Executive Chef

Millman Search Group; St. Louis (MO); On-site; USD 70,000 - 80,000; Full time

Benefits offered by this job

Health insurance

Paid time off

Vacation up to 4 weeks

Job summary

Millman Search Group is seeking a working Executive Chef for a high-volume steak and seafood operation in St. Louis, MO. You will lead the kitchen, own food quality, line execution, and the market/butcher program while managing cost and standards.

The role requires hands-on leadership with a long-tenured team and the ability to work 40–45 hours weekly, including weekends. Competitive base salary and a 50% employer-backed health plan are offered.

Qualifications

• Executive chef or chef-de-cuisine experience in a high-volume restaurant with substantial line time.
• Comfort setting standards and addressing performance issues directly.
• Interest in working alongside a butcher and building the market program.
• A leadership style suited to a family-owned restaurant with long-tenured staff.
• Ability to work a flexible 40–45 hour week including weekends.

Responsibilities

• Work the line and lead daily production for the restaurant and market.
• Work directly with the butcher in the market on product, cutting, presentation, and consistency.
• Own the market and butcher program as part of the overall food operation.
• Hold the kitchen accountable for quality, cleanliness, food cost, and service timing.
• Hire, schedule, train, and coach the kitchen team; address performance issues promptly.
• Develop and maintain recipes and specials for a high-volume steak and seafood operation.
• Partner with ownership on purchasing, inventory, and cost control.
• Support and protect a stable, long-tenured team.

Skills

Executive Chef

High-volume

Line time

Leadership

Cost control

Job description

High-Volume Steak and Seafood Restaurant

A locally owned, high-volume steak and seafood restaurant with an attached market and butcher program is hiring an Executive Chef. The restaurant has been family-owned since 2012. Annual sales are approximately $4.5 to $5 million. The team is about 50 people, most of them long-term, with low turnover.

Ownership is seeking a working chef who will cook on the line, hold the kitchen to clear standards, and take a hands-on role with the market and butcher program. The culture is close-knit. The right candidate will integrate into the existing team and work directly with the butcher in the market.

The role

This is a working executive chef position. You lead the kitchen and you work in it. You own food quality, line execution, food cost, and the market and butcher program. You set standards, address performance issues directly, and keep a long-tenured team performing. Hours are typically 40 to 45 a week, including weekends and line duty.

What you will do

• Work the line and lead daily production for the restaurant and market.
• Work directly with the butcher in the market on product, cutting, presentation, and consistency.
• Own the market and butcher program as part of the overall food operation.
• Hold the kitchen accountable for quality, cleanliness, food cost, and service timing.
• Hire, schedule, train, and coach the kitchen team. Address performance issues promptly and professionally.
• Develop and maintain recipes and specials appropriate to a high-volume steak and seafood operation.
• Partner with ownership on purchasing, inventory, and cost control.
• Support and protect a stable, long-tenured team.

What they are looking for

• Executive chef or chef-de-cuisine experience in a high-volume restaurant, with substantial line time.
• Comfort setting standards and addressing performance issues directly.
• Interest in working alongside a butcher and building the market program, not only the dining room menu.
• A leadership style suited to a family-owned restaurant with low turnover and long-term staff.
• Ability to work a flexible 40- to 45-hour week that includes weekends.

Compensation

Base salary is $70,000 to $80,000, with a performance-based bonus. Health insurance is offered at 50% employer coverage. Paid time off accrues based on hours worked. Vacation begins at one week in the first year and increases with tenure, up to four weeks.