Executive Chef Salary at Broadway Oyster Bar BETA

Job Description When you work at EMERSON AT ST. PETERS, you have a front-row seat to the amazing life stories of the wisest people on earth. What's more, you are part of an extraordinary company - one that's investing in the future of senior living by investing in you. Don't just do a job. Be part of an extraordinary life! EMERSON AT ST. PETERS is recruiting for a hospitality focused Executive Chef to join our team! The Executive Chef provides full-scope, hands-on management of the Community's Culinary Services Department. Responsible for maintaining a superior level of quality service and cleanliness. This person is a key member of the Community's management team adhering to policies and procedures and upholding the Community's mission, philosophy, values and the Company's vision, principles and Hospitality Promises. Here are a few of the daily responsibilities: Develop and maintain a comprehensive, professional, and upscale culinary services program in order to create and maintain a

Oak View Group: Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary: OVG is searching for an Executive Chef who will oversee culinary operations at both the Centene Community Ice Center and Saint Louis Music Park. The Executive Chef is responsible for overseeing the direction of the kitchens daily activities in accordance with OVG policies and objectives to ensure guest satisfaction, profitability, and a positive, productive and compliant work environment. The Executive Chef is solely responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparatio

Description Sunset Country Club is one of St. Louis' premier private clubs. It has been in operation for over 110 years Sunset Country Club is currently looking for a sous chef. The ideal candidate will: poses a drive to further their career and knowledge in the industry have 3-5 years of cooking experience (preferably in a club setting) have experience in both banquet production and ala carte service have current food safety certification poses the ability to supervise kitchen crew have the ability to assist with inventory control and ordering product based on business volume have a broad base of culinary knowledge, both classical and contemporary have open availability based upon event needs The cuisine served ranges from upscale casual, traditional breakfast, short order lunch offerings, multi-course wine dinners, a la carte service as well as buffet and plated events for up to 500 covers. In addition to the exceptional compensation package, this is a wonderful learning opportunity

Job Description JOB SUMMARY Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience •High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR •2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met •Manages kitchen shift operations

Tired of pre-made sauces and microwaves, want to really cook? Bella Milano is accepting applications from highly-energetic, take charge individuals who want an opportunity to utilize their skills while continuing to learn and grow in a thriving upscale, full service restaurant environment! Bella Milano offers a unique, fine casual cuisine in a contemporary yet relaxed atmosphere with many exciting menu selections. Compensation and Benefits: - Salary based on previous work experience and knowledge - Monthly Bonuses with attainable goals - Yearly Bonus where you can earn up to 10% of your salary as a bonus - Vacation - immediately start accruing vacation days - Health Insurance - competitive plans, we pay 50% of your cost - Total Compensation including bonus ranges $52,000 to $71,000 based on experience and knowledge Bella Milano was started in December of 2003 and has grown to 3 locations along with 2 full service catering divisions. We pride ourselves in taking care of our team members

Position Overview: Our Sous Chefs partner with the Executive Chef to provide direction and training to team members by coaching, counseling, and providing feedback on job performance. The Sous Chefs are responsible for butchering and portion control, additionally they supervise team members who have been certified in butchering duties. We expect our Sous Chefs to have excellent communication skills, as they are responsible for the back of house team members and certain administrative tasks, including but not limited to scheduling, staffing, ordering and inventory. Our Sous Chefs oversee all back of house operations and food production for the restaurant and FIREBAR®. What we expect of you: Provides support to Executive Chef in all areas of responsibility Manages back of house team members, operations, and food production for the restaurant and FIREBAR® Provides direction and training to team members by coaching, counseling, and providing feedback Accountable for ordering produce, seafo

Job Description Job Description A sous chef acts as the second-in-command in a kitchen, directly reporting to the executive chef, overseeing day-to-day culinary operations, supervising kitchen staff, ensuring food quality and consistency, and managing food preparation tasks, often including menu development, cost control, and maintaining sanitation standards. Key responsibilities of a sous chef: Menu Development: Assist the executive chef in creating new menu items, considering seasonal ingredients and customer preferences. Quality Control: Monitor food quality throughout the cooking process, ensuring adherence to food safety standards and consistency. Cost Management: Manage food costs by ordering ingredients efficiently and minimizing waste. Inventory Control: Oversee inventory of food supplies, ensuring proper storage and rotation. Kitchen Operations: Maintain cleanliness and sanitation in the kitchen, ensuring compliance with health regulations. Shift Management: Schedule staff shi

Job Description Job Description We are a local restaurant group that is opening a new concept this summer. Yellowbelly's kitchen is currently accepting applicants for a Sous Chef, Chef de Cuisine, or similar management role. All experience levels will be considered, but we are looking for someone with some level of management experience. We are looking for people to help lead the kitchen at Yellowbelly, keep up our current standards and organization, as well as develop new dishes. We are opening a new restaurant, Extra Wavy, later this year also. We are looking for someone who can contribute to the R&D and menu creation for Extra Wavy as well as Yellowbelly. Extra Wavy will have a raw bar, as well as a full dinner menu with nods to the East Coast, and European and Mediterranean influences. Applicants must be prepared to work in a fast-paced, detail-oriented, professional setting. Open availability Tuesday through Saturday for evening services is required for this full-time position. We