WOW!!!What a wonderful time had at Mardi Gras!If you weren’t there, you missed some great food, great friends and a great time.Thank you to all who made it so special!The silent auction raised close to $8000 for the Junior Culinary Competition fund.I once again want to remind you to participate in your association.It’s very easy to say, “I’m busy” and “I don’t have enough time”.Take a minute to remember why you joined the St. Louis Chefs de Cuisine.I know I joined to share like ideas with like people, to network with others in the same field and to assist our community of chefs.With the year nearly one quarter over, for the advancement of your personal career, don’t miss out on another opportunity to participate in this incredible organization.
As we continue to move forward, your board has been busy putting together our meeting, keeping the focus on food and education.For March we have scheduled Trevor Corson, author of The Zen of Fish and The Secret Life of Lobsters at Forest Park Community College on March 17th.The educational meeting starts at 4pm with the general meeting starting immediately following.Our April dinner meeting will be hosted by Brian Bernstein at Algonquin Country Club on April 28th.In May, we will have a Certification seminar and demonstration.June will bring about a food and wine pairing for chefs which will bring us to the halfway point of the year.Amazing times are ahead!Please, come join us!
I would be remiss if I did not thank PFG Middendorf, Rich LaRose, Steve Weissler and Bob McGuigan for February’s educational meeting and lecture on HACCP and underutilized cuts of beef.The meeting was very informative and their hospitality after the meeting with food and refreshments was greatly appreciated.
I look forward to seeing all of you in the very near future!
Chef John Bogacki, C.E.C., C.C.E., A.A.C., of Westwood Country club, was awarded a 2008 ACF Presidential Medal at the ACF Central Regional Conference held February 8-10, 2008 in Kansas City.
Each ACF president is allowed to award a certain number of President's Medals during his tenure and at his discretion. The medals are awarded for those who exemplify culinary excellence, leadership and service to the American Culinary Federation. The recipients have contributed their knowledge, skills, and expertise to the advancement of the culinary profession.
Chef Bogacki has been tireless in his work with Chefs de Cuisine and the Chefs de Cuisine Education Foundation. He has mentored numerous young chefs and has devoted uncounted hours in educating others. Chef Bogacki continues to exemplify the best in the culinary profession and serves as a role model for the rest of us.
Along with the Mardi Gras event was the very successful silent auction, coordinated by Joe Mueller and Vicki Davenport, that benefits the Baron Galond Knowledge Bowl Team.
We owe a multitude of thanks to all the volunteers that participated to make this event not only successful, but fun!
Special thanks go out to Mark E. Miller for coordinating the event; Rob Hertel, Charlie Rossi, Casey Shiller and their committee of volunteers for food production; Susie Judy and her committee of volunteers for coordination and production of the pastries and desserts; Skip Guthier for transportation of food from the production kitchens at St. Louis Community College at Forest Park; Madonna Bogacki and her army of volunteers for the beautiful job they did on decorating the banquet room. Without all of you, this would not have come to fruition.
We also would like to thank all our purveyors and sponsors who were so generous with their donations and sponsorship: Andre’s Banquet Center, St. Louis Community College, Judy Smith of Dierbergs Pastry Shop, Bellerive Country Club, Westwood Country Club, PFG Middendorf, Sysco Food Service, US Food Service, Bob’s Seafood, Gregory Mossberger, R.L. Schreiber, Pietro’s, and Companion Bakery.
Last but not least are all the silent auction contributors and participants who ran up the bidding to make this one of the most successful auctions to date! KUDOS! And let’s not forget all our great members who went out and sold tickets to this annual event – especially the Triska Krews who were out in full force once again.
The meeting was called to order by President Kevin Storm at 5:00 pm.
The evening’s invocation was given by Chef Dan and followed with the pledge of allegiance.
Chef Kevin thanked PFG Middendorf, Steve Weisslerand Rich LaRose for hosting the meeting and the educational portion of the evening. Much was learned about HACCP and cuts of meat.
There were no guests for the evening.
Chef Kevin asked for the quorum call. Chef Charlie Rossi reported there was no quorum for this meeting.
Chef Ted reported the minutes of last meeting were handed out before the meeting. Chef Ted asked the minutes be approved as posted in the handout. Chef Kevin called for a vote and was approved.
Chair Reports:
Vice President/Certification:
Brian Hardy
Chef Brian reported there is an upcoming certification testing and competition on April 12th and 13th. The practical testing will be held on Saturday and the competition on Sunday. The competition will be a K series and cold food salon. Times will be posted at a later date. There is information and a “PDF” file on both the testing and competition on the chapter’s web site. All applications for both events should be into Chef Brian by April 5th along with the entry fees.
Regarding certifications, the ACF has gone through a major rebuilding of the criteria for them. You can check on the ACF web site for more detailed information. Chef Brian went into some of the changes on the Certified Executive Chef. He described how the previous standard was to be an executive chef for at least five years before applying to be a CEC. Now you have to have been a sous chef and ready to become an executive chef, as well as pass all of the testing (practical and written) or competitions. Chef Paul also brought up there will be more info in a future meeting on how to pass the practical and how judges may be evaluating you on your skills (sanitation as well as the cooking skills are important).
Program/Continuing Education:
Brian Bernstien
Chef Kevin mentioned that Chef Brian will be hosting the April dinner meeting on April 28th. The meeting will start at 5:00pm with dinner following, and limited to 125 people.
Membership/Junior Culinary Team:
Tony Haacke
Chef Tony explained the New Member Packets will be updated and then distributed to new members in the future along with being sworn in during a dinner meeting.
Educational Foundation:
John Bogacki
Chef Kevin first announced to the members that Chef John Bogacki was awarded a presidential award from Chef John Kinsella at the Central Region ACF Conference in Kansas City. All applauded Chef John for the well-deserved recognition.
Chef John spoke to the honor of receiving the award and how humble and unexpected it was. It was quite a tribute to the people that have worked for him in the past and have grown into many of the chefs in the room today. He said it truly is about doing things for other people and making our profession a better place for us all. Things like the work the coaches and team members of the USA Young Culinary Team, St. Louis Chefs de Cuisine Junior Hot Food Team and the St. Louis Chefs de Cuisine Knowledge Bowl Team make a difference when you get involved.
Special thanks by John went to Madonna for all her work and support and allowing him to do the things he does for other people. General applause for Madonna was held by the members. “I want you to push me out of my job!” Madonna agreed whole-heartedly.
Chef John reported that Mardi Gras could use a few more sales for the night. They could take 50 to 75 more people easily. The money earned will be going to the USA Culinary Youth team and the silent auction will be going toward the Knowledge Bowl and Junior Teams. Rob Hertel is handling the food; Madonna is handling the decorating and Susie Hurley the pastries and deserts. In the past we have earned around $10,000 in sales and silent auction and would like to do the same this year.
Also mentioned was the information about the AAC Dinner on March 10th and sales are still open. Again, money will be going to the Culinary Youth Team.
It was announced that the American Academy of Chefs presented Chef Chris with a check for $1,000 to go to the Culinary Youth Team while at the AAC dinner in Kansas City. Also donated from the AAC from a grant Tony Haacke applied for in the amount of $750 that will go to the expenses for the Junior Team. Chef Kevin also mentioned Certified Angus Beef donated $500 towards the Culinary Youth Team. Chef John was pleased at the donations and suggested if we can keep the momentum rolling we will reach our budgeted goal for the teams. It was suggested that we post on the web site a way for anyone to click and donate to the team. If anyone wants to make donate money we have opportunities and cards to sign up.
Apprenticeship:
Brian Durbin
Chef Brian said he is working with Derek and Mark to get the information online. He is putting a committee together to go on site visits to look for more houses. There will be a new application and review process for those interested in the apprenticeship, more information will follow. Issues in the past has been when students sign up but drop out after a short time when they decide not to proceed with it. We are now looking to target only the quality students to be placed in apprenticeship houses. Chef Brian will be working with many others to get this together and packaged up.
Knowledge Bowl/Competitions:
Joe Mueller
Chef Joe thanked everyone for their support and was proud to announce the success of the St Louis Chefs de Cuisine Knowledge Bowl Team took first place in the ACF Central Regional competition in Kansas City with a gold medal and will be moving on to the National Convention in Las Vegas. Extreme applause by the members was held. He thanked Vickie Davenport for her help and coaching the team. Chef Joe then introduced the full team: Brian Horton, Mary Boehne, Corey Moore, Greg Hearaman, and Charlie Connors. Chef Joe showed all the plaque and certificates they earned and said how proud he is to work with the team.
Culinary Arts:
Paul Kampff
Chef Paul announced and thanked Chef Tony and Chef Anthony for their work with the Junior Team and that they earned a Gold Medal in the competition in Kansas City. There was only 1 point separating the top five teams in the competition. Well done! Significant applause by the members for the team and coaches. Chef Tony then introduced the team: Shawn Willtrout, Shane Taylor, Mack Crawford, Josh Eslinger, and Brendan Brown.
Chef Paul then introduced St. Louis’s team that will represent the United States of American at Erfurt, Germany in October: Wayne Sieve, Mike Palazzola, J. T. Gelineau, Mike Bush, Kevin Taylor. The team stepped forward and all of the members applauded.
Public Relations/Marketing:
Derek Thomas
Chef Kevin said in Derek’s absence that it has been a super task keeping the web site up to date. Derek has been doing a super job at it. It simply never stops.
Chef and Child
D’Aun Carrell
Chef D’Aun reported they have just finished the third year of the Food and Friends program. It was another year of success. She thanked several of the chefs for their help in supplies and work, especially Casey Shiller for stepping in and helping and providing rolls.
Newsletter:
Robert Hertel
Chef Rob asked for any material that is to go into the newsletter that you please get it into him as soon as possible. The deadlines are coming soon and they need to print and email it out.
Sergeant at Arms:
Charlie Rossi
Chef Charlie noted the number of members attending the meeting today and there were significantly less reservations. He asked that everyone PLEASE make reservations to both meetings and dinner meetings. It is only polite to give our hosts an accurate number to set and prepare for. Just use the call in line or on email through the web site.
Junior Report:
Mark Williams
Mark first talked about the new web site that he has been working on with Derek and Madonna. It looks like they now have a pretty up to date list of the members and you can log into your own “member” portion. To log into the web site as a member, go to the member portion and type your first initial and last name (no space) and use “Eggplant” as the password. You can change your password anytime you want.
Mark also talked about the Junior Chapter. There are several activities coming up, the Mardi Gras this weekend, Sysco has a food show on March 11 they still need help.
East Central College Junior:
Joe Thorp
No report.
Associate Members:
Jon Verdonkschot
Chef Jon asked for anyone that had contact info for any of the senior chefs to forward them to him. He would like to keep in touch and see how they all are on a regular basis.
Chapter Coordinator:
Madonna Bogacki
Madonna read a note from Karin Christianson (Wiley Thompson’s wife) thanking the chapter for honoring the chapter and eulogizing him the way we did. We do send cards to those who need a cheerful note from us. That’s why we all need to sign the “smiles for miles” cards at the registration desks before and after each meeting.
Madonna also gave the membership numbers on the chapter. She had a question for all to think about, why there are so many members that do not come to meetings, especially the numerous juniors.
Help is still needed for decorating the Mardi Gras party. If anyone is interested it shouldn’t take more than a few hours on Sunday starting around noon at Andre’s.
Treasurer:
Casey Shiller
Chef Casey mentioned the web site currently does not have a way to pay for events online. We will be having it setup to handle credit card payments soon. Please look for it. Also, regarding reservations, when you do make a reservation for an event or dinner it is important that you attend and pay for your commitment. If you cannot make the meeting or dinner please call to cancel as soon as you know, it truly can affect the finances of a dinner.
Secretary:
Ted Hirschi
No report.
President:
Kevin Storm
Chef Kevin spoke about the recent Central Region Conference in Kansas City. He was impressed how when you say you are from the St Louis chapter people immediately recognize the notoriety and respect of the chapter. It truly made him proud. It was also very enjoyable to work with the other St. Louis chefs and others as well as his brothers (all of his brothers) who cooked and plated the AAC dinner. The regional meetings are truly interesting and worth going.
Chef Kevin also brought up the action of the board in donating $3000 to the ACF Team Fund, per the challenge of Chef John Kinsella, ACF President, in his last letter in the National Culinary Review, asking for every ACF member to donate $10 to the fund. Chef Kevin now asked that each member also make a contribution on your own to the same fund to “double leverage” our dollars to support the ACF Competition Teams going to Erfurt, Germany to compete. This is in light of the fact Chef Chris Desens is a member of one of the teams competing.
Chef Chris then also made the request that everyone please consider making a contribution in some way.
Chef Kevin also announced that the board voted to approve that all dinner meetings be raised from $45 to $50 and Juniors still pay $25.
Future events will be:
Mardi Gras, February 24th
American Accademy of Chefs Dinner, March 10th
Educational Meeting – StLCC Forest Park, Trevor Corson, March 17th
Dinner Meeting – Algonquin Golf Club, April 28th
Unfinished Business:
Rich LaRose mentioned about the upcoming Annual Golf Tournament/Scramble, June 2nd, the price will $150 per person. Please come and support it. Info is available at the registration.
New Business:
Chef John mentioned that he just received a check from Mike Lombardo for $100 for the Culinary Youth Team. Thanks Mike!
Attending: Charlie Conners, Chris Johnson, Brian Horton, Shawn Willtrout, Mark Williams
New Member Brochure
• Mark has drafted a New Member brochure and sent it to active Junior members for comment. Brian Durbin has submitted some information on the Apprenticeship Program and would like it included. Brian will provide some additional information no later than Feb 21. Tony Haacke will take the finalized brochure and have Kinko’s run off copies.
• Once brochure is complete, Mark will contact representatives at L’Ecole and Forest Park about scheduling brief presentations to culinary students about Chefs de Cuisine.
Volunteers Needed
Junior Chef volunteers are need for 2 events in the next month. Please contact Mark Williams at 314-961-2286 or mhwill@sbcglobal.net if interested.
• Mardi Gras preparation
o Fri Feb 22 at 10:00 am at Forest Park CC
o Sun Feb 24 at 9:00 am at Forest Park CC
• SYSCO Food Show in Collinsville, IL
o Tue Mar 11 at 7:00 am
Special Events
• Chad Lombard, SYSCO, offered to host a tour of the SYSCO facilities, perhaps coupled with a lunch or dinner. We are tentatively planning on holding it on Mon May 12.
• We discussed having a Junior Chef’s Night Out – dining out at a local restaurant. It was suggested that we talk to Eric Brenner at Moxy’s. Mark will follow upon this.
Golf Tournament
• The annual Bon Appe-Tee Golf Tournament will be held on Mon June 2 at Stone Wolf Golf Club (same location as last year) in Fairview Heights, IL. The Junior Chefs are responsible for planning the menu and preparing all the food. We need to start generating ideas for menu items. We need to submit the menu and food requisition to the Board by mid-April.
Upcoming Calendar of Activities
Chefs de Cuisine meetings (and Junior Chapter meetings) are held the 3rd Monday of each month at various locations. Please consult the chapter website (www.stlchefs.org) for up-to-date information.
• Mar 17 – March meeting, at STLCC at Forest Park
• Apr 28 – April meeting & dinner, Algonquin Country Club
• May 19 – May meeting, location TBD
• Jun 16 – June meeting, location TBD
• Jul 21 – July meeting, location TBD
• Aug – no meeting held in August
• Sep 15 – September meeting, location TBD
• Oct 20 – October meeting, location TBD
• Nov 17 – November meeting, location TBD
• Dec – no meeting held in December
Listed are activities that may be of particular interest to Junior Chapter members. Those requiring Junior Chapter volunteers are highlighted.
• Feb 24 – Mardi Gras Dinner, Andre’s Banquet Center – need Junior Chapter volunteers
• Mar 11 – SYSCO Food Show, Collinsville IL - need Junior Chapter volunteers
• May 12 – tour of SYSCO facilities and lunch (St. Charles MO), open to all Junior Chapter members
• June 2 – Golf Tournament, Fairview Heights, IL - need Junior Chapter volunteers
• Late August – Purveyor’s Picnic
• Sep 23 – SYSCO Food Show, St. Charles - need Junior Chapter volunteers
• late September – annual Chef’s Wine Country BBQ - need Junior Chapter volunteers
Just when “sustainable” and “fresh” and “local” are growing adjectives in our menus, what’s the USDA doing? Shutting it down.
Under the farm programs already in place, if a farmer elects to convert commodity crops – corn, wheat, soy, etc. – into fresh, vine-ripe juicy tomatoes, his or her crop subsidy payments are withdrawn on that acreage. Further, a farmer is penalized for the market value of the commodity crops he “should have” grown, and the acres can be permanently withdrawn from any future farm programs. Thanks for the tomatoes, Mac!
The proposed (and about to be passed) new farm bill for 2008 stiffens the penalties. Why? Because the big national fruit and vegetable producers, with millions of acres of the same bland crops in California, Texas and Florida, fear the ever-growing farmer’s markets, organic growers and local suppliers you are increasingly using for your produce.
If you care about the food you are putting on your plates and in your mouth, you owe it to yourself to spend a little time researching the Farm Bill, and contacting your congressional and senatorial representatives. It’s truly a serious issue that will impact us for years.
There is a movie being show this coming Thursday, the 13th that is well worth the time – and it’s free. In King Corn, Ian Cheney and Curt Ellis, best friends from college on the east coast, move to the heartland to learn where their food comes from. With the help of friendly neighbors, genetically modified seeds, and powerful herbicides, they plant and grow a bumper crop of America’s most productive, most-subsidized grain on one acre of Iowa soil. But when they try to follow their pile of corn into the food system, what they find raises troubling questions about how we eat—and how we farm.
King Corn - Thursday, March 13, 2008 • 7pm - 9pm • Lee Auditorium of The Missouri History Museum • FREE
The website is almost ready to accept credit cards! We have been working with a new service provider to process credit card payments, and we should have the service up and running by the end of March. Once operational, you may pay your meeting fees and dinner costs in advance and avoid the lines at check-in.
In addition, by reserving and paying online, you guarantee your reservation at limited-admittance functions. All payments will be processed using a secure server, allowing your personal and credit card information to remain confidential and safe. Be sure to check out our website and utilize this great service.
Interest in our Apprenticeship program continues to grow and our organization is working harder than ever to meet and exceed these demands. The Chefs De Cuisine program currently has five apprentices learning the craft in some of the finest kitchens in the Saint Louis area.
In an effort to both expand the program and maintaining quality and dedicated individuals, we are reaching out to several more locations to certify as approved training sites. Information about the program and letters of invite have been sent out to selected hotels, casinos, country clubs and independent restaurants.
While our website is growing and improving, we are working on constructing a complete apprenticeship page. I am asking for everyone’s patience and assistance in putting our program into digital format. I believe that once our apprenticeship link is complete and running, it will be full speed ahead.
With four unique culinary arts programs in the area (three of which are ACF accredited) and several more approved training sites in view, our apprenticeship program will gain the great reputation that our Saint Louis chapter receives wherever we go.
Any one interested in participating on the apprenticeship committee, or who would like more information on becoming an approved training facility or simply knows a cook or student ready to take their career to the next level, please check our website or contact me directly at briandurbin@charter.net.
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