As we enter April, I am reminded about the importance of certification. We are holding a certification exam and competition on the 12th & 13th of this month. It is a goal of the current board to see that all of our members be certified. I think that with the current changes that have evolved over the past couple of years, it is important to keep up with the ever changing levels of certification.
You may ask yourself why you should get certified? What benefit does it give you? I believe that certification makes us better in a lot of ways - it shows accomplishment, it sets standards, shows motivation, and proves that you have passed the necessary test to be certified at that level. It also gives your current and future employer justifiable proof that you are who you say you are and can perform at that level. It opens opportunities for advancement. We become better cooks through certification.
I hope that those of you who are not yet certified are striving to become certified at the appropriate level. With that in mind, our May meeting will be over the certification process and what one needs to do to successfully pass the test for their certification level.
I would like to thank Vice-President Brian Hardy for taking over the March meeting in my absence. I also want to thank those who helped with the last meeting including: Casey Schiller, Charlie Rossi, Brian Bernstein, Rod Laurentius, and Bernard Pilon. It is my understanding that author Trevor Corsen did an outstanding job and the sushi prepared by Hama was excellent.
I hope to see you at the dinner on April 28th at Algonquin Country Club hosted by Chef Brian Bernstein and his staff. Make your reservations early! They can be made and paid for online. We are limited to 125 people.
Monthly Chapter/Dinner Meeting
Monday, April 28, 2008
please note: this meeting is the LAST Monday of the month, not the usual 3rd
Algonquin Country Club
340 N Berry Rd
(on Berry between Manchester and Lockwood)
Glendale, MO 63122
Hosted by Chef Brian Bernstein
4:30 p.m. - Junior Meeting
5:00 p.m. - General Meeting
5:45 p.m. - Cocktails following
6:30 p.m. - Dinner
Dinner seating is limited to 125.
$50.00 for Active Members and Guests
$25.00 for Junior Members
For Reservations, please call the Chef ’s Hotline
314.846.9932
or via the website at http://www.stlchefs.org
Northeast Regional ACF Conference
April 5 - 7, 2008
Cincinnati, OH
St. Louis Chefs De Cuisine Spring Salon Competition and Certification Testing
April 12 and 13, 2008
L’Ecole Culinaire
Open to all Chefs. This will be an ACF sanctioned culinary salon and medals will be awarded.
ACF Members $100.00
Non- Members $200.00
If you would like more details please contact Chef Brian Hardy (314)372-2264 or visit the Competitions page at http://www.stlchefs.org
Senior and Retired Chef Members Report
by J. G. Verdonkschot, C.E.C., A.A.C., H.O.F
In January of this year, a dear friend and colleague of thousands of chefs passed away – Joseph Amendola, C.E.C., A.A.C., H.O.F. Past president, Vice-President and teacher at the Culinary Institute of America, he was the Baker and Ice Carver to the world. A dear friend, we judged culinary salons, especially the Chicago N.R.A. Salon for years. We traveled through Russia. Chef Amendola and the C.I.A. invited me to be the commencement speaker in Hyde Park with 370 students graduating. I have many other great memories of this great professional.
Since my appointment by Chef Storm as the Senior Chef committee person, I decided to call and communicate wih our friends, which includes past president Jean Michelet, who lives in Morristown, NJ. Jean will be celebrated his 85th birthday on March 30th.
I called the following chefs:
Oliver Sommer – He is doing okay, problems with his leg, but he still enjoys, teaching two days a week, 4 or 6 hours a day, and it gets him out of the house and out of his easy chair. He is most grateful to his niece, a C.N. who keeps an eye on him, and his pet dog keeps good company.
Marlo Battocletti – Incorrect phone number. If anyone knows his correct number, please let me know.
Andre Gotti – I called him in Florida and he feels great. Don’t you love his French accent? He had some hip work done. In May, he will be in Paris, then to his home near Bordeaux, where he enjoys 5 months of the year in his country home with a large vegetable and herb garden. He appreciates the newsletter, and as Chef Jean Michelet, they are very proud of our organization and our Junior Chefs.
Reed Miller – He stays very busy making pastries at Dierbergs on Clarkson Road. We all enjoyed his petit fours at the Mardi Gras. Reed and Sue are planning to be at the WACS convention in Dubai and root for our star chef, Aidan Murphy. We hope to see them at the Culinary Olympics in Germany and support our St. Louis Junior Culinary Team.
Walter Kobylecky – He will be 81 in September. He was in the hospital for 13 days in March. He had a hernia and colon problems. He is now on a light diet and recuperating. He enjoys every new day. On April 19, he will be 50 years married.
Manfred Zettl – We enjoyed his company at the Academy dinner. Several days later, he visited us at :”The Plantation” in St. Clair, returning with his lady friend from a trout fishing trip in St. James. He not only shared his catch, but also brought us his own made sausages and wine to accompany same. He is doing fine; no medications to take, and enjoys spending time at his home in Austria.
Sven Erik Engdorf – He lives in Houston and truly misses his friends in friendly St. Louis. He is not working this time. But he does work on his miniature train set with a group of friends. He asked about his colleagues and enjoys the newsletter. He will be married for 54 years,
Sebastian Murabita – I talked to Mrs. Murabita and she told me that our friend Sebastian is not doing too well He is confined to bed. A prayer for him would be appreciated. As we all know, Sebastian devoted much of his time to the Chefs and to the welfare of our organization.
Ray Fletcher – Ray and Mrs. Fletcher enjoyed the Mardi Gras party and is feeling fine. His wife was ill for some days, but is doing well now. They live near the Central West End and enjoy the area. With help of his cane, Ray walks the neighborhood. He sends his best to all.
James Day – James and Mrs. Day also enjoyed the Mardi Gras. They had been out-of-town visiting his sister in Memphis, who was ill. He still works a few days at a steak house across the river. I have to do something, he said, and it might as well be cooking, which he loves to do.
Brother Leo Slay, S.M. – I have attempted to call our dear friend several times, but it seems it is easier to reach the White House!
Held at St. Louis Community College at Forest Park
Vice President Brian Hardy called the meeting to order at 4:14 pm.
The evening’s invocation was given by Brother Leo Slay and followed with the pledge of allegiance.
Chef Brian thanked St. Louis Community College at Forest Park and the people present representing them at the meeting today. He also thanked Trevor Corson for coming to St. Louis and his presentation on sushi and lobster.
There were no guests for the evening.
Chef Brian asked for the quorum call. Chef Charlie Rossi reported there was no quorum for this meeting.
Chef Ted reported the minutes of last meeting have been posted in the newsletter and asked they be approved as posted. Chef Brian called for a vote and was approved.
Chef Brian brought up the upcoming competition and certification testing that would be held at L’Ecole Culinaire in April. There were still openings for those who wanted to both compete and take the certification practical test.
Chair Reports:
Educational Foundation
John Bogacki
Chef John reported the AAC Dinner, hosted by Chef Bernard Pilon and Norwood Hills Country Club was a great success and thanked them for their help. He also reported the recent Mardi Gras and AAC Dinner made:
Silent Auction $7,730.86
Young Culinary Team $3,500 (approximately)
AAC Dinner, between $2,000 and $4,000 at this point (final numbers will be available after all of the bills have been paid)
The efforts of all that worked and participated was greatly appreciated and thanks to all for helping earn the money and having a good time.
Apprenticeship:
Brian Durbin
Brian reported the addition of St. Alban’s Golf Club as a new apprenticeship house and the chef David Durfel was looking forward to participating in the program. Brian also mentioned the program was moving forward with central information from the four college programs recorded with the committee. There would be a system in place for reviewing new apprentices for next year.
Knowledge Bowl:
Joe Mueller
Joe also supported Chef John’s report that the Mardi Gras was a great success. There was a lot of money earned and everyone seemed to have a great time. The team was now working hard and looking forward to the national competition in Las Vegas.
Website/Marketing:
Derek Thomas
Derek was proud to announce that we can now pay online for all meetings and dinners. The new system is up and running and will accept reservations and payment with credit cards. Now we all need to just start making our reservations in time.
Chef and Child
D’Aun Carrell
Chef D’Aun announced that Ruth Ezell of TV Station KSDK would be showcasing the young cooks that the Chef and Child have been working with. Watch your TV guide for the date and time.
Chapter Associates:
Chad Lombardo
Chad informed everyone that he had met with the St. Louis Restaurant Association chapter and that they are willing to work with the Chefs de Cuisine to help earn money for the Young Culinarian Team.
Also, he mentioned the golf tournament would be coming up on May 8th and that everyone should look to come out and have a great time.
Chad also thanked the chapter’s juniors for helping with the recent Sysco Food Show where five junior members helped out.
Program/Continuing Education:
Brian Bernstein
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.
Chapter Coordinator:
Madonna Bogacki
Again, Madonna asked that everyone planning on attending meetings or dinners that all need to make and keep reservations. This evening there were 32 reservations made but more than that showed up. Also, there were some “smiles for miles” well wishing cards everyone was encouraged to sign before they left.
Treasurer:
Casey Shiller
Chef Casey supported Derek Thomas saying how glad he is the ability to make reservations and pay for them through our website. This is a big advantage over the “PayPal” that we had earlier. Everyone can now make reservations and pay for them for the April Dinner Meeting at Algonquin.
President’s Report:
Brian Hardy
Chef Brian took over the meeting while Chef Kevin was in Chicago along with Chefs Paul Kampff and Aidan Murphy. They had taken the Young Culinarian Team up to Chicago to work with Chef Ed Lenard and the Culinary Olympic Teams. They were on their way home and after Chef Brian talked to them it looked like it was very productive.
Chef Brian went through the upcoming schedule for the rest of the year.
Unfinished Business:
No unfinished business.
New Business:
No new business.
At 4:25pm the meeting was adjourned.
The educational portion then began with author Trevor Corson and his talk on the fish and seafood status in the world.
Meeting Minutes – Junior Chapter
Monday, March 17, 2008
STL Community College – Forest Park
Meeting Opened @ 3:30 pm by Mark Williams
Attending: Chris Johnson, Reagan Irwin, Mark Williams
Golf Tournament
About 7 or 8 Junior Chef volunteers are need to prep and cook for annual Bon Appe-Tee Golf Tournament on Monday, June 2 at Stone Wolf Golf Club (same location as last year) in Fairview Heights, IL. This is our biggest Junior event of the year, as we do all the food prep for the membership. This is a great opportunity to demonstrate your creativeness and skill to the active membership. We need to start generating ideas for menu items and submit the menu and food requisition to the Board by mid-April. Please contact Mark Williams at 314-961-2286 or mhwill@sbcglobal.net if interested in contributing your time.
Junior Chef’s Dining Out
Eric Brenner, of Moxy’s Contemporary Bistro in the Central West End, will be hosting a tasting menu dinner for Junior Chefs and their guests on April 30th. Dinner will cost about $35. Contact Mark Williams at 314-961-2286 or mhwill@sbcglobal.net if you are interested in making reservations.
Sysco Tour
Chad Lombard, SYSCO, will be hosting a tour of the SYSCO facilities in St. Charles county for Junior Chefs, coupled with a lunch or dinner, on Monday, May 12. The exact start time will be determined by the preferences of a majority of the attendees, and will set by the April meeting. If you have never seen the operations of a large food supply purveyor, you won’t want to miss this opportunity. Contact Mark Williams at 314-961-2286 or mhwill@sbcglobal.net if you are interested in attending.
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 for up-to-date information.
· Apr 28 - April meeting & dinner, Algonquin Country Club (note: 4th Mon of month)
· May 19 – May meeting, location TBD
· Jun 16 – June meeting, location TBD
· Jul 21 – July meeting, location TBD
· Aug 18 – no meeting held in August meeting
· 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.
· April 30 – Junior Chef’s Dining out at Moxy’s Bistro
· May 12 – SYSCO tour and lunch/dinner, St. Charles, MO
· 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
The next Junior Chapter Meeting is Monday, April 28, 4:30 pm at Algonquin Golf Club, 340 N Berry Road (on Berry between Manchester and Lockwood) in the Glendale/Webster Groves area. Dinner, hosted by Chef Brian Bernstein, follows the regular meeting. The dinner, if you decide to stay for it, will cost $25 for Junior members, $50 for regular members and guests.
2008 invitation postcard.pdf
The American Academy of Chefs Dinner held at Norwood Hills Country Club, hosted by Executive Chef Bernard Pilon was an evening to remember. A superb job was done by the kitchen and service staff executing an elegant dinner. Thanks to all who supported the evening as contributors, volunteers and guests who enjoyed the gastronomy! Check out the pictures from that evening on the website.
Once again, it was an excellent opportunity for the Culinary Youth Team to all be introduced and recognized for all their hard work and commitment to making not only St. Louis proud - but the United States of America
Interest in our program continues to grow and our organization is working harder than ever to meet and exceed these demands. Currently there are five apprentices learning the craft in some of the finest kitchens in the Saint Louis area. In efforts to expand our program while still maintaining quality and dedicated individuals, we are reaching out to several more locations to become approved training sites. Information on our program and letters-of-invite have been recently sent out to well-qualified hotels, casinos, country clubs and independent restaurants.
In response to those efforts, the apprenticeship program is pleased to announce that the Country Club of Saint Albans is in the process of becoming an approved training site. Let’s extend a warm welcome to General Manager David Pendy, Executive Chef David Derfel and their culinary team.
Coming down the line is the apprenticeship committee. As our chapter revitalizes this program it is going to take some hard work and some assistance from fellow chefs, instructors and administrators. We are putting together this committee to help with site visits, log book evaluations, recruiting programs for both students and supervising chefs to assure the success of this program. As of now we have five dedicated individuals representing area schools and the Missouri Department of Labor. It is a good start; however, I am also looking for a chef instructor from each school, two supervising chefs, and at least one graduate of the apprenticeship program to balance out and help represent the entire program. Please, if anyone is available at any capacity, do not hesitate to contact me.
Next on the reservation list, is L’Ecole Culinaire. Their continued interest in our program is leading them to ACF accreditation. I am looking forward to working with their program director, career services director, as well as their fine staff of culinary instructors, several of which are our own brothers and sisters! Let’s also welcome their entire staff and student ambassadors; they will be joining us shortly.
Our apprenticeship committee will be conducting preliminary interviews for potential apprentices at Saint Louis community College at Forest Park on Monday April 7, at 8:00 am in the Jack E. Miller Hospitality Studies Building. Those students who are interested, but have not signed up, should contact Brian Durbin immediately to RSVP. Preliminary applications are also available at participating schools.
While our website is constantly improving, we are still in the construction phase of our 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, 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 Brian Durbin directly at briandurbin@charter.net.
Register for Meetings and Events
via the Chefs de Cuisine Website
You have always been able to register for a Chefs de Cuisine Association of St. Louis meeting or special event by calling the Chefs Hotline at 314-846-9932.
But NOW you can register for those same meetings and events on our website (http://www.stlchefs.org) AND optionally pay for the event with a credit card at the time you make your reservation!
To register, you need to know your Chefs de Cuisine User ID and password. Contact Mark Williams at mhwill@sbcglobal.net or 314-961-2286 to find out what your User ID is.
To register for a meeting (and optionally pay the meeting and event registration fees), do the following:
1) After clicking on the Register Now button, you will be prompted for your website User ID and password. Enter the information and then click the "login" button.
2) Confirm your membership information, and click the "continue" button.
3) Enter the number of tickets you want for each category (Member, Guest, or Junior) and then click the appropriate "Add to Cart' button. You will be prompted for guest names and e-mail address; both fields require an entry. Enter your own e-mail address.
4) After adding all the registration information, click the "continue" button.
5) Review your billing address information. If you wish to pay at the door, click on the "Click Here to Continue" link. If you wish to pay now with a credit card, then enter your credit card number and expiration date in the appropriate fields. Click the "submit" button. Please note that all credit card payments made on the website are final.
6) Finally, click on the "Click Here when Finished" link.
Finally, if you want to verify your membership information or want to change your website password, simply click on the "Membership Link" at the top of the Home Page, log into the membership area, and then click on the "My Account Info" link.
If you have any problems, questions, or comments, please contact Mark Williams at 314-961-2286 or mhwill@sbcglobal.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