Weekend Chef

Harris House Foundation Inc; Missouri; On-site; USD 50,000 - 75,000; Full time

Job summary

Harris House Foundation Inc. seeks a skilled Chef to plan, prepare, and serve high-quality meals while upholding food safety and sanitation standards. You will lead daily kitchen operations, develop menus, manage inventory, and supervise staff to ensure consistency and cost control.

The position offers full-time hours (Thu/Fri 10:30 AM - 6:30 PM and Sat/Sun 6:00 AM - 6:30 PM) and an environment that values teamwork, culinary excellence, and guest satisfaction.

Qualifications

• High school diploma or equivalent required; formal culinary training or a degree from a culinary school preferred.
• Minimum of 3–5 years of progressive culinary experience, including supervisory responsibilities.
• Food handler’s certification and/or ServSafe Manager Certification (or ability to obtain).
• Proven experience in menu planning, food costing, and inventory management.
• Knowledge of budgeting, cost control, and ordering processes.

Responsibilities

• Plan, prepare, and execute a variety of high-quality meals in line with standards and expectations.
• Develop and update menus, incorporating seasonal ingredients and cost-effective selections.
• Monitor inventory levels; order and manage supplies to minimize waste and control costs.
• Ensure compliance with food safety, sanitation, and health regulations.
• Inspect and maintain kitchen equipment, coordinating repairs or replacements as needed.
• Maintain cleanliness and organization of the kitchen and work areas.
• Collaborate with management to plan events, catering, or menu adjustments.
• Stay current with culinary trends and best practices to enhance offerings.

Skills

Menu planning

Food cost control

Leadership

Sanitation standards

Supervisory experience

Education

High school diploma

Culinary training/degree

Job description

Job Description

Job Description

Summary

The Chef is responsible for planning, preparing, and executing high-quality meals while ensuring consistency, presentation, and adherence to food safety standards. This role oversees daily kitchen operations, including menu development, inventory management, and supervision of kitchen staff. The Chef works closely with management to control food costs, maintain sanitation standards, and deliver an exceptional dining experience. In addition to culinary expertise, the Chef fosters a collaborative kitchen environment that emphasizes teamwork, efficiency, and customer satisfaction. Scheduled hours for this position are full time - Thursday/Friday (10:30 AM - 6:30 PM) and Saturday/Sunday (6:00 AM - 6:30 PM).

Job Responsibilities

• Plan, prepare, and execute a variety of high-quality meals in line with organizational standards and customer expectations.
• Develop and update menus, incorporating seasonal ingredients and cost-effective selections.
• Monitor inventory levels; order and manage supplies to minimize waste and control food costs.
• Ensure compliance with all food safety, sanitation, and occupational health regulations.
• Inspect and maintain kitchen equipment, coordinating repairs or replacements as needed.
• Maintain cleanliness and organization of the kitchen, storage, and work areas.
• Collaborate with management to plan special events, catering, or menu adjustments.
• Stay current with culinary trends, techniques, and best practices to enhance food offerings.

Qualifications, Knowledge, Skills & Abilities

• High school diploma or equivalent required; formal culinary training or a degree from a culinary school preferred.
• Minimum of 3–5 years of progressive culinary experience, including supervisory or leadership responsibilities.
• Food handler’s certification and/or ServSafe Manager Certification (or ability to obtain within designated timeframe).
• Proven experience in menu planning, food costing, and inventory management.
• Extensive knowledge of culinary techniques, flavor profiles, and food preparation methods.
• Strong understanding of nutrition, portion control, and dietary restrictions/allergen awareness.
• Knowledge of food safety standards, sanitation regulations, and kitchen safety procedures.
• Familiarity with budgeting, cost control, and ordering processes.
• Awareness of current culinary trends, presentation styles, and industry best practices.

Physical Requirements and Working Conditions

• Ability to stand and walk for extended periods of time, often the majority of the shift.
• Frequent bending, lifting, reaching, and carrying of supplies, food items, and equipment.
• Must be able to lift and move up to 25–50 pounds regularly.
• Manual dexterity for handling knives, cooking utensils, and kitchen equipment.
• Visual acuity and hearing ability to monitor food quality, safety, and staff communication.
• Stamina to work long or irregular hours, including evenings, weekends, and holidays.
• Work performed primarily in a commercial kitchen environment with exposure to heat, steam, open flames, and food odors.
• Periodic work in refrigerated and freezer storage areas.
• Exposure to cleaning chemicals, sanitizing agents, and sharp kitchen tools/equipment.
• Fast-paced, high-pressure setting, especially during peak service hours.
• Requires flexibility in scheduling and the ability to adapt to changing priorities.
• Close collaboration with kitchen staff, servers, and management to ensure seamless service.

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees may be required to follow other job-related instructions and to perform other job-related duties as requested, subject to all applicable federal, state, and local laws and standards.

Harris House is an equal opportunity employer. We provide reasonable accommodation to qualified individuals with disabilities and encourage prospective and current employees to discuss potential accommodations with us. When we hire, we do not discriminate on the basis of race, religion, color, sex (including pregnancy, gender identity, and sexual orientation), parental status, national origin, age, disability, family medical history or genetic information, political affiliation, military service, or other non-merit-based factors.