Executive Chef

CarShield Sportsplex; Chesterfield (MO); On-site; USD 65,000 - 90,000; Full time

Job summary

CarShield Sportsplex in Chesterfield Valley, Missouri, is seeking an Executive Chef to lead daily kitchen operations, develop menus for restaurant service and school meals, and guide a culinary team in a multisport facility.

You will plan and prep meals for Prospects Athletic Academy, ensure food safety and quality, manage inventory and costs, and coordinate with school staff and food-and-beverage leadership for busy weekend and evening service.

Qualifications

• Experience as Executive Chef, Sous Chef, Kitchen Manager, or comparable culinary leadership role.
• Strong menu development and recipe standardization.
• Experience with school meals, youth programs, or multiple food service outlets preferred.

Responsibilities

• Create and update menus for restaurant service and school meals, balancing guest preferences, nutritional needs, preparation time, and food costs.
• Develop and test new menu items, establish standardized recipes and portion sizes, and maintain consistent food quality and presentation.
• Plan, prepare, and serve appealing, age-appropriate meals for Prospects Athletic Academy students, coordinating meal schedules, food allergies, and dietary needs with school staff.
• Organize daily prep, cooking, and kitchen setup so restaurant operations are ready for 4:00 p.m. opening and weekend service.
• Adjust preparation quantities and production plans for practices, games, tournaments, and other scheduled activities.
• Order food and kitchen supplies, coordinate vendor deliveries, and verify the quality and accuracy of received products.
• Maintain inventory, monitor stock levels, rotate products, and control food costs through portioning, purchasing, and waste reduction.
• Provide daily direction, training, and coaching to kitchen staff, assigning tasks and supporting efficient teamwork.
• Work closely with food and beverage leadership to coordinate kitchen coverage, service timing, and operational priorities.
• Work alongside the kitchen team during preparation and service, stepping in wherever needed during busy periods.
• Maintain food safety, sanitation, allergen handling, and kitchen cleanliness standards; monitor storage conditions and food temperatures.
• Ensure kitchen equipment is used safely and properly maintained, and report repair needs promptly.
• Perform other duties as assigned.

Skills

Menu development

Recipe standardization

Food preparation

Team leadership

Food safety

Budgeting / cost control

Education

Culinary education

Tools

ServSafe Manager

Job description

Description

CarShield Sportsplex is seeking an Executive Chef to lead daily kitchen operations and help shape the dining experience at its multisport facility in Chesterfield Valley, Missouri. The complex brings together youth athletics, education, and entertainment, with indoor and outdoor soccer fields, ice rinks, restaurant dining, and concessions serving athletes, families, and guests.

In this role, you will develop menus and new dishes, prepare and serve meals for students attending Prospects Athletic Academy, and ensure the kitchens are ready for evening restaurant service and busy weekends. This is an opportunity for a creative, organized culinary professional who enjoys cooking, guiding a team, and delivering consistent food quality in an active sports and family environment.

In this role, you will:

• Create and update menus for restaurant service and school meals, balancing guest preferences, nutritional needs, preparation time, and food costs.
• Develop and test new menu items, establish standardized recipes and portion sizes, and maintain consistent food quality and presentation.
• Plan, prepare, and serve appealing, age‑appropriate meals for Prospects Athletic Academy students, coordinating meal schedules, food allergies, and dietary needs with school staff.
• Organize daily prep, cooking, and kitchen setup so restaurant operations are ready for 4:00 p.m. opening and weekend service.
• Adjust preparation quantities and production plans for practices, games, tournaments, and other scheduled activities.
• Order food and kitchen supplies, coordinate vendor deliveries, and verify the quality and accuracy of received products.
• Maintain inventory, monitor stock levels, rotate products, and control food costs through portioning, purchasing, and waste reduction.
• Provide daily direction, training, and coaching to kitchen staff, assigning tasks and supporting efficient teamwork.
• Work closely with food and beverage leadership to coordinate kitchen coverage, service timing, and operational priorities.
• Work alongside the kitchen team during preparation and service, stepping in wherever needed during busy periods.
• Maintain food safety, sanitation, allergen handling, and kitchen cleanliness standards; monitor storage conditions and food temperatures.
• Ensure kitchen equipment is used safely and properly maintained, and report repair needs promptly.
• Perform other duties as assigned.

Requirements

• Ability to work on‑site at CarShield Sportsplex in Chesterfield Valley, Missouri.
• Previous experience as an Executive Chef, Sous Chef, Kitchen Manager, or in a comparable culinary leadership role.
• Strong hands‑on cooking skills and experience with menu development, recipe standardization, and food preparation for varying service volumes.
• Experience with food ordering, inventory management, vendor coordination, and food cost control.
• Ability to train and guide kitchen staff while maintaining clear expectations for quality, cleanliness, and teamwork.
• Strong organization, communication, and time management skills, with the ability to balance school meal service and restaurant preparation.
• Knowledge of food safety, sanitation, allergen handling, and safe kitchen equipment operation.
• Availability to work a schedule that supports daytime school meals, evening restaurant operations, and weekend activities.
• Ability to perform the essential duties of a commercial kitchen role, including extended standing and handling food and supplies, with or without reasonable accommodation.
• ServSafe Manager certification or equivalent food safety certification preferred.
• Culinary education and experience with school meals, youth programs, or multiple food service outlets preferred.