Culinary Lead — High-Volume Kitchen & Food Safety

Lodging Hospitality Management Corporation; Missouri; On-site; USD 42,000 - 70,000; Full time

Job summary

Union Station Curio in St. Louis, MO seeks a Culinary Supervisor to lead kitchen operations under Lodging Hospitality Management Corporation. You will oversee prep, production, and service, ensure safety and quality, and mentor a culinary team in a fast-paced hotel setting.

This role requires strong knife skills, sanitation knowledge, and the ability to work quickly across stations while upholding FIFO, hygiene and food‑safety standards to deliver exceptional guest experiences.

Qualifications

• Strong and accurate knife skills.
• Enhanced sanitation knowledge.
• Enhanced culinary cooking fundamentals.
• Basic mathematics (recipe conversion, portion control).
• Well organized and detail oriented.
• Ability to maintain pace in a fast kitchen.
• Dependable and punctual with strong core values.
• Well rounded culinary knowledge across stations.
• Ability to work rapidly and accurately in multiple areas.
• 3+ years culinary production experience.
• Basic communication skills.

Responsibilities

• Follow all department and company policies and procedures.
• Support and treat all associates, hotel leadership and guests with respect.
• Ensure FIFO guidelines are practiced and kitchen cleanliness is maintained.
• Stand for long periods and lift up to 50 pounds as needed.
• Maintain personal hygiene and grooming standards.
• Adhere to sanitation procedures and food safety guidelines at all times.
• Report maintenance issues to culinary leadership.

Skills

Knife skills

Sanitation knowledge

Culinary fundamentals

Mathematics (recipe math)

Organization

Attention to detail

Pace & throughput

Reliability

Communication

Culinary knowledge

Team collaboration

Job description

Union Station Curio in St. Louis, MO seeks a Culinary Supervisor to lead kitchen operations under Lodging Hospitality Management Corporation. You will oversee prep, production, and service, ensure safety and quality, and mentor a culinary team in a fast-paced hotel setting.

This role requires strong knife skills, sanitation knowledge, and the ability to work quickly across stations while upholding FIFO, hygiene and food‑safety standards to deliver exceptional guest experiences.