Executive Chef

The Glade in Forest Park; St. Louis (MO); On-site; USD 70,000 - 100,000; Full time

Benefits offered by this job

Health Savings and Flexible Spending

Life and Disability Insurance

Accident, Critical Illness, Hospital,

Identity Theft Protection

Adoption Assistance

Job summary

Sodexo Live! is seeking an Executive Chef II to lead culinary operations at the Glade in Forrest Park in St. Louis, MO. You will oversee all kitchen activities, ensuring food quality, safety, and team performance in a dynamic venue environment.

You will collaborate with the General Manager and culinary leadership to deliver exceptional guest experiences via well-executed menus and efficient kitchen management. Strong leadership and a hands-on approach are essential.

Qualifications

• Experience as an Executive Chef or Executive Sous Chef in high-volume or premium hospitality settings.
• Menu development, cost control, and kitchen operations.
• Ability to adapt to guest preferences, dietary needs, and emerging food trends.
• Strong plating and presentation skills for upscale dining or event catering.
• Skilled in team building, conflict resolution, and performance management.
• Culinary degree or equivalent professional experience preferred.

Responsibilities

• Assist in managing daily food production, including preparation and execution across outlets or event spaces.
• Supervise and support sous chefs and line cooks, fostering a collaborative kitchen environment.
• Execute seasonal and client-driven menus, ensuring consistency in taste, presentation, and portioning.
• Maintain compliance with culinary standards, including food safety, sanitation, and recipe adherence.
• Monitor inventory levels, assist with ordering, and support cost control initiatives.
• Participate in training programs focused on culinary techniques, safety, and procedures.

Job description

Job Listing: Executive Chef II

At Sodexo Live!, we take pride in crafting exceptional events at the most prestigious venues on the planet and creating lasting memories for fans, visitors, guests and team members. Working with Sodexo Live! is more than a job; it's a chance to be part of something greater. Here, you'll build a career where 'everyday' is anything but normal.

Our experiences are unique, and so are our people. Bring your personality, your background and your desire to delight others. In return, we'll give you all you need to thrive. After giving it all, you'll return home knowing that you've played your part in creating a truly unforgettable moment.

Location

We are seeking an experienced Executive Chef II for the Glade in Forrest Park St. Louis, MO

Unit Description

Join a team creating an unforgettable guest experience at an exciting new recreational destination working closely with the client and Recreational Programming team! You will help bring this welcoming, dynamic space to life through skating, summer activities, year-round events, & diverse food and beverage experiences from fast casual and table service to bars, portable activations, & local partnerships.

Job Overview

As an Executive Chef II at Sodexo Live!, you will oversee all culinary operations at your venue, ensuring excellence in food quality, safety, and team performance. You'll collaborate closely with the General Manager, and other culinary leaders to deliver exceptional guest experiences through well-executed menus and efficient kitchen management. This role is ideal for a hands-on chef with strong leadership skills and a commitment to operational excellence.

Essential Responsibilities

• Assist in managing daily food production, including preparation and execution across assigned outlets or event spaces.
• Supervise and support sous chefs and line cooks, fostering a collaborative and efficient kitchen environment.
• Execute seasonal and client-driven menus, ensuring consistency in taste, presentation, and portioning.
• Maintain compliance with Sodexo Live! Culinary Standards, including food safety, sanitation, and recipe adherence.
• Monitor inventory levels, assist with ordering, and support cost control initiatives.
• Participate in training programs focused on culinary techniques, safety, and operational procedures.

Qualifications/Skills

• Experience as an Executive Chef or Executive Sous Chef in high-volume or premium hospitality settings.
• Experience in menu development, cost control, and kitchen operations.
• Ability to adapt to guest preferences, dietary needs, and emerging food trends.
• Strong plating and presentation skills for upscale dining or event catering.
• Skilled in team building, conflict resolution, and performance management.
• In depth knowledge of culinary techniques, food safety regulations, and kitchen equipment.
• Excellent leadership, communication, and organizational skills.
• Culinary degree or equivalent professional experience preferred.

Other Requirements

• Able to work effectively and safely while subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight; must be able to maneuver in an often tightly-quartered environment.
• Hours may be extended or irregular to include nights, weekends and holidays.

Why Join Sodexo Live!

At Sodexo Live!, we're proud to be experience makers, creating unforgettable moments for people across a wide range of industries and events. We bring that same commitment to our team members by offering a comprehensive benefits package that begins on day one, additional benefits include:

• Health Savings and Flexible Spending Accounts
• Life and Disability Insurance
• Accident, Critical Illness, and Hospital Indemnity Coverage
• Identity Theft Protection
• Adoption Assistance

Thank you for expressing interest in employment with Sodexo Live!. While only those candidates considered for this position will be contacted, your resume will remain on file for 90 days.

Sodexo Live! is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, sex, age, genetic information, status as a protected veteran or status as a qualified individual with a disability, or any other characteristic protected by applicable Federal, State or Local law.

Source: Hospitality Online