Executive Chef

Confidential; St. Louis (MO); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

401(k)

Food provided

Health insurance

Paid time off

Vision insurance

Job summary

Confidential is seeking an Executive Chef to lead kitchen operations from menu planning and food preparation through service. You will guide production, manage inventory and costs, and uphold food safety and sanitizing procedures in a hands-on culinary leadership role.

This role requires experience across restaurant, banquet, and catering contexts, with strong supervision skills and a focus on consistent, high-quality dining experiences for guests.

Qualifications

• Experience in culinary operations and food service management.
• Proven supervision and team leadership experience.
• Background in kitchen or dietary department operations; fine dining or catering experience is a plus.
• Knowledge of inventory, menu planning, and cost control.

Responsibilities

• Lead, supervise, and schedule kitchen teams; coordinate shift management and service priorities.
• Plan menus and oversee cooking, food handling, preparation, and presentation for restaurant, banquet, and catering service.
• Manage inventory, purchasing, and cost control to support efficient food management and production.
• Maintain food safety standards, including safe handling and sanitizing procedures.
• Your impact: Consistent kitchen leadership and safe, well-planned food service help guests enjoy a reliable dining experience.

Skills

Culinary operations

Team leadership

Inventory management

Menu planning

Job description

As Executive Chef, you’ll lead kitchen operations from menu planning and food preparation through service. You’ll guide food production, manage inventory and costs, and uphold food safety and sanitizing procedures. This role suits a hands-on culinary leader with experience across food service, hospitality, and kitchen management.

Responsibilities

• Lead, supervise, and schedule kitchen teams; coordinate shift management and service priorities.
• Plan menus and oversee cooking, food handling, preparation, and presentation for restaurant, banquet, and catering service.
• Manage inventory, purchasing, and cost control to support efficient food management and production.
• Maintain food safety standards, including safe handling and sanitizing procedures.
• Your impact: Consistent kitchen leadership and safe, well-planned food service help guests enjoy a reliable dining experience.

Qualifications

• Experience in culinary operations, food production, food preparation, and food service management; restaurant or broader food industry experience is valuable.
• Supervising experience, team management, leadership, and experience managing teams as a chef.
• Background in kitchen, restaurant, or dietary department operations; fine dining, banquet, catering, or other food service experience is a plus.
• Knowledge of inventory management and control, menu planning, cost control, cooking, serving, food handling, and food safety.
• 401(k)
• Food provided
• Health insurance
• Paid time off
• Vision insurance
• The current job posting does not accurately represent all duties and responsibilities required for this position.