Kitchen Manager: Lead Banquets, Dining & High-Volume Service

Hotel Leveque; St. Louis (MO); On-site; USD 65,000 - 90,000; Full time

Job summary

Pine Street Social Kitchen & Wine Bar, located inside Le Méridien St. Louis Downtown, seeks a hands-on Kitchen Manager to lead the daily culinary operation, support banquet and event execution, develop the back-of-house team, and ensure every plate reflects the quality and hospitality of the restaurant.

This is not a desk-only culinary management position. We are looking for a leader who can plan production, review a banquet event order, manage food cost, coach a cook, organize a walk-in,

Qualifications

• Previous culinary leadership experience in kitchen management roles.
• Strong knowledge of food preparation, sanitation, production planning, inventory, and cost control.

Responsibilities

• Lead daily back-of-house operations across all service periods including breakfast to dinner and events.
• Maintain a visible hands-on presence in the kitchen before, during, and after service.
• Ensure food is prepared and presented according to recipes, portions, and standards.
• Conduct line checks; ensure stations are stocked, organized, and ready for service.
• Monitor ticket times, food quality, plate presentation, and service communication.
• Review banquet event orders and ensure menus, quantities, timing, dietary needs, staffing, and equipment requirements.
• Coordinate banquet food production and timing with hotel leadership and teams.
• Plan production based on occupancy, reservations, events, and anticipated business levels.
• Ensure banquet meals and service are prepared accurately and delivered on time.
• Recruit, train, schedule, coach, and supervise cooks and culinary staff.
• Create prep systems, production sheets, and checklists to improve consistency.

Skills

Culinary leadership

Food cost control

Team coaching

Operational execution

Job description

Pine Street Social Kitchen & Wine Bar, located inside Le Méridien St. Louis Downtown, seeks a hands-on Kitchen Manager to lead the daily culinary operation, support banquet and event execution, develop the back-of-house team, and ensure every plate reflects the quality and hospitality of the restaurant.

This is not a desk-only culinary management position. We are looking for a leader who can plan production, review a banquet event order, manage food cost, coach a cook, organize a walk-in,