“Auld Lang Syne” 

I thank each and every one of our members who attended our last educational seminar, meeting and dinner hosted by Chef Aidan Murphy at Old Warson Country Club.  It is nice to sit back, gain different perspectives, learn new things, open ones mind, gather and greet, meet and dine in such a tremendous setting! 

Thank you to those who made the event possible, including Casey Shiller, Charles Rossi, Madonna Bogacki, Aidan Murphy, Dan Holtgrave, Lute Cain, ACF Youth Team USA and our great and always supportive associate members who donated product for the incredible dinner. 

Congratulations to Julia Krelo on being announced as Junior Chef of the Year!  Julia has been active as the junior president and has kept the juniors headed in the right direction.  There was a great turnout at the last meeting and the juniors have mailed their ballots for next year.  It is nice to see a youthful approach to this business and activity on that level. 

This year’s Chef of the Year dinner at The Coronado Ballroom on Sunday, November 11, honoring this year’s Chef of the Year Ted Hirschi and Junior Chef of the Year Julia Krelo, promises to be a great event.  This is a great chance for associates to show their support and active members to share in this celebration.  Take advantage of one last night out before the busy holiday season.  Bernard Pilon is putting the finishing touches on the details and is working diligently to put together a program for everyone to enjoy.

I would like to welcome back to town and to Algonquin Country Club Chef Brian Bernstein.  Brian returns to town from Aspen, Colorado and has left a hole in this culinary community since his departure.  He takes the helm from our previous vice-president Craig Meyer, who moved to Houston and the Royal Oaks Country Club. Also, earlier in the year, we said our goodbyes to Erik Wright, sous chef at Algonquin Country Club when he made a move to Quincy, Illinois as an executive chef.  Erik had been an active part of this chapter during his tenure, and we appreciated his involvement and cuisine on many occasions.  We wish Erik well in his new (perhaps not so new any longer) employment. 

This month, we say goodbye and congratulations to Don Grace of Westwood Country Club as he ventures out on his own, stepping out from under Chef John after many great years together to become executive chef of the Lincoln Country Club in Lincoln, Nebraska.  Don has done a great job assisting Susie Judy in putting together our programs and continuing education as well as cooking on several occasions.  Don and his family will be missed; we wish you great success in your new venture! 

As I spoke to students the other day about becoming members in this organization, it reminded me of just how important this chapter and this organization has been in my professional career development.  These four chefs, who have recently made moves, are all great examples of how this organization has assisted in their development along the way.  I can safely say on their behalf that each of them became better as a result of their involvement over time.  Nothing happens overnight when it concerns a career and development.  Nothing takes the place of hard work!

The wheels of progress continue to turn within our chapter…

The ballots for officers are in the mail.  We experienced some communication difficulties and are sending out corrected copies (at NO charge to us). Please consider the candidates and most importantly VOTE!  The new officers for the next term will be announced at the November meeting and sworn in at the January meeting.  I assure you, no matter the outcome, we have many great things in store for the membership in the coming year.

We need to continue to approach our chapter as a business.  There was a full agenda at the president’s meeting at the national convention in Orlando over the summer.  Among the changes that were voted on to positively impact the federation were new and revised membership categories and a dues increase.  There hasn’t been a dues increase on the national level in eight years and I think you might agree that costs for many businesses have escalated significantly over time, especially in the past few years. 

I still feel like membership in this particular organization is a value and the board will continue to work hard and dedicate their efforts towards keeping membership a consistent value to you.  In fact, even with the increase, we are absorbing the majority of the increase for our members.  Bernard or I can answer any questions you may have regarding the new changes for the New Year.

I look forward to many new challenges in front of me next year and continuing my involvement with this chapter in the years to come.  Have a great holiday season, count your blessings, and have a blessed Christmas and prosperous New Year.  I look forward to seeing all of you at the Holiday Survivor Party hosted by Tony Haacke at Racquet Club St. Louis in January.  Cheers to all of you!

Ted Hirschi, CEC, CCE, FMP grew up and currently lives in Kirkwood with his wife, Chris and their bulldog, Hoover. He has been a St Louis Chefs de Cuisine member since 1995 and is currently serving as chapter secretary and ECC Junior Chapter sponsor. As with many of us, he started in the dish room of a small restaurant during high school summer breaks. In the 70’s he met Andre Gotti and then worked for him at Old Warson Country Club. Chef Andre mentored Ted and advised him to enroll at the Culinary Institute of America. During these studies he met his wife, Chris.

Ted continued his career at Chez Louis Restaurant in Clayton where, as one of two English- speaking cooks, he learned the French cooks’ methods of modern food preparation. Later he grew into kitchen management when he went to work for Marriott Host at the St Louis Airport. He soon worked up to Restaurant Manager and then became one of their Regional and Corporate Chefs. During his time as a Regional Chef, he decided to return to school and continue studying towards a Bachelor of Science in Management and Finance, graduating in 1993 and earning his MBA in 1997.

He quickly observed that a good chef and manager is, among other things, a teacher. Ted enjoyed most those times when teaching made a difference in the operation’s performance. After teaching part time at St Louis Community College at Forest Park in their Culinary Arts Program, he took a position at East Central College in Union in 1993 as Hospitality Program Coordinator. Focusing on Culinary Arts as the single program emphasis, he worked with several chefs in the area to plan and build a unique quality-based educational format at the college. In December 2000 the program moved into a new building with instructional kitchen, dining room and classrooms. In 2004 the program earned ACF Program Accreditation. The program has continued to grow.

In September 2005 Ted and nine of his students responded to the Hurricane Katrina disaster by working at the Lake Charles, Louisiana Civic Center, a disaster relief center for over 4000 displaced New Orleans residents. There they prepared meals under the direction of local chefs until Hurricane Rita pushed them out. Ted also helps new and aspiring culinarians to learn about today’s cooking by opening his kitchen to local Boy Scout and Girl Scout troops, middle school and high school foods classes, 4-H clubs and home school groups. He feels a commercial kitchen can be intimidating, but takes this chance to make it fun and exciting while teaching kids some of the basic forms of food preparation and safety.

“It’s an awesome responsibility to be the first professional culinary encounter for new students. In an industry that has and will continue to experience a great shortage of qualified professionals at the entry level, I understand the need to get it right the first time in guiding and educating them to be productive professional cooks. From the start, I have used the ACF and the St Louis Chefs de Cuisine as a guidepost in helping me learn and meet those goals.”

  Congratulations, Ted! 

At the October Chefs de Cuisine dinner meeting, held at Old Warson Country Club, President Chris Desens announced that Julia Krelo was selected as the 2008 Junior Chef of the Year.

Julia, currently the Junior chapter President,  was selected Junior Chef of the Year by the board of governors because of her substantial contributions to Chefs de Cuisine.  She
devoted considerable time throughout her presidency on numerous events and fund raisers, including Mardi Gras activities, the annual golf tournament, Chefs Wine Country BBQ, and other events.  She demonstrated leadership and pitched in at the right times, leading by example. Her involvement and commitment to excellence on many levels made her the clear choice for junior chef of the year.

  Congratulations, Julia!   

Junior Chapter President
•    Brian Horton
•    Mark Williams - winner

Junior Chapter Vice-President
•    Charlie Connors
•    Sheeri Sullivan - winner

Junior Chapter Secretary
•    Brittany Voss - winner

American Diabetes Association
Cure. Care. Commitment.

"To prevent and cure diabetes and to improve the lives of all people affected by diabetes"

The St. Louis chapter of the American Diabetes Association produces a number of fundraisers, including Tour de Cure - an annual bike ride.  The Lion's Club typically comes out and cooks food, then volunteers serve it, etc.  Chef Robin Stahl is going to help the ADA become better at food prep and safety.  Other food service volunteers are more than welcome to come out and help, share foodservice knoweldge, and learn from a great volunteer opportunity. 

The ADA also holds hold kick-off events, annual meetings, etc., often paying for food, locations, etc.  Any feedback, assistance, or just plain help are always appreciated.

Contact:

Christie Derbin
Associate Manager - Development
American Diabetes Association (www.diabetes.org)
Gateway Area
10820 Sunset Office Dr #220
St. Louis Mo 63127
314-822-5490 x6824 / 1-888-342-2382
Fax 314-822-5479

We would like assistance from our members for the second annual Career Decision Fair held at St. Louis Community College at Forest Park.  A modest time commitment from members on Monday, November 12 from 8:30 to 12:00pm. to help explain and answer questions from students regarding potential and future opportunities in the culinary field. 

Interested members should contact Chef Chris Desens: (314) 993-2880

 Dear Chris,
I wanted to let you know how proud I am in regards to our chapter’s culinary youth team, first in the Chesterfield Journal and again in a great article in the Post. Of course all this would not be possible if we did not have those dedicated chef members who give their time, efforts and talent. We have the finest chapter in the U.S.A. 

Off with my toque blanc to all of these great chefs and future chefs.  Again congratulations, and win one for the seniors in Germany and Dubai.   

Sincerely,
Johannes "Jan" G. Verdonkschot C.E.C, A.A.C., H.O.F.

ACF Chefs de Cuisine Association of St. Louis, Inc.
C/O Chris Desens, CEC, President

Dear Chris and all members of the ACF Chefs de Cuisine Association of St. Louis, Inc.,

What a superb surprise to receive the Tip of the Toque Award!  I'll hang the plaque in my office with pride.  It has been my pleasure to represent Laclede Gas Company at your meetings and events for more than a decade now.

Way back in the 1970's, your organization occasionally met at Laclede's Shrewsbury Service Center while I was a home economist there.  I always envied and wanted to be a member.  Now, I'm having the opportunity to know some of your members plus attend your stimulating Educational Meetings, special events and, or course, wonderful dinners.

To be feted for doing so indeed is "icing on the proverbial cake."  Thank you so very much for this singular honor.

Sincerely,
Aldred Hellmich

Support Those Who Support Us!

AB Foods LLC Allison Burgess #8 Terry Hill Lane St. Louis, MO 63131 314-692-8320 800-822-3100 aburgess@abfoodsllc.com www.matchmeats.com	Allen Division US Foodservice, St. Louis Tom Farrell 8543 Page Avenue St. Louis MO 63114 314-426-4100 800-888-4855 ext. 297 www.usfoodservice.com	Andre's Banquet Facilities John Armengol 4254 Telegraph Road St. Louis MO 63129 314-894-2622 www.andresbanquet.com
Bertarelli Cutlery John Bertarelli Frank Bertarelli 1927 Marconi St. Louis, MO 63110 314-664-4005 www.bertarellicutlery.com	Bob’s Seafood Bob Mepham 8660 Olive Street Road University City, MO 63132 314-993-4844	Consumers Meat Packing Co. Mike Galet 1301 Carson Drive Melrose Park, IL 60160 708-825-4363 www.consumerspacking.com
Dixon Seafood Jim Dixon Derek Stephens 1807 North Main Street East Peoria, IL 61611 800-373-1457 dereks@dixonsseafood.com www.dixonsseafood.com	Edward Don Co. Bill Tichacek 173 Snake River Dr O'Fallon Mo 63368 636-236-6611 billtichacek@don.com www.don.com	Ford Hotel Supply William Ford Christy Schlafly 2204 North Broadway St. Louis, MO 63102 314-231-8400 info@fordstl.com www.fordstl.com
Fox River Dairy Dan Probst Tim Probst Jim Probst 1754 Chase Drive Fenton, MO 63026 636-343-5110 foxriverdairy@sbcglobal.com www.foxriverdairy.com	Fresh Mushroom Farm, Inc. Joe Parato 2301 Cook Rd. P.O.Box 122 Imperial, MO 63052 636-464-0272 cj.parato@sbcglobal.net www.freshmushroomfarm.com	Gateway Foodservice Debbie Tankersley #7 Milpark Court Maryland Heights, MO 63043 314-429-3320
Gateway Proclean, Inc. Tommy Wohlgemuth 2081 Exchange Drive St. Charles, MO 63303 636-947-9191 www.gproclean.com	Geiger Kitchen Design Joe Geiger 5517 Mardel Avenue St. Louis, MO 63109 314-832-7441	Gordon Food Service Jerome Qualley 2210 South 7th Street St. Louis, MO 63104 314-776-4860 www.gfs.com
Holten Meat Company Rich LaRose 1682 Sauget Business Blvd. Sauget, IL 62206-1454 618-337-8400 rlarose@holtenmeat.com www.holtenmeat.com	Kaemmerlen Parts & Service Mike Szczuka 1539 South Kingshighway St. Louis, MO 63110 314-535-2222 www.kps-stl.com	Kern Meat Company Dennis Markwardt Matt Sherman 2225 Cherokee Street St. Louis, MO 63118 314-664-4467 matts@kernmeatco.com www.kernmeatco.com
Kuna Foodservice Chad Lombardo, Doug Meckfessel 704 Kuna Industrial Dr Dupo, IL 62239 618-286-4000 800-770-4228 www.kunafoodservice.com	Laclede Gas Company Kathleen Lavelle 720 Olive St. Louis, MO 63101 314-342-0874 klavelle@lacledegas.com www.lacledegas.com	Louisa Food Products Tom Baldetti 1918 Switzer Avenue St. Louis, MO 63136 314-868-3000
McCarthy Spice & Blends Margaret McCarthy 6757 Olive Blvd. St. Louis, MO 63130 314-725-1688 www.mccarthyspice.com	Missouri Beef Industry Council Melissa Albertson 2306 Bluff Creek Drive Columbia, MO 65201-3552 573-817-0899 ext.223 www.mobeef.org	Moore Food Distributors, Inc. Roger Clanton 9910 Page St. Louis, MO 63132 314-426-1300 www.moorefooddist.com
Need-A-Uniform Allen & Renee Gers 3126 Watson Road St. Louis, MO 63139 314-645-5400   M-F 9:30 - 5:00,   Sat.  9:00 - 2:00 www.need-a-uniform.com	Ole Tyme Produce Tom Butchart 92-94 Produce Row St. Louis, MO 63102 314-436-5010 www.oletyme.com	Osage Marketing Tim Kammeier 3908 South Old Hwy. 94 St. Charles, MO 63304 636-477-7294 tkammeier@osagemarketing.com www.osagemarketing.com
PFG Middendorf Orville Middendorf Tom Maertz 3737 North Broadway St. Louis, MO 63147 314-241-4800 1-800-949-MEAT www.pfgmiddendorf.com	Rapids Foodservice Contract & Design Chris Simerda Equipment and Small Wares 13789 Rider Trail North Suite 101 Earth City, Mo. 63045 chriss@rapidscontract.com 314-344-1161 314-344-1136 (fax) www.rapidscontract.com	Resolve Sales & Marketing Phil Charles 8122 Gravois Road St. Louis, MO 63123 314-481-1444 314-401-9649 (cell) www.resolvesales.com
R.L. Schreiber, Inc. Gary DeWald 3 Butler Ridge St Peters MO 63376 314-368-5063 www.rlschreiber.com	Ronnie’s Ice Cream / Quezel Sorbets Ron Ryan 1919 S. Grand St Louis, MO 63104 314-771-6262	Ronnoco Coffee Company Charles Dubuque 4241 Sarpy Avenue St. Louis, MO 63110 314-371-5050 1-800-HAV-A-CUP www.ronnoco.com
Sara Lee Coffee, Tea Superior & Manhattan Coffee Company Lou Wolf & Russ Mahood 4333 Green Ash Drive Earth City, MO 63045 314-731-2500	Savage Foods Dave Buss 17395 Edison Avenue St. Louis, MO 63005 636-898-1100 636-898-1119 (fax)	Seattle Fish Company International Frank R. Dyer 16307 Copperwood Lane Wildwood, MO  63040  636-399-8542  www.seattlefishkc.com
Specialty Seafood Plus Michael Lampe 300 St Ferdinand St Florissant, MO 63031 314-249-4027 specialtyseafoodplus@gmail.com	Sunfarm Produce John O'Brien 84 Produce Row St. Louis, MO 63102 314-241-1288 jobrien@sunfarmfs.com www.sunfarmfs.com	Sysco St. Louis John Pumphrey, Mike Welsh 3850 Mueller Road St. Charles, MO 63301 636-940-9230 www.syscostlouis.com
Trello Uniforms Dan Goszewski 2665 Scott Ave, Suite C St Louis, MO 63103 314-371-4100 dan@trellouniforms.com www.trellouniforms.com	United Fruit & Produce Susan Curran #51-77 Produce Row St Louis, MO 63102 314-621-9440 sreagan@unitedmo.com	US Foodservice Phil Earl 10850 Ambassador Blvd. St. Louis, MO 63132 314-991-3162   ext. 4381 1-800-848-1415   ext. 4315 www.usfoodservice.com
Yellow Tomato Import full service Restaurant/Food consulting firm Denys Robitaille 121 East Main Street Belleville, IL 62220 618-222-7922 robochef63@hotmail.com www.yellowtomatoimport.com	Place your ad here! Contact membership chair, Susie Judy, at susie.judy@lecoleculinaire.com

Restaurant Chef / Investment Partner

Belleville IL

Denys Robitaille has a brand new crepe concept that hasn't been open for the past several months due to his health situation. He is looking for a working restaurant chef / small investment partner. He has all necessary permits and licenses (import/export/restaurant/catering).

He will be in town through the end of July. This is a great opportunity for the person who wants it.

Any interested party should contact:

Denys Robitaille
121 East Main street
Belleville Ill. 62220

1-618-222-7922 (phone and fax number)

Executive Chef

Greenbriar Hills Country Club

Facilities: Founded in 1928, Greenbriar Hills Country Club is considered to be one of the top golf and country clubs in the St. Louis metropolitan area. The Club is member-owned and supported by 371 golfing members and their families, with a total membership roster of 491 families. The "typical" member is approximately 50 years of age, frequently uses the Club's facilities and resides within ten miles of the Club. Thanks to its consistent high quality, the food and beverage operation is the centerpiece of this very active club.

The club amenities include eighteen holes of championship golf, a swimming pool complex with a snack shop, and tennis facilities. The annual operating budget is in excess of $5,500,000, with over $1,900,000 from food and beverage sales. The Clubhouse is approximately 30,000 square feet and operates successfully with several a la carte dining rooms: the Trophy Room, a casual dining room which features the Club's main bar and has a seating capacity of 60; the Osage Room, another casual dining area which seats 80; and the Candlelight Room, which offers a formal dining experience and seats 40. The Club also features two outdoor dining areas: the Garden Terrace (casual), which seats 70, and the Patio (summer casual), which seats 80. Greenbriar also features several banquet rooms, including the Main Dining Room, which can accommodate 280 people. Food service to the entire clubhouse is provided from a central kitchen; however, the "Snack Shop" servicing the swimming pool and tennis facilities during the summer months is located in a separate building.

Responsibilities: The Executive Chef will be accountable for all food production, menu development, food purchasing, cost controls, recipes, sanitation standards, and maintaining the highest level of membership satisfaction. The successful candidate must posses a high degree of food knowledge and a passion for creative and innovative plate presentation in a la carte and banquet food preparation. Beyond directing daily food production with attention to details, the chosen candidate must be able to communicate effectively with the membership and staff. Three to five years' prior private club experience is a plus, but work history will be considered.

Compensation: A competitive salary will be afforded the professional possessing the required skills and character. The package may also include an objective pay-for-performance incentive, medical and dental benefits, life insurance, an optional 401k plan with employer match contribution, education allowance, uniforms, and vacation.

Candidate screening and interviews will be conducted in the near future.

Interested professionals should submit their resume to:

Matt Lacefield, General Manager
12665 Big Bend Blvd.
Kirkwood, MO 63122
mattghcc@earthlink.net

East Central College

Culinary Arts Instructor

ECC has an immediate opening for a full-time Culinary Arts Instructor responsible for providing effective learning experiences in the classroom and kitchen laboratory for students with diverse interests, abilities and expectations. Will share responsibility for program and curriculum development, tracking and developing distance learning courses, assist in coordinating with other culinary faculty and staff and college administrators. Will teach thirty (30) semester credit hours (or the equivalent in lab, clinical, etc. hours) each academic year and maintain 10 office hours per week (as approved) for the purpose of assisting and advising students. East Central College Culinary Arts is an American Culinary Federation accredited program

Anticipated courses taught in lecture and lab range from basic food preparation, baking (basic and advanced), garde manger, table service, and lecture in basic, intermediate and advanced theory. Must be able to assist in maintaining ACF program accreditation and accreditation standards. Additional responsibility in assisting with program events and functions.

Minimum Qualifications

Associate’s degree in culinary arts or equivalent required; Bachelor’s degree preferred; American Culinary Federation certification level of Certified Chef de Cuisine or higher; an active ServSafe Sanitation certificate required. College level teaching experience, strong communication skills, understanding of grant funding principles and regulations, knowledge of budget management.

This position is funded through the Training for Tomorrow Grant. Anticipated start date: Fall 2010. Excellent benefits, tuition reimbursement, PSRS membership, and much more.

To apply, go to the ECC web site at http://www.eastcentral.edu/admin/hr/how_to_apply.html

Elite Cuisine

Cooks and Chefs Needed

Elite Cuisine has just acquired Maritz, and is looking for a few good men and women to fill cook and chef roles.

Please send resumes to: HR-stl@Elitecuisinellc.com.

Chef Douglas McKee C.E.C.
Vice President of Culinary Development
Elite Cuisine
Office # 636-861-8499
Cell # 314-277-8131

Sunset 44 Restaurant

Restaurant Chef

Job Requirements

The candidate should have several years experience as a Chef, Sous Chef, or Lead Cook. This position will be a hands on working Executive Chef that can work efficiently with line cooking, pantry, and banquets.

Our search is for a Chef/ Kitchen Manager who will be fully responsible for all kitchen controllables (ordering, food costs, kitchen labor, chemical & janitorial), as well as for bringing their own culinary flair to the operation.

This is NOT a standard KM position where you are restrained from exhibiting your creative skills. Instead, we encourage you to first learn our systems, then to contribute to their innovative menu with your knowledge. You will eventually have the opportunity to strongly influence the recipes and menu of the establishment and of course to create specials several times per week.

You will also need to effectively train all kitchen staff. Formal Culinary training, culinary school or apprenticeship program a must.

Compensation: 35,000 to 45,000, plus benefits.

Send resume to:
     bob@sunset44.com

Bob Menendez
Sunset 44 Bistro & Banquet Center
118 West Adams Avenue, Kirkwood, MO 63122
314-965-6644
www.sunset44.com

Sunday Brunch Buffet
Lunch Tuesday - Friday
Dinner 7 days a week

Steven Becker Fine Dining
featuring
The Coronado Ballroom
and Nadoz Cafe

We are seeking an experienced Sous Chef to assist our executive chef on a day-to-day basis. (We are also looking for a prep cook to work full time in our kitchen under the chef/sous chef.)

Duties

The standard responsibilities of a sous chef include:

•  Supervising the kitchen staff
•  Preparing and cooking meals to order
•  Demonstrating cooking techniques and proper equipment usage to the kitchen staff
•  Some menu planning
•  Some ordering of food and kitchen supplies

Qualifications

•  3-5 Years previous fine dining culinary experience in the field. (School only does not qualify. This is not an entry level position.
•  2+ Years in a mid-level culinary position displaying some creative authority (over menus and recipes) and staff management
•  Experience making sauces, butchering, menu planning, and fine dining plating
•  Good communication skills
•  Able to work long hours, including evenings, weekends and holidays
•  Outside catering experience preferred
•  Culinary degree preferred from an accredited culinary school

We offer a competitive benefits package including health & dental benefits, paid vacation, an employee discount program, and a discounted fitness program.

Laura Koelling
HR, Payroll, & Office Manager

Steven Becker Fine Dining
Featuring The Coronado Ballroom and Nadoz Cafe
3701 Lindell Blvd.
Saint Louis, Missouri 63108
p: 314.367.4848 x114
f: 314.361.1553

---

Augustana College

Rock Island, IL. 

Augustana College, in Rock Island IL, is looking for a chef. Interested parties should contact the Director of Dining, Garry Griffith, at 309-794-7570.

Sous Chef
Boone Valley Golf Club

Boone Valley Golf Club is looking for a sous chef. The general particulars are as follows:

• Salary Range 40 – 45 K.
• Full Benefits after 6 months.
• Rounds man capabilities.
• Club operates from February 7 to December 22.
• There will be six (6) weeks paid vacation.
• Two (2) person kitchen serving breakfast, lunch and dinner. High end, low volume.

Send resume to:

Mark Weber
Food and Beverage Director
Boone Valley Golf Club
mark.weber@boonevalley.org
Cell: 314-452-6808
Work: 636-798-2110

---

Banquet Cooks, Line Cooks
Sunset Country Club

Sunset Country Club is looking for experienced cooks to fill a banquet and chef tournant position.  Great learning opportunity.

Send resume to:

Rod Laurentius CEC
Sunset Country Club
9555 south Geyer Road
St. Louis Mo, 63127
rlaurentius@sunsetcountryclub.org

The Bogey Club is looking for a new Executive Chef

The Bogey Club is seeking an executive chef that is versatile and possesses a sincere “love for the kitchen” with a dedicated desire to please the membership.  In addition to being a talented craftsman able to create and produce quality food products, the chef must be a capable administrator.  He/She must know how to control costs, meet deadlines, practice proper sanitation, relate well to the club’s membership and provide leadership for the culinary staff.

Experience

5 years minimum as a Sous Chef or Executive Chef in a quality restaurant, hotel, resort or private club.

Education

Two-year or four-year college or university degree in culinary arts.

Completion of an apprenticeship either in the U.S. or abroad.

Compensation

The successful candidate can anticipate a compensation package that is commensurate with ability, experience and performance.

Resumes should be submitted to:   Mr. David Shelton
                                                            General Manager
                                                            Bogey Club                                                                  9266 Clayton Road
                                                            St. Louis, MO 63124
                                                            bogeyclubstl@yahoo.com
                                                            P (314) 993-0161
                                                            F (314) 993-5677

St. Clair Country Club

St. Clair Country Club is looking to hire a new Executive Chef.

Contact Bob Wilson GM via e-mail at wilsonccm@aol.com

Forest Hills Country Club

Forest Hills Country Club is looking to hire a new Executive Chef.

Contact Tim J. Grossman GM/COO at timg@foresthillscc.net