We are reminded of how busy the summer season is as things heat up in the kitchen and outside! We had a great turnout for the annual golf tournament! Twenty seven teams participated and I thank you all for coming out to support our organization! A huge thanks goes to Rich LaRose who once again put together a great time for all. Rich has successfully completed this task for numerous years, organizing everything from negotiating the golf course to organizing all the players. Thank you Rich! I would also like to thank the juniors for doing the food and PFG Middendorf and Sysco for the products they donated.
Please join me in congratulating chef Aidan Murphy for winning the third place bronze medal and taking first place in the food and wine pairing in May in Dubai at the WAC conference. Congratulation Chef Murphy, you are truly an inspiration and you make us proud!
If you were not at the last meeting, you missed a fine demonstration put on by Chef Paul Kampff. He demonstrated how to break down a chicken, a round fish, and a flat fish. He also elaborated on the do's and don'ts of passing the practical exam. Thank you Chef Kampff for a job well done, Casey Shiller for videoing the demonstration, and Forest Park Community College for hosting us.
If you haven’t had a chance to look at our website recently, please do so. We have added an AAC page as well as an update to our privacy policy. We are working on more so stay tuned!
I also look forward to representing our chapter at the ACF National Convention in Las Vegas next month. The Knowledge Bowl team and the Youth Team will also be there. It’s not too late to join us!
Our next meeting is at Forest Park Community College on June 16th. The educational part of it will cover food and wine pairing. The educational meeting will start at 4:00 pm and the business meeting will start around 5:00 pm. Hope to see you there! Our July dinner meeting will be hosted by Anthony Lyons at Sunset Country Club. Please make your reservations early. It’s sure to be a fabulous evening!
Chef Aidan Murphy places 3rd in competition for title of
"Global Chef 2008",
places First in the "Wine and Food Pairing" category
Aidan Murphy, certified master chef (CMC), American academy of chefs (AAC), executive chef at Old Warson Country Club, St. Louis, placed third overall and first in the wine and food pairing category at the inaugural Global Chefs Challenge, sponsored in part by Unilever Foodsolutions, held at the World Association of Chefs Societies (WACS) Congress in Dubai, May 12-15.
Murphy, a member of Chefs de Cuisine Association of St. Louis Inc., represented the Americas as he competed against six other finalists representing Africa, Asia, Central Europe, Northern Europe, Pacific Rim and Southern Europe.
"Aidan did a remarkable job and we are proud to call him a fellow culinarian. The ability to pair fine cuisine with the most complementary wine is an important skill, but it is arduous. Winning first place in a category judged by international wine experts proves that he truly is a master chef," said ACF National President John Kinsella, CMC, CCE, AAC.
Competitors constructed menus based on a market basket, which was presented the day before the competition. Chefs prepared and presented a four-course menu for eight in five hours, 45 minutes, including a starter, entrée, main course and dessert. A panel of international judges evaluated, among other criteria, cleanliness, sanitation, work habits, professional presentation, apprentice supervision, timing and proper use of ingredients. Two wine experts awarded Murphy first place for the best food/specialty beverage pairing.
Murphy earned the right to represent the Americas when he took first place and a gold medal in the WACS Global Chefs Challenge Continental finals for the Americas July 21, 2007, in Orlando, Fla. Murphy is a longtime competitor. His wins include the 2006 U.S.A.'s Chef of the Year™ title.
Murphy was assisted by his apprentice, Mike Palazzola, a line cook under Murphy at Old Warson Country Club and a member of ACF Culinary Youth Team USA.
(Reprinted from the national ACF website at http://www.acfchefs.org/Content/Media/news/Issue.cfm?Issue=pr080516a.htm)
Dateline: May 16, 2008
Chef Toines Smulders of the Netherlands is the inaugural World Association of Chef Societies (WACS) Global Chef Champion
At 3:30pm Dubai time on 15 May 2008, Netherlands chef Toines Smulders, was crowned as the inaugural WACS Global Chef. This was certainly a historical moment for WACS, as the WACS Global Chef competition is the 80-year-old organization’s very first and only wholly-owned competition. Chef Smulders beat challengers from six other WACS continents, who were all champions of their regional continental heats. The second and third prizes were awarded to Norway’s Tom Victor Gausdal and USA's Aidan Murphy, while Singapore’s Anderson Ho received the media judging prize. Also taking home the best food & wine pairing trophy, was team USA.
This competition took four years to materialize, and was spearheaded by the Presidium headed by Ferdinand Metz. The idea behind WACS’ Global Chef Challenge, was to create a competition which WACS could call its own, and to showcase the highly skilled chefs of WACS from each of our continents. The two-year long process was certainly not an easy one for continents to establish. First, country heats were conducted before continental heats. Some continental directors even had a hard time persuading all of their member countries to join, given the competition’s infancy. But it was certainly all worth the wait, as WACS members have found yet another reason to work together for the future of our beloved organization.
(Reprinted from the WACS website at http://www.wacs2000.org/)
Congratulations, Chef Murphy!
⇔ ⇔ ⇔ ⇔ ⇔
Results from the
Spring Culinary Competition &
Certification Testing
April 12 & 13, 2008
L’ Ecole Culinaire
We had a very successful competition and certification testing. I would like to thank everyone at L’Ecole Culinaire for hosting the event.
We had thirteen chefs take the practical test with eleven earning a passing grade. We also had eight competitors for the competition with two receiving silver, four bronze, and two with culinary diplomas.
I would like to congratulate all competitors and chefs who participated as I am sure they learned a lot from the experience. I would also like to thank the judges: Aidan Murphy CMC AAC, Travis Smith CEC, AAC, Chris Desens CEC, and Albert Imming CMPC CCE AAC.
CONGRATULATIONS!
2008 Spring Culinary Salon Medals
Justin Keimon
Silver
James Peisker
Silver
Brian Taborski
Silver
Brian Horton
Silver
Matthia Accurso
Bronze
Mathew Hayes
Bronze
Chris Sullivan
Diploma
Colin Shive
Diploma
2008 Spring Certification Testing
Joe Mueller
CEC
Dan Holtgrave
CEC
Anthony Haacke
CEC
Rod Laurentius
CEC
Gary Suarez
CEC
Bart Phillips
CEC
Michael Lamping
CCC
Robert Menendez Jr.
CSC
Kelly Ann Sarlone
CC
Mary Margaret Platts
CC
W Hunter DiLeo
CC
Respectfully submitted,
Brian A. Hardy C.E.C.,
Certification Chair
Vice President
June's educational meeting will be on Food and Wine Pairings. Move beyond the old saw of white wines with poultry, fish, and vegetables and red wines with red meat. Gain a better appreciation of how to pair wines with various sauces, seasonings, and foods.
• Junior Chefs meeting begins at 3:30 pm
• Educational Meeting - Food and Wine Pairings - begins at 4:00 pm
• General meeting will follow, approximately 5:00 pm
$5.00 for all members.
For Reservations, please call the Chef ’s Hotline at
314.846.9932
or via the website at http://www.stlchefs.org
Please note that all credit card payments made on the website are final.
⇔
Monthly Chapter Meeting
& Dinner Meeting
July 21, 2008
Sunset Country Club
9555 S. Geyer Road
St. Louis, Missouri 63127
(near Gravois & I-270)
• Junior Chefs meeting begins at 4:30 pm
• General meeting will follow at 5:00 pm
• Cocktails start around 6:00 pm
• Dinner follows at around 6:30 pm.
Dinner cost is yet to be determined.
For Reservations, please call the Chef ’s Hotline at
314.846.9932
or via the website at http://www.stlchefs.org
Please note that all credit card payments made on the website are final.
Held at St. Louis Community College at Forest Park
Educational Portion:
Chef Paul Kampff demonstrated guidelines and hints for those looking to take the practical test portion of the ACF Certification Exam. Chef Paul went through the proper way to bone an chicken and trim/bone both flat and round fish. He stressed the need for good sanitation in every step as that is what the judges look for most. Chef Paul also went through the proper organization and set-up of a cart.
Several questions were asked of both Chef Paul and Chef Kevin Storm.
The general meeting was called to order by President Kevin Storm at 5:08 pm.
The evening’s invocation was given by Brother Leo Slay and followed with the pledge of allegiance.
Chef Kevin thanked St. Louis Community College at Forest Park and the people present representing them at the meeting today.
There were no guests for the evening.
Chef Kevin asked for the quorum call. Chef Charlie Rossi reported there was no quorum and therefore only an informational meeting.
Chef Ted reported the minutes of last meeting have been posted in the newsletter and asked they be approved as posted. Chef Kevin called for a vote and was approved.
Chair Reports:
Certification
Brian Hardy
Chef Brian announced the success of the competition and certification exam of April and congratulated those who competed and completed their certification tests. Results can be found posted on the chapter’s website.
Program/Continuing Education
Brian Bernstien
Chef Kevin gave the program report for Chef Brian. Chef Kevin also mentioned the loss of Chef Brian’s mother in law recently and asked us to keep the family in our prayers. He mentioned the June meeting will be at St Louis Community College – Forest Park, and the July meeting is a dinner meeting at Sunset Country Club. All are asked to make and keep reservations.
Membership/Junior Culinary Team
Tony Haacke
Chef Tony announced the team tryouts in August for next year’s Junior Culinary Team. More info to follow.
Educational Foundation
John Bogacki
Chef John announced/reminded everyone (students) the deadline for Educational Foundation application submittals is June 30th. He also explained briefly the process of requesting an application in writing and then returning it to the committee by the 30th.
Apprenticeship
Brian Durbin
Chef Brian explained the new system and manuals for the apprenticeship process and it is in it’s final draft forms. Everyone can expect it to be in place by the end of the summer and ready for next fall’s semester.
Chef Kevin thanked Brian for his hard work and told everyone the project is very well put together and something that will work that we can all be proud of.
Knowledge Bowl
Joe Mueller
Joe proudly announced the Knowledge Bowl Team has been practicing very diligently and will be going to the ACF National Convention to represent the Central Region. They are ready to meet the challenges of the competition. He also mentioned there have been several donations to meet their expenses as well as the work on the Mardi Gras and working food shows but they can still use some additional funding.
All wished them good luck and success in Las Vegas.
Culinary Arts
Paul Kampff
Chef Paul explained he was working with Sysco Foods for the fall competition and all was going well. More information to come in the future.
Culinary Youth Team
Paul Kampff
Chef Paul announced the great success of the trip the team took to Houston. Chef Craig Meyer hosted a wonderful dinner with the team that earned a substantial amount of money towards the teams financial goal.
Chef Kevin also explained with pride the work the team did in Houston and the work still ahead before the world competition in Germany in October.
Website
Mark Williams
Mark explained and did a demo on the kitchen’s computer display screens how to use the website and log in as a member. Mark also explained and showed how all members can make a reservation and pay for it (if desired) through the website.
Chairman of the Board
Chris Desens
Chef Chris thanked Chef Paul and Chef Kevin for hosting the certification test demo for everyone. He emphasized for most people apprehension is more of a factor in getting ready for the test or competition than the actual test or competition. Everyone goes through their first but there are many chefs and competitors around to offer help and good advice.
Chapter Coordinator
Madonna Bogacki
Again, Madonna asked that everyone planning on attending meetings or dinners that all need to make and keep reservations and keep them. We are now in a position to make reservations on line and pay for them.
Treasurer
Casey Shiller
Chef Casey thanked everyone for making reservations for the evening’s meeting but the last dinner meeting there were several that made reservations but did not show or call and cancel. The chapter is billed based on the guarantee of the reservations and we had to pay the difference. In the future, if someone makes a reservation and then does not show up will be billed for the full amount of the meal.
President’s Report
Kevin Storm
Chef Kevin first announced and congratulated Chef Aidan Murphy for taking 3rd in the World Chef’s Competition in Dubai and taking 1st in the food and wine pairing. Everyone applauded. Chef Kevin then announced some changes in the committees. Also announced was; Congratulations to Rod Laurentis who was recently promoted to Chef at a country club in Pueblo, Colorado.
Chef Kevin told everyone the golf tournament was almost sold out for June 2nd, but there are still team slots available.
Unfinished Business:
No unfinished business.
New Business:
No new business.
At 5:30pm the meeting was adjourned.
These minutes are respectfully submitted.
Ted Hirschi, CEC, CCE, FMP
Secretary
Chefs de Cuisine Association of St Louis, Inc.
Monday, May 19, 2008
St. Louis Community College – Forest Park
Meeting Opened @ 3:30 pm by Mark Williams
Attending: Michelle Allender, Brenden Brown, Aidan Galligan, Doug Hinners, Brian Horton, Katie Huggard, Reagan Irwin, Julia Krelo, Alex Marley, Ann Ojile, Mark Williams
Golf Tournament
We discussed the menu and staffing needs for the annual Bon Appe-Tee Golf Tournament, which will be held on Monday, June 2 at Stone Wolf Golf Club in Fairview Heights, IL.
Approximately 5-6 Junior Chefs are needed to work Pre-prep, which will be held at Forest Park CC on Saturday, May 31 from 10:00 am through 3:00 pm, and 5-6 Junior Chefs are needed on the day of the tournament, Monday, June 2, starting at 7:00 am. To-date, the following people have volunteered to work:
Sat, May 31
Mon, Jun 2
Michelle Allender
Brian Horton
Mary Denny
Julia Krelo
Brian Horton
Mark Williams
Mark Williams
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. Please contact Mark Williams at 314-961-2286 or mhwill@sbcglobal.net if interested in contributing your time.
Lunch
BBQ Beef Brisket on dollar rolls
Mediterranean. Chicken Sandwich
also veggie version of above
Dilled Potato Salad
Zesty Bean Casserole
Apples, Oranges
Appetizers
Beef Medallions wrapped in Bacon
Grilled Pizza (two types, one meat, one veggie)
Marinated Flank Steak
Skewered Scallops and Shrimp
Roasted Vegetables (squash, zucchini, asparagus, bell peppers, etc.)
Antipasto Tray
Cheese Tray
Vegetable Tray with dip
Mousse (lemon, chocolate, raspberry)
SYSCO Tour
Two Junior Chefs attend a Lunch and Tour of the SYSCO facility in St. Charles on Monday, May 12 from 12:00 noon – 3:00 pm. Chef Rob Korondos prepared a meal of bistro streaks wrapped in bacon, roasted red potatoes, and roasted asparagus on a bed of spaghetti squash. While preparing the meal, Rob talked about some of the convenience products he was using, such as the pre-cut (and vacuum-sealed) red potatoes, the bistro steaks, and the Bonewerks Culinarte demi-glaces. Chad Lombardo and Mike Welsh talked about the operational aspects at SYSCO, then toured us through the very large facilities. It was astounding, walking through the large cold-rooms and freezers, watching small fork-lifts continuously zooming around delivering and retrieving products. We walked through aisles and aisles of produce, which turns over 3 or 4 times per day – absolutely amazing.
Engaging Junior Chefs
We talked about ways of engaging our Junior Chefs and energizing them to become more active. We discussed sending out a survey to our existing Junior Chef membership, asking them questions such as “why did they join”, “what do they want to get out of the organization”, “what would it take for them to more actively participate”, etc. Mark will draft this survey, send to other Junior and Board members for review, with a tentative survey date of early June.
We also discussed creating a New Membership Guide, containing answers to frequently asked questions. Many Junior Chefs, when they first join, want to know when meetings are (frequency), what activities they are encouraged to partake in (they often feel, mistakenly, that dinner meetings are not for them, yet), etc. Mark and Brian will draft up some ideas for creating this guide.
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.
• Jun 16 – June meeting, STL Community College Forest Park
• Jul 21 – July meeting, Sunset Country Club
• 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.
• Saturday, May 31 – prep food for golf tournament, Forest Park Community College - need Junior Chapter volunteers
• 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
• Nov 2 – Chef of the Year Dinner
The next Junior Chapter Meeting is Monday, June 16, 3:30 pm at STL Community College Forest Park. The general educational meeting that follows will be about Food and Wine pairings. Be sure to attend.
The 16th annual Bon Appe-Tee Chefs de Cuisine Golf Tournament, held on Monday, June 2, 2008 at Stonewolf Golf Club in Fairview Heights, IL, was another spectacular success. As usual, Rich LaRose did an outstanding job organizing the event.
We would like to thank the following purveyors who provided product for the event:
Bob's Seafood
Companion
Euro Gourmet
Fox River
FPCC
Holten Meat
Middendorf
Old Tyme Produce
Ronnoco Coffee
Sun Farms Produce
SYSCO
We would also like to thank the Junior Chefs who prepped and prepared the food:
Michelle Allender
Mary Denny
Jerry Hamilton
Brian Horton
Julia Krelo
Lori Roster
Kevin Talbot
Mark Williams
Education Foundation Scholarship Application Deadlines
The Chefs de Cuisine Education Foundation offers scholarships to students enrolled full-time in accredited culinary programs. The deadline for application for scholarships is:
June 30, 2008 for the Fall 2008 term
November 1, 2008 for the Spring 2009 term
To apply for a scholarship, you must send a letter requesting the Scholarship Application Form to:
St. Louis Chefs de Cuisine Educational Foundation
PO Box 510301
St. Louis, Mo 63151
Once you receive the form, fill it out and return it to the Chefs de Cuisine Education Foundation at the above address by the entry deadline.
16th Annual Bon Appe-Tee
Golf Tournament a Huge Success!
We knew it was going to be a GREAT day when we were blessed with the weather conditions of Sunny and Warm Temperatures on June 2nd at the Stonewolf Golf Club. Registration was painless and the tournament went off with very few hitches. The staff at Stonewolf were very accommodating and cordial. I am sure we will be making a return trip there next year.
I wish to thank all of our sponsors for supporting this event in both Hole Signage and with Players, and to all of the Members who came out and supported this very successful fund raiser. A special thanks to our Jr. Chapter President Mark Williams and his staff for providing the great food.
We had our best turn-out for numbers of teams and hole sponsorships this year! What a great way to support our Culinary Youth Team as they prepare for Erfert, Germany.
As we finalize our numbers, we feel that the tournament will produce in excess of $13,000.00 in funds to support the many needs of the Educational Foundation and Youth Teams.
The Spirit of St. Louis is published monthly by the Chefs de Cuisine Association of St. Louis, Inc. Any questions or comments regarding the newsletter may be submitted via e-mail to newsletter@acfchefsdecuisinestlouis.org or may be submitted to:
Chefs de Cuisine Association of St. Louis, Inc.
Attn: Newsletter Editor
5600 Oakland Avenue
St. Louis MO 63110
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