Meeting Opened @ 3:55 pm by Mark WilliamsUpdate
Attending: Brian Horton, Mark Williams
Junior Officer Election Results Announced
Chef Chris Desens announced the results of the election of Junior Chapter Officers. For 2008. Mark Williams was elected Junior Chapter President, Sheeri Sullivan was elected Vice-President, and Brittany Voss was elected Secretary. The new officers will be sworn in at the January 2008 meeting, and serve for the calendar year. Nominees (in alphabetical order) for each position were:
Junior Chapter President • Brian Horton • Mark Williams - winner
AB Foods LLC
Allison Burgess
#8 Terry Hill Lane
St. Louis, MO 63131 314-692-8320
800-822-3100
Aburgess@abfoodsllc.com www.auroprofoods.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
Andres 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
Companion Baking
Tina Vass
4555 Gustine Avenue
St. Louis, MO 63116 314-352-4770
tvass@companionbaking.com www.companionbaking.com
Consumers Meat
Packing Co.
Mike Galet
1301 Carson Drive
Melrose Park, IL 60160 708-825-4363 www.consumerspacking.com
Dixon Seafood
Jim Dixon
Dave Dixon
1807 North Main Street
East Peoria, IL 61611 800-373-1457
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
1754 Chase Drive
Fenton, MO 63026 636-343-5110 foxriverdairy.sbcglobal.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.org
Gateway Proclean,
Inc.
Tommy Wohlgemuth
2081 Exchange Drive
St. Charles, MO 63303 636-947-9191 www.gproclean.com
Gateway
Foodservice
Debbie Tankersley
#7 Milpark Court
Maryland Heights, MO
63043 314-429-3320
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
Kaemmerlen Parts & Service, Inc.
Mike Szczuka
1539 South Kingshighway
St. Louis, MO 63110 314-535-2222 www.kps-stl.com
Kern Meat Company
Dennis Markwardt
2225 Cherokee Street
St. Louis, MO 63118 314-664-4467
Laclede Gas
Company
Aldred Hellmich
720 Olive. Room 1421
St. Louis, MO 63101 314-342-0688 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
MidAmerica
Brokerage
Phil Charles
11738 Administration Dr.
St. Louis, MO 63146 314-872-9520
phil@midamstl.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.
Bill Schultz
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 &
• 327 Droste Road •
St. Charles, MO 63301 314-645-5400 www.need-a-uniform.com
Ole Tyme Produce
Tom Butchart
92-94 Produce Row
St. Louis, MO 63102 314-436-5010 www.oletyme.com
PFG Middendorf
Orville Middendorf
Rich LaRose & Jim Sandersen
3737 North Broadway
St. Louis, MO 63147 314-241-4800
1-800-949-MEAT www.pfgmiddendorf.com
Plitt Premium
Seafood
Corey R. Marasso
522 Garrick Place
O’Fallon, MO 63368 636-265-0424
corey@plittfish.com
R.L. Schreiber, Inc.
Morgan Casey
400 Denton Road
Pacific, MO 63069 636-485-6037 www.rlschreiber.com
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)
Sunfarm Produce
Amy Pollaci
84 Produce Row
St. Louis, MO 63102 314-241-1288
apollaci@sunfarm.com www.sunfarmfs.com
Sysco Food Services
of St. Louis, Inc.
Chad Lombardo, Faraby
Reiss & Mike Walsh
3850 Mueller Road
St. Charles, MO 63301 636-940-9230 www.syscostlouis.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
THIS SPACE COULD
BE YOURS!
call Membership Chair
Chef Bernard Pilon
@ 314-521-0682
for details
THIS SPACE COULD
BE YOURS!
call Membership Chair
Chef Bernard Pilon
@ 314-521-0682
for details
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
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)
2010-07-15:
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
2010-06-30:
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.
Chef Douglas McKee C.E.C. Vice President of Culinary Development Elite Cuisine Office # 636-861-8499 Cell # 314-277-8131
2010-05-04:
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
2010-04-07:
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
2010-03-15:
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.
2010-02-01:
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
2010-01-05:
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.
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 Club9266 Clayton Road St. Louis, MO 63124 bogeyclubstl@yahoo.com P (314) 993-0161 F (314) 993-5677
2009-02-05:
Executive Chef
St. Clair Country Club
St. Clair Country Club is looking to hire a new Executive Chef.
Steven Becker Fine Dining