Executive Chef II: Lead High-Volume Event Kitchens

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

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.