommend maintenance and repair needs for kitchen equipment. * Contribute to menu development, recipes, checklists, and daily specials. * Assist with ordering when needed and maintain par levels. * Support kitchen operations through prep, service, and cleanup. * Collaborate with the Executive Chef on operational improvements and additional assigned duties. Qualifications: * 3 years of experience in food preparation. * Possess a culinary arts degree and a food safety certification * Ability to lead teams with professionalism, clarity, and positivity. Physical Requirements: * Ability to stand and walk for extended periods. * Frequent bending, kneeling, reaching, and repetitive motions. * Ability to lift, push, or pull up to 50 lbs. * Comfortable working in hot, humid, fast-paced, and noisy kitchen environments.

Ennismore and 21c Museum Hotels offer our team members and our guests a hip, cutting-edge experiences in the world of hotels and restaurants. We have an exciting job opportunity to join our Team as an Executive Chef at Idol Wolf in St. Louis. Job Description The Executive Chef is the guiding force behind the culinary mission of the restaurant. To be successful, the EC's knowledge, dedication and commitment to the restaurant and guest experience must be readily apparent to staff and guests alike. This is a multi-skilled position in which leadership qualities and the ability to run a profitable department are as important as cooking ability and palate. In the oversight of a kitchen that is always evolving, the EC tweaks as necessary, implementing efficiencies wherever possible. The menu of a 21c signature restaurant is a work in progress, rooted in strong signature dishes based on market, regional and seasonal ingredients and reflective of relationships the EC develops with the region's best suppliers. The EC is a charismatic, confident leader who motivates through example and effectively manages relationships between FOH & BOH. Specific Responsibilities: Evaluates local tastes and develops recipes to reflect and enhance local character and interest. Meets and exceeds each guest's highest expectations for delivery, presentation and taste. Cultivates a following of regulars. Professionally develops relationships with regional suppliers, and maximizes use of regional ingredients. Familiar with regionally available ingredients, varieties, seasons, etc. Professionally develops relationships with regional and national chefs. Professionally develops management team. Professionally develops kitchen line and utility staff. Develops and manages processes for kitchen service that integrate BOH and FOH into a seamless operation. Develops and oversees processes for kitchen organization, cleanliness, and maintenance. Collaborates with and supervises Chef de Cuisine regarding menu development, kitchen operations and maintenance. Oversees all hiring and training of BOH staff. Approves hiring and termination of all employees. Writes weekly kitchen schedule to ensure sufficient staffing for each meal period. Handles and resolves all staff concerns. Generates Personnel Action Forms (PAF) for all HR actions for BOH team and delivers completed PAFs to HR Develops and administers all BOH management and employee reviews. Controls costs by monitoring and evaluating food, labor and operating expenses. Meets with vendors to purchase new items, explores best pricing. Constantly seeks improvement in self, staff, and restaurant. Reads guest surveys, adjusts accordingly as issues arise. Assist Events Dept. with winning business, providing service, driving revenue. Explores, with hotel GM and Food & Beverage Director, most effective ways to creatively market the brand and the property. Works with the Brand / Marketing Team to develop and provide content for various media channels regarding the Beverage Program. Works with the F&B, Sales, and Marketing Leadership Teams to concept, curate, plan, and execute specialty Beverage and Culinary events. Is current and comfortable with being on camera, and in media interviews. Other duties as assigned by your supervisor or manager. Qualifications Advanced knowledge of food and beverage industry. Demonstrated exceptional mastery of recipes, technique and ingredients. Previous press and media exposure experience a plus. Competent with Windows-based computers and Microsoft Office and familiar with industry standard software. Demonstrates enthusiasm for all things 21c. Must pass a background check. Experience: Three or more years of sous chef experience. Travel Requirements: Some travel required. Additional Information All your information will be kept confidential according to EEO guidelines.