Weekend Kitchen Lead: Menu Mastery & Team Growth

Harris House Foundation Inc; St. Louis (MO); On-site; USD 33,000 - 36,000; Full time

Job summary

Harris House Foundation Inc. is seeking a Weekend Chef in St. Louis to plan, prepare, and execute high-quality meals while maintaining safety and presentation standards.

The role oversees kitchen operations, menu development, inventory control, and staff supervision, with focused shifts Thu/Fri and Sat/Sun. Strong culinary training and 3–5 years of leadership experience are preferred.

Qualifications

• High school diploma or equivalent required; culinary training or degree preferred.
• 3–5 years of progressive culinary experience with 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 nutrition, portion control, and dietary restrictions/allergen awareness.
• Budgeting, cost control, and ordering processes familiarity.
• Awareness of current culinary trends, presentation styles, and industry best practices.

Responsibilities

• Plan, prepare, and execute high-quality meals aligned with standards and expectations.
• Develop and update menus with seasonal ingredients and cost-conscious choices.
• Monitor inventories; order supplies and manage to minimize waste.
• Ensure compliance with food safety, sanitation, and health regulations.
• Inspect kitchen equipment and coordinate repairs or replacements as needed.
• Maintain cleanliness and organization of kitchen, storage, and work areas.
• Collaborate with management on events, catering, or menu changes.
• Stay current with culinary trends and techniques to enhance offerings.

Skills

Leadership

Menu planning

Food cost control

Food safety

Inventory management

Nutrition awareness

Education

High school diploma

Culinary school degree

Job description

Harris House Foundation Inc. is seeking a Weekend Chef in St. Louis to plan, prepare, and execute high-quality meals while maintaining safety and presentation standards.

The role oversees kitchen operations, menu development, inventory control, and staff supervision, with focused shifts Thu/Fri and Sat/Sun. Strong culinary training and 3–5 years of leadership experience are preferred.