Weekend Chef

Harris House Foundation • St. Louis, MO

4d • Onsite

About The Position

The Chef is responsible for planning, preparing, and executing high-quality meals while ensuring consistency, presentation, and adherence to food safety standards. This role oversees daily kitchen operations, including menu development, inventory management, and supervision of kitchen staff. The Chef works closely with management to control food costs, maintain sanitation standards, and deliver an exceptional dining experience. In addition to culinary expertise, the Chef fosters a collaborative kitchen environment that emphasizes teamwork, efficiency, and customer satisfaction. Scheduled hours for this position are full time - Thursday/Friday (10:30 AM - 6:30 PM) and Saturday/Sunday (6:00 AM - 6:30 PM).

Requirements

• High school diploma or equivalent required
• Minimum of 3–5 years of progressive culinary experience, including supervisory or leadership responsibilities.
• Food handler’s certification and/or ServSafe Manager Certification (or ability to obtain within designated timeframe).
• Proven experience in menu planning, food costing, and inventory management.
• Extensive knowledge of culinary techniques, flavor profiles, and food preparation methods.
• Strong understanding of nutrition, portion control, and dietary restrictions/allergen awareness.
• Knowledge of food safety standards, sanitation regulations, and kitchen safety procedures.
• Familiarity with budgeting, cost control, and ordering processes.
• Awareness of current culinary trends, presentation styles, and industry best practices.

Nice To Haves

• Formal culinary training or a degree from a culinary school preferred.

Responsibilities

• Plan, prepare, and execute a variety of high-quality meals in line with organizational standards and customer expectations.
• Develop and update menus, incorporating seasonal ingredients and cost-effective selections.
• Monitor inventory levels; order and manage supplies to minimize waste and control food costs.
• Ensure compliance with all food safety, sanitation, and occupational health regulations.
• Inspect and maintain kitchen equipment, coordinating repairs or replacements as needed.
• Maintain cleanliness and organization of the kitchen, storage, and work areas.
• Collaborate with management to plan special events, catering, or menu adjustments.
• Stay current with culinary trends, techniques, and best practices to enhance food offerings.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED