Chef

Lm Services Corporation Group; St. Louis (MO); On-site; USD 50,000 - 70,000; Full time

Job summary

Lm Services Corporation Group in St. Louis is seeking a Management level position responsible for overseeing all food preparation and production. The role includes hiring, training, and supervising culinary staff, as well as menu creation and quality control.

Ideal candidates will have a high school diploma, culinary leadership experience, and a ServeSafe certification. Hotel culinary experience is preferred. This full-time position offers a dynamic environment with opportunities for creativity and leadership in food service.

Qualifications

• Ability to oversee food preparation and production.
• Experience in hiring and training culinary staff.
• Strong understanding of food trends and menu development.

Responsibilities

• Oversee all food preparation for outlets and banquets.
• Create new menus based on trends and tastes.
• Monitor staff performance and improve production flow.

Skills

Culinary leadership

Menu creation

Food safety knowledge

Staff supervision

Education

High school diploma or equivalent

Apprenticeship program

ServeSafe or equivalent sanitation license

Job description

Position Details

Level: Management

Job Location: Doubletree West Port - St Louis, MO 63146

Position Type: Full Time

Job Shift: Any

Job Category: Restaurant - Food Service

Responsibilities

Responsible for all food preparation, production and control for all food outlets and banquet facilities to meet LM Services’ and company standards of quality.

• Hire, train, supervise, schedule and participate in the activities of chefs, cooks and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls and forecasted needs.
• Create and implement new menus and individual menu items for all outlets based on current food trends and regional tastes.
• Develop creative and appetizing menu selections for special banquet themes and parties.
• Consult with Food and Beverage Director regarding new selections and menu changes.
• Monitor staff performance, product quality and production flow; foster improvement where necessary.
• Conduct and/or attend pre-shift and departmental meetings with meaningful topics.

Qualifications

Any combination of education and experience equivalent to graduation from high school and from an apprenticeship program and/or advanced training program for culinary professionals recognized by the industry and trade, or any other combination of education, training or experience that provides the required knowledge, skills and abilities.

ServeSafe or other sanitation license required.

Prior industrial culinary leadership experience required.

Hotel culinary experience strongly preferred.