Banquet Chef de Cuisine

Redd Hospitality; St. Louis (MO); On-site; USD 85,000 - 120,000; Full time

Benefits offered by this job

401(k)

401(k) matching

Dental insurance

Health insurance

Paid time off

Vision insurance

Job summary

Redd Hospitality in St. Louis is seeking a Chef De Cuisine to lead the culinary team and oversee all kitchen operations. You will drive food production, service, and safety while managing staff and coordinating with banquets.

The role emphasizes strong leadership, menu planning for events, and delivering memorable dining experiences in a hospitality environment. Full-time, on-site position with benefits.

Qualifications

• Proven experience as an Executive Chef or in a similar role in a high-volume hospitality setting.
• Strong leadership and staff management abilities.
• Knowledge of dietary requirements and menu planning for events.

Responsibilities

• Oversee daily kitchen operations and ensure efficient food production and service.
• Manage kitchen staff with training, guidance and teamwork.
• Ensure food safety standards and proper handling practices.
• Coordinate with dietary department for special dietary needs.
• Monitor inventory and order supplies to maintain stock levels.
• Collaborate with banquet coordinators for large events.
• Maintain cleanliness and organization following health standards.

Skills

Team leadership

Food production techniques

Kitchen management

Food service operations

Dietary requirements knowledge

Menu planning for events

Banquet coordination

Attention to detail

Job description

Job description:

Overview
We are seeking a passionate and experienced Chef De Cuisine to lead our culinary team and oversee all kitchen operations. The ideal candidate will have a strong background in food production and service, with a focus on delivering exceptional dining experiences in a hospitality environment. As the Executive Chef, you will be responsible for , staff management, and maintaining high standards of food quality and safety.

Responsibilities

• Oversee daily kitchen operations, ensuring efficient food production and service.
• Manage kitchen staff, providing training, guidance, and support to foster a collaborative team environment.
• Ensure compliance with food safety regulations and proper food handling practices.
• Coordinate with the dietary department to accommodate special dietary needs and preferences.
• Monitor inventory levels, ordering supplies as needed to maintain optimal stock levels.
• Collaborate with banquet coordinators to plan and execute large-scale events successfully.
• Maintain cleanliness and organization of the kitchen area, adhering to health and safety standards.

Qualifications

• Proven experience as an Executive Chef or in a similar role within the hospitality industry in a high volume setting $6 million annually minimum
• Strong Experience in Events.
• Strong knowledge of food production techniques, kitchen management, and food service operations.
• Excellent team management skills with the ability to inspire and lead a diverse culinary team.
• Familiarity with dietary requirements and menu planning for various occasions, including banquets.
• Exceptional organizational skills with attention to detail in all aspects of kitchen operations.
• Ability to work in a fast-paced environment while maintaining high-quality standards.

Join our team as we strive to create memorable dining experiences through exceptional culinary artistry!

Job Type: Full-time

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance