Executive BBQ Chef — Lead Kitchen & Quality

saltandsmoke; St. Louis (MO); On-site; USD 70,000 - 90,000; Full time

Benefits offered by this job

Competitive Pay

Advancement Opportunities

Medical Coverage – PPO and HSA Plans

Dental & Vision Insurance

Life & AD&D Insurance

Short-Term Disability

Long-Term Disability

401(k) with Employer Match

Paid Time Off, Holidays, and Sick Time

Employee Discounts

Job summary

Salt + Smoke in St. Louis is seeking an experienced Executive Chef to lead daily kitchen operations, develop menus, and ensure exceptional food quality and presentation. You will manage staff, control costs, and uphold safety and sanitation standards in a fast-paced environment.

Responsibilities include staff scheduling, training, inventory planning, expediting when needed, and continuous improvement of processes to meet budget and guest expectations.

Qualifications

• High school education plus schooling in culinary arts or related major.
• 3+ years in kitchen management.

Responsibilities

• Delegate and manage tasks to kitchen staff with clear direction.
• Train kitchen staff to maximize productivity and minimize waste.
• Inspect daily use records to ensure estimates are followed.
• Pull food for daily production from the walk-in and use leftovers.
• Operate as main expeditor when necessary to ensure accurate plating.
• Perform BOH performance reviews in a timely manner.
• Provide daily communication in logbook to staff and management.
• Schedule Back of House staff to meet labor targets.
• Conduct tastings with FOH/BOH to ensure quality and consistency.
• Order food and smallware based on inventory and projected needs.

Skills

Staff management

Cost control

Food quality

Menu planning

Training staff

BOH operations

Communication

Attention to detail

Education

Culinary arts schooling (related major)

Tools

POS terminals

Excel

Word

Job description

Salt + Smoke in St. Louis is seeking an experienced Executive Chef to lead daily kitchen operations, develop menus, and ensure exceptional food quality and presentation. You will manage staff, control costs, and uphold safety and sanitation standards in a fast-paced environment.

Responsibilities include staff scheduling, training, inventory planning, expediting when needed, and continuous improvement of processes to meet budget and guest expectations.