Weekend Chef & Kitchen Lead: Menu, Cost Control, Team

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

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.