Kitchen staff jobs in St Louis, MissouriCreate job alerts

Title: Executive Chef Location: St. Louis, Missouri Salary: $110,000 – $130,000 Package: 10% Bonus, Health Benefits, PTO, Relocation Support, Career Growth Opportunities I am hiring on behalf of a leading luxury hospitality group for an experienced and visionary Executive Chef to lead a dynamic, high-profile culinary operation. Overview The Executive Chef is the driving force behind the culinary vision and overall kitchen performance. This role requires a balance of creativity, leadership, and financial acumen. You will oversee all back-of-house operations, lead and inspire the culinary team, and deliver an exceptional guest experience through innovative, high-quality cuisine rooted in seasonal and locally sourced ingredients. Key Responsibilities • Lead, mentor, and develop a high-performing culinary team including Chef de Cuisine, Sous Chefs, and line staff, • Create and evolve menus that reflect regional influences, seasonality, and current market trends, • Build and maintain strong relationships with local suppliers and producers, • Ensure exceptional food quality, presentation, and consistency across all outlets, • Oversee all kitchen operations, including organization, cleanliness, and maintenance standards, • Collaborate closely with Front of House leadership to ensure seamless service execution, • Manage all hiring, training, scheduling, and performance evaluations for BOH staff, • Monitor and control food, labor, and operational costs to drive profitability, • Work with vendors to source high-quality ingredients at competitive pricing, • Analyze guest feedback and continuously improve offerings and service delivery, • Support events, private dining, and revenue-generating culinary initiatives, • Partner with leadership teams on marketing strategies, brand positioning, and special events, • Represent the culinary program through media, social channels, and industry engagement Qualifications • Advanced knowledge of culinary techniques, ingredients, and industry trends, • Proven leadership experience in a high-volume, upscale or luxury environment, • Strong business acumen with a track record of managing costs and driving performance, • Excellent communication and team-building skills, • Comfortable engaging with media, public relations, and brand representation, • Proficient with Microsoft Office and kitchen management systems Experience Required • Minimum 3+ years’ experience as a Sous Chef or higher in a reputable operation, • Strong foundation working in professional kitchen environments, • Experience developing teams and leading large-scale kitchen operations preferred

Job Reference Number: 35571 Employment Type: Full-Time, Onsite Segment: Education Brand: Elior-Collegiate-Dining Location: Saint Louis, Missouri (US-MO) 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 • 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, • 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 Starting at $70,000 • 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) 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.

ASM Global - JobID: R100119221 [Kitchen Staff / Food Prep] As a Prep Cook at ASM Global, you'll: Prepare and cook food items according to recipes and quality standards; Ensure all food is prepared and presented in a timely manner; Follow proper food handling and sanitation procedures; Assist in inve

Levy Restaurants - JobID: 6BEF6566CA8A27028D958D6E48AD2CF3 [Kitchen Staff / Food Prep] As a Prep Cook at Levy, you'll: Prep food Pre/during event consistent with projected attendance levels; Help set-up the stand ensuring correct quantities of stock, proper temperatures, efficient running equipment

Sybergs - JobID: 500-4-2078331-0-3699594-0 [Kitchen Staff / Grill Cook / Prep Cook] As a Line Cook at Sybergs, you'll: Prepare and cook food items according to recipes and quality standards; Ensure all food is prepared and presented in a timely manner; Follow proper food handling and sanitation proc

Sybergs - JobID: 500-4-2078366-0-3699629-0 [Kitchen Staff / Grill Cook / Prep Cook] As a Pizza Cook at Sybergs, you'll: Prepare and cook pizzas according to recipes and customer preferences; Monitor food stock and place orders when necessary; Ensure all food safety and sanitation standards are met;

Administers group events including greeting all groups and individual tours and placing welcome baskets in group contacts’ room. Sets up, maintains, and clears meeting room during and after events. Coordinates catering events and communicates with kitchen staff.

Levy Restaurants - JobID: E403BB615C3EE813E3A25B931613BBC0 [Kitchen Staff / Grill Cook / Line Cook] As a Cook at Levy, you'll: Follow recipe guidelines; Know menu items specific to position; Adhere to appearance guidelines; Act with a sense of urgency and provide friendly, efficient service to teamm

ASM Global - JobID: R100119218 [Kitchen Staff / Grill Cook / Line Cook] As a Cook at ASM Global, you'll: Prepare and cook a variety of dishes for events and concessions; Ensure all food is prepared and presented according to health and safety standards; Maintain a clean and organized kitchen area; A

Golden Corral - JobID: 100-166971502 [Kitchen Staff / Grill Cook / Line Cook] As a Cook at Golden Corral, you'll: Prepare Hot Choice Buffet products, including Carving and Display Cooking products, according to Golden Corral recipes and procedures; Grill all items according to Golden Corral standard

Levy Restaurants - JobID: 0699F85698D221FE9DF78BA3D87789FA [Kitchen Staff / Grill Cook / Line Cook] As a Cook at Levy, you'll: Follow recipe guidelines; Know menu items specific to position; Adhere to appearance guidelines; Act with a sense of urgency and provide friendly, efficient service to teamm

Levy Restaurants - JobID: A0728EFF35AF47F1E57D9A291D79E6C1 [Kitchen Staff / Grill Cook / Line Cook] As a Cook at Levy, you'll: Follow recipe guidelines; Know menu items specific to position; Adhere to appearance guidelines; Act with a sense of urgency and provide friendly, efficient service to teamm

Aerotek - JobID: JP-005854630 [Kitchen Staff / Grill Cook / Line Cook] As a Cook at Aerotek, you'll: Cook mainly prep and grill items such as burgers, fajitas, etc; Prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods; Prepare breakfast, lunch, dinner,

Mercy - 615 S New Ballas Rd [Kitchen Staff / Grill Cook / Line Cook] As a Cook at Mercy, you'll: Perform general hot and cold production duties within the food service department; Ensure a clean, quiet, and productive environment for all coworkers and visitors; Assure that quality food service is pr

Levy Restaurants - JobID: A6484DE22DED100ABE67F59ACE50785A [Kitchen Staff / Grill Cook / Line Cook] As a Cook at Levy, you'll: Follow recipe guidelines; Know menu items specific to position; Adhere to appearance guidelines; Act with a sense of urgency and provide friendly, efficient service to teamm

CoralTree Hospitality - - Responsibilities: Assist the Executive Chef in daily kitchen operations, menu execution, and service standards; Lead line service during peak periods and special events; Supervise, train, and mentor kitchen staff to maintain high performance and morale; Enforce proper cook

Penn National Gaming - - Responsibilities: Provide guidance and daily supervision to staff in the department; Administers all aspects of food preparation ensuring kitchen is clean, well-stocked and problem-free; Supports maintaining cost control methods and inventory across restaurants; Assists Sou

Job Description About Servco Equipment Company Servco Equipment Company, located in St. Louis, Missouri, has been building hardworking commercial and institutional foodservice facilities since 1947. With our in-house design staff and metal fabrication shop, we specialize in the construction of custom, turnkey facilities for customers of all sizes—including hospitals, corporate offices, hotels, casinos, and correctional facilities. Job Summary We’re hiring an AutoCAD Drafter / Submittal Designer to create detailed submittal (approval) drawings for custom commercial kitchen equipment and conveyor systems. This role supports the customer approval process prior to fabrication, ensuring drawings meet project requirements, field dimensions, and applicable standards. This position is ideal for someone who is creative, self-motivated, detail-oriented, and comfortable collaborating in a team environment with design, project, and shop personnel. What Makes This Role Different • You’re involved early: Your drawings drive the approval process and set the foundation for successful fabrication and installation., • Real-world coordination: You’ll work with construction blueprints and specifications and ensure designs fit real field conditions., • Custom work, not cookie-cutter: Each job is unique—different sites, layouts, and equipment packages., • In-house collaboration: Work closely with our internal design team and fabrication shop to ensure drawings are practical and buildable., • Growth-friendly environment: Expand your knowledge of foodservice equipment, construction coordination, and fabrication constraints. Key Responsibilities • Create detailed submittal/approval drawings for custom commercial kitchen equipment and conveyors, • Work collaboratively in a team environment, • Ensure customer specifications and project requirements are met, • Confirm overall dimensions for fit and function in field locations, • Ensure parts and assemblies can be produced with tooling used in the manufacturing environment, • Organize, complete, and maintain project files and documentation for production Compliance & Standards • Ensure drawings meet customer requirements and specifications, • Support compliance with relevant health department rules and regulations Required Qualifications • Proficiency using AutoCAD to read and develop technical drawings, • Ability to read and understand construction blueprints and specifications Preferred Qualifications • 1+ years of Autodesk AutoCAD experience; Revit and/or Inventor is a plus, • Knowledge or experience with sheet metal fabrication and welding, • General knowledge of construction trades, including electrical and plumbing coordination, • Proficiency with Microsoft Office (Excel, Outlook, Teams, Word), • Relevant technical education (certificate, associate degree, or comparable coursework) may substitute for experience. Workplace Standards • Drug-Free Workplace, • Equal Opportunity Employer (EOE)

Job Description This job's main focus is to be the liaison between the front and back of house. You must be able to work in an extremely fast-paced environment and have excellent communication skills. Your responsibilities include but are not limited to: ensuring all orders are correct, assisting in final preparation of dishes, transfering important information between wait and kitchen staff, etc.

Cook Job Reference Number: 37880 Employment Type: Full-Time, Onsite Segment: Education Brand: Elior-Collegiate-Dining Location: Saint Louis, Missouri (US-MO) We are looking to add an experienced cook to work with a highly motivated and energetic kitchen staff. You will have the opportunity to work in a fast-paced, efficient environment and cook delicious meals. If you are driven, passionate about preparing and serving high quality meals, and are looking for an organization that promotes your personal growth, this could be the right role for you. Please read on! • Quality and portion control, • Food preparation, • Creative food presentation, • Maintaining kitchen, • Ensuring food is stored properly, • At least one years’ prior culinary experience in a quality and high-volume establishment with an emphasis on scratch cooking, • Working knowledge of proper culinary methods, techniques, and standards., • Excellent attention to detail and the ability to perform multiple tasks in fast-paced environment., • Ability to use various kitchen equipment and tools as well as identify and differentiate food items., • 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) 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 We’re seeking a Shift Manager who can lead by example, support the team, and keep day-to-day operations running smoothly. If you have a passion for hospitality, great leadership skills, and thrive in a fast-paced environment, this could be the perfect fit. What We’re Looking For: We need a Shift Manager who: • Has a passion for hospitality and a keen eye for detail, • Knows how to build and lead a strong, cohesive team, • Stays calm and collected under pressure, • Is organized, efficient, and solution-oriented, • Communicates effectively with both staff and guests What You’ll Be Doing: • Leading your shift to ensure exceptional service and smooth operations, • Supervising and supporting servers, bussers, bartenders, and kitchen staff, • Handling guest concerns or feedback with professionalism and care, • Monitoring service quality, cleanliness, and adherence to restaurant standards, • Assisting with scheduling, training, and coaching team members, • Overseeing cash handling, opening/closing procedures, and shift reports, • Jumping in to help wherever needed—because teamwork matters What We Offer: • A leadership role in a locally loved establishment, • Competitive pay and growth opportunities, • A supportive, team-focused environment, • The chance to make an impact and build your career in hospitality If you have experience in restaurant management or supervisory roles and love creating amazing guest experiences, we’d love to talk to you.

Job Description Amigos Cantina is seeking a Shift Manager (30 hours per week) who can lead by example, support the team, and keep day-to-day operations running smoothly. If you have a passion for hospitality, great leadership skills, and thrive in a fast-paced environment, this could be the perfect fit. What You’ll Be Doing: • Leading your shift to ensure exceptional service and smooth operations, • Jumping in to help wherever needed—because teamwork matters, • Training, supervising, and supporting servers, bussers, runners, hosts, bartenders, and kitchen staff, • Handling guest concerns or feedback with professionalism and care, • Monitoring service quality, cleanliness, and adherence to restaurant standards, • Assisting with scheduling, training, and coaching team members, • Overseeing cash handling, opening/closing procedures, and shift reports What We Offer: • A leadership role in a locally loved establishment, • Competitive pay and growth opportunities, • The chance to make an impact and build your career in hospitality If you have experience in restaurant management or supervisory roles and love creating amazing guest experiences, let's talk.

Job Description The Expeditor is responsible for coordinating and organizing orders from the kitchen to ensure timely, accurate, and visually perfect dishes are delivered to guests. You’ll be the gatekeeper of quality, speed, and presentation — a calm and focused presence in a fast-paced environment. Key Responsibilities: * Communicate clearly and efficiently between kitchen staff and front-of-house team * Ensure food orders are complete, plated correctly, and meet presentation standards before leaving the line * Maintain ticket order and timing to ensure smooth flow of service * Prioritize and organize multiple orders simultaneously without delay * Assist in garnishing or final presentation touches when needed * Maintain cleanliness and organization of the pass-through window and expo station * Communicate any delays, issues, or dietary concerns clearly to servers or management * Support kitchen or service staff during high-volume shifts as needed What We’re Looking For: * Previous restaurant or kitchen experience preferred but not required * Strong communication and multitasking skills * Ability to stay calm under pressure in a high-volume environment * Great attention to detail and pride in the guest experience * Team player mentality with a proactive, solution-oriented approach * Dependable, punctual, and professional

Job Description The Expeditor is responsible for coordinating and organizing orders from the kitchen to ensure timely, accurate, and visually perfect dishes are delivered to guests. You’ll be the gatekeeper of quality, speed, and presentation — a calm and focused presence in a fast-paced environment. Key Responsibilities: * Communicate clearly and efficiently between kitchen staff and front-of-house team * Ensure food orders are complete, plated correctly, and meet presentation standards before leaving the line * Maintain ticket order and timing to ensure smooth flow of service * Prioritize and organize multiple orders simultaneously without delay * Assist in garnishing or final presentation touches when needed * Maintain cleanliness and organization of the pass-through window and expo station * Communicate any delays, issues, or dietary concerns clearly to servers or management * Support kitchen or service staff during high-volume shifts as needed What We’re Looking For: * Previous restaurant or kitchen experience preferred but not required * Strong communication and multitasking skills * Ability to stay calm under pressure in a high-volume environment * Great attention to detail and pride in the guest experience * Team player mentality with a proactive, solution-oriented approach * Dependable, punctual, and professional

Job DescriptionResponsibilities include: • Assisting kitchen staff in general food preparation and food safety. *pay negotiable based on experience

Job Description Menu planning and execution, inventory management, overseeing food preparation and general practice, and supervising kitchen staff. $14+ (Based on experience)

Job DescriptionResponsibilites include: We are looking for a professional line cook to prepare food to the exact chef's specifications and to setup stations for menu. Line cook duties will consist of assisting the executive and sous chefs with their daily tasks. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals. Private country club experience preferred. • Set up and stocking stations with all necessary supplies, • Meat fabrication, • Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces), • Cook menu items in cooperation with the rest of the kitchen staff, • Answer, report and follow executive or sous chef's instruction, • Clean up station and take care of leftover food, • Stock inventory appropriately, • Ensure that food comes out simultaneously in high quality and in timely fashion, • Comply with nutrition and sanitation regulations and safety standards, • Maintain a positive and professional approach with coworkers and customers, • Proven cooking experience, including experience as a grill cook, restaurant cook or prep cook, • Excellent understanding of various cooking methods, ingredients, equipment and procedures, • Accuracy and speed in executing assigned tasks, • Familiar with industry's preferred, • Work location: One location

Job Description Responsibilities: • Prepare and serve drinks and shakes accurately and efficiently., • Provide outstanding customer service and maintain bar cleanliness., • Manage bar inventory and restocking., • Follow all alcohol service laws and company policies., • Work with servers and kitchen staff to ensure smooth service., • Friendly, engaging personality.

Job DescriptionFull and Part Time Positions Available Pay based on experience Do you thrive in a fast-paced kitchen where precision, teamwork, and timing matter? We’re looking for a skilled and motivated Line Cook to help deliver consistently great food and keep the kitchen running smoothly. If you take pride in your work, love being part of a tight-knit team, and are passionate about quality, we want to hear from you. What You’ll Do: • Prepare and cook menu items with accuracy, speed, and attention to detail, • Ensure all dishes meet presentation, portion, and quality standards, • Set up and maintain a clean, organized, and well-stocked workstation, • Follow food safety and sanitation procedures, keeping health standards top of mind, • Assist with prep work and inventory rotation, • Communicate clearly with the kitchen team and front-of-house staff to ensure smooth service, • Stay calm and efficient during high-volume shifts and work collaboratively with the team What We’re Looking For: • Previous experience in a professional kitchen preferred, • Ability to work efficiently under pressure and follow directions precisely, • Excellent time management and multitasking skills, • Dependable, team-oriented, and committed to high standards of cleanliness and food quality Why You’ll Love Working Here: • Fast-paced, supportive kitchen environment, • Competitive pay based on experience, • Opportunities for growth, training, and advancement, • Flexible scheduling, • Free meal during shifts If you’re ready to bring your skills to a kitchen that values quality, teamwork, and consistency, apply today. Let’s cook something great together.

Job Description Do you thrive in a fast-paced kitchen where precision, teamwork, and timing matter? We’re looking for a skilled and motivated Afternoon Line Cook to help deliver consistently great food and keep the kitchen running smoothly. If you take pride in your work, love being part of a tight-knit team, and are passionate about quality, we want to hear from you. Schedule: Monday - Friday | 2:00 PM - close of business & Saturday (if necessary) What You’ll Do: • Prepare and cook menu items with accuracy, speed, and attention to detail, • Ensure all dishes meet presentation, portion, and quality standards, • Set up and maintain a clean, organized, and well-stocked workstation, • Follow food safety and sanitation procedures, keeping health standards top of mind, • Assist with prep work, inventory rotation, and receiving deliveries as needed, • Communicate clearly with the kitchen team and front-of-house staff to ensure smooth service, • Stay calm and efficient during high-volume shifts and work collaboratively with the team What We’re Looking For: • Previous experience in a professional kitchen preferred, • Strong knife skills and working knowledge of a variety of cooking methods and equipment, • Ability to work efficiently under pressure and follow directions precisely, • Excellent time management and multitasking skills, • Dependable, team-oriented, and committed to high standards of cleanliness and food quality Why You’ll Love Working Here: • Fast-paced, supportive kitchen environment, • Competitive pay based on experience, • Opportunities for growth, training, and advancement, • Flexible scheduling, • Free or discounted meals during shifts If you’re ready to bring your skills to a kitchen that values quality, teamwork, and consistency, apply today. Let’s cook something great together.

Job DescriptionLead Line Cook – Restaurant Kitchen Station No. 3 | St. Louis, MO Full-Time | Weekend Availability Required Job Summary Station No. 3 is seeking a skilled and motivated Lead Line Cook to help oversee kitchen execution and maintain consistent food quality during service. This role plays a key part in keeping the kitchen organized, supporting the culinary team, and ensuring every dish leaving the line meets our standards. The Lead Line Cook works closely with the kitchen team to maintain strong communication, efficient service flow, and a clean, well-organized kitchen environment. This position is ideal for someone who thrives in a fast-paced kitchen, takes pride in precision and teamwork, and is ready to help lead by example during busy shifts. What You’ll DoFood Preparation & Execution • Prepare and cook menu items with accuracy, speed, and attention to detail, • Ensure all dishes meet presentation, portion, and quality standards, • Set up and maintain a clean, organized, and fully stocked workstation, • Assist with prep work and ingredient preparation as needed, • Communicate clearly with kitchen staff and front-of-house team members, • Support smooth service flow between the kitchen and dining room, • Stay calm and efficient during high-volume service periods, • Follow all food safety and sanitation procedures, • Maintain a clean kitchen and workstation throughout the shift, • Properly store, label, and rotate ingredients according to kitchen standards What We’re Looking For • Previous experience working in a professional kitchen preferred, • Strong knife skills and familiarity with kitchen equipment and cooking methods, • Ability to work efficiently under pressure during busy service, • Strong time management and multitasking abilities, • Dependable, organized, and team-oriented, • Commitment to high standards of cleanliness and food quality Availability Requirement • Must be available Friday through Sunday Why You’ll Love Working Here • Fast-paced, supportive kitchen environment, • Competitive pay based on experience, • Opportunities for growth, training, and advancement, • Free or discounted meals during shifts Join the Team If you enjoy working in a busy kitchen where quality, teamwork, and consistency matter, we’d love to hear from you. Apply today to join the team at Station No. 3.

Job DescriptionMenu planning and execution, inventory management, overseeing food preparation and general practice, and supervising kitchen staff.

Job Description Description We are a group of St. Louis restaurants with respect for people, food, drink, and our beloved city. We depend on character and creativity to make nearly everything we serve by hand, from scratch, and always in a memorable setting. COMMISSARY PASTRY CHEF JOB DESCRIPTION Job Overview The Pastry Chef draws on culinary expertise and experience to produce a wide variety of desserts and baked goods. The Pastry Chef supervises a team responsible for daily preparation of all baked goods and pastries for restaurant locations and catering events. This Chef is also responsible for recipe development for new pastry items and desserts for seasonal menus. They support production as needed, and actively train and redirect associates to assure excellence of prepared items. Management Responsibilities: * Oversees production of all bakery items required for restaurants and events and capable of working all stations in the bakery * Responsible for creating new recipes and working closely with the culinary team on menu development * Leads and motivates bakery team members, rallying the team during heavy shifts, resolving conflicts, keeping a positive and productive environment * Responsible for taking regular inventory, ordering products, and responsibly managing food product to minimize waste * Basic computer skills; able to develop proficiency in Craftable, Schedulfly, Google Drive, Toast, and other systems required to manage staff * Keep work schedules, cleaning schedules, and production lists up to date and easy to access * Able to confront personnel issues immediately, managing all aspects of Progressive Discipline * Ensures compliance with production, safety, sanitation, and quality standards * Able to be flexible with schedule and work holidays if required. Skills, Experience, and Certifications * Minimum two years of study at an accredited culinary program or comparable work experience * Supervisory experience in high-volume baking * Thorough knowledge of professional kitchen equipment function, troubleshooting, and routine maintenance * ServSafe Certification required; compliant with all health department standards * Fluent verbal and written communication We are a group of St. Louis restaurants with respect for people, food, drink, and our beloved city. We depend on character and creativity to make nearly everything we serve by hand, from scratch, and always in a memorable setting. Our restaurants are not just great places to eat and drink, they are great places for individuals to work and thrive in diverse, challenging, and open-minded environments. We believe that we can only do well by being good to each other and by looking outside of ourselves.

Job Description Catering and Private Events Manager MISSOURI ATHLETIC CLUB DOWNTOWN JOB OVERVIEW Join a great 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: "to be the foremost private club in St. Louis known for attracting exceptional people and enriching lives for generation." We are seeking a full-time Security Officer to join our team! We offer great benefits and perks, such as free meals, 401k, and paid vacation! Full-time employees also receive sick leave; medical, dental, vision, and life insurance, short-term disability, and 8 paid holidays. We are looking for a highly motivated Catering & Private Events Manager to work at our Downtown Location. Responsibilities: • Assists members with planning banquets, meetings, weddings, and special dining requests., • Coordinates event details with the Executive Chef and staff, including menus, pricing, contracts, and special arrangements., • Oversees event setup and execution; checks room arrangements and resolves any issues or complaints., • Maintains client records, supports banquet event orders, and helps manage catering budgets and financial performance., • Evaluates events to improve quality and enhance future offerings., • Creates room layouts and manages function details., • Handles banquet billing and payment processes, acts as a liaison between kitchen, service, and management teams., • Promotes and markets the club's event spaces., • Completes additional projects as assigned. Qualifications: • High School diploma or GED required, • 2 years of related experience; catering or event operations experience preferred, • Knowledge of food and beverage operations within a private club or hospitality setting, • Food safety certification required, • Proficiency in Microsoft Office, including Excel, • Strong customer service skills with a professional, service-driven demeanor, • Excellent communication and interpersonal skills; able to work effectively with members, guests, and team members, • Maintains a positive attitude and contributes to a collaborative work environment

Job Description Do you thrive in a fast-paced kitchen where precision, teamwork, and timing matter? We’re looking for a skilled and motivated Salad Cook to help deliver consistently great food and keep the kitchen running smoothly. If you take pride in your work, love being part of a tight-knit team, and are passionate about quality, we want to hear from you. What You’ll Do: • Prepare and cook menu items with accuracy, speed, and attention to detail, • Ensure all dishes meet presentation, portion, and quality standards, • Set up and maintain a clean, organized, and well-stocked workstation, • Follow food safety and sanitation procedures, keeping health standards top of mind, • Assist with prep work, inventory rotation, and receiving deliveries as needed, • Communicate clearly with the kitchen team and front-of-house staff to ensure smooth service, • Stay calm and efficient during high-volume shifts and work collaboratively with the team What We’re Looking For: • Previous experience in a professional kitchen preferred, • Strong knife skills and working knowledge of a variety of cooking methods and equipment, • Ability to work efficiently under pressure and follow directions precisely, • Excellent time management and multitasking skills, • Dependable, team-oriented, and committed to high standards of cleanliness and food quality Why You’ll Love Working Here: • Fast-paced, supportive kitchen environment, • Competitive pay based on experience, • Opportunities for growth, training, and advancement, • Flexible scheduling, • Free or discounted meals during shifts If you’re ready to bring your skills to a kitchen that values quality, teamwork, and consistency, apply today. Let’s cook something great together.

Job Description Overview We create communities where employees thrive in their work, helping our residents thrive in their homes. Atria Senior Living’s family of brands has openings for individuals looking for a career with outstanding benefits, including: • Paid holidays and PTO, • Community employees may receive annual anniversary rewards dependent on classification., • Benefits package also includes Health, Dental, Vision, and Life Insurance, • Retirement Savings Plan / 401(k) employer match As a valued team member at Atria, you’ll work in a supportive environment that provides advancement opportunities and promotes a healthy work-life balance. Apply now! Responsibilities In the role of Executive Chef, you are responsible for the day-to-day operations and staffing for the kitchen and dining venue in the community. You drive a culture of hospitality and ensure that residents’ tastes are indulged and their suggestions implemented. You act as a manager on duty as required. • Responsible for interviewing, hiring, training, developing, and performance managing assigned staff. This includes scheduling of hours, breaks, and meal periods., • Maintain monthly and annual budgets for the Culinary Services department, including producing written documentation of monthly spend on food, supplies, and labor., • Maintain the appropriate inventory of kitchen supplies, small wares, and table ware., • Responsible for ensuring that purchasing standards are maintained and that appropriate vendors are used at all times. Maintain strong and positive relationships with all vendors., • Ensure that all food is prepared, stored, and served according to Company standards and legal requirements., • Meet regularly with residents and family members to confirm that high satisfaction levels are maintained., • Work with staff to ensure that they have a clear understanding of how to provide high levels of customer service., • Confirm that the front of house and back of house staff work closely together to deliver a food product that exceeds the resident’s and/or other guests’ expectations., • Work with community leadership and front-line staff to obtain and maintain department customer satisfaction and department of health survey levels at or above designated scores., • Maintain timely and accurate documentation and submission of reports and invoices regarding budget and other responsibilities as required by the community and the Company., • Maintain employee satisfaction and engagement scores at or above the Company standard., • Delegate tasks to all staff so that the kitchen and dining areas are maintained at the highest levels of cleanliness and quality at all times., • Conduct and participate in department meetings, in-services, and pre-meal stand ups., • Ensure that all staff use and maintain equipment properly to avoid injury, damage, and costly repairs., • Assist in planning, preparation, and execution of Engage Life events, special events, banquets, and theme meals., • Work closely with the Community Sales team and community staff to market the community., • Ensure that the kitchen and restaurant staff understand Company expectations and first impression requirements., • Act as a manager on duty as required., • May perform other duties as needed and/or assigned. Qualifications • Five (5) or more years Culinary Experience in the hospitality industry., • High School Diploma or General Education Degree (GED)., • Strong organization and time management skills., • Able to resolve problems of dissatisfied customers and/or employees., • Food handlers permit as required by state law and/or Company standards., • Basic Computer skills – Microsoft word, Outlook, and Excel., • Position may require driving responsibilities (may use Company provided vehicle and/or personal vehicle)., • Must possess valid driver's license., • Must satisfactorily meet and be in compliance with Company motor vehicle policy standards.

Job Description Description We are a group of St. Louis restaurants with respect for people, food, drink, and our beloved city. We depend on character and creativity to make nearly everything we serve by hand, from scratch, and always in a memorable setting. COMMISSARY PASTRY CHEF JOB DESCRIPTION Job Overview The Pastry Chef draws on culinary expertise and experience to produce a wide variety of desserts and baked goods. The Pastry Chef supervises a team responsible for daily preparation of all baked goods and pastries for restaurant locations and catering events. This Chef is also responsible for recipe development for new pastry items and desserts for seasonal menus. They support production as needed, and actively train and redirect associates to assure excellence of prepared items. Management Responsibilities: * Oversees production of all bakery items required for restaurants and events and capable of working all stations in the bakery * Responsible for creating new recipes and working closely with the culinary team on menu development * Leads and motivates bakery team members, rallying the team during heavy shifts, resolving conflicts, keeping a positive and productive environment * Responsible for taking regular inventory, ordering products, and responsibly managing food product to minimize waste * Basic computer skills; able to develop proficiency in Craftable, Schedulfly, Google Drive, Toast, and other systems required to manage staff * Keep work schedules, cleaning schedules, and production lists up to date and easy to access * Able to confront personnel issues immediately, managing all aspects of Progressive Discipline * Ensures compliance with production, safety, sanitation, and quality standards * Able to be flexible with schedule and work holidays if required. Skills, Experience, and Certifications * Minimum two years of study at an accredited culinary program or comparable work experience * Supervisory experience in high-volume baking * Thorough knowledge of professional kitchen equipment function, troubleshooting, and routine maintenance * ServSafe Certification required; compliant with all health department standards * Fluent verbal and written communication We are a group of St. Louis restaurants with respect for people, food, drink, and our beloved city. We depend on character and creativity to make nearly everything we serve by hand, from scratch, and always in a memorable setting. Our restaurants are not just great places to eat and drink, they are great places for individuals to work and thrive in diverse, challenging, and open-minded environments. We believe that we can only do well by being good to each other and by looking outside of ourselves.

Job DescriptionBenefits: • 401(k) matching, • Bonus based on performance, • Competitive salary, • Flexible schedule, • Opportunity for advancement, • Paid time off, • Flexible Scheduling, • Competitive Compensation, • Baking Excellence, • Measure and shape breads, loaves, and pastries, • Bake, and/or fry prepared items, • Place toppings, decorate pastries and breads, • Training & Support, • Demonstrate proper techniques to new bakers & support staff, • Complete various reports such as production, usage, and waste, • Workspace Environment, • Prepare all needed materials and ingredients, • Receive, stock, & store food in designated storage areas, • Clean, organize & maintain your workspace, • Support team members, where neededNOTE: This role typically requires early morning availability (shifts range from 2am/3am - 7am start times) Qualifications: • Previous experience as a baker, pastry chef, or in a similar role is preferred, • Ability to use professional-grade kitchen appliances and equipment, • Knowledge of food safety practices, • Food Handlers Certificate preferred, • Ability to thrive in a fast-paced kitchen environment, • Strong organizational and time-management skills, • Team player, • Available for early morning shifts, • Ability to lift 25 lbs

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

Job Description Do you thrive in a fast-paced kitchen where precision, teamwork, and timing matter? We’re looking for a skilled and motivated Line Cook to help deliver consistently great food and keep the kitchen running smoothly. If you take pride in your work, love being part of a tight-knit team, and are passionate about quality, we want to hear from you. What You’ll Do: • Prepare and cook menu items with accuracy, speed, and attention to detail, • Ensure all dishes meet presentation, portion, and quality standards, • Set up and maintain a clean, organized, and well-stocked workstation, • Follow food safety and sanitation procedures, keeping health standards top of mind, • Assist with prep work, inventory rotation, and receiving deliveries as needed, • Communicate clearly with the kitchen team and front-of-house staff to ensure smooth service, • Stay calm and efficient during high-volume shifts and work collaboratively with the team What We’re Looking For: • Previous experience in a professional kitchen preferred, • Strong knife skills and working knowledge of a variety of cooking methods and equipment, • Ability to work efficiently under pressure and follow directions precisely, • Excellent time management and multitasking skills, • Dependable, team-oriented, and committed to high standards of cleanliness and food quality Why You’ll Love Working Here: • Fast-paced, supportive kitchen environment, • Competitive pay based on experience, • Opportunities for growth, training, and advancement, • Flexible scheduling, • Free or discounted meals during shifts Open 7 days a week | 11:00AM to 12:00AM Mon-Thurs, 11:00AM to 2:00AM Fri-Sun If you’re ready to bring your skills to a kitchen that values quality, teamwork, and consistency, apply today. Let’s cook something great together.

Job DescriptionSalary: Based on Experience Food Services Manager Job Title: Food Services Manager Status: Part-Time, Seasonal 30 Hours per Week from when school in session August through May Salary: Based on Experience Benefits: 100% Employer Paid Medical, Dental, Vision, LTD/STD/Life Retirement: None The Biome School We are a tuition-free charter public school serving kindergarten to fifth-grade learners. At The Biome School, children explore a hands-on, student-driven education. Join a community of families and staff dedicated to turning young learners' potential into achievement. Position Summary The Food Service Manager is responsible for planning student lunch menus. They are also responsible for training employees, coordinating serving schedules, ordering supplies, and maintaining food preparation equipment. They also need to understand children's nutrition. The primary responsibilities for the Food Service Manager is the day-to-day operations of the cafeteria and food stands serving food in school. Meal planning is a major component of the job; it's important for individuals in this capacity to have a working knowledge of food preparation and food safety techniques. A Food Service Manager must be able to operate and oversee the upkeep of all kitchen equipment. They are responsible for hiring, training, and dismissing food service workers. Employee-related duties include keeping work and training records, managing timesheets, and coordinating schedules and shifts. Also, the Food Service Manager needs to possess strong leadership and administration skills, be a effective communicator, and have a solid knowledge of food production. Primary Duties & Responsibilities * Coordinate school calendar, service contract, and menus with food service vendor * Ensure the accuracy of meal service data (i.e. quantity and quality of meals received from vendor, temperature of food upon arrival, number of meals served etc.) * Prepare invoices for payment in a timely manner according to established procedures * Ordering/Planning * Assesses the appropriate quantity of food to order, prepare and serve according to projected meal count • DESE CEP Meal Reporting, • Report the total number of breakfast and lunch meals served on a monthly basis to the Department of Elementary and Secoondary Education Communication with families * Send weekly email reminders to families concerning signing up for meals for the week * Collect fees for full-pay & reduced-price breakfast & lunch * Meal Set-Up * Assist with set-up & breakdown of tables and chairs for lunch * Assist with serving lunch * Inventory * Monitor food service supplies (i.e., lunch trays, eating utensils, serving utensils, food service gloves, alternative lunch items, etc.) * Supervision and Compliance * Ensure that all food service-related certifications and vaccinations are current * Ensure compliance with DESE regulations related to food service * Attend all food service trainings as required by DESE * Secure food and supplies according to established guidelines and requirements * Secure substitutes for food service workers and him/herself in the event this is necessary; provides all related information to the school administrator according to established procedures * Supervises food service functions to ensure that food is served in a safe and sanitary environment * Accurately completes and submits all required daily, weekly, and monthly food service reports * Attends regularly scheduled manager meetings * Attends in-service training to improve skills and knowledge of job expertise Physical Demands and Working Conditions: Environment * Office and kitchen/cafeteria environment. * Driving a vehicle to conduct work. * Contact with a variety of individuals. * Constant interruptions. Physical Demands * Sit and stand for extended periods of time. * Reach in all directions. * Ability to lift 25 pounds maximum and carry objects weighing 15 pounds. * Bend, twist, kneel, and stoop. * Write legible reports. * Read notes, memos, and printed material. * Speak clearly and communicate effectively Knowledge, Skills and Abilities * Must be able to follow oral and written directions and have the ability to get along well with others * Must possess the ability to manage resources (people, equipment, food, finances, etc.) to best meet the nutritional needs of the students and the expectations of the school district * Ability to accurately complete and submit food service reports according to state and division requirements. Required Qualifications * At least one year of experience directly related to the duties and responsibilitiesspecified * High school degree or GED * English and Spanish bilingual is a PLUS * Experience in food preparation, kitchen maintenance,or a related field. * Must be reliable:arriveand depart ontime andmust be committed to the assigned tasks. * Must be willing to learn thesanitation practices required forhandling and serving food. * Able to follow routine verbal and written instructions. * Able to safely use kitchen equipment and supplies. * Able to meet the physical requirements necessary to safely and effectively perform assigned duties. Licenses and Certifications Must participate in available training and complete required certifications and continuing education / training hourstomeet USDA professional standards. Education and/or Experience: * Candidate must possess any combination of education and experience equivalent to completion of high school. * Experience and proficiency in quantity food service functions are preferred. To apply, please email the following items to : * Resum (not to exceed two pages; 12-point font) * Cover letter, which explains the candidates interest in the position as well as the skills and experiences that make the applicant a good candidate for the position (not to exceed two pages; 12-point font) Phone calls will not be accepted.

Job Description Bartolino’s is a proud, family-owned staple in St. Louis, known for combining authentic Italian flavors with warm Midwestern hospitality. For over 50 years, we’ve served guests with fresh ingredients, authentic recipes, and genuine care. We’re looking for a skilled and dependable Line Cook to prepare high-quality dishes that keep our guests coming back. What You’ll Do: * Prepare and cook menu items according to recipes, portion standards, and presentation guidelines * Set up and stock stations with all necessary supplies before service begins * Work efficiently during high-volume periods while maintaining quality and consistency * Operate kitchen equipment safely and properly * Follow all food safety and sanitation guidelines * Keep workstations clean, organized, and stocked throughout the shift * Assist with prep work for upcoming services as needed * Communicate effectively with the kitchen team and front-of-house staff to ensure timely service What We’re Looking For: * Previous line cook or kitchen experience preferred, but we’ll train the right candidate * Ability to work evenings, weekends, and holidays as needed * Strong attention to detail and commitment to quality * Able to handle a fast-paced kitchen environment with a positive attitude * Knowledge of basic cooking techniques and kitchen safety practices * Able to stand for extended periods and lift up to 50 lbs Why You’ll Love Working Here: * Be part of a close-knit, family-owned business with deep roots in St. Louis * Enjoy employee discounts on our delicious Italian food and drinks * Work in a supportive, team-oriented environment * Opportunity to learn and grow in the culinary field

Job Description Position Summary: Kitchen staff are responsible for supporting the kitchen operations by preparing ingredients, cooking food, and ensuring the kitchen is clean and organized. This role involves working closely with other kitchen staff and following the instructions of the Kitchen Manager or Head Chef to provide high-quality dining experience for our guests. Key Responsibilities: Food Preparation: • Prepare ingredients by washing, chopping, and measuring items., • Assist with the preparation of menu items according to recipes and standards., • Ensure all food is prepared in a timely manner and to the highest quality., • Cook menu items in cooperation with the rest of the kitchen staff., • Ensure food is cooked to the correct temperature and follows health and safety guidelines., • Maintain a clean and organized work area, including kitchen stations and equipment., • Follow cleaning schedules for kitchen equipment, floors, and other surfaces., • Wash dishes, utensils, and other kitchen items as needed., • Assist with the receiving and storage of deliveries., • Monitor inventory levels and report shortages or issues to the Kitchen Manager., • Work collaboratively with other kitchen staff to ensure smooth kitchen operations., • Communicate effectively with the Kitchen Manager, Head Chef, and other team members., • Follow all health and safety regulations, including food handling and sanitation standards., • Report any safety hazards or issues to the Kitchen Manager immediately., • Participate in regular health and safety training., • Follow proper sanitary practices for meat preparation, storage and packaging., • Servsafe Certification required, • One Year Previous kitchen experience required., • High level of knife skills, • Basic understanding of cooking methods, ingredients, and kitchen equipment., • Ability to work in a fast-paced environment and handle pressure., • Strong organizational and multitasking abilities., • Excellent communication and teamwork skills., • Ability to follow instructions and recipes accurately., • Must be able to work evenings, weekends, and holidays as needed., • Ability to stand for extended periods and lift heavy items (up to 50 lbs)., • Fast-paced kitchen environment with exposure to heat, noise, and various cooking equipment.

Job Description Position Title: EXECUTIVE CHEF (CORPORATE DINING) - ST LOUIS MO Salary: 80000 - 90000 As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. Job Summary Working as the Executive Chef, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Plans regular and modified menus according to established guidelines, • Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality, • Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards, • Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned, • Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed, • Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products, • Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits, • Follows facility, department, and Company safety policies and procedures to include occurrence reporting, • Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications: • A.S. or equivalent experience, • 5+ years of progressive culinary/kitchen management experience, depending upon formal degree or training, • Extensive catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences, • Hands-on chef experience a must, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities Eurest is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Eurest are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis.

Job Description The Expeditor is responsible for coordinating and organizing orders from the kitchen to ensure timely, accurate, and visually perfect dishes are delivered to guests. You’ll be the gatekeeper of quality, speed, and presentation — a calm and focused presence in a fast-paced environment. Key Responsibilities: * Communicate clearly and efficiently between kitchen staff and front-of-house team * Ensure food orders are complete, plated correctly, and meet presentation standards before leaving the line * Maintain ticket order and timing to ensure smooth flow of service * Prioritize and organize multiple orders simultaneously without delay * Assist in garnishing or final presentation touches when needed * Maintain cleanliness and organization of the pass-through window and expo station * Communicate any delays, issues, or dietary concerns clearly to servers or management * Support kitchen or service staff during high-volume shifts as needed What We’re Looking For: * Previous restaurant or kitchen experience preferred * Strong communication and multitasking skills * Ability to stay calm under pressure in a high-volume environment * Great attention to detail and pride in the guest experience * Team player mentality with a proactive, solution-oriented approach * Dependable, punctual, and professional

Job Description Executive Chef – The Train Shed Position Overview: As the Executive Chef at The Train Shed, you will be the driving force behind our back-of-house 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. Operating at Union Station means our volume is uniquely dynamic—including the operation of multiple large-scale, immersive pop-up events throughout the year. We are looking for a highly organized, self-disciplined culinary leader who has proven experience stepping into an established staff culture and strategically guiding it toward excellence. You’ll work closely with the General Manager & FOH management team to control costs, optimize efficiency, and create a unified, high-performing environment for the entire restaurant. 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 What We Offer: • A high-energy, high-volume environment with a strong sense of team., • Career growth in a company that promotes from within., • A chance to lead in one of St. Louis’s most iconic locations., • Competitive pay, benefits, and perks, including health insurance, dental & vision, 401(k) and paid time off. If you’ve got the passion, the presence, and the people skills to make every shift a success, we’d love to meet you. Apply now and let’s talk.

Job DescriptionCompany Description Ennismore brings together talented teams, from unique brands, to create a culture that is entrepreneurial and purpose-driven in everything we do. We’re the fastest-growing lifestyle hospitality company, and we’re not slowing down. We’re expanding into new countries and cities, creating exciting opportunities. If you love saying YES and enjoy engaging with the community by leading with ART, 21c Museum Hotels by Ennismore is one of the pioneering examples of bridging the worlds of art and hospitality. We combine a multi-venue contemporary art museum, boutique hotel and a chef driven restaurant to create a unique and welcoming opportunity. Come join our Flock! Job Description Reports To: Food & Beverage Director, 21c Culinary Director Supervises: Chef de Cuisine, Sous Chefs, Line Cooks, Stewards General Purpose: The Executive Chef (EC) 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 while staying true to the Restaurant Concept & Narrative. * Familiar with regionally available ingredients, varieties, seasons, etc. * 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 * regional and national chefs * 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. * Professionally develops management team, kitchen line and utility staff. * 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 teammates. * Writes weekly kitchen schedule to ensure sufficient staffing for each meal period. * Handles and resolves all team 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, in media interviews and social media. * Other duties as assigned by your supervisor or manager. Qualifications 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 and Ennismore. * Must pass a background check. Education/Formal Training: Some college education. Experience: * Three or more years of sous chef experience. * Previous job in a kitchen line position. Travel Requirements: Some travel required. Additional Information 21c Museum Hotels is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, national origin, disability, veteran status, and other legally protected characteristic. The EEO is the Law poster is available here:

Job DescriptionJob Title: Dietary Cook Job Description This role prepares and cooks a variety of hot and cold food items for patients, staff, and visitors in a hospital setting. The position includes both back-of-house and customer-facing duties, with shifts typically running from 6:00 a.m. to 2:30 p.m. or 10:30 a.m. to 7:00 p.m., and includes working every other weekend. You will follow standardized recipes, support tray line and food production, and help ensure a safe, clean, and efficient kitchen operation. Responsibilities • Accurately and efficiently prepare, portion, cook, and present a variety of hot and cold food items for different meal periods, including breakfast, lunch, dinner, and special or catered events., • Read, interpret, and follow basic recipes and product directions to prepare a wide range of food items consistently and safely., • Support food preparation activities such as kitchen prep, tray line assembly, and general food production for patients, staff, and visitors., • Operate cooking equipment and stations, which may include an a la carte line and/or grill station, ensuring proper portioning and presentation., • Provide customer-facing service during the 6:00 a.m. to 2:30 p.m. shift as a retail cook, preparing and serving food directly to customers in a courteous and efficient manner., • Follow food safety and sanitation standards at all times, including proper food handling, storage, labeling, and temperature control., • Maintain a clean, organized, and safe work area, including equipment, utensils, and work surfaces., • Collaborate with chefs and other kitchen staff to ensure timely meal service and smooth kitchen operations., • Attend all scheduled shifts on time with satisfactory regularity and reliability., • Perform other related duties as assigned, adapting to changing business needs and service requirements within the hospital foodservice operation.Essential Skills, • At least 1 year of cook experience in a foodservice, line cook, or similar kitchen role., • Proven ability to follow recipes and product directions accurately and consistently., • Experience with food preparation, tray line service, and general food production in a high-volume environment., • Knowledge of basic food safety and sanitation practices in a commercial kitchen., • Ability to operate standard kitchen equipment, including grills and other cooking stations., • Capability to work assigned shifts (6:00 a.m. to 2:30 p.m. or 10:30 a.m. to 7:00 p.m.) and every other weekend., • Team-oriented mindset with strong reliability and commitment to regular attendance., • Ability to contribute to a healthy and safe working environment for all staff.Additional Skills & Qualifications, • 1–2 years of previous related experience in hospital, healthcare, or institutional foodservice is beneficial., • Experience in a retail or customer-facing cook role is an advantage., • Background working alongside chefs or in a structured kitchen brigade is helpful., • Adaptability to changing menus, production needs, and service volumes., • Strong communication and interpersonal skills for working effectively with kitchen staff and customers., • Attention to detail in food presentation, portion control, and quality standards.Why Work Here? You will join a stable, climate-controlled hospital environment that offers the opportunity to grow and move up over time. Once hired on permanently, you can access a strong benefits package and enjoy the support of a team-focused culture that values reliability, safety, and professional development. Work Environment This position is based in a hospital foodservice department. You will work in a climate-controlled kitchen and retail food area, supporting both back-of-house production and customer-facing service depending on the shift. Shifts typically run from 6:00 a.m. to 2:30 p.m. or 10:30 a.m. to 7:00 p.m., with every other weekend required. The environment is fast-paced and team-oriented, with a strong emphasis on food safety, sanitation, and maintaining a healthy, safe workplace for staff and guests. Job Type & Location This is a Contract to Hire position based out of Richmond Heights, MO. Pay and Benefits The pay range for this position is $18.00 - $18.00/hr. Eligibility requirements apply to some benefits and may depend on your job classification and length of employment. Benefits are subject to change and may be subject to specific elections, plan, or program terms. If eligible, the benefits available for this temporary role may include the following: • Medical, dental & vision, • Critical Illness, Accident, and Hospital, • 401(k) Retirement Plan – Pre-tax and Roth post-tax contributions available, • Life Insurance (Voluntary Life & AD&D for the employee and dependents), • Short and long-term disability, • Health Spending Account (HSA), • Transportation benefits, • Employee Assistance Program About Aerotek: We know that finding work is hard, and finding meaningful work is harder. Aerotek connects 180,000+ light industrial and skilled trades workers with 14,000+ employers each year, helping our workers navigate an evolving labor market and find jobs that meets their goals, skills and interests. Since 1983, we have provided a variety of career opportunities across North American industry – from short-term assignments at Fortune 500 companies where you can build your skills, to long-term opportunities where you can play a vital role solving for companies’ construction, manufacturing and maintenance challenges. Our 1,500+ experienced recruiters across 250+ offices work relentlessly to put our workforce in a position to thrive. Let us rise to meet your challenges and put our people-are everything spirit to the test as your career continues to grow. Aerotek offers weekly pay, employee benefits including medical, dental & vision, life insurance, health advocacy and employee assistance programs, a 401(k) plan, and employee discounts. The company is an equal opportunity employer and will consider all applications without regards to race, sex, age, color, religion, national origin, veteran status, disability, sexual orientation, gender identity, genetic information or any characteristic protected by law. Company DescriptionWe know that finding work is hard, and finding meaningful work is harder. Aerotek connects 180,000+ light industrial and skilled trades workers with 14,000+ employers each year, helping our workers navigate an evolving labor market and find jobs that meet their goals, skills, and interests. Since 1983, we have provided a variety of career opportunities across North American industry – from short-term assignments at Fortune 500 companies where you can build your skills, to long-term opportunities where you can play a vital role in solving companies’ construction, manufacturing, and maintenance challenges. Our 1,500+ experienced recruiters across 250+ offices work relentlessly to put our workforce in a position to thrive. Let us rise to meet your challenges and put our people-are-everything spirit to the test as your career continues to grow.We know that finding work is hard, and finding meaningful work is harder. Aerotek connects 180,000+ light industrial and skilled trades workers with 14,000+ employers each year, helping our workers navigate an evolving labor market and find jobs that meet their goals, skills, and interests. Since 1983, we have provided a variety of career opportunities across North American industry – from short-term assignments at Fortune 500 companies where you can build your skills, to long-term opportunities where you can play a vital role in solving companies’ construction, manufacturing, and maintenance challenges. Our 1,500+ experienced recruiters across 250+ offices work relentlessly to put our workforce in a position to thrive. Let us rise to meet your challenges and put our people-are-everything spirit to the test as your career continues to grow.