Executive Chef: Lead High-Volume Steak & Market

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

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.