Weekend Chef: Menu Master & Kitchen Leader

Harris House Foundation Inc; St. Louis, Northern (MO, KY); Hybrid; USD 33,000 - 36,000; Full time

Job summary

Harris House in St. Louis is seeking a Weekend Chef to plan, prepare, and execute high-quality meals while ensuring consistency, presentation, and food safety. The role oversees daily kitchen operations, menu development, inventory, and supervision of staff.

This position features Thursday/Friday 10:30 AM–6:30 PM and Saturday/Sunday 6:00 AM–6:30 PM; requires 3–5 years of progressive culinary experience, formal training, and relevant certifications.

Qualifications

• High school diploma or equivalent required; culinary training preferred.
• 3–5 years of progressive culinary experience with supervision roles.
• Food handler's certification or ServSafe Manager Certification (or plan to obtain).
• Proven menu planning, costing, and inventory management experience.
• Strong knowledge of culinary techniques, nutrition, and portions.
• Understanding of food safety, sanitation, and kitchen safety procedures.
• Budget awareness and ability to manage costs.
• Familiarity with current culinary trends and presentation styles.

Responsibilities

• Plan, prepare, and execute a variety of high-quality meals per standards.
• Develop and update menus with seasonal ingredients and cost controls.
• Monitor inventory; order supplies and minimize waste to control costs.
• Ensure compliance with food safety, sanitation, and health regulations.
• Inspect and maintain kitchen equipment; coordinate repairs as needed.
• Maintain clean, organized kitchen, storage, and work areas.
• Collaborate with management for events, catering, or menu adjustments.
• Stay current with culinary trends and best practices.

Skills

Menu planning

Food costing

Inventory management

Leadership / supervision

Nutrition & portion control

Food safety awareness

Adaptability

Kitchen operations

Education

High school diploma or equivalent

Culinary training or culinary school degree

Food handler's certification

ServSafe Manager Certification

Job description

Harris House in St. Louis is seeking a Weekend Chef to plan, prepare, and execute high-quality meals while ensuring consistency, presentation, and food safety. The role oversees daily kitchen operations, menu development, inventory, and supervision of staff.

This position features Thursday/Friday 10:30 AM–6:30 PM and Saturday/Sunday 6:00 AM–6:30 PM; requires 3–5 years of progressive culinary experience, formal training, and relevant certifications.