Chef Kevin Storm

Monday, July 20, 2009

• Junior Chefs meeting begins at 4:30 pm
• General meeting will be at 5:00 pm
• Dinner follows around 6:00 pm

Save These Dates:

July 13 and 14

MLB All-Star Parties
Contact Chef Casey Shiller for details

August 16

Purveyors Appreciation Day
Busch Stadium

September 13 & 14

ACF Missouri Regional Conference
Columbia, MO

September 20, 2009

Chef's Wine Country BBQ
Mt. Pleasant Winery
5634 High Street
Augusta, MO 63332

November 8

2009 Chef of the Year
Award Gala and Dance
Ameristar Hotel Casino
St. Charles Riverfront

One Ameristar Boulevard
St Charles, MO 63301-0720
636.949.7777

2009 Chapter Meetings

Jan 19	Bellerive Country Club
Feb 16	Kuna Foodservice, Dupo IL
Mar 16	PFG Middendorf
Apr 20	The Gatesworth
May 18	Forest Park Community College
Jun 15	Sysco, St. Charles MO
Jul 20	St. Albans Country Club
Aug	no meeting due to  Purveyors Appreciation Day
Sep  13/14	held during  Regional Conference, Columbia MO
Oct 12	Westwood CC (date moved due to  conflict with MRA Innovation Show)
Nov 16	tbd
Dec	no meeting - Happy Holidays!

Chef of the Year Committee Report

Chef Chris Desens was asked by Chef Storm to head up an ad hoc Chef of the Year committee with the following goals in mind:

•  To establish a more consistent format and criteria for selecting the chapter's Chef of the Year
•  Annually, re-establish a Chef of the Year Committee, consisting of the current board and the existing Chef of the Year
•  Standardize the entire process for improved credibility/marketability
•  Become current with and work parallel with national ACF guidelines for Chef of the Year
•  Establish a budget and insure that it is adhered to from year to year
•  Standardize the execution of the Chef of the Year dinner

Two meetings were held with the following chefs: Aidan Murphy, Kevin Storm, Reed Miller, John Bogacki, and Susie Hurley (all past chefs of the year).

The following suggestion was taken to the board as a proposal:

•  To have the Chef of the Year Committee nominate THREE candidates at their yearly June meeting. Those three candidates would go on a ballot to the membership, who would then vote for and select TWO of them.

•  The two top voting recipients would then be announced in August and COOK at our yearly chapter fall competition in a TWO CHEF Culinary Challenge using a 'K' Competition format. Two OUT-OF-TOWN judges would determine the winner, thus determining our chapter's ACF Chef de Cuisine Chef of the Year.

The above proposal was voted upon by the board and passed unanimously. This new format  is being adopted immediately for this years Chef of the Year selection. The Junior Chef of the Year will also take on a similar format.

This new format keeps COOKING at the forefront of our organization. It demonstrates that not only is chapter leadership and participation vital, so too is cooking and putting yourself in position to demonstrate your skills as well.

Ballots will be mailed to you very soon. Results of the Chefs of the Year voting will be announced to you in August, so that the two winning chefs will have plenty of time to prepare for their culinary challenge in October!

We look forward to another great Chef of the Year Dinner Gala on Sunday, November 8 at Ameristar Casino to celebrate this year’s Chef of the Year.

Respectfully submitted,

Chris Desens
Chairman of the Board

At a recent Restaurant Association Board Meeting, I learned of some tax breaks for small business which might help members contemplating purchasing new equipment still in 2009.  Basically, there’s special bonus depreciation (50%) and increased limits to $250,000 on section 179 deductions.

Apparently this is all part of the American Recovery and Reinvestment Act, which happened in February.  Some provisions expire at the end of 2009.

Perhaps most Chef members’ CPAs already have conveyed this information to them, but if not, they should contact their accountants or the IRS web site for further information.

July 13 and 14

MLB All-Star Parties

The St Louis Chefs de Cuisine has been asked by Sports Services of America to organize and help run two parties for the up coming MLB All-Star game to be held in St. Louis. One party is on July 13th during the Home Run Derby and the other one is on July 14th for the actual All-Star game. We are asking for volunteers to work these events, and in return for our work, Sports Services will make a donation to the Chefs de Cuisine. Chefs de Cuisine has had many opportunities to shine and do great things for our community and help others. Now we have an opportunity for us to continue to help others and to help us raise money for our association.

Chef Storm is calling on all members that have some free time to do what they can to help! This will be a big job. The more people we have helping, the better. Chef Storm has asked Casey Shiller to help organize the chefs for this event, and to work with the culinary schools and Jr. Chefs in order to get them to participate. What a great opportunity to learn and network with people! What a great time to show everyone what we can do!

Volunteer Sign-Up Sheet Please fill out the attached form, and email or fax it back to Casey Shiller BEFORE JULY 1.  There will be an orientation at the Bowling Hall of Fame on Monday July 6 from 6pm-10pm. It is strongly encouraged you attend orientation. The following are the dates and shifts that are available for sign ups: PREP SHIFTS – High Level of Culinary Experience Required Prep Shift #1                      Thursday July 9                 9 am - 5 pm Prep Shift #2                      Friday July 10                    8 am - 4 pm Prep Shift #3                      Friday July 10                    2 pm - 10 pm Prep Shift #4                      Saturday July 11                8 am - 4 pm Prep Shift #5                      Saturday July 11                2 pm - 10 pm Prep Shift #6                      Sunday July 12                  8 am - 4 pm Prep Shift #7                      Sunday July 12                  2 pm - 10 pm Prep Shift #8                      Monday July 13                 9 am - 5 pm Prep Shift #9                      Tuesday July 14                 5 am - 1 pm EVENT SHIFTS – Moderate Level of Culinary Experience Required Event Shift #1                    Monday July 13                 7 pm - 3 am Event Shift #2                    Tuesday July 14                 11 am - 7 pm If there is anyone you would like involved, feel free to forward this on. Thanks in advance for all of your support! Casey Shiller Coordinator of Baking and Pastry Arts St. Louis Community College Forest Park 5600 Oakland Avenue St. Louis, MO 63110 (314) 644-9069 cshiller@stlcc.edu

 
Please contact Chef Casey Shiller at cshiller@stlcc.edu for further details.

 The 2009 ACF National Convention offers MORE professional development, MORE education and MORE fun...

The event will provide professionals with world-class culinary education, championship-level competitions, professional networking, live entertainment and fabulous dining!

Featured presentations include:

Refined American Cuisine - keynote presentation by Patrick O'Connell, renowned chef proprietor of The Inn at Little Washington

Contemporary Latin Favorites with chef/restaurateur and media personality Lorena Garcia, sponsored by SPLENDA®

Deconstructing the Classics with Stephanie Izard, Top Chef Season 4 winner

Healthy Decadence for Kids of All Ages by Devin Alexander, best-selling author, chef and host of FitTV's "Healthy Decadence", sponsored by the Chef and Child Foundation

Food & Fun in the Florida Sun - 70,000 square feet of exhibitor displays; the excitement of ACF's National Championship culinary competitions, and the ACF Culinary Career Expo presented by Chartwells.

Visit the convention webpage  to learn MORE about the ACF National Convention.

Please call toll free 1-800-624-9458 for MORE information

Discount Deadlines Approaching

Convention Registration Discount - Deadline July 5

Marriott Room Rate Discount - Deadline June 16

Reserve your room today and enjoy exceptional resort accommodations, state of the art meetings space and the convenience that comes with staying onsite.  Make your reservations online, or call the Marriott directly at (800) 380-7931 for the group rate of $149 per night.

Schedule Highlights

Friday July 10

Sunday July 12

Monday July 13

Tuesday July 14

Skills for Culinarians Day sponsored by Le Cordon Bleu Schools North America and Vita-Mix;  Chef Edward Leonard Student Forum, sponsored by Johnson & Wales; Career Development – Management; President’s Grand Ball

View the complete National Convention schedule

What’s New – What’s Hot…

Featured Presenters include:

IceBreaker Blues – Saturday July 11

Sunset Carnivale – Sunday July 12

USA’s Chef of the Year Competition and Reception – Monday July 13

Grab a front row seat for one of the hottest competitions around as the four ACF Regional Chef of the Year winners go toque-to-toque for the right to be called the 2009 USA Chef of the Year. Your Emcee will provide running commentary, interviews with judges and competitors past and present.  Meet the participants and celebrate their success during Competition Happy Hour.

Visit the convention webpage
to learn MORE about the ACF National Convention.

ACF - Missouri Conference

As Chef Storm has previously announced, Chefs de Cuisine will be joining the other Missouri ACF Chapters in a statewide conference in Columbia, MO on September 13th and 14th. While many details remain to be worked out, here are the highlights as we know them at this moment:

SCHEDULE OF EVENTS

Sunday, September 13

9:00 am - 12:00 pm	Registration Open
10:00 am - 11:30 am	General Session
11:45 am - 12:45 am	Lunch Buffet by University Club
1:00 pm - 3:00 pm	Coffee, Chocolate, & Desserts Patrick Peeters, Belgium Pastry Chef, technical advisor to the Barry Callebaut Chocolate Academy Bryon Grant, University Club Pastry Chef Casey Schiller, Forest Park Culinary School Pastry Instructor
1:00 pm - 3:30 pm	Building Latin Flavor BBQ Russ Muehlberger CEC, Division Chef US Foodservice Karen Putnam CEC, Executive Chef St. Joseph Hospital Eric Case, Owner of the Herb Company Sponsored by ACF Kansas City Chapter
5:00 pm - 9:30 pm	Multi-Course Dinner with Guest Chefs
8:30 pm  11:30 pm	Latin Food Fiesta with Dancing, Tapas, and more... Dennis Baum, CEC, President ACF Central Missouri Chapter, Executive Chef Capital Plaza Hotel

 Monday, September 14

9:30 am – 11:00 am	Competition and Certification Workshop Chef Kevin Storm CEC, President ACF St. Louis Chapter, Chef Chris Desens CEC, Executive Chef Racquet Club Ladue, Chef Paul Kampf CEC, Executive Chef St. Louis Country Club Sponsored by ACF St. Louis Chapter
9:30 am – 11:00 am	Farm To Table - Cooking With Local Foods Jonathan Justus, Chef Owner Justus Drugstore, Smithville, MO
9:30 am – 11:00 am	Club Chef's Roundtable Moderator Dave Meyers, Master Club Advisors Cold Food Buffet Demo by Chef Daniel Pliska CEC, Executive Chef & Host The University Club and Catering of MU
11:30 am – 12:30 pm	Lunch Buffet by University Club
1:00pm – 3:00 pm	South American Wines, Chilies, Moles, & Salsas Salsa Demo by Chef Chad Issom, President ACF Springfield-Branson Chapter, & Guest Chef Unilever Foods

General Meeting Minutes
Monday, June 15, 2009
Sysco

Chef Storm called the General Meeting to order at 5:40 pm.

The meeting was opened with a prayer, followed by The Pledge of Allegiance.

Chef Storm thanked everyone for coming, as well as Sysco and Glazer’s for their hospitality in hosting, and for leading the educational segment of the meeting.

Chef Storm welcomed our professional guest, Phillipe, from Supreme Cuisines

A quorum was not reached so this meeting was for informational purposes only.

There were no corrections needed to the May meeting minutes.

Reports

Brian Hardy, Vice President – Chef Storm spoke on his behalf.  There will be a competition October 18 – 19 in conjunction with the MRA Innovation Show.  For that reason the October Meeting will be moved 1 week earlier, to October 12, tentatively scheduled for a dinner meeting at Westwood Country Club.

Tony Haacke, Junior Hot Foods Team – Josh Motter (team member) talked on behalf of the Junior Hot Food Team.  Try-outs have been held and a team is formed.  The team has been practicing for the past two weeks.  Josh introduced the team members in attendance, thanked the organization for the support and the opportunity for the team to represent the chapter.

John Bogacki, Education Foundation – Chef Storm spoke on his behalf.  The Golf Tournament on June 1st had a good turn out and was a successful fund raiser for the chapter.  It was announced at the tournament that a $2,000 education grant will be awarded to an active chef member.  Chef John is working on the details of the grant and there will be additional information on this in the near future.

Brian Durbin, Apprenticeship – Chef Storm reported we had our apprenticeship meeting with the ACF and everything went well.

Vicki Davenport, Knowledge Bowl – Jeremy Brown (team member) spoke on behalf of the Knowledge Bowl Team.  They are working hard to prepare for Nationals in Florida this July, everything is going well.  Chef Storm wished the team Good Luck!

Paul Kampff, Culinary Arts – No report

Mark Williams, Newsletter - No report

Mike Lamping, Sergeant at Arms – No report

D’Aun Carrell, Chef and Child – No report

Chris Desens, Chairman of the Board – No report

Brian Horton, Junior President – The juniors thanked those that helped sponsor the golf tournament including Sysco Foodservice, Bob’s Seafood, Companion Bakery, Ronnoco Coffee, and Kuna Foodservice.  They also thanked those that helped support the juniors with the tournament including Bellerive Country Club, The Gatesworth, Forest Park Community College, Chef Storm, Chef Brian, Chef Hertel, Chef Rossi, and all the junior volunteers, without them the event would not have been a success.

Chad Lombardo/Rich Larose, Associate Membership – No report

Chef Verdonkschot, Senior Chef Representative – Reported Ollie Sommer was in the hospital due to his diabetes, also spoke with Brother Leo who is praying for all of us.

Chef Verdonkschot announced the Golden Toque will be meeting next week in Michigan

Madonna Bogacki, Chapter Coordinator – No report

Casey Shiller, Treasurer – Things are looking good on the treasury side of the organization.  Our next big expense will be the National Convention., with the support of our president and knowledge bowl team as needed.  The Golf Tournament was a great success, with a net of approximately $9,000 to $11,000 in funds raised.  The final total is still to be determined as bills are still coming in.  The chapter has donated $2,000 for the Sebastian Murabito Education Scholarship, to be awarded to an active chef for use in continuing education.   Overall the chapter is looking fiscally strong.

Joe Mueller, Secretary – No report

President's Report – Kevin Storm

•    The National Convention is in Orlando in July. Good Luck to the Knowledge Bowl Team who will be competing for the national championship, I know you will do us proud.

•    The Golf Tournament was a huge success and thanks to all who made this happen, especially Rich Larose and the junior chefs.

•    Chef of the Year Dinner will be at Ameristar on Nov. 8.  The chef of the year nomination meeting will be in the very near future.

•    Kevin Taylor competed last week in Scottsdale AZ, for the national Young Commis, still waiting to hear results of the competition.

•    The MLB All – Star game is going to be in St. Louis this year. Jeremy Mitchell, the chef at the stadium, has asked our Chefs organization for volunteers, in turn they will donate money to our organization for the volunteered hours worked.  The events will be July 13 – 14, yet volunteers will also be needed throughout the week for prep. There are two buffets scheduled for 4000 people each, with 6 different dining areas and multiple kitchens constructed on site.  Looking for as many volunteers as possible from Thursday through Tuesday, with upwards of approximately 40 volunteers needed on Monday and Tuesday.  All levels of experience are welcome.  If you are interested, please contact Casey Shiller at cshiller@stlcc.edu.  The hours worked will count as community service hours and can be used towards certification.  Please support your organization and gain a great opportunity by participating in this event.

•    Mr. Barr, President of Sysco thanked everyone for coming, and thanked the chapter for the opportunity to host the meeting.

•    Purveyor’s Appreciation Day at the Cardinals game is tentatively scheduled for Sunday August 16th, additional information will be soon to follow.

Upcoming Events

•    St. Alban’s Country Club will host the next dinner meeting on July 20th, with a BBQ by the Pool theme.

•    There will be no meeting in August due to the Purveyor Appreciation Day.

•    The September meeting will be the All Missouri Chapter Conference in Columbia, MO. hosted by Dan Pliska at the University Club on September 13th and 14th.  Additional details on this event will follow as they become available.

•    The Wine Country BBQ will be Sun. September 27.  Looking to have 35 chef stations, and are expecting approximately 500-600 people at this event.  This is an open invitation and chef participators do not need to be members of the Chefs de Cuisine Organization.  Volunteers will also be needed for set up, break down, and everything in between. Anyone interested please contact Casey Shiller.

•    The chapter sends its condolences to Chef Rob Hertel and his family for the recent passing of his mother.

Old Business – none

New Business – none

The meeting was adjourned by Chef Storm at 6:04 pm.

Respectfully submitted by
Joe Mueller CEC
Secretary

Junior Chapter Notes

Junior Chefs Meeting Minutes
June 15, 2009

The Junior Board would like to thank all of those who volunteered for the Golf Tournament.  We appreciate all the hard work that everyone who volunteered put in.  The whole day was a big success and we couldn’t have done it without all of you.  Thanks to you all!

The All-Star Game is coming to St. Louis this July.  There will be many opportunities to help out, so email Chef Casey Shiller at cshiller@stlcc.edu if you are interested in volunteering.

Respectfully submitted,
Michelle Allender, Junior Secretary

The Spirit of St. Louis is published monthly by the Chefs de Cuisine Association of St. Louis, Inc. Any questions or comments regarding the newsletter may be submitted via e-mail to newsletter@acfchefsdecuisinestlouis.org or may be submitted to:

Chefs de Cuisine Association of St. Louis, Inc.
Attn: Newsletter Editor
5600 Oakland Avenue
St. Louis MO 63110

© 2009 Chefs de Cuisine Association of St. Louis, Inc.   All rights reserved.

Schnucks

Attached are Job Profiles of 10 food service positions Schnucks is looking for in the Metro area, including their upcoming Downtown and Des Peres locations. Most positions offer between 30 and 40 hours a week. Any student interested should contact Pat Schutzenhofer at (314) 344-9230 or pschutzenhofer@schnucks.com.

BAKER

This is not an official description, but represents major responsibilities a new hire can expect to perform. You could expect the position of a baker to include the following:

DUTIES:

•    Provide friendly and courteous service to customers
•    Assist customers with product selections, including suggestive selling
•    Process incoming products from bakery plant and direct store delivery vendors
•    Prepare breads, rolls, doughnuts, and other pastries, including icings and frostings, according to established recipes
•    Cut and weigh dough into uniform portions with knife or divider, mold dough into loaves or other shapes, and places in pans
•    Proofs dough and bakes in oven using peel
•    Inspect product for quality during and after baking and make adjustments to process as required
•    Review production schedules to determine variety and quantity of goods to bake and to assemble supplies and equipment needed for daily baking activities
•    Package fresh-baked products
•    Slice and wrap fresh baked bread
•    Stock product displays in cases and on shelves
•    Rotate product and straighten displays
•    Prepare out-dated product fro the thrift stores
•    Bake cookies
•    Record inventory of supplies and order stock from main storeroom
•    Complete production sheets and other records as required
•    Constantly clean work area and equipment following company safety and sanitation procedures
•    Other duties will be assigned at the discretion of the store management

TRAINING

Training will be provided at store level.

PHYSICAL DEMANDS

Bending
Stooping
Must be able to lift up to 50 pounds
Working on feet for entire shift (4-8 hours)

BAKERY CLERK

This is not an official description, but represents major responsibilities a new hire can expect to perform. You could expect the position of a bakery clerk to include the following:

DUTIES:

•    Provide friendly and courteous service to customers
•    Assist customers with product selections, including suggestive selling
•    Process incoming products from bakery plant and direct store delivery vendors
•    Package fresh-baked products
•    Slice and wrap fresh baked bread
•    Stock product displays in cases and on shelves
•    Rotate product and straighten displays
•    Prepare out-dated product for the thrift stores
•    Order decorated cakes from the bakery plant
•    Bake cookies
•    Constant cleaning of work area and equipment following company safety and sanitation procedures
•    Other duties will be assigned at the discretion of the store management

TRAINING

Training will be provided at store level.

PHYSICAL DEMANDS

Bending
Stooping
Must be able to lift up to 50 pounds
Working on feet for entire shift (4-8 hours)

CAKE DECORATOR

This is not an official description, but represents major responsibilities a new hire can expect to perform. You could expect the position of a cake decorator to include the following:

DUTIES:

•    Provide friendly and courteous service to customers
•    Assist customers with product selections, including suggestive selling
•    Process incoming products from bakery plant and direct store delivery vendors
•    Operate mixer, microwave, bread slicer, ovens, and proof boxes
•    Spread icing or other mixture with brush or spatula
•    Tint the mixture using food dyes to achieve desired color
•    Decorate cakes with roses, decorative borders, flowers, and balloons
•    Prepare breads, cakes, doughnuts, and other pastries, including icings and frostings according to established recipes
•    Package fresh-baked products
•    Stock product displays in cases and on shelves
•    Rotate product and straighten displays
•    Prepare out-dated product for the thrift stores
•    Constant cleaning of work area and equipment following company safety and sanitation procedures
•    Other duties will be assigned at the discretion of the store management

TRAINING

Training will be provided at store level.

PHYSICAL DEMANDS

Bending
Stooping
Must be able to lift up to 50 pounds
Working on feet for entire shift (4-8 hours)

CHEF’S EXPRESS COUNTER SALES

This is not an official job description, but represents major responsibilities a new hire can expect to perform. You could expect the position of counter sales clerk to include the following:

DUTIES:

•    Provide friendly and courteous service to customers
•    Be familiar with products sold
•    Assist customers with product selections, including product sampling and limited suggestive selling
•    Advise customers of preparation instructions and serving suggestion
•    Stock product in cases
•    Rotate product
•    Straighten displays
•    Pull product from cases at closing for proper storage
•    Maintain cleanliness of work area, equipment, cases and backroom, following company sanitation and safety procedures
•    Operate and clean soda, tea and coffee machines and other departmental equipment
•    Fry chicken and use microwave and steamer
•    Use digital scale and slicer
•    Operate a cash terminal
•    Read and understand shelf tags and product labels
•    Make signs
•    Other duties may be assigned at the discretion of store management

TRAINING

Training will be provided at store level.

PHYSICAL DEMANDS

Bending
Stooping
Must be able to lift up to 50 pounds
Working on feet entire shift (4-8 hours)

COFFEE BAR CLERK

This is not an official job description, but represents major responsibilities a new hire can expect to perform. You could expect the position of Coffee Bar Clerk to include the following.

DUTIES

•    Provide friendly and courteous service to customers
•    Greet customers prior to filling their order
•    Brew varieties of coffee and create specialty drinks including smoothies
•    Suggestive selling and product sampling
•    Maintain cleanliness of work area, equipment, and cases, following company safety    and sanitation procedures
•    Read and understand shelf tags and signage
•    Operate a cash terminal
•    Follow all opening and closing procedures within the department
•    Other duties may be assigned at the discretion of store management

TRAINING

Training will be provided at store level.

PHYSICAL DEMANDS

Bending
Stooping
Must be able to lift up to 25 pounds
Working on feet for 4-8 hour shifts

DELI CLERK

This is not an official description, but represents major responsibilities a new hire can expect to perform. You could expect the position of a deli clerk to include the following:

DUTIES:

•    Provide friendly and courteous service to customers
•    Slice and weigh lunch meats and cheeses
•    Suggestive selling and product sampling
•    Maintain cleanliness of work area, equipment, deli cases, and backroom following company safety and sanitation procedures
•    Prepare product for cases
•    Read and understand shelf tags
•    Fry chicken and use microwave
•    Prepare sandwiches and party trays
•    Operate a cash terminal (super centers)
•    At closing, pull product from cases for proper storage
•    Other duties may be assigned at the discretion of store management

TRAINING

Training will be provided at store level.

PHYSICAL DEMANDS

Bending
Stooping
Must be able to lift up to 50 pounds
Working on feet for entire shift (4-8 hours)

DOUGHNUT FRYER

This is not an official description, but represents major responsibilities a new hire can expect to perform. You could expect the position of a donut fryer to include the following:

DUTIES:

•    Provide friendly and courteous service to customers
•    Assist customers with product selections, including suggestive selling
•    Process incoming products from bakery plant and direct store delivery vendors
•    Prepare doughnuts, icings, and frostings, according to established recipes
•    Inspect product for quality during and after frying and make adjustments to process as required
•    Review production schedules to determine variety and quantity of goods to bake and to assemble supplies and equipment needed for daily baking activities
•    Package fresh-baked products
•    Slice and wrap fresh baked bread
•    Stock product displays in cases and on shelves
•    Rotate product and straighten displays
•    Prepare out-dated product fro the thrift stores
•    Bake cookies
•    Record inventory of supplies and order stock from main storeroom
•    Complete production sheets and other records as required
•    Constantly clean work area and equipment following company safety and sanitation procedures
•    Other duties will be assigned at the discretion of the store management

TRAINING

Training will be provided at store level.

PHYSICAL DEMANDS

Bending
Stooping
Must be able to lift up to 50 pounds
Working on feet for entire shift (4-8 hours)

MEAT CLERK

This is not an official job description, but represents major responsibilities a new hire can expect to perform. You could expect the position of meat clerk to include the following:

DUTIES:

•    Provide friendly and courteous service to customers
•    Wrap, label and price product
•    Prepare product for the service meat case
•    Suggestive selling and product sampling
•    Receive product from our warehouse
•    Stock, straighten and rotate product in meat cases and coolers
•    Read and understand shelf tags
•    Follow company safety guidelines when using equipment
•    Provide customers with proper cooking instructions
•    Check and maintain the proper temperature controls for coolers, freezers and cutting room
•    Maintain cleanliness of work area, equipment and meat cases following company safety and sanitation guidelines
•    At closing, pull product from service meat case for proper storage
•    Other duties may be assigned at the discretion of store management

TRAINING

 Training will be provided at store level.

PHYSICAL DEMANDS              

Bending
Stooping
Work in cold wet environment
Must be able to lift up to 75 pounds
Working on feet entire shift (4-8 hours)

SALAD BAR CLERK

This is not an official description, but represents major responsibilities a new hire can expect to perform. You could expect the position of salad bar clerk to include the following:

DUTIES:

•    Provide friendly and courteous service to customers
•    Frequently check salad bar and sales floor for drops and spills and clean up immediately
•    Condition department as needed to keep bowls full, Styrofoam containers available, and product fresh and appealing
•    Check and maintain the proper temperature of product on salad bar - hot and cold food
•    Wash and slice vegetables and fruits
•    Follow proper safety and sanitation procedures in work area and on sales floor:
•    Store product properly: Date and rotate according to shelf life of product
•    Use equipment safely in preparation of product: slicers, food processor, microwave oven, electric skillet, steam table, warming trays, and heat lamps
•    Set up and break down bar properly: clean, defrost, hose, and wipe down
•    Utilize creativity to sell product, promote new items, maintain easy access of product, decorate for holidays, use suggestive selling, offer sample
•    Other duties may be assigned at the discretion of the store management

TRAINING

Training will provided at store level.

PHYSICAL DEMANDS

Bending.
Stooping.
Must be able to withstand cool temperatures
Must be able to lift up to 50 pounds
Working on feet for entire shift (4-8 hours)

SEAFOOD CLERK

This is not an official job description, but represents major responsibilities a new hire can expect to perform. You could expect the position of seafood clerk to include the following:

DUTIES:

•    Provide friendly and courteous service to customers
•    Follow company safety and sanitation procedures
•    Maintain cleanliness of work area, equipment, seafood cases, backroom
•    Prepare product for cases
•    At closing, pull product from cases for proper storage
•    Handle live seafood
•    Prepare party trays and selected seafood
•    Suggestive selling and sampling products for customers
•    Cook-fry and steam product for customers
•    Other duties may be assigned at the discretion of store management

TRAINING

Training will be provided at store level.

PHYSICAL DEMANDS

Bending
Stooping
Must be able to work in a cold, damp environment
Must be able to lift up to 60 pounds
Working on feet entire shift (4-8 hours)

Catering Sous Chef

University Club
Columbia, MO

Friends and Chefs

We are searching for catering sous chef with High Volume catering and possible Sports Arena experience. This is a great opportunity for a chef with good culinary skills and garde manger experience to work in a upwardly mobile environment. The salary range is 30 to 35K with a possible incentive bonus depending on their skills, with a stellar benefit package including 50%  tuition discounts for dependents  and retirement benefits after 5 years vested time with the university. This is not a job for a restaurant chef.

I have attached a flyer that outlines our culinary program and highlights some of our team. We are looking to fill this position by mid August. If you can please circulate this to your contacts I would greatly appreciate it.

Thanks for your time and have a great day,

Daniel Pliska, C.E.C.
Executive Chef
University Club/University Catering
107 Reynolds Alumni Center
Columbia, MO 65211
(573) 882-2586
Fax (573) 884-7831
PliskaD@missouri.edu