Executive Chef

Mission

Assure satisfaction through proper preparation and production of meals for guests to the Riverboats at the Gateway Arch and Paddlewheel Café. Supervise, manage, schedule, hire and train all employees. Oversee all activities (ordering, storage, food costing and proper preparation of food and beverages) to the main galley, boat galleys, boat concession areas and the Paddlewheel Café. Develop menus and train staff for successful riverboat and Paddlewheel Café operations. Monitor compliance with FDA standards and City of St. Louis health inspections. 

Essential Outcomes

• Develop employees through selection, training and coaching.
• Explain work requirements, methods and procedures: define standards to be met.
• Provide on the job training for lead cooks, prep cooks and galley staff.
• Provide staff with tools, food, and timetables for producing meals/products.
• Ensure consistent inventory by conducting weekly and monthly check of food supply, contacting vendors, ordering food according to needs and negotiating best pricing.
• Provide weekly schedule of team member work hours and a biweekly labor report.
• Provide written counseling, both positive and negative on staff members; evaluate staff member knowledge, performance, personal appearance and conduct; provide technical assistance as needed.
• Inspect incoming food orders through coding process and distribute money according to food category (e.g. produce, dairy, etc.).
• Seasonal menu creation and costing
• Efficient management of labor hours; calls in staff for unexpected workloads; instructs staff members to clock out when not needed.
• Hold meetings to disseminate information and special instructions; including daily & weekly huddles.
• Maintain cohesive working relationships with Operations manager and Marine Operations manager.
• Ensure compliance with St. Louis Health Department as well as the Food and Drug Administration.
• Inspect kitchen/work areas to ensure proper conduct, safety, security, fire prevention, cleanliness, sanitation and fulfillment of COVID-19 protocols.
• Rotate food regularly using FIFO.
• Develop fiscal year budget, cost, and revenue projections.
• Regularly inspect all equipment to ensure it is in working order.

Knowledge, Skills & Abilities

Ability to work inconsistent schedules. Ability to overcome staffing challenges (i.e. tardiness and absenteeism). Ability to produce food products according to high standards of excellence and sanitation. Knowledge of restaurant kitchen appliances. Ability to calculate weights and measurements accurately. Knowledge of food/menu planning and costing. Interpersonal communication skills for interacting effectively with guests, employees, and vendors. Physical expectations include working in a standing position for 5 continuous hours and up to 8 hours a day, as well as reaching, bending, stooping and frequently lifting up to 50 pounds and occasionally carrying 10-20 pounds. Must also be able to sit for 2 continuous hours and up to 5 hours each day.

Education

Experience

Degree:

High School Diploma or G.E.D and Food Service Management Certificate required. Culinary Degree preferred.

Years:

Minimum of ten (10) years required.

Field:

Culinary, Restaurant Management, or related field.

Field:

Executive Chef, Chef Supervisor, or equivalent level.